Eat Chinook Salmon

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The largest species of Pacific salmon and Alaska’s state fish, Chinooks (or kings) can range up to three feet long and weigh 25 to 60 pounds (the record is 125 pounds). Alaskans love the size and strong flavor, eating them as fillets or steaks and cooking them over charcoal or open flame. The oily red flesh has a tender, melt-in-your-mouth quality, with Copper River kings almost fudge-like in consistency. Kings return May through July, but are most commonly available in June. Most dinner-oriented restaurants will serve king salmon throughout the commercial fishing season and into winter. You can also find them sold fresh in grocery stores and specialty seafood retailers. Kings will probably be the most expensive fish on most menus, sometimes hitting $30 to $50 per pound for fresh fillets.

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