Sockeye (Red) Salmon
- Early run starts in mid-early June and goes through the beginning of July.
- Late run starts in early July and runs through the first third of August
- Less aggressive than other species of salmon, best results with sparsely tied or cut down flies
- Sockeye harvested in salt water and early fresh water are silver, they develop the characteristic red body and green head as they prepare to spawn.
- Meat is higher in fat and oils (including Omega 3 fatty acids) than other salmon, and is best baked or smoked. If grilling, place on tinfoil to prevent breakup.
Coho (Silver) Salmon
- Run starts in late July and runs through September (and all the way into January on the Kenai River)
- Most aggressive species of salmon, good fishing (accessible by road) in saltwater out of Seward or freshwater in the Kenai or Susitna river drainage.
- Bright silver bodies and tail in salt and fresh water until late fall, develop red or black coloration in preparation for spawning.
- Diet of herring and sand lance, as opposed to cephalopods and zooplankton for sockeye.
- Leaner meat with lighter coloration. Best salmon for grilling.
- Caught via longline May-September
- Move into shallower water (150-400 ft.) during summer and fall to feed
- Spawn in winter at depths of 2000+ft.
- Born with physiology the same as normal fish, eyes rotate to one side as they mature
- All halibut over 60 lbs. are female, for each 50 lbs. they produce another million eggs yearly
- Best Fishing is out of Homer or Seward in July or August
- White meat with smooth texture and mild flavor. All halibut are boneless
Alaska "Red" King Crab Legs
- Caught in Bering Sea between Aleutians and St. Lawrence Island using traps baited with cod or herring
- Live at depths of roughly 1,500 ft.
- More savory flavor than Dungeness Crab
- Caught in traps at depths of 300-600ft in rocky or steep terrain, particularly in bays or inlets with salmon or smelt streams. Most commercial fisherman use catfood and fish meal for bait.
- Largest commercially harvested shrimp.
- Meat has firm texture and sweet flavor.
- Harvested by bottom trawl in Gulf of Alaska
- Only shellfish that actively swims to migrate and avoid predators
- The edible part is the muscle that opens and closes the shells during swimming or feeding
- Usually eaten sautéed with butter and garlic or deep fried