Smoked King Salmon Jerky 3.65 0z Pouch - Teriyaki (4-pc)

Wild Salmon, Salt, Brown Sugar, Soy Sauce (Water Wheat, Soybeans, Salt), Corn Syrup Solids, Natural Flavoring, Spices, Garlic Powder.  (Contains Fish, Soy, Wheat)

Serv. Size: 1 oz. (28g)
Servings Per Container 3.5
Calories 70  Calories From Fat 5
Total Fat 1g
Cholesterol 10mg
Sodium 650mg
Total Carbohydrate 3g
Protein 14g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 6%

Alaska King (Chinook) Salmon   (Oncorhynchus tshawytscha) is Alaska's state fish and is one of the most important sport and commercial fish native to the Pacific coast of North America. It is the largest of all Pacific salmon, with weights of individual fish commonly exceeding 30 pounds. A 126-pound Chinook salmon taken in a fish trap near Petersburg, Alaska in 1949 is the largest on record. The largest sport-caught Chinook salmon was a 97-pound fish taken in the Kenai River in 1986. The Chinook salmon has numerous local names such as quinnat, tyee, tule, blackmouth, and king. In Washington and Oregon, they are called chinook, while in British Columbia they are called spring salmon.

Range   In Alaska, Chinook salmon are abundant from the southeastern panhandle to the Yukon River. Major populations return to the Yukon, Kuskokwim, Nushagak, Susitna, Kenai, Copper, Alsek, Taku, and Stikine rivers.

Life History  Chinook salmon hatch in fresh water and rear in main-channel river areas for one year. The following spring, chinook salmon turn into smolt and migrate to the salt water estuary. They then spend anywhere from 1-5 years feeding in the ocean, and return to spawn in fresh water. All Chinook salmon die after spawning. Chinook salmon may become sexually mature from their second through seventh year, and as a result, fish in any spawning run may vary greatly in size. For example, a mature 3-year-old will probably weigh less than 4 pounds, while a mature 7-year-old may exceed 50 pounds. Females tend to be older than males at maturity. In many spawning runs, males outnumber females in all but the 6 and 7-year age groups.

Alaska streams normally receive a single run of chinook salmon in the period from May through July. Chinook salmon often make extensive freshwater spawning migrations to reach their home streams on some of the larger river systems. Yukon River spawners bound for the extreme headwaters in Yukon Territory, Canada, will travel more than 2,000 river miles during a 60-day period. Chinook salmon do not feed during the freshwater spawning migration, so their condition deteriorates gradually during the spawning run as they use stored body fats for energy and gonad development.

Each female deposits between 3,000 and 14,000 eggs in several gravel nests, or redds, which she excavates in relatively deep, fast moving water. In Alaska, the eggs usually hatch in late winter or early spring, depending on time of spawning and water temperature. The newly hatched fish, called alevins, live in the gravel for several weeks until they gradually absorb the food in the attached yolk sac. These juveniles, called fry, wiggle up through the gravel by early spring. In Alaska, most juvenile Chinook salmon remain in fresh water until the following spring when they migrate to the ocean as smolt in their second year of life.

Nutrition Information   Chinook salmon is an excellent source of high-quality protein, containing all the essential amino acids. Salmon contains vitamins A, D, B6 and B2, as well as niacin and riboflavin. Calcium, iron, zinc, magnesium and phosphorus are also present in appreciable amounts in this choice seafood.

Health Benefits   The protective role of fish against heart disease and cancer may be attributed to the type of oil found in certain species of coldwater fish, especially Alaska salmon. These fish oils, referred to as “Omega-3”, are polyunsaturated. Their chemical structure and metabolic function are quite different from the polyunsaturated oils found in vegetable oils, known as “Omega-6”. Salmon is also a good source of Vitamin E, a powerful antioxidant. Antioxidants, which also include Vitamin C and beta carotene, act at the molecular level to deactivate free radicals. Free radicals can damage basic genetic material, and cell walls and structures, to eventually lead to cancer and heart disease. Vitamin E lowers the risk of heart disease by preventing the oxidation of low-density lipoproteins (LDLs), thus reducing the buildup of plaque in coronary arteries. Other research has found that Vitamin E plays a protective role against cancer and the formation of cataracts, and may possibly boost the immune system in the elderly. 

Dietary Information 3 oz. (85 g) cooked, edible portion
Calories 196-200
Protein 21-22g
Carbohydrate 0g
Fat  11-11.5g
Saturated Fat  3g
Omega-3 Fatty Acids  2,295mg
Sodium   50-55g
Cholesterol  70-75mg