This king salmon has a rich flavor and a silky melt in your mouth buttery texture with large soft flakes. Hailed by top chefs for its versatility in the kitchen, the firm flesh...
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Fresh
Farmed
Fresh
Farmed
Frozen
Farmed
Frozen
Farmed
This king salmon has a rich flavor and a silky melt in your mouth buttery texture with large soft flakes. Hailed by top chefs for its versatility in the kitchen, the firm flesh works well with the high heat methods of grilling, broiling, or pan-frying and can be used in any recipe that calls for snapper, salmon, or trout.
King salmon has the highest fat content of all salmon. It's a favorite even among those that don't typically like seafood.
Often called the Wagyu Beef of the Sea.
Thanks to our direct relationships with farms such as New Zealand King Salmon (Ora King) and Creative Salmon we are able to deliver the finest salmon direct from the source.
We always ensure our partners uphold only the highest standards and use best in class techniques to produce product you will love!
The Ora King Salmon is sourced from pristine conditions in New Zealand’s Marlborough Sound and the Creative Salmon is sourced from Clayoquot Sound in Vancouver.
Sustainably farmed – GMO-free, no antibiotics, no vaccines, no chemicals. Creative Salmon is the first salmon farming company in North America to achieve Canadian Organic Aquaculture Standard certification and Ora King is Monterey Bay Green rated.
The center-cut portions are uniform in size so they cook evenly and look fantastic on the plate.
Nutrition Facts
Servings Per Container: Varied
Serving Size
3 oz
Amount Per Serving
Calories
per serving
200
Amount/serving
% Daily Value*
Total Fat 10g
Saturated Fat
Trans Fat
Cholesterol 70mg
23%
Sodium 55mg
2%
Amount/serving
% Daily Value*
Total Carbohydrate 0g
0%
Dietary Fiber
Total Sugars
Protein 24g
Vitamin A
4%
Vitamin C
4%
Calcium
2%
Iron
2%
Potassium 430mg
12%
Omega 3 1200mg
Source: US Food & Drug Administration
Species Name
Oncorhynchus tshawytscha
Species Name
Oncorhynchus tshawytscha
Species Name
Oncorhynchus tshawytscha
Species Name
Oncorhynchus tshawytscha
Other Names
(accepted market & vernacular names)
Chinook Salmon, King Salmon, Spring Salmon, Tyee, Winter, Quinnat, Blackmouth
Other Names
(accepted market & vernacular names)
Chinook Salmon, King Salmon, Spring Salmon, Tyee, Winter, Quinnat, Blackmouth
Other Names
(accepted market & vernacular names)
Chinook Salmon, King Salmon, Spring Salmon, Tyee, Winter, Quinnat, Blackmouth
Other Names
(accepted market & vernacular names)
Chinook Salmon, King Salmon, Spring Salmon, Tyee, Winter, Quinnat, Blackmouth
Country of Origin
Canada, New Zealand
Country of Origin
Canada, New Zealand
Country of Origin
Canada, New Zealand
Country of Origin
Canada, New Zealand
Methods of Catch
Farmed
Methods of Catch
Farmed
Methods of Catch
Farmed
Methods of Catch
Farmed
FAO Regions
67, 81
FAO Regions
67, 81
FAO Regions
67, 81
FAO Regions
67, 81
Bodies of Water
Clayoquot Sound, Marlborough Sound
Bodies of Water
Clayoquot Sound, Marlborough Sound
Bodies of Water
Clayoquot Sound, Marlborough Sound
Bodies of Water
Clayoquot Sound, Marlborough Sound
Water Column
Sunlight Zone: Also known as the Epipelagic Zone; From the surface down to 200 meters. Almost half of all ocean life is found in this zone.
Water Column
Sunlight Zone: Also known as the Epipelagic Zone; From the surface down to 200 meters. Almost half of all ocean life is found in this zone.
Water Column
Sunlight Zone: Also known as the Epipelagic Zone; From the surface down to 200 meters. Almost half of all ocean life is found in this zone.
Water Column
Sunlight Zone: Also known as the Epipelagic Zone; From the surface down to 200 meters. Almost half of all ocean life is found in this zone.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.
Notice
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.
Notice
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.
Notice
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We recommend cooking your seafood to an internal temperature of 145°F for 15 seconds.
