Salmon

Troll-Caught King and Coho Salmon

We provide troll-caught wild king and coho salmon, primarily from Southeast Alaska, Washington state and northern California (see map below). In 2006 and 2007, however, the spring commercial troll fishery off Northern California and Oregon was closed or severely restricted to protect the few remaining Klamath River adult kings that survived the Bush administration's political decision to de-water the Klamath River in 2002 (killing 30,000 returning adults) giving way too much water to financial contributors from industrial-scale corporate farms (growing cattle feed in a desert environment where no farming requiring irrigation should ever occur). This dewatering had a disastrous effect on the salmon population and closure of the fishery had equally disastrous effects on all northern California coastal fishing communities dependent on salmon fishing. It also drove up the prices of salmon to restaurants and consumers affecting restaurants even in the nation's capital. Troll-caught king salmon fillet

Pictured at right is a king salmon fillet. Troll-caught salmon (kings and cohos) are generally considered the highest quality salmon for two reasons: (1) they are caught one-at-a-time and meticulously handled, and (2) they are taken far offshore while still in peak condition, like that pictured above (a king caught off Seward, Alaska).

Our king salmon include both "Red" and "Ivory" kings. "Ivory" kings, whose flesh is white (as pictured below), are relatively scarce. In Alaska, they occur only in Southeast where they make up just 5-8% of the catch of kings.

Our king salmon are individually caught by trollers like that pictured below and here. These are small-boat fishermen (often the boat's crew consists of the entire family). The fish are taken well offshore (using flashers) while they are still in peak condition and flavorful best. They are carefully handled to avoid bruising and are immediately bled (which extends shelf life), eviscerated, washed and carefully covered with shaved ice to preserve their superb flavor and unmatched quality. Troll-caught Alaskan salmon are delivered to our chefs within 2 to 3 days of capture, so they are very fresh. During the summer months, most of our salmon (and halibut and sablefish) are obtained from the Seafood Producers Cooperative. All of Alaska's salmon fisheries (and its halibut and sablefish fisheries) have been certified as "sustainable" by the Marine Stewardship Council (MSC). In the fall, we depend on king and coho salmon headed for spawning in rivers of Washington state's Olympic Peninsula which flow into the Pacific Ocean.

For very detailed, illustrated instructions on how to properly fillet a salmon, click here: Salmon University.

Map showing the primary harvest areas of king and coho salmon worked by trollers - image courtesy Seafood Producers Cooperative Salmon troller - image courtesy Seafood Producers Cooperative

(Images courtesy Seafood Producers Cooperative)

Individually Caught in Prime Condition

Troll-caught king salmon portions (pictured above) and coho salmon portions (pictured at right) are generally of better quality than caught by other methods. This is because of where and how they are caught as well as how they are handled from that point onward.

In contrast, generally lesser quality salmon are obtained by purse seine fisheries. The bodies of these salmon have already started to decline (all Pacific salmon die following spawning) as evidenced by their increasingly darker coloration as they ascend the rivers. The salmon caught by trollers are called "sea-brites" because they are still bright silver. More importantly, the salmon harvested by traditional purse seines are taken in large numbers. They are pumped or dumped into fishing boats' or tenders' holds where they thrash into each other (causing damaging bruises) and where needed chilling is slowed. In contrast, trollers catch and carefully handle their salmon one-at-a-time. Salmon taken by trollers are generally of much higher quality because of these inherent problems associated with purse seines.

"Ivory" King Salmon, Too

ivory king salmon fillet

We provide both "Red" and "Ivory" king salmon from March through October. Both kings look the same from the outside, as shown above. However, the Ivory King has luminous white flesh, that many consider superior in taste to the "red" kings. Ivories are native to certain rivers of southeast Alaska, Canada and Washington state. Most salmon get their typical red or pink color from carotene in the food they eat (crustaceans such as shrimp and krill), but white or "Ivory" kings are genetically predisposed with an extra enzyme to process carotene rather than collect it. Ivory king salmon tends to be milder, silkier and more buttery in flavor than "red" kings. While the "Ivories" are difficult to obtain, we believe they are worth the effort.

Healthy Food - Pure and Natural

Wild salmon is not only delicious, it is also ranked as the best source of Omega-3 fatty acids. These "good" cholesterols significantly reduce the risk of coronary heart disease, a leading cause of death. See our Health Benefits page (below) for details. Seafood is recognized as the healthiest source of low fat protein, and salmon, halibut and sablefish are among the best. For information on the nutritional value of wild Alaska seafood and its proper handling, visit the website of the Alaska Seafood Marketing Institute.

Smoked King Salmon

smoked troll-caught king salmon

Yukon River kings are the richest because they contain the highest oil content (providing the extra energy needed to reach their spawning areas some of which are 2,000 miles up-river). In some years we can provide hot and cold-smoked Yukon River King salmon and Yukon River Fall Chum Salmon.