We tried it: ASMI highlights subtle differences in wild Alaska salmon

The Alaska Seafood Marketing Institute (ASMI) on Tuesday hosted an expert tasting event in central London to highlight the differences in taste, texture, appearance and other characteristics between the different species of wild Alaska salmon.

Among 50 attendees, including chefs, wholesalers, suppliers, advisors, and seafood distributors to the main retailers in the United Kingdom, was IntraFish reporter Lola Navarro.

At the tasting, three species of Alaska wild salmon – king, coho, and sockeye -- were displayed in two versions, hot smoked and baked.

After