-
King Salmon
Also known as Chinook, Alaskan King Salmon is best known for its color and high oil / fat content.
- In-Season Fresh (Every Week starting April)
- Flash Frozen Portions and Fillets -
Sockeye Salmon
Sometimes referred to as Red salmon because of its deep color, Sockeye salmon boasts a rich flavor and firm texture.
-
Coho Salmon
Coho is second in size only to the King Salmon. Considered by many the best salmon for grilling, it’s orange in color and delicately flavored.
-
Keta Salmon
Keta salmon is a wonderful blend of excellence and economy and is one of the most commonly used species of salmon. Its flesh is pink and has a mild flavor.
-
Alaskan Halibut
It’s firm, snow white flesh and sweet flavor make Alaskan Halibut the world’s premium whitefish.
-
Alaskan Cod
The moist yet firm meat of this sweet, mild whitefish makes it perfect for a variety of cooking methods. With more lines the layout does not break.
-
Alaskan Black Cod
A perfect fish for smoking, the high oil content of Black Cod gives it a velvety texture and distinctive flavor.
-
Alaskan Pollock
Alaskan Pollock is a lean, mild, tender whitefish and shouldn’t to be confused with Atlantic Pollock which is darker, contains more oil and has a stronger flavor.
-
Alaskan / New England Scallops
Sweet and tender, with buttery, cream-colored meat, Scallops lend themselves to a variety of dishes.
-
Alaskan King Crab
King Crab is the largest and perhaps the most popular of the three Alaskan species. Its white body and leg meat is sweet with firm texture.
-
Alaskan Snow Crab
Though it’s smaller than King Crab, Snow Crab is still popular for its sweetness and is more firm in texture than King Crab.
-
Alaskan Prawns
Often called “The Lobster of the Pacific Northwest”, Alaskan Prawns combine the sweet flavor of lobster with the texture of shrimp.