It’s salmon season, and the fish are running! Delicious wild-caught Alaskan salmon with its lovely pink coloring, succulent yielding flesh, and buttery taste, it’s a general favorite for a reason. Whether you’re serving it alongside some fresh asparagus, swirling it into pasta, or garnishing your salad with it, salmon is one of those fish that compliments any dish, adding a boost of flavor and a delicious helping of protein.
While there are technically five different species of salmon, the king, or chinook salmon as it’s also known, is our personal favorite. The largest and fattiest of the five the chinook salmon is prized by fishmongers and chefs alike for its size and heft. Growing up to 100lbs this fish really is the king of salmon!
With one of the highest fat contents king salmon is positively bursting with heart-healthy omega threes and pure, rich flavor. While still relatively low in calories but high in protein and a long list of necessary vitamins and minerals, not only is king salmon the nutritious choice it’s also one of the tastiest.
Boasting a firmer flesh than some varieties, chinook cooks up to have large-flaked flesh with a full-bodied taste. Thanks to the fact that it’s not one of the most delicate fishes, king salmon holds up to a wide range of cooking techniques. Excellent on the grill, you can roast, broil, steam, smoke, or poach these fillets with great success. Try it for yourself today and savor the incomparable flavor of this truly delightful wild-caught salmon.
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