This item is a 5 lb (approx. 2 lbs each Halibut & King Salmon, 1 lb Sockeye) monthly share of flash frozen, vacuum sealed portions of :
Our Sockeye Salmon is caught in Bristol Bay, Alaska, the home of the largest wild, commercial salmon fishery in the world. Our fishermen and women hand-harvest their salmon on small boats and process them within 24 hours to preserve the excellent taste and texture.
Sockeye Salmon is also known as Red Salmon because of the deep red color of its flesh. It is lean with a firm texture, making it the perfect choice for health conscious cooks and foodies. One 3.5 oz portion of cooked Sockeye Salmon has 220 calories, 1200 mg of Omega 3s, 27 grams of protein, and 930 IUs of Vitamin D.
Our Troll Caught Alaskan King Salmon are sustainably harvested in Southeast Alaska, near Ketchikan. The fishermen and women catch each King Salmon individually on trolling hooks. The fish are immediately bled and packed in ice to preserve the taste and texture that Alaskan Troll Caught King Salmon are famous for.
Troll Caught King Salmon is truly the king of fish - the catch method ensures a perfect fish with no bruising. They are sweet and delicious, high in Omega 3’s, with firm, mild flavored fillets. The fillets are versatile and respond well to grilling, poaching, roasting, sautéing, sous vide, virtually any type of cooking method will reward you with a delicious meal fit for a king!
Wild Alaskan Halibut is delicious, with a white, almost translucent flesh, delicate flavor and flaky fillets that hold together well while being prepared. It is truly the "steak" of Alaskan seafoods, a great choice for any cooking method because it keeps its shape so well. One of our favorite ways to prepare it is in tacos - try our original recipe here.
Our Wild Alaskan Halibut is wild, sustainable and line caught from the pristine waters of Alaska. We work closely with our fishermen to ensure the quality and provenance of the halibut, so we know where it's been and how it's been cared for from boat to table. Our fishermen process their halibut within hours, blast freezing it in a commercial freezer at 40 degrees below zero it for a "fresher than fresh" quality available year round.