This fresh, wild-caught Keta Salmon fillet is sourced from the Yukon River in Alaska — the longest salmon-producing river in the world. Sold by the pound, it arrives never frozen and is cut from fish harvested at the very start of the spawning run, when oil content is at its absolute peak.

Yukon River Keta Salmon is uniquely prized among all salmon varieties. Because these fish must travel 2,300 miles upstream to spawn, they biologically accumulate 3 to 4 times the oil content of chum salmon from any other region and carry more Omega-3 fatty acids per serving than any other salmon species. The flesh is a deep orange to reddish color similar to Sockeye, with a succulent, mildly rich flavor that rivals King Salmon without the premium price tag. The texture is firm yet moist, making it one of the most versatile salmon options available.

Keta Salmon cooks beautifully at lower temperatures and is well-suited for baking, broiling, grilling, poaching, roasting, or steaming. It pairs naturally with fresh herbs, citrus, garlic, and light marinades. The season runs from June through September, so fresh availability is limited to summer and early fall.

The Yukon River Keta Salmon program is operated through Kwik-Pak Fisheries, a community-owned cooperative of the Yupik people and the only seafood company in the world selected for membership in the Fair Trade Federation. Its fisheries are independently certified as sustainable by the Marine Stewardship Council (MSC).