Uniquely delicious & filled with nutrients like Omega-3's, Fresh Wild King Salmon is both a wise and delicious choice.
Available Now: Wild King Salmon off the coast of Southern Oregon
Available again in August: Wild Local King Salmon, which is troll-caught (Best Method) off the coast of Santa Cruz & points North up to Fort Bragg.
The troll fishery produces low-volume, high-quality product. Troll gear does not contact the ocean floor so it doesn’t impact habitat. Bycatch is also low and usually consists of other salmon species.
King Salmon population is healthy, it is actively monitored and managers adjust regulations for these fisheries every year, and often in-season as well, according to changes in salmon abundance and other conservation considerations.
Local Season runs from May-October. The salmon are fresh from the co-op of Fishermen at Pier 45 in San Francisco, & also from fishermen in Santa Cruz, Half Moon Bay, Bodega Bay & Fort Bragg.
Fillets come in many forms:
Tail: Leanest (less oily), boneless, & less thick.
Middle: As shown in photo...more oily, more omega-3s, thicker
Collar: Closest to head, similar to middle except even more oily & shape is rounded, thickest piece.
Belly: Thinnest, oiliest, tastiest piece.
Best prepared on grill, oven, or pan with sea salt & any or all of these spices: Paprika, Dill, Mustard Seed, Onion Powder, Garlic Powder, Basil, Rosemary, Thyme, Marjoram, Black Pepper, Chili Powder
Spray or coat with coconut or olive oil, including skin side to keep from sticking to grill.
Preheat Grill/Oven/Pan to Medium High (375F)
Place skin side down for 3-5 minutes
Flip & cook another 3-5 minutes (I let skin stay on grill then flip other side onto skin to protect from damage/loss of spices)
Finish by flipping 1 more time. When ready, meat will be firm, turn opaque, & bleed fat juices. Cut into thickest piece to see little or no red translucent color. Sashimi grade, so ok to undercook or recook if too raw. Add lemon & salt to taste.