With the rise of efficient freezing techniques and fish farming, the change of seasons doesn’t make as big an impact on seafood as it once did. Still, there are seasons in nature and, as fans of wild salmon know, wild caught salmon is only available from early spring to September or early October.
Salmon has become the marquee name among fish in the last decade. Once a rare treat, it’s almost common now, thanks in large part to how the wild salmon season has been protected by Alaskans.
Starting in the 1990s and making forward strides in recent years, Alaska established quotas governing how many salmon could be fished in a season, to insure the salmon population is sustainable. Salmon harvesting has been limited so there will always be enough salmon reproducing to keep their population afloat. Once under danger of being overfished, the salmon population is returning to healthy numbers.
Salmon are fresh water/salt water fish that are born in a river and then grow to adulthood in the ocean. There are several species, including king (or Chinook), coho, sockeye and pink. Marsh offers king and coho.
A Different Season
There is, of course, another way in which fish can be seasonal. To surprise guests on Thanksgiving, some cooks save a frozen whole salmon to bake on the holiday. It can be served alongside the traditional turkey. This certainly makes the day memorable.
Another way to shake up a holiday is to cook a fresh lobster. All that’s required for cooking is a large pot of boiling water. Marsh offers live lobster from tanks in some larger stores. Wouldn’t fresh seafood add more excitement to a Mother’s Day or New Year’s Day celebration?