Description
Our Pacific Ocean-Trolled King Salmon Fillets are sourced from independently owned dayboat vessels fishing the coastal waters of Washington and Oregon. Each salmon is individually harvested by hook and line, immediately bled, carefully chilled, and hand-filleted within 24 hours of harvest to preserve exceptional freshness, texture, and flavor. These premium fresh fillets are trusted by fine dining chefs, sushi restaurants, and luxury seafood programs.
Ocean-trolled King Salmon represents the highest standard of wild Pacific salmon. Unlike many Columbia River salmon harvested in commercial gillnets, each fish is individually landed by hook and line, minimizing stress, bruising, scale loss, and flesh damage. The result is superior flesh integrity, vibrant color, firm texture, and exceptional eating quality.
Because every fish is harvested by dayboat vessels, there are no prolonged trips at sea. Fish are landed daily, expertly processed, and filleted within 24 hours of harvest, allowing chefs to experience King Salmon at its absolute peak.
Why Ocean-Trolled King Salmon?
Ocean trolling is recognized throughout the seafood industry as one of the premier harvest methods for Wild Pacific King Salmon.
Unlike commercial gillnet fisheries, where fish may remain in the net before retrieval and are harvested in large numbers, ocean-trolled salmon are individually hooked and immediately brought aboard. Careful handling throughout harvest and processing preserves flesh quality, natural oils, and appearance while minimizing bruising and scale damage.
Advantages of Ocean-Trolled Salmon
- Individually hook-and-line harvested
- Dayboat landed for rapid processing
- Hand-filleted within 24 hours of harvest
- Superior flesh integrity
- Minimal bruising and scale loss
- Exceptional color retention
- Rich natural marbling
Product Specifications
- Pacific Ocean-Trolled King Salmon
- Premium Skin-On Fillets
- Dayboat Harvested
- Hand-Filleted Within 24 Hours of Harvest
- Fresh
Flavor & Texture
- Rich, buttery flavor
- Exceptional natural marbling
- Firm yet delicate texture
- Large, moist flakes
- Bright coral-orange flesh
- High natural omega-3 content
Culinary Applications
Ocean-Trolled King Salmon is exceptionally versatile and performs beautifully in both raw and cooked preparations.
Ideal preparations include:
- Pan-searing
- Charcoal grilling
- Wood-fire grilling
- Slow roasting
- Cedar plank roasting
- Sous vide
- Sushi
- Sashimi
- Crudo
- Omakase presentations
Chef Benefits
- Dayboat harvest provides exceptional freshness
- Premium fillets reduce kitchen preparation time
- Consistent sizing for accurate portion control
- Skin-on presentation produces crisp, flavorful skin
- Hand-filleted within 24 hours of harvest for optimum freshness
- Premium product for fine dining and tasting menus
Why Dayboat Harvest?
Because our salmon are harvested by dayboat vessels, they are landed the same day they are caught rather than remaining aboard for extended fishing trips. Combined with immediate chilling and processing, this short harvest-to-processing timeline helps preserve the salmon’s natural texture, vibrant color, and clean ocean flavor. Hand-filleting within 24 hours of harvest ensures chefs receive a product at the height of its freshness and culinary performance.
Suggested Pairings
Yuzu, ponzu, miso, citrus, fennel, cucumber, dill, sorrel, chives, beurre blanc, beurre monté, smoked roe, trout roe, caviar, horseradish, olive oil, shiso, Champagne, Chardonnay, Pinot Noir, Junmai Daiginjo sake, and dry Riesling.
Recipe: Crispy-Skin Ocean-Trolled King Salmon with Spring Pea Velouté, Grilled White Asparagus & Sorrel Emulsion
Yield: 4 Entrées
Ingredients
King Salmon
- 4 Ocean-Trolled King Salmon fillets (7–8 oz each), skin-on
- Kosher salt
- White pepper
- Grapeseed oil
- 2 tbsp unsalted butter
Spring Pea Velouté
- 2 cups fresh or IQF English peas
- 1 shallot, finely diced
- 1 tbsp unsalted butter
- 1½ cups light vegetable stock
- ¼ cup heavy cream
- Sea salt
- White pepper
Sorrel Emulsion
- 2 cups fresh sorrel leaves
- ¼ cup extra virgin olive oil
- 2 tbsp crème fraîche
- 1 tbsp fresh lemon juice
- Sea salt
Grilled White Asparagus
- 12 white asparagus spears, peeled
- Olive oil
- Sea salt
Garnish
- Pea tendrils
- Salmon roe
- Chive batons
- Lemon zest
- Flaky sea salt
Preparation
Prepare the pea velouté by sweating the shallot in butter until translucent. Add the peas and vegetable stock and simmer briefly until the peas are just tender. Blend with the cream until perfectly smooth, pass through a fine chinois, and season with sea salt and white pepper. Hold warm.
Blanch the sorrel leaves for a few seconds in boiling water, immediately chill in ice water, then squeeze dry. Blend with the olive oil, crème fraîche, lemon juice, and a small amount of water until smooth and vibrant green. Strain through a fine chinois and season lightly.
Peel the white asparagus, blanch until just tender, then grill over high heat until lightly charred.
Season the King Salmon fillets with kosher salt 20 minutes before cooking. Heat a sauté pan over medium-high heat with grapeseed oil and place the fillets skin-side down. Cook until the skin is crisp and golden, adding butter during the final minute to baste the flesh. Turn briefly to finish, leaving the center medium-rare.
To plate, spoon the warm pea velouté onto each plate and arrange the grilled white asparagus alongside. Place the salmon skin-side up over the velouté and finish with dots of sorrel emulsion, salmon roe, pea tendrils, chive batons, lemon zest, and flaky sea salt.
