Description
Our Pacific Ocean-Trolled King Salmon Fillets are harvested one fish at a time by independent dayboat fishermen using traditional ocean troll gear off the coasts of Washington and Oregon. Each salmon is immediately bled, carefully chilled, hand-filleted, and blast frozen within 24 hours of harvest to preserve its exceptional freshness, texture, and flavor. Processed to sashimi-grade standards, these premium frozen fillets deliver the quality required by fine dining restaurants, sushi bars, and luxury seafood programs throughout the year.
Unlike many Columbia River salmon harvested in commercial gillnets, our ocean-trolled King Salmon is individually landed by hook and line. This harvest method minimizes stress, bruising, scale loss, and flesh damage while preserving the fish’s natural oils and firm texture. The result is superior flesh integrity, vibrant color, and exceptional eating quality in both raw and cooked applications.
Blast freezing within 24 hours of harvest preserves the salmon at its absolute peak. Rapid freezing forms microscopic ice crystals that protect the delicate muscle structure, locking in moisture, flavor, and texture while maintaining sashimi-grade quality. For chefs, this means consistently premium Wild Pacific King Salmon with dependable year-round availability, minimal waste, and outstanding culinary performance.
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 are harvested in large numbers and may remain in the net before retrieval, ocean-trolled salmon are individually hooked and immediately brought aboard. Careful handling throughout harvest and processing preserves flesh quality, natural marbling, 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
- Blast frozen at peak freshness
- Sashimi-grade quality
- Superior flesh integrity
- Minimal bruising and scale loss
- Excellent color retention
- Rich natural marbling
- Reliable year-round availability
Product Specifications
- Pacific Ocean-Trolled King Salmon
- Premium Skin-On Fillets
- Dayboat Harvested
- Hand-Filleted and blast-frozen Within 24 Hours of Harvest
- Sashimi Grade
Flavor & Texture
- Rich, buttery flavor
- Exceptional natural marbling
- Firm yet silky texture
- Large, moist flakes
- Bright coral-orange flesh
- High natural omega-3 content
Culinary Applications
Sashimi-grade Ocean-Trolled King Salmon is equally suited for refined raw and cooked preparations.
Ideal preparations include:
- Crudo
- Sashimi
- Sushi
- Tartare
- Carpaccio
- Pan-searing
- Charcoal grilling
- Cedar plank roasting
- Slow roasting
- Omakase presentations
Chef Benefits
- Premium skin-on fillets reduce kitchen preparation time
- Sashimi-grade quality for both raw and cooked menus
- Blast frozen at peak freshness for exceptional consistency
- Premium frozen inventory minimizes waste and improves inventory management
- Consistent sizing for accurate portion control
- Rich marbling produces exceptional flavor and texture
- Year-round availability regardless of season
Why Blast Frozen?
Our King Salmon is blast frozen within 24 hours of harvest using rapid freezing technology that preserves the fish at the height of its freshness. Unlike seafood that may spend days in the fresh distribution chain before reaching the kitchen, our salmon is preserved immediately after processing, maintaining its natural moisture, vibrant color, and firm texture. This process allows chefs to serve sashimi-grade Wild Pacific King Salmon with confidence every day of the year.
Suggested Pairings
Yuzu, ponzu, Meyer lemon, olive oil, shiso, cucumber, avocado, fennel, radish, finger lime, trout roe, salmon roe, caviar, dill, chives, sorrel, crème fraîche, horseradish, Champagne, Chardonnay, Junmai Daiginjo sake, and dry Riesling.
Recipe: Ocean-Trolled King Salmon Crudo with Green Yuzu Kosho, Avocado, Finger Lime & Trout Roe
Yield: 4 Appetizers
Ingredients
Salmon
- 12 oz sashimi-grade Ocean-Trolled King Salmon, skin removed
- Flaky sea salt
Yuzu Kosho Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh yuzu juice
- 1 tsp green yuzu kosho
- 1 tsp rice vinegar
- ½ tsp honey
Garnish
- 1 ripe avocado, thinly sliced
- 2 finger limes
- 2 tbsp trout roe
- 4 radishes, paper thin
- Chive batons
- Micro shiso or micro cilantro
- Toasted sesame seeds
- Flaky sea salt
Preparation
Whisk together the olive oil, fresh yuzu juice, green yuzu kosho, rice vinegar, and honey until fully emulsified. Adjust the seasoning so the dressing balances bright citrus, gentle heat, and clean acidity without overpowering the salmon.
Slice the chilled King Salmon into thin sashimi-style slices and arrange slightly overlapping on well-chilled plates. Lightly season with flaky sea salt before spooning the yuzu kosho dressing evenly over the fish.
Arrange the avocado alongside the salmon and garnish with the finger lime pearls, trout roe, shaved radishes, chive batons, toasted sesame seeds, and micro shiso. Finish with a final drizzle of extra virgin olive oil and serve immediately while well chilled.
Wine & Sake Pairing
- Junmai Daiginjo Sake
- Blanc de Blancs Champagne
- Chablis
- Dry Riesling
