Bristol Bay red salmon market shifting from Japan to the U.S.

For decades Japan has dominated the market for Bristol Bay salmon. Most of the reds were either canned or frozen whole with their heads and guts removed while a much smaller portion was flown out fresh. But in the last five years, more of the salmon from the Bay is being sold in vacuum-packed frozen fillets to the domestic market.

Johanna Eurich, KDLG – Dillingham

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