Description
Our Pacific King Salmon is 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, cleaned (Gutted & Gilled), carefully chilled aboard the vessel, and packed within 24 hours of harvest to preserve peak freshness, texture, and flavor.
Ocean-trolled King Salmon represents one of the highest-quality wild salmon available. Unlike many Columbia River salmon harvested in commercial gillnets, each fish is individually landed by hook and line, allowing for careful handling that minimizes stress, bruising, and scale loss. The result is firmer flesh, superior appearance, exceptional color retention, and a cleaner, more refined eating experience.
Because every fish is harvested by dayboat vessels, there are no prolonged trips at sea. Fish are landed daily and cleaned within 24 hours of harvest, preserving the salmon at its peak condition.
Why Ocean-Trolled King Salmon?
Ocean trolling is widely regarded as the premium harvest method for Wild Pacific King Salmon.
Unlike commercial gillnet fisheries, where fish may remain in the net before retrieval and multiple fish are handled simultaneously, troll-caught salmon are individually hooked and immediately brought aboard. Each fish receives careful handling from harvest through processing, helping preserve flesh integrity, natural color, and overall product quality.
Advantages of Ocean-Trolled Salmon
- Individually hook-and-line harvested
- Dayboat landed for rapid processing
- Minimal bruising and scale loss
- Firmer texture and superior flesh integrity
- Exceptional color retention
- Premium presentation
Product Specifications
- Wild Pacific King Salmon
- Ocean-Trolled
- Gutted & Gilled (G&G)
- Dayboat Harvested
Flavor & Texture
- Rich, buttery flavor
- Firm, succulent flesh
- Exceptional natural marbling
- Large, moist flakes
- Bright coral-orange color
- High natural omega-3 content
Culinary Applications
Wild Pacific King Salmon is one of the world’s premier culinary fish and is equally suited for refined raw and cooked preparations.
Ideal preparations include:
- Whole roasted salmon
- Cedar plank roasting
- Charcoal grilling
- Pan roasting
- Slow roasting
- Smoking
- Sushi
- Sashimi
- Crudo
- Omakase presentations
Chef Benefits
- Dayboat harvest provides exceptional freshness
- G&G format allows chefs complete flexibility for custom cutting and portioning
- Sashimi-grade quality supports both raw and cooked applications
- Consistent premium quality throughout the season
- Outstanding yield with minimal waste
- Premium centerpiece for fine dining and tasting menus
Suggested Pairings
Caviar, crème fraîche, yuzu, ponzu, citrus, dill, chives, sorrel, fennel, cucumber, asparagus, spring peas, beurre monté, Champagne beurre blanc, smoked roe, horseradish, olive oil, shiso, Chardonnay, Pinot Noir, Junmai Daiginjo sake
Recipe: Slow-Roasted Ocean-Trolled King Salmon with Smoked Potato Purée, Caviar Beurre Monté & Dill Oil
Yield: 4 Entrées
Ingredients
King Salmon
- 4 Ocean-Trolled King Salmon portions (7–8 oz each)
- Kosher salt
- White pepper
- Olive oil
Smoked Potato Purée
- 2 lbs Yukon Gold potatoes
- ½ cup heavy cream
- 4 tbsp unsalted butter
- Smoked sea salt
- White pepper
Caviar Beurre Monté
- 8 tbsp unsalted butter
- 2 tbsp water
- 1 tbsp fresh lemon juice
- 1 oz premium salmon or white sturgeon caviar
Garnish
- Dill oil
- Fresh dill sprigs
- Pickled shallots
- Micro herbs
- Flaky sea salt
Preparation
Prepare the smoked potato purée by cooking the potatoes until tender before blending with warm cream, butter, smoked sea salt, and white pepper until perfectly smooth. Prepare the beurre monté by slowly emulsifying the butter with the water over low heat, then finish with lemon juice. Fold in the caviar immediately before serving, taking care not to overheat the sauce.
Season the King Salmon lightly with kosher salt and allow it to rest for 20 minutes. Roast in a 250°F oven until the center reaches medium-rare and the flesh is just beginning to separate into large flakes, approximately 20–25 minutes depending on thickness. The gentle roasting preserves the salmon’s natural oils and silky texture.
To plate, spoon the smoked potato purée onto warmed plates and place the salmon on top. Surround with the caviar beurre monté and finish with dill oil, pickled shallots, fresh dill, micro herbs, and flaky sea salt.
Wine Pairings
- White Burgundy
- Vintage Champagne
- Oregon Chardonnay
- Oregon Pinot Noir
