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Whole sustainable wild-caught Pink salmon ready to be filleted or baked whole. This fish is frozen.
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. While their flesh has a smaller flake than a sockeye or king they offer similar oil levels (and thus similar amounts of flavor and omega-3 acids) at a significantly lower cost.
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.
Applications: Whole pink salmon are very nice baked. For extra flavor and aroma, try baking 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 steam and impart 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.
Season: July-August
Origin: Alaska
Specifications: These whole pink salmon are headed and gutted and have been individually cryo-vac’d and frozen. They are in 20 lb cases.
Shipping Method: Fedex Overnight. Our pink salmon items only ship on Mondays (for delivery on Tuesday) and Wednesday (for delivery on Thursday).
Looking for a more convenient Pink salmon option? Try Pink salmon fillets. We also offer pink salmon ikura, smoked Pink salmon, and other wild seafood.
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