Salmon
Thriving in pristine and cold waters, Alaska's wild salmon resource is the greatest in the world. The fishery returns tens of millions of salmon each year, managed for sustainability by law and careful practices. E&E Foods, Inc. supports these efforts and is a Marine Stewardship Council (MSC) certified supplier, which ensures that our Alaskan salmon product can be traced back to a sustainable fishery.
E&E Foods, Inc. produces, sources and markets millions of pounds of salmon annually. Just tell us how the product will ultimately be used and we will match the best species, catch area, catch method and price to guarantee your success.
For more information and to place orders, please call 206-768-8979 or directly contact one of our sales representatives.
Alaska Salmon Resources:
Wild Salmon Availability Planning Calendar (PDF)Salmon Trim Guide (PDF)
Additional information, including per species meat and skin color guides are available from the Alaska Seafood Marketing Institute (ASMI): www.alaskaseafood.org
 |
 |
 |
 |
 |
Sockeye, also called Red Salmon, are highly prized for their rich flavor, deep red-orange color, superb quality and high oil content. Sockeye are several shades darker than other species, both raw and after cooking.
Harvest Season: May thru September
Sourced: throughout Alaska and British Columbia
Produced: at our False Pass, Bristol Bay, Cook Inlet and Southeast Alaska processing plants
For more information and to place orders, please call 206-768-8979 or directly contact one of our sales representatives.
Photos courtesy of ASMI
Chum, also called Keta Salmon, is a firm textured fish with a tempting orange-pink color and delicate flavor. Chum is known for its balance of fat and oil.
Harvest Season: June thru November
Sourced: throughout Alaska, British Columbia, and Washington
Produced: at our processing plants in Cook Inlet, Kotzebue, Southeast Alaska, the Seattle area, and on the Central Coast of British Columbia
For more information and to place orders, please call 206-768-8979 or directly contact one of our sales representatives.
Photos courtesy of ASMI
King, also called Chinook Salmon, is the largest and rarest of the Alaska Salmon species. King Salmon is highly valued for its color, high oil content, firm texture and succulent flesh.
Harvest Season: year-round
Sourced: throughout Alaska, British Columbia, and Washington
Produced: at our Bristol Bay, Cook Inlet, Southeast Alaska, and Seattle, Washington processing plants
For more information and to place orders, please call 206-768-8979 or directly contact one of our sales representatives.
Photos courtesy of ASMI
With its orange-red flesh, firm texture and delicate flavor, Coho, also called Silver Salmon, have gained wide consumer acceptance. Their size and excellent color retention properties make them popular in both frozen and smoked forms.
Harvest Season: June thru October
Sourced: throughout Alaska, British Columbia, and Washington
Produced: at our Cook Inlet, Southeast Alaska, and Seattle, Washington processing plants
For more information and to place orders, please call 206-768-8979 or directly contact one of our sales representatives.
Photos courtesy of ASMI
Pinks, also called Humpback Salmon, are the smallest and most abundant of the Alaska Salmon species. Pinks are distinguished by their light, rosy pink-colored flesh, tender texture and delicate flavor.
Harvest Season: June thru September
Sourced: from throughout Alaska and British Columbia
Produced: at our processing plants in Cook Inlet, Southeast Alaska and on the Central Coast of British Columbia
For more information and to place orders, please call 206-768-8979 or directly contact one of our sales representatives.
Photos courtesy of ASMI
