Alaska Salmon: Taming the Wild Thing was designed to assist the Alaska Salmon industry evolve by encouraging the creation of modern food products from pink, chum and coho salmon, and, to explore market opportunities for value-added salmon products. In the initial phase of this project, efforts focused on producing and market testing products from pink salmon mince and fillet blocks for healthcare and retirement feeding applications.  Coho and chum efforts focused on boneless fillets and portions designed for the casual dining segment of foodservice.  The second phase of the project sought to find product and market applications for pale-flesh pink and chum salmon (an industry need not addressed by the initial project design). This latter phase focused on flesh color enhancement and processing methodologies intended to produce a cooked ready-to-use salmon ingredient and/or a colored and flavored ready-to-grill filet.