‘Escapement goals’ are used to ensure adequate fish return to spawn every year.
The Alaska state constitution requires that fish are ‘utilized, developed, and maintained on the sustainable yield principle,’ to protect the Wild King Salmon population.
During the season, fishery managers located near the fishery conduct localized management. They have the authority to open and close a fisheries based on the latest performance, field, and research data.
Alaska king salmon harvest levels follow the Pacific Salmon Treaty between Canada & the US implemented in 1985 by the Pacific Salmon Commission.
Red, Marbled, or Ivory?
Most Wild Kings have red meat, but around 5% process their dietary pigment differently resulting in white meat. While nutritionally identical, the ivory flesh is even more densely oiled than a standard King, resulting in a super-premium product with a buttery and lavish flavor.
This velvety and rich fish lends itself to baking, broiling, grilling, poaching, sautéing, smoking, sushi/sashimi, roasting, and steaming.
The Kings of Recipes
The King Salmon Fleet
King Salmon are caught with a net incidental to harvesting other species such as Coho or Sockeye Salmon.
King Salmon are also harvested via trolling – one hook for one fish.