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Fish: King Salmon Portions

$29.99

7 oz

King Salmon is known for its succulent flavor, firm texture, and high oil content. Each of these King salmon portions can be described as big and meaty. They are each 7-9 oz portions with the skin on, bone-in. Click on this item to see the full description.

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Description: Rich red color, succulent flavor, and delicate texture. These king salmon portions are perfect for any salmon lover. They are each 7-9 oz portions with the skin on, bone-in. They are flash-frozen and individually vacuum packaged. Portions are cut from the whole fillet; each box contains a variety of collars, centers, and tailpieces. Due to the small-batch nature of their King processing facility, portions come skin-on and bone-in.

King salmon has a high healthy fat and protein content, making it perfect for anyone eating a ketogenic diet, paleo or gluten-free. King Salmon is a rich source of iron, selenium, Vitamins A, B, D. King salmon offer the highest levels of Omega 3-fatty acids of all of the salmon species.

Sustainably Harvested in Bristol Bay, AK & Wild Caught and Processed in the USA.

Storage: Keep frozen until ready to eat. The best way to thaw this fish is slowly, and ideally in a refrigerator. If you put it in the fridge first thing in the morning it's usually close to being thawed by dinner time. You can also thaw overnight in the fridge and prepare within 1-2 days of thawing. 
Wild for Salmon

Wild for Salmon

Wild For Salmon is a local business that makes fresh/frozen wild Alaskan sockeye salmon available to you here on the East Coast. Wild For Salmon is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA. Because they are the fishermen and are local, it allows them to be able to provide you with the highest quality, flash/frozen, Alaskan sockeye available. June and July are busy months on their boat. The fishing season lasts approximately 5-7 weeks. Steve is the skipper of their 32’ boat, while Jenn, the first mate, and two other local men are deckhands. As they catch the fish they are kept in refrigerated holds, making sure the quality is preserved. On average, every 10 hours they offload the fish onto a larger crab boat which takes the fish in for processing. It is quickly filleted, flash frozen, and vacuum sealed to capture the “direct from the boat” flavor.

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