Red Gold

No other fish can look back on such a “moved” history. In every salmon there is a piece of culinary cultural history swimming through the rivers and oceans of this planet. Salmon has been caught in the salty waters of the oceans and in freshwater streams for ages. Mankind has always been fascinated with the salmon’s ability to live in two different worlds and by its mysterious behaviour: salmon is able to jump several meters high as it moves upstream, mating and spawning is accompanied by a strange ritual, and the looks of the fish change significantly during its lifespan. 

Yukon Wild Salmon

stands for harmony with nature and for the responsible use of our resources.  We have an excellent cooperation with the people who have been earning their daily bread for generations by catching the king of fish in the savage and icy waters of Alaska.

The Secret of Wild Salmon

Yukon Wild Salmon is smoked according to an ancient, traditional recipe. Cold smoking has numerous advantages. This process preserves not only most vitamins and proteins but also the excellent taste of Yukon Wild Salmon. But not only cold smoked salmon tastes delicious. Our lightly marinated Gravad Wild Salmon with herbs has also become a popular speciality. Our high-grade Wild Salmon Filet range is another success. It includes the low-fat Yukon Keta Wild Salmon Filets and the Yukon King Salmon Filets, which are particularly rich in omega-3 fatty acids. The Yukon Wild Salmon Filets are available in packages of various sizes for single households and families and come with a spice mix. Freshly frozen and packaged in units of 125 and 150 grams, this wonderfully light Yukon Wild Salmon can be fried, grilled or poached and used in a variety of fine recipes. And the best is that salmon is not only easy and fast to cook, it is healthy too. You’ll love it!

There is a lot of salmon that is doubtlessly salmon. It looks like salmon and behaves like salmon. But the palate of the connoisseur will recognize which salmon truly deserves its name. YUKON WILD SALMON does. Wild salmon is the number one among water delicacies.

There is a lot of salmon that is doubtlessly salmon. It looks like salmon and behaves like salmon. But the palate of the connoisseur will recognize which salmon truly deserves its name. YUKON WILD SALMON does. Wild salmon is the number one among water delicacies.
Unlike its farm-bred relatives he is a true nature’s son. He lives in fresh, clear water and travels several thousand kilometres through the ocean and through his native river. His body is fit and his flesh is low in fat and rich in vitamins. Farm-bred salmon is totally different. These fish are raised in large numbers in small ponds with little room to move. Under these conditions the salmons produce large fat deposits and are prone to diseases. Nutrition also makes a difference. Farmed salmon must be content with dry food that contains added vitamins and food colour, whereas wild salmon is a true seafood gourmet.  His favourite foods are pink shrimps, prawn, tender crustaceans and small fish. The xanthophyll contained in these organisms is responsible for the natural pink colour of wild salmon’s lean and tender flesh. By the way, Red Salmon is the only variety that cannot be produced in fish farms! 

The “Secret” Elixir of Life

Omega-3 fatty acids or DHA fatty acids belong to the group of unsaturated fatty acids. They are essential fatty acids that cannot be constructed within the body and must therefore be obtained from the diet. Numerous studies have confirmed that these unsaturated fatty acids promote health in a variety of ways:

• They lower blood lipid levels (LDL cholesterol, low-density lipoproteins and triglycerides)

• Reduce tension in large arteries and

• Prevent inflammations in blood vessels

• DHA fatty acids cleanse neural pathways and their junctions (synapses) and thereby enhance the conduction of stimuli, the basis for mental activity and memory

These findings are confirmed by medical studies that were conducted worldwide. The long-chain Omega-3 fatty acid DHA only occurs in cold saltwater fish, wild salmon and plankton.