Alaska: Land of the Wild Salmon

The northernmost and largest state in the United States is known for more than just its gold rush and oil fields. Alaska's Pacific coast is home to the largest number of wild salmon on the planet. Countless lakes, rivers, and bays are teeming with flocks of different representatives of ichthyofauna. The clear and cold waters in one of the most ecologically clean corners of the Earth contribute to the ideal life cycle of many fish species. Although we are not fishermen, we already know how to recognize salmon depending on its species and habitat. It's time to take a closer look at Alaska's wild salmon.

There are only five species of wild Alaskan salmon:

• Chinook salmon. A king salmon with premium meat rich in omega-3 fats. Least caught but most highly prized.
• Coho salmon.A very strong fish for its size, making it a favorite of anglers in sport fishing. The meat is dense, medium fat, and of very good quality.
• Chum salmon. Tender, lean meat with the least pronounced fishy flavor among Alaskan salmon. Its caviar is the most valuable and sought-after.
• Pink salmon. The smallest, most abundantly caught, and lean fish with very delicate meat, which is often used in the production of canned and smoked foods.
• Nerka. It has a bright red meat of medium fat content and a very dense structure and is particularly popular in Japan as an ideal fish for sushi and sashimi.

Secrets of the Nerka Fillet

The first thing that distinguishes seals from the same Scottish salmon is the structure. The fillet of seals is very battered and fleshy. There is no fatness inherent in many salmon fish, which makes it even more firm. This fish has dozens of possible wine pairings, but there is one key rule - the wine must have a high level of acidity. Tomislav Markovic's 2021 Chardonnay Grube is in the same weight class as raw seabream, layering ringing acidity with a very pronounced maritime aftertaste from the fish. If you can find a Chardonnay Grube, but a couple of years older, the combination is destined to be perfect. The most suitable way to serve raw seabream is in sashimi, for which the dorsal part of the fillet is traditionally sliced. A lot of soya sauce can spoil everything, as it goes very badly with wines. 

Gastronomic Secret

Given the characteristics of seabream meat, you should cook it carefully: hesitate for a few minutes and the grill will turn the fillet into a very expensive sole. It is best to wait until the fish is at room temperature and gently grill it in a mixture of butter and olive oil, without adding pepper, rosemary, or lemon. This will preserve the firm texture and fresh character of the fish. Without fancying up anything supernatural, sprinkle the dish with salt and serve with a classic Burgundy Chardonnay. You'll be lucky if it's a 2020 Saint-Aubin Premier Cru from the great master Henri Boillot - a fine, terroir-driven wine without too much flirtation with the barrel. The acidity and delicate structure do not dominate the delicate fillet, creating a lingering creamy aftertaste. 

First of all, it should be noted that enogastronomy is a complex issue that requires special attention. An unsuccessful combination of wine and food can send the entire budget of a dinner into tatters, so you need to be able to experiment but stay within the rules. Lambier Wines team chose wild seabream for a more illustrative pairing, as it has the most unusual meat among the Alaskan salmon family.