The vast majority of keta salmon are net-caught as they approach streams and near the end of their lives. And for that, they are sometimes maligned because they have an off flavor and are eventually sold in lower-end markets. All wild salmon start to go through morphological changes as they approach the streams where they will eventually spawn, and these morphological changes can produce unpleasant flavors.
In contrast, these wild keta salmon are caught on hook and line and, by definition, these salmon are actively feeding, and therefore at the peak of their quality. Being line-caught, they are also well taken care of on the boat by the fishermen rather than sitting for long periods of time in big nets. The difference in being line-caught cannot be underestimated. Line-caught wild keta salmon is exceedingly rare, making up less than one percent of keta salmon harvested. These are special fish!
These keta salmon portions are a more economic way of getting wild salmon into your diet than our line-caught king salmon and coho salmon. All of these salmon are really nutritious, heart-healthy proteins, and the keta is a way to get wild salmon in your diet without quite the spend of a king salmon, for example. The mild flavor of keta salmon makes it suitable for pairing with flavorful sauces. Other potential recipes include making a variation of what Alaskans call “Halibut Olympia” or “Halibut Caddy Ganty,” not with halibut but the mild keta salmon.
These boneless, skin-on 6-ounce keta salmon portions are perfect for feeding the family.