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!
Preorder Preorder Period:
Jan. 1, 2022 - March 7, 2022
Your seafood will ship via FedEx March 21 or 22, 2021 and arrive a few days later. This page details shipping rates: https://salmonandsable.com/pages/shipping
For more information on cuts and bones, have a look here: https://salmonandsable.com/pages/bones-cuts
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.
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.
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.
When it comes to the white fish I sell, both species, halibut and sablefish, are sourced from friends in Kodiak and Southeast, Alaska. Although I commercially fished halibut for years in my youth, it's something I now leave to my tougher friends.
My smoked salmon comes from a dear friend in Southeast, Alaska who has smoked for me for years. His smoked salmon isn't available anywhere else and is out of this world.
Whether you already love halibut, or have tried it and weren't too keen, you need to try mine. Here's the reason, small halibut taste so much better than larger ones...
Sablefish is sometimes called "butterfish," and for a good reason––it's ultra rich, buttery flesh is richer than virtually any other species. My sablefish has a distinct flake, a lovely ivory color,...
$ 145.00 $ 198.00
Salmon collars are a delicious and unique cut. The collar has a special texture and full, rich flavor. They grill very quickly and are a perfect appetizer. Most collars have a big...