Keta Salmon

Oncorhynchus keta

As wild salmon go, Keta is something of an enigma. The best Keta is bright and silver with a rich red meat and are a great fish for a great price. Hatchery programs in Japan and Alaska release billions of Keta smolt into the ocean each year, which has boosted annual Keta harvests to almost 300,000 tons.

Ketas run for a longer period of time than any other wild salmon. From the end of June, when the first fish are landed in the Kuskokwim River and in Prince William Sound, until almost November, when the last fish swim up rivers in Puget Sound, fresh Keta are readily available. They are an excellent source of omega-3 fatty acids and a good source of protein. With their mild flavor, firm pink flesh, and low oil content, lower cooking temperatures are recommended, making them a very good option for smoking.