Smoked / Frozen

The waters of Alaska are home to the largest populations of wild salmon. They are born in the rivers of Alaska and, in their adult lives, they move to the salty waters to grow and mature.

They end their life by returning to the river to spawn and die. The return trip requires a great physical effort, since they have to go up the currents upstream.

During this return trip, they lose a lot of fat and this is when their meat is firmer and tastier. At this time it is caught, and therefore the reddish / orange meat of wild salmon is much less fat than farmed salmon.