Always wild & domestic seafood from renewable resources.
10 lbs. King Salmon Share

$250.00

Out of stock
King Salmon - 1 lb. Center Cut Fillet
King Salmon - Whole Fish

10 lbs. King Salmon Share

$250.00

Out of stock

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New Enrollment Opens March 2018

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Characteristics of the Fish

  • Best tasting salmon ever
  • Pale peach to orange color
  • Moist and flaky

Details of Harvest and Seasonality

  • Gear Type: Gillnet, Power Troll and Hand Troll
  • Primary Fishing Management: Alaskan Dept. of Fish & Game
  • Harvest Season: July-October/ December-March

Suggested Cooking & Handling

Bake: (preferred method because of even heat temperature and simplicity)

  • 325 F degrees, bake portioned king salmon fillets for 10 minutes per inch of thickness. Usually about 15-17 minutes depending on desired doneess
  • Remove cooked king salmon from the oven after 15-17 minutes for thickest pieces and less time for thinner pieces.
  • Avoid cutting or disturbing the cooked fillet portions before serving. After cooking remove your king salmon and allow it to rest for 4-6 minutes to complete the cooking process.
  • Wild king salmon is best served with sea salt and lemon to taste due to its remarkable naturally delicious flavor and easy preparation.

Grill:

  • 325-350F degrees, skin-side down, place fillet portions indirectly to the flames then close grill and cook for 10 minutes per inch of thickness. Using the floating grill rack works great if you have one.
  • Rest fish for 4-6 minutes before serving to complete cooking using the residual heat remaining trapped within each tender piece of salmon.
  • When done, fillets should lift easily off of their skin. The brownish to grey colored meat closest to the skin is comprised mostly of necessary omega-3 fats and tastes scrumptious.
  • Crispy grilled skin with scales is edible but not for everyone.

Sushi & Sashimi:

  • King salmon is the best salmon for making sushi and sashimi. Its distinct fat and protein composition lends flavor, color and texture to any sushi or sashimi creation.
  • Simple sushi rolls made with only wild king salmon and seasoned sticky rice are as beautiful as they are delicious.
  • For sushi, adding ingredients that are green and crunchy will contrast the red/orange color and soft buttery texture of the king salmon.
  • King salmon Sashimi with a side of seaweed salad is an easier alternative to rolling your own sushi.
  • Don’t forget the wasabi and soy sauce condiments.

Amanda’s Serving Suggestions

  • For a quick and amazing mid-week dinner, I serve brown rice, pan-seared/oven-baked king salmon with a side of salad dressed with olive oil and lemon.
  • While my king salmon is thawing, I begin to cook the brown rice and pre-heat the oven to 350 degrees. In the meantime, wash and chop the vegetables for the salad. Cook rice according to package directions. After 30 minutes the rice and salad are prepared and the fish is ready to cook. Allow the cooked rice to rest covered for 20 minutes; fluff with a fork before serving.
  • Using a lightly oiled hot oven-safe skillet, sear the flesh of the king salmon skin-side up for about 5-6 minutes.  Then flip the king salmon fillet and cook skin side down for 5 minutes and place the hot skillet with the fillet into the pre-heated oven for 5-6 minutes to finish cooking.  Thinner fillets may take less time and thicker fillet may take longer.  Reduce cooking time in the oven accordingly.  Allow the cooked fillet to rest on a platter for 4-6 minutes before serving.  This final step will allow the residual heat of the fillet to complete the cooking process.
  • In the summer, I serve pan seared king salmon topped with sauteed tomatoes, garlic, sweet onions and yellow peppers cooked in olive oil and seasoned with salt, pepper and fresh lemon juice.  In the winter, I serve pan seared king salmon topped with sauteed garlic, sweet onion, mushrooms and capers cooked in olive oil and seasoned with salt, pepper and fresh lemon juice.
Weight 15 lbs

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