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Species Name
Salmon
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Latin Name
Oncorhynchus nerka
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Origin
Copper River Delta Alaska
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Harvest Method
Net Caught
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Range & Habitat
Pacific Northwest & Alaska
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Producer
Range & Habitat
Silky, Rich, Moist, Robust
Prized as a game fish, the King Mackerel also boasts a luxurious texture and a robust ocean flavor. The Center loin is the real delicacy and fetches the adornment of "real" fish eaters. The culinary applications are vast and call for high heat or slow smoke. Also called "Smokers" because of the high oil content that keeps the Kingfish moist during a dry smoke environment. Grill, Broil, Smoke, Pan Roast.
Earthy, Clean, Mild, Moist
Sheepshead are the largest fish in the Porgy Family. Sheepshead gets their name from rows of flat teeth that line their mouths, resembling Sheep's teeth. The specialized teeth structure are paramount in acquiring the Sheepshead's favorite foods. The Sheepshead Porgy eat primarily Oysters, Barnacles, Clams and Fiddler Crab. This translates to an earthy complex ocean flavor that pairs well with many larger flavors. Mushrooms and Oak-full wines come to mind. Sheepshead Porgy have the characteristics of many Snapper with a larger flake. Treat as any favorite Snapper when preparing. Saute, Roast, Grill, Sous Vide.
Super Sweet
King Crab is the highest regarded Decapod Crustacean in Fine Dining. True Alaskan King Crab are a delicacy beyond reproach. Unlike Tanner, Blue, Dungeness, and Jonah crabs, the Alaskan King Crab is a "Monster". With some individual legs weighing over a pound, the Alaskan King Crab is an awe inspiring guest experience. Not only is it a dining spectacle, the Alaskan King Crab offers one of the Sweetest proteins on the planet. Buttery textures, sweet flavors, gorgeous coloring, ample sizes, and all around "Feast" appeal, "Crown" Alaskan King Crab at the pinnacle of seafood. Boil, Steam, Grill, Roast.