- Shop Seafood
- Chef Tips
- Captain's (B)log
Keta Salmon, also known as Chum salmon, is the second largest of the 5 species of wild salmon caught off the west coast of Canada and Alaska. Since most Keta salmon spawn near river mouths, they have lower oil content than Sockeye, Chinook, or Coho. Keta salmon has a mild taste, is low in sodium, and is a good source of omega-3 fatty acids, niacin, vitamin B12, and selenium and has long been a staple food source for the coastal indigenous people.
Organic Ocean Wild Keta Salmon is filleted with the skin-on, bones removed and then portioned into 6 oz individual portions producing a perfect portion size for your dining pleasure.
Keta salmon portions are very versatile and absorb spices and flavouring well so they can be baked, broiled, deep-fried, grilled, poached or sauted. We love cooking it on our Organic Ocean Cedar Planks for a deep and rich smokey, savoury taste. For best results pierce the vacuum seal and thaw in the refrigerator overnight. Once cooked, Keta Salmon has a firm meaty texture so it’s a perfect addition to fish stews, casseroles and soups where nice chunks of meat are what you desire.
|Common Name||Latin Name||Production Method||Harvest Method||Country of Origin||FAO Region||Processing Country||Sustainability Ratings|
|Keta Salmon||Oncorhynchus Keta||Wild||Seine||Canada||FAO 67||Canada|