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Uniquely delicious & filled with nutrients like Omega-3's, Fresh Wild King Salmon is both a wise and delicious choice.

The troll fishery produces low-volume, high-quality product. Troll gear does not contact the ocean floor so it doesn’t impact habitat. Bycatch is also low and usually consists of other salmon species.

King Salmon population is healthy, it is actively monitored and managers adjust regulations for these fisheries every year, and often in-season as well, according to changes in salmon abundance and other conservation considerations.

Local Season runs from May-October. The salmon are fresh from the co-op of Fishermen at Pier 45 in San Francisco, & also from fishermen in Santa Cruz, Half Moon Bay, Bodega Bay & Fort Bragg. New Chilean/Patagonian Season has started in past few years during our off-season.

Best prepared on grill, oven, or pan with sea salt & any or all of these spices: Paprika, Dill, Mustard Seed, Onion Powder, Garlic Powder, Basil, Rosemary, Thyme, Marjoram, Black Pepper, Chili Powder

Spray or coat with coconut or olive oil, including skin side to keep from sticking to grill.

Preheat Grill/Oven/Pan to Medium High (375F)

Place skin side down for 3-5 minutes

Flip & cook another 3-5 minutes (I let skin stay on grill then flip other side onto skin to protect from damage/loss of spices)

Finish by flipping 1 more time. When ready, meat will be firm, turn opaque, & bleed fat juices. Cut into thickest piece to see little or no red translucent color. Sashimi grade, so ok to undercook or recook if too raw. Add lemon & salt to taste.