|Size:||Approximately 20lbs (7-8 Fish)|
Whole wild-caught Pink salmon are sold headed & gutted, ready to be filleted or baked whole.
Pink salmon (aka humpback salmon) is the most abundant of the salmon varieties caught in the Pacific Northwest, but it’s also the least known. That’s a shame, because they have the most delicate, tender flesh of all the Pacific salmon. In addition to this, they are more abundant and eat lower down on the food chain than most other salmon. Pink salmon also spawn (and thus are fished) at a much younger age. This means that there is less bio-accumulation in their bodies of toxic residue compared to other species.
Pink salmon are the smallest of the Pacific species, which means their fillets are correspondingly smaller and more manageable than those taken from a King or other large salmon. Their flesh has a smaller flake than a sockeye or king.
So why don’t you see them all over restaurant menus? Unfortunately Pink salmon are often fished in such a way that their natural tenderness becomes a detriment. The mechanized unloading of fish from large boats en-masse via vacuum tubes pounds them to such an extent that they’re usually only suitable for canning.
The Pink salmon we offer are fished in a sustainable fashion off the coast of Alaska so as to not imperil the health of the fisheries. They are headed and gutted then refrigerated at sea, resulting in a far fresher fish. Upon returning to harbor, they are carefully carried from family operated fishing boats one at a time, by hand, before being flash-frozen, preserving them in all their tender, tasty glory.
Pink salmon ikura, Pink salmon fillets and smoked Pink salmon are also available.
Store whole pink salmon in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
Whole pink salmon amazing grilled, but are also very nice baked.
For extra flavor and aroma, try baking them in the Pacific Northwest style, on a cedar plank.
To help keep the fish from losing too much moisture and for extra dramatic table-side presentations, use baking methods that enclose it. Cooking en papillote, wrapping the salmon in a pouch of parchment paper with slices of lemon, sprigs of fresh dill, and a little white wine will help it steam and imparts flavor. More difficult (and flashy) methods include baking salmon in a salt-crust (a mixture of salt and egg-whites) or wrapping the fish in dough made to look like a whole salmon. Crack the crust open table-side with a flourish to wow your guests