October 25, 2011See on Map
Everyone knows about King salmon, Sockeye salmon and the famous Copper River salmon. But have you ever tried Keta salmon? This lesser-known, milder-flavored fish is, to me, criminally underrated. And I’m not just biased because I know local fisherman Dave Harsila, who every year brings in some of the freshest Keta you can find.
Dave catches Keta Salmon in Washington’s Puget Sound, primarily in what is known as “Fishing Area 10.” Fishing Area 10 starts off the coast of Edmonds and stretches down to the Shilshole Bay near the Ballard and Magnolia neighborhoods in Seattle.
The Keta Salmon run generally begins around October 15 every year. But this year – much like all the other salmon runs – it started a little later. Dave started fishing last week and expects the run to last until approximately Nov 10. So you still have a few weeks to get your hands on this delicious fish.
Each fish is carefully handled on the boat to ensure that only the highest quality, best tasting fish are delivered to the Whole Foods Market seafood counters. No scars, marks and blemishes on these babies!
Keta is a great value and has a delicious, mild taste. Whole fish average between 4-8 lbs. This fish can be prepared a number of different ways, both whole or filleted. The fillets are perfect for grilling on a water-soaked cedar plank which imparts a subtle smoky flavor to the fish. Since this is a leaner salmon, make sure you avoid overcooking it. Blogger and food writer Melissa Trainer also has a great post on how to freeze a whole salmon for maximum flavor.
Have you tried Keta? What do YOU do with a whole salmon?