Wild-caught Keta salmon, a prized fish from the pristine waters of Alaska, offers a wealth of nutritional benefits and a unique culinary experience. Beyond its delicious flavor, it plays a vital role in the Alaskan ecosystem and the subsistence of local communities. This article explores the nutritional profile of wild Keta salmon, its ecological importance, and ways to prepare this healthy and sustainable food source.
Nutritional Profile of Wild Keta Salmon
Keta salmon stands out as a nutritional powerhouse, offering a lean source of protein and essential nutrients. A 3 ½ oz (100g) serving of baked or broiled Keta wild Alaskan salmon contains approximately 150 calories. The macronutrient breakdown is approximately 0% carbohydrates, 30% fat, and 70% protein.
- Protein: Keta salmon provides a substantial amount of protein, with approximately 26g per 3 ½ oz serving, which is 46% of the Daily Value. Protein is crucial for building and repairing tissues, supporting immune function, and overall health.
- Fats: The fat content in a 3 ½ oz serving is around 5g, with 1g of saturated fat and 0g of trans fats. Wild keta salmon provides marine-derived omega-3 fatty acids, essential for the human body.
- Vitamins and Minerals: Keta salmon contains essential vitamins and minerals, including Calcium (2% of Daily Value), Iron (9% of Daily Value), and Vitamin A (3% of Daily Value).
- Omega-3 Fatty Acids: Wild Keta salmon is a significant source of omega-3 fatty acids, with 1366 mg per serving. These fatty acids are essential for brain health, heart health, and reducing inflammation.
The Ecological Importance of Wild Alaska Keta Salmon
Wild Alaska Keta salmon are not only important ecologically, but they are also intrinsically tied to subsistence fishing in rural Alaska. As a wild resource, there is variability in the number of salmon that return to freshwater to spawn annually. Managers in Alaska set ‘escapement goals’ using the best science available to ensure enough fish return safely to the freshwater spawning grounds to reproduce.
Subsistence Fishing and Alaskan Communities
Families in Alaska’s coastal communities depend on subsistence salmon fishing to survive. Wild Alaska keta salmon are also prized for their roe. The rich eggs are packed with omega-3 fatty acids and possess a deep resonating flavor which has especially endeared it to international consumers.
Finding and Preparing Wild Keta Salmon
Find Alaska keta salmon in your local grocer in the frozen section as well as in the fresh case seasonally. Unsure about origin? KEEP FROZEN UNTIL READY TO USE.
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Thawing Instructions:
- Refrigerated thawing: Remove all packaging. Place portions in a covered dish and thaw in the refrigerator overnight.
- Rapid thawing: Remove all packaging. Place portions in a resealable bag. Immerse the sealed bag in a bowl of water in your sink and thaw under a thin trickle of cold running water for approximately 15 to 20 minutes.
Cooking Instructions:
Size and thickness of portion will vary. Cooking appliance power varies from model to model, so consult your manual and adjust cooking time accordingly. Remove all packaging before cooking.
Bake:
- Preheat oven to 375 degree F.
- Place thawed portions on a lightly oiled low-rimmed baking pan.
- Brush portion with oil and season as desired.
- Bake portions for 8 to 10 minutes or until fish flakes easily with a fork.
Pan Fry:
- Preheat lightly oiled, nonstick frying pan to medium high heat.
- Fry thawed portions 4 to 4-1/2 minutes per side or until fish flakes easily with a fork.
- Season as desired.
Conventional Oven: Place Salmon in well-greased or foil lines baking pan. Brush with melted butter or oil. Bake at 400 degrees F. It is not necessary to turn fish during baking.
Pan-Fry: Heat 1/4 inch butter or oil in a hot, but not smoking skillet. Saute Salmon steaks or fillets in a single layer until golden brown on both sides, turning once during cooking.
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Grill or Barbecue: Place salmon on hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn once.
Cooking times and temperatures may vary substantially. Internal temperature should be at least 145°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present. Microwave cooking is not recommended. Keep frozen at 0°F or below until ready to use. Remove the product from all packaging and place on tray or plate. Loosely cover and thaw under refrigeration. CONTAINS: FISH (KETA SALMON).
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