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Salmon FestivalThe salmon are running and it's time to race to Salty's Seafood Grill for our “Wild Ones” Summer Salmon Festival. As we celebrate salmon all summer long, you'll have plenty of time to visit Salty's on Alki in Seattle, at Redondo Beach just south of Seattle and on the Columbia River in Portland, Oregon. You and your friends can come in and enjoy wild salmon fresh from the greatest rivers and inlets of Alaska and the Pacific Northwest from May through September but we celebrate it specially during the festival - see this year's schedule at http://www.saltys.com/food_wine/seafood_festivals.asp.
At Salty's Seafood Grills, we'll feature a variety of savory salmon from all over the Greater Pacific Northwest – Alaska's Copper River, Yukon River, Yakutat River, Kotzebue Sound, Kenai River on Cook Inlet, Bella Bella/Bella Coola in British Columbia, and from the Alaskan Arctic. And the river makes the salmon! Among salmon aficionados, the Copper River King Salmon is the undisputed King of Kings, prized the world over for its rich taste and mouth-watering flavor. There is no equal for quality and flavor! In Seattle, Des Moines, Kent, Tacoma, Federal Way, Redondo Beach and Portland, Oregon, local “foodies” go to great lengths vying to be the first to taste this rare delicacy on the very day it arrives by plane from fishing fleets in the Gulf of Alaska. They are the first wild salmon on the market and are in high demand. Salmon is an anadromous fish – a fish which lives in the sea and then goes back to fresh water to spawn. After several years maturing at sea, salmon instinctually find their way back to the same river where they were born. Each salmon species, King Salmon, Silver Salmon or Sockeye Salmon, makes its spawning run at a slightly different time – from mid-May through mid-September. The flavor of each Alaska salmon species depends upon the fat content and the environment in which it matured. The longer and more vigorous the freshwater trip back to spawn, the more oils and fat the fish will carry in order to make the trip. It is this fat and oil that gives salmon it's remarkable, delicate flavor. While the fat in salmon gives it a wonderful juicy flavor and tenderness; fortunately, it's NOT high in cholesterol. It contains polyunsaturated Omega-3 fatty acids which doctors say help to lower cholesterol levels, prevent hardening of the arteries, strokes and heart attacks. A study by University of Washington and Harborview Medical Center researchers showed that one serving of salmon a week can reduce the risk of cardiac arrest by as much as 50 to 70 percent. In addition, salmon also is a great source of protein, vitamin D, phosphorus and calcium.
Held with high regard by the great chefs of the world, Pacific wild salmon is showcased on our summer menus as Salty's superb chefs feature wild salmon from all over Alaska and the Pacific Northwest as each run becomes available. Watch our chefs' market sheets for selections from the Copper River, Yukon River, and others. Too perfect to pass up, our wine cellars are stocked with a wide variety of “salmon-friendly” outstanding vintages, many of them from Northwest vintners. In addition, we offer thirst-quenching local, craft brews that partner beautifully with salmon. While salmon may take center stage during Salty's “Wild Ones”
Salmon Festival, seafood lovers will still find their favorite crab,
oysters, scallops, prawns and other fresh fish dishes on our menu.
And, if you're in the mood for a great steak, we've got a selection
of beef dishes sure to please your palette. See our chefs' current
restaurant market sheets and menus at: Mark your calendars and come celebrate the “Wild Ones” Salmon Festival at Salty's Seafood Grills. We call you to return to Salty's to savor each of the wild salmon runs all summer long. Call us or go to http://www.saltys.com/reservations to make your restaurant reservation today. Your favorite water view table is ready and waiting for you. For more information on wild salmon, check out these links: Pacific Salmon facts, fisheries, conservation, research, maps, licenses
and more: General salmon information along with information on the Pacific Salmon Foundation's programs, events, and news: www.psf.ca Information on various Alaskan salmon species, recipes, nutrition,
and seafood industry: Information on salmon species, life cycle, migration, harvesting, conservation: www.goldseal.ca/wildsalmon/alaska_salmon.asp Wild pacific salmon facts, recipes, news/materials and photos: www.bcsalmon.ca/files/bsmc.html Oregon State salmon fishing information and regulations: www.dfw.state.or.us/fish/OSCRP Washington State fishing regulations and seasons: www.wdfw.wa.gov/fishing/salmon_steelhead.html More than 300 salmon recipes with ratings, reviews and cooking tips:
A collection of 100 salmon recipes by the Food Network chefs: A nice collection of salmon recipes: www.salmonrecipes.us Or see Salty's chefs' favorite home cook recipes at http://www.saltys.com/recipes/ |
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Alaska
and the Pacific Northwest are home to five different species of wild
salmon: King, Silver, Pink, Sockeye and Chum. Not to confuse you,
but a Chinook salmon is also called a King salmon or Tyee. Coho salmon
is the same as a Silver salmon. A Pink is a Humpback and Sockeye is
known as a Red or Blueback. Finally, Chum can be called Dog or Keta.
You'll also hear salmon referred to by their originating river,
such as Copper River Kings or Fraser River Sockeye. Whatever you call
them, you can call Kings, Silvers and Sockeye delicious!
Salty's
salmon are caught in their prime just before their spawning run when
they're at the peak of flavor – when their oil and fat
content is at its highest. Once caught, our salmon is “flash”
frozen at sea so that it loses almost none of its wonderful flavor.
That's how we're able to serve such delicious salmon dishes.
It comes to us directly from fishing vessels in Alaska and along the
coasts of the Pacific Northwest. The salmon are brought back to the
processing facility, unloaded and immediately iced where they are
shipped to Seattle within 24 hours. It couldn't be any fresher!
Did you know that seafood can sit for up to 14 days on ice in the
seafood counter at your local grocery store and still be called ‘fresh'?
(Yuck!) Our premium quality, flash-frozen salmon has been described
as having that just-out-of-the-ocean taste.
