Wild salmon is abundant in Alaska and coveted by chefs — but most Americans eat the cheaper, milder farmed kind. Journalist Kim Cross set out to learn why — and how to cook the real thing right.

Bold, spicy, and full of flavor, this jerk-grilled salmon comes together in just 30 minutes. It's perfect for a quick ...

Editor’s choice: Whitecap flies Newfoundland lobster direct to Europe, cod next; First UCN Alaska sockeye prices in Editor-in-chief Tom Seaman brings you a roundup of the main stories from the ...

Fifteen-year-old Riley Neal landed a 51-pound king salmon in Alaska, but missed out on prize money due to his age.

Sockeye salmon caught in Alaska's Prince William Sound. Photo courtesy of 60 North.