Whole Pink Salmon

approx. 20 lbs total

$201

Includes Fedex Overnight Shipping
- All perishable products (such as meat or seafood)
  are sent with gel packs via either Fedex Priority or
  Fedex Standard overnight. Almost all non-perishable
  items (such as dried mushrooms or dried peppers)
  are sent via FedEx Ground or UPS Ground, which
  takes 2-7 business days for delivery. A few items
  are shipped via regular mail. The shipping method
  for each item is noted on each item page.
  
  Items that ship via Ground can be upgraded to
  overnight shipping (for a fee) by contacting us
  immediately after placing your order.

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Size:	Approximately 7-8 whole fish (Approx. 20lbs total).
Features:	Frozen Wild Headed & Gutted Individually Vacuum Packed
Season:	July-August
Origin:	Alaska
Delivery Limitations:	Only available to ship on Mondays (for delivery on Tuesday) and Wednesday (for delivery on Thursday).

Whole sustainable wild-caught Pink salmon 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.

We also offer pink salmon ikura and smoked Pink salmon.

Store whole pink salmon in your freezer until you're ready to use them, then thaw as many as you need. We do not recommend thawing and refreezing raw fish.

How to Defrost Food for Best Quality & Safety

Whole pink salmon amazing grilled, but are also 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.

Salmon Recipes & Techniques
Whole Fish Recipes & Techniques

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