King Salmon (Summer Catch)

FREE SHIPPING ON ORDERS 20-200 LBS. TO EASTERN US.

NOTE: IF YOU WOULD LIKE TO PREORDER FROM MULTIPLE SEASONAL CATCHES, PLEASE PLACE THOSE ORDERS SEPARATELY. FOR EXAMPLE, IF YOU'D LIKE BOTH THE SUMMER & SPRING CATCH, CREATE YOUR SUMMER ORDER THEN CHECK OUT & PAY. THEN SELECT YOUR SPRING SPECIES, CHECK OUT & PAY.

Note: 5lbs of king bacon cannot be ordered on its own. Please add it to an order of at least 10 lbs.

King salmon is the king of the salmon, and in more than one way. While certainly the largest of the salmon (the world record was 126 lbs!), it is also considered by many to be the most delicious. The soft and flaky flesh has a pleasant mild salmon taste and a luscious rich, almost buttery, flavor. If you love king, mine is the best.

What is WHITE KING?
White king is an uncommon variety of king salmon with brilliant white flesh instead of the usual red/orange flesh. It's beautiful and many consider it the most delicious type of king salmon out there, making it a contender for the very best fish on earth!

What is King Bacon?
Note: 5lbs of king bacon cannot be ordered on its own. Please add it to an order of at least 10 lbs. King bacon is a new product for me, and I'm really excited to offer it. When kings are filleted, we can never achieve 100% recovery with the fillets––there is always a little left. In an effort to not waste a thing and recover some of the best meat on the fish (any butcher will tell you that flesh adjoining bone is some of the best), I am now offering those slices to you. How do I choose between fillet/portion vs. bacon, you may be asking? King bacon may taste a little richer than regular king, it's eaten/served differently, and it cooks extremely quickly. I sprinkle mine with salt and pepper and cook it in a hot pan. It will literally cook in seconds. You can serve it as an appetizer, on a beautiful salad, or with breakfast (think eggs). Of course it can also be served as the main course and cooked in a fraction of the time. The nature of this cut is irregular so expect thin slices about the size of silver dollar.

Substitutions:

Some seasons we catch lots of kings and some seasons we catch very few. It's a species who's numbers naturally rise and fall. If we do not catch enough king we may substitute coho (a similar taste) at a rate of 1:1.5––meaning, if you ordered 10 lbs. king and we run short, we may send you 15 pounds coho. Alternatively, we may occasionally bring in a little king from a friend to fill any shortfall.

Preorder Preorder Period:
Jan. 1 - Aug. 1, 2022 - EXTENDED TO OCT. 15

Shipping:
Your seafood will ship to your doorstep via FedEx Oct. 24 & 25, 2022. It will arrive Oct. 25-28, 2022. This page details shipping rates:
https://salmonandsable.com/pages/shipping

Cut:

• Portion - Portions are a fillet cut in half, sometimes in thirds. Portions are generally about 1 lbs. but can be as small as 0.75 lbs. or as large as 1.25 lb. each.

For more information on cuts and bones, have a look here: https://salmonandsable.com/pages/bones-cuts

Bones:
For convenience and to avoid confusion, I now only offer boneless king. I pull the pin bones by hand which results in a lovely and uniquely hand crafted fillet. My deboned king is generally 90-100% boneless with one or two pin bones sometimes remaining in the collar area of the fillet. The tail portion is naturally mostly or totally boneless.

Packaging:
I vacuum seal my salmon in heavy 5mm bags to avoid broken seals and freezer burn. virtually all other seafood is vacuum sealed in 4mm or lighter bags. Your fresh-frozen seafood will keep in your freezer in pristine condition for 12 months or more.

Who, Where, When, & How:

After commercial fishing Alaska's waters for 25 years, I am starting to focus more on turning out stunning fillets for your dinner table and less on sloshing around in my boat fishing. Although I am sometimes fishing, more often I am jumping on a friend's skiff to get their best fish before taking them ashore and filleting them in my beach-front fillet cabin. The art and craft of turning out beautiful fillets is more and more where my heart is these days. I call it salmon craft.

All my sockeye is hand-caught, filleted, and pin boned in a fillet cabin on the banks of the Ugashik River in remote western Alaska. Bristol Bay is the biggest salmon run on earth. Sometimes there are more than 65 million sockeye returning to spawn! Although we do catch quite a bit of king on the Ugashik River, I also source some from friends who are involved in the troll-caught fishery of Southeast Alaska. These are stunning fish caught one at a time by hook in their prime in the open ocean.

Interesting king salmon info:

• The longest known trip ever taken by a salmon was a king salmon that traveled 3,845 km upstream to spawn.
• On March 25th 1963, the Chinook salmon became the official state fish of Alaska