Subway Alaska Salmon

“What's wrong with this picture? Why is Subway selling subs made from "wild Alaskan Salmon?"

I don't get it... The first time I saw their little on-table placard about it in a store, I thought it would be something explaining why they wouldn't touch such a fish for a sandwich, showing respect for fish that grizzlies enjoy and that I would think aren't all that plentiful (maybe I'm wrong on that??)

LOL! I'd be curious to know if this sandwich is a big hit, or a stupid, horrendous marketing error.”

“i bet they aren't "wild" at all - most salmon sold in restaurants is "farmed" - it might be from Alaska though - maybe they consider anything from Alaska to be "wild".”

“I think the Salmon runs in Alaska aren't all that bad at all. Pently of them. It's the lower 48 where the rivers have been dammed where the problem is.

Whole foods distinguishes between farmed and wild Salmon. Wild is sooooo much better.”

“Y2 have you ever had "Copper river Salmon" from Alaska? Those are incredible-- the flavor is unlike any other salmon I've ever had!


Whole Foods only carries it about 2 weeks in the spring... when it comes, it's about $21.99 a lb, but worth every penny!”

“never had it, I'll be looking for it now though :o) I've have the wild king and Coho.”

“Well, then it appears their do have a good marketing ploy.

To me -- and I don't know much about salmon and surely don't know the differences in taste -- it just seems another example of raping the environment. And they're promoting it. oh well....... You guys have shown me there's a market. But I would guess there are others reading it like I did.”

“I found this 9. Geographic Locations: Alaska Salmon is the consistent source of wild-caught salmon. In 1998 Alaska Salmon was the first fish to be certified as a sustainable, well-managed fishery by the International Marine Stewardship Council. By having an MSC label on their products, customers know that it has come from an earth friendly fishery. With an absence of salmon farms in Alaska their status is at an all-time high. Alaska 's wild salmon industry earned $195 million last year and could be significantly more in demand should the allegations regarding farm-raised fish continue. While the size of the catch, 173 million in 2003, is not expected to rise much, the price could go up dramatically, providing a much needed infusion of capital into the industry.

http://www.american.edu/TED/alaskasalmon.htm”

“Y2-- Copper river's better tasting than any of the other salmon...I can't describe it, but it is milder than some of the other salmons and simply tastes better. (One of my friends who doesn't like "fishy tasting" fish was even impressed.) The color is much darker as well, so I'm guessing the benefits are many. But they have only a very limited supply and for only about 2 weeks out of the year. (Early Spring) Once you have tried it, the other salmon will pale in comparison...
I usually buy 1 filet as a treat for ourselves... I can't really afford it otherwise.

I think I read somewhere that Whole Foods is pretty careful about where they get their fish, and for a few years, they didn't carry the Copper River, until they were certain that it was a good source (from what I recall). That's the only place I will get the Copper River Salmon from....


I was in Alaska this past summer and actually saw the Salmon on their last days during the end of a spawning run... They almost literally start to decay as soon as they are done spawning... quite interesting-- you could have gone right into the river and picked them out by hand if you wanted to... (although I'm not sure I would have wanted to eat them-- they looked very sickly at that point.)”

“Copper River Salmon has a higher fat content than salmon from other areas, they tend to have farther to travel to their spawning areas. Thats why it tastes different. Sockeye Salmon is what you've had I bet.”

“Lizs farmed salmon is much much worse for the environment than wild caught. I'd choose wild over farmed anyday.”

“No, I've had Sockeye, the Copper River tasted better. :-D

The season should be coming up soon... :-)”

“copper river reds. mmmm used to get them for 5.99/lb in Fairbanks.”

“ditto what Sass siad, though we can only get wild a couple of weeks a year - and then it's not as firm as it should be due to shipping.”

“With a little time and my contact lenses I could link you guys to about a thousand sites dealing with the wild vs farmed salmon controversy. It is a huge issue internationally.

While the US Department of Health (I'm sure to get the names wrong) approves farmed salmon, the US FDA does not recommend it.

The problem (once again, once again) is the feed. Food fish caught in waters near industrial nations is contaminated by a whole host of products from PCB's to heavy metals.

The real problem is that you can't tell by looking at where it comes from If the salmon in Chili are fed on food fished round Chili rhere's no problem. The next batch of salmon in Chili, however, might have been fed on fish caught near Japan (the worst). It varies from batch to batch and once a batch no longer meets FDA standards, that's what you're eating if you buy it. The next batch might be all right.

Issues include farms polluting the nearby waters and escaped fish spreading disease. The absolutely worst salmon you could eat - theoretically - is farmed salmon fed on fish caught near the same farm.

Farmed salmon pen raised in northern waters such as those in Newfoundland are also genetically modified (in case that is of concern to you) with anti-freeze from other fish found in colder waters.

Last, but not least is that the dye used to make the flesh red is carcinogenic.

Just another example, folks, of the chemical industry and agro-business working hard to improve our lives.

I only eat wild salmon from Alaska.

BTW, ALL commercially availabe Atlantic salmon is farmed.”

“Here's a question:


the large fish wholesaler in our area has a retail counter.

Great fish, always fresh.

They sell farmed salmon at $6/lb and Alaska King Salmon at $11.99/lb.


They now have the Alaskan Salmon year round.


I have been assured that it is NOT farmed, that it is wild.


And now: The Question.


How can Wild salmon be available year round? The fishing season up there is incredibly short.

Sometimes only lasting a day or two, because it is done by volume of fish caught.


Am I to conclude the the fish may be wild, but not FRESH??


As in, it is flash frozen and held???


Is the wild AK salmon we now see more readily frozen?”

“They still say that the benefits of eating fish like Salmon outweigh the risks from contamination, as long as it only forms part of your diet.
The real problem with farmed salmon is the sea lice infestations that grow in the high densities in the pens. These then latch onto the wild salmon and are decimating the population. Very few Salmon in Scottish rivers now, largely because of this. There's a Scandanavian billionaire who's been buying up all the fishing rights in the north atlantic for some time in an effort to revive the numbers.”

“I bet it's previously frozen lee. I wonder how much it affects the taste and texture?

Funny thing, I grew up eatting only vandekamps and McDonald's fish fillets. Being Catholic as a kid meant alot of grilled cheese and the occasional tuna salad on Fridays. I really have a hard time eatting strong flavored fish.
The one and only time I've ever enjoyed Salmon was when I had it at my older bro's wedding reception. It was wild caught and the best salmon I ever tasted. But, it was in GA and in June so I imagine it had to have been frozen for sometime.”

“I just had some wild alaskan salmon the other night for dinner... YUMMY!”

“The Copper River Salmon you had was probably Sockeye, either that or King, but Sockeye is known for having the best flavor of the 5 salmon varieties.
last edited: 2/22/05 5:34:35 PM”

“Definitely, there is a difference between fresh and previously frozen fish...

While we were in Alaska, we got to try a lot of Halibut and Salmon. The flavor was much better than that of fish we get here in Michigan that has presumably been "previously frozen" or chilled on its way to the market...

when it's fresh, it's much "sweeter" in taste....”