AKA Chinook Salmon, Poseidon be praised! And since the local chinook salmon fishery is closed, we sourced some 👑chinook (king) salmon👑 from the F/V Avalon, Blue Sea, Miss Norma, Quiana and Wind Chime out of Hoonah, AK. These are FAS, or frozen at sea. This is incredible quality, and sushi-grade. Your salmon order will come in the form of fillets. Hip hip hooray! I have a lot to say about this precious fish, so check out my video and the links below to learn more.

INFO PAGE: click for more fishery info!

ORIGIN: F/V Avalon, Blue Sea, Miss Norma, Quiana and Wind Chime out of Hoonah, AK 

METHOD: Troll-caught (not trawl). Click “read more” for fishery info on one of our most important local fish.​

RECIPES: King salmon with miso glaze, 5 spice tea-smoked salmon, ginger-dill salmon, salmon burgers, fresh cured salmon, king salmon crudo, roasted dill salmon, salmon gravlax, salmon with curried orange butter, seared salmon with yogurt and dill, salmon with grapefruit and basil relish, ginger-soy salmon, salmon with wasabi-cream sauce, Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes, Five spice tea-smoked salmon, salmon burgers, ginger-dill salmon, salmon crudo, fresh cured salmon. But really, with fish this fresh and delicious, a little salt, pepper, grill, and squeeze of lemon is really all you need!

WINE PAIRING: our friends at tableWINE in Pacifica "love salmon because you can play the white or red card. With a miso glaze, I would go red and play off the savory umami of the soy, but still a light red with acid to cut through the delicious fattiness of salmon. We can even stay German and do a Spateburgunbder (i.e. Pinot Noir) from Weingut Knauss in the Baden region of Germany. Definitely more savory and mushroomy than any CA pinot, and also with that German acidity. This would rock with Miso Salmon!"

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