{"id":1773,"date":"2024-07-10T00:17:34","date_gmt":"2024-07-10T00:17:34","guid":{"rendered":"https:\/\/snarklesauce.com\/blog\/?p=1773"},"modified":"2025-07-22T00:23:41","modified_gmt":"2025-07-22T04:23:41","slug":"orca-bay-frozen-keta-salmon-costco","status":"publish","type":"post","link":"https:\/\/snarklesauce.com\/blog\/2024\/07\/10\/orca-bay-frozen-keta-salmon-costco\/","title":{"rendered":"Orca Bay Frozen Keta Salmon (Costco) Review"},"content":{"rendered":"\n
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Author\u2019s note: I wasn\u2019t paid or compensated in any way for this review and I have no affiliation with  <\/em>Costco<\/em><\/a> nor Orca Bay Foods.<\/a><\/em><\/p>\n\n\n\n

Don’t be mad.<\/h2>\n\n\n\n

The first time I tried this frozen Orca Bay Wild Keta Salmon<\/a>, I was mad. <\/p>\n\n\n\n

I was mad, because it was not what I expected. The flesh was almost white, and lacked the “salmon” flavor to which I am accustomed. I also found the strange firmness of the meat off-putting.<\/p>\n\n\n\n

Fast forward two years later, and this fish has grown on me. I’ve adjusted my expectations, and maybe learned to cook it a little better. I’m glad I didn’t give up on it, because it has become a quick and nutritious dinner staple at my house. <\/p>\n\n\n\n

\"Inside<\/figure>\n\n\n\n

Weird Confession: <\/strong>I enjoy this fish more if I pretend that it isn’t<\/em> salmon. It tastes good<\/em>, just not like any other<\/em> salmon I’ve ever had. It’s the un-salmon-ness of it that disturbs, not the inherent taste. Just pretend you are eating a UDF: unidentified delicious fish<\/em>, and banish all thoughts of “salmon” from your mind.<\/p>\n\n\n\n

What is Keta Salmon?<\/h2>\n\n\n\n

Keta Salmon is also called “Chum Salmon” or “Dog Salmon.” According to Wikipedia, Keta Salmon is “the least desirable Salmon for human consumption”<\/a> and has a low market value. Ouch.<\/em> That alarmed me, so I dug a little deeper. It turns out, this is almost entirely because of taste<\/em>, rather than low nutrition or quality.<\/p>\n\n\n\n

The Marine Stewardship Council states that Keta has lower fish oil content<\/a> compared to other salmon varieties. Even so, the Alaska Seafood Marketing Institute lists the amount of Omega-3 per serving of Keta Salmon at 683 mg.<\/a> This is only marginally less than Sockeye Salmon, which has 730mg per serving.<\/a> Both salmon varieties have similar protein \u2014 22 grams for the Keta, and 23 for the Sockeye. According to the Alaska Department of Health, all<\/em> Alaskan Salmon is low in mercury<\/a>, including Keta salmon. Whew.<\/em><\/p>\n\n\n\n

(Want to know more? Here’s a handy comparison of Salmon species from MSC<\/a>.)<\/p>\n\n\n\n

\"Five<\/figure>\n\n\n\n

Anyway. The Orca Bay frozen filets are individually vacuum-sealed for freshness. They’re also single-serve portions, which I prefer (as compared to Costco’s Mahi-Mahi<\/a>, which is two<\/em> servings per filet). The portions vary dramatically in shape and thickness, but are generally just shy of 5 ounces each.<\/p>\n\n\n\n

(Are you looking for a petite serving of fish? Check out my review of these tiny portions of Everything Seasoning Breaded Cod from Costco<\/a>.)<\/em><\/p>\n\n\n\n

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The filets have the skin attached. As you can see, the meat color is pastel pink, like a bridesmaid dress from the 1990’s. These are boneless filets, although I have encountered an errant thin bone here or there. From the label, the instructions say to thaw under refrigeration after<\/em> removing the plastic.<\/p>\n\n\n\n

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Quality and Freshness<\/h2>\n\n\n\n

Compared to other frozen fish I’ve reviewed, the Orca Bay Keta Salmon has a stronger “fishy” smell. According to the Los Angles Times, the freshest fish is the least<\/em> “fishy” smelling.<\/a> Still, this fish is not overly<\/em> pungent. And, it doesn’t taste fishy after cooking. Additionally, the thawed flesh is fairly smooth, elastic \u2014 and the skin is moist<\/a>, and not noticeably curled. I give it between an A- and a B+.<\/p>\n\n\n\n

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How to cook Keta Salmon<\/h2>\n\n\n\n

My favorite way to cook this fish is in a pan with a little butter and a red chili spice mixture sprinkled on top. I cook it on medium-low heat for about 5 minutes each side, then remove the pan from the heat and let it sit at least<\/em> another 5 minutes before serving. I’ve found that the Keta salmon cooks better with lower heat, and that it will stay juicer inside if I let it finish cooking while resting<\/em>. I peel the skin off after cooking.<\/p>\n\n\n\n

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I served mine over a curried yogurt sauce with a side of Kirkland Organic Normandy Vegetables<\/a> and fresh basil from my garden. How did I make the yogurt sauce? I’m glad you asked! It’s just Greek yogurt mixed with some dry curry spice mix, smoked paprika, garlic powder, cumin, cayenne, and a little salt. I like a little teaspoon of brown sugar in mine, too, just to give it some sly sweetness. I don’t cook the yogurt or anything<\/em> \u2014 I just mix it cold, and spoon it onto the plate. By the time the hot fish is placed on top, the yogurt is room-temperature and tastes amazing on both the meat and vegetables. Try it!<\/p>\n\n\n\n

\"Inside<\/figure>\n\n\n\n

The cooked<\/em> Keta salmon is extremely pale, almost white color. As previously mentioned, the meat is firm. It’s firmer than Mahi-Mahi. It can get dry if cooked too long, or at too high a heat \u2014 this is the issue I ran into the first few times I tried to cook it. Supposedly, this is because of the lower fish oil content. It also tends to get tough when microwaving leftovers. I definitely prefer to eat all of it in one sitting, when possible.<\/p>\n\n\n\n

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The flavor is mild, so it won’t overpower the other flavors of your meal. The mildness also makes it versatile \u2014 it combines well with most seasonings and ingredients. For people who don’t like strong fish tastes, this may even be preferable. If you cook it right, it will be juicy and delicious. You will probably learn to love it, like I did.<\/p>\n\n\n\n

But. Don’t get me wrong. If I didn’t save money by buying this fish, I wouldn’t buy it.<\/em> I would always opt for a more flavorful choice, like Sockeye Salmon. Sockeye salmon is still my favorite fish in the whole-wide-world. I would eat Sockeye Salmon every single day<\/em>, until it choked me. True story. But, the cost difference between this Keta Salmon and other wild-caught salmon is<\/em> substantial. I am a slave to my wallet, it seems. More about the price later.<\/p>\n\n\n\n

Nutrition Facts<\/h2>\n\n\n\n
\"Nutrition<\/figure>\n\n\n\n

These are 140 gram filets, which is a little less than 5 ounces. Each serving has 28 grams of protein, 5 grams of fat, and 170 calories. There’s also 30% of your daily value of Vitamin D per filet. Yay, Vitamin D!<\/p>\n\n\n\n

Ingredients in Wild Keta Salmon from Orca Bay<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

The ingredients from the label are:<\/p>\n\n\n\n