Glacial Waters Matter
The Alsek River
This famed river originates in Canada and flows through the largest protected parkland and preserve in the world, and has the 5th largest discharge of water in North and South America. The lower Alsek River, which is where Dry Bay can be found, is fed by numerous glaciers up stream (the Walker Glacier, Alsek Glacier, Tweedsmuir, and Lowell Glacier),that all flow into the Gulf of Alaska.
The Alsek River is both a beautiful and dangerous river that is a world renowned rafting destination and has been a host to the fishing community for centuries.
Glacial Water and the Effect on Salmon
The Alsek river may be the best kept secret in Southeast Alaska when it comes to the production of high quality sockeye salmon. Alsek River salmon rivals the salmon produced by the famed Copper River (just north of Yakutat). Salmon that return home to glacial waters have a much different body composition that leads to increased flavor and texture.
Colder water temperatures make the salmon produce more fats. This yields a fish that is much higher in Omega-3’s. These fatty acids have been proven to decrease the risk of coronary artery disease and stroke, reduce pain from arthritis and other inflammatory conditions, and protect against depression, dementia, and Alzheimer’s disease.
The milky white glacial waters (produced by glacial silt) act as a sun barrier for the salmon. Even wild fish are susceptible to UV-B radiation and degradation.
Cold water has a much higher concentration of oxygen that allows the salmon to experience optimal growth.
Salmon have a slower metabolism in colder temperatures allowing for less time and energy wasted on searching for food.
The massive outflow of the glacial fresh waters (displacing the salt water of the gulf) allows the salmon greater time in a freshwater environment creating an osmotic change in the salmon. This decreases the saltiness of the meat.
