Products | Fresh and Frozen | Farm Raised King Salmon

Farm Raised King Salmon

(Oncorhynchus tshawytscha)

Physical characteristics: This salmon is silver with blue-green to black coloring along their backs and small round black dots that extend across the back, dorsal fin and over the tail. Another distinctive feature is the Chinooks black gums. The meat color is a deep orange to red and is usually softer than the farmed Atlantic flesh.

Color may have been added to the feed of any red meat aquacultured finfish that you purchase from Ocean Beauty Seafoods, but has been approved by FDA for human consumption.

Seasonality: Year round, heavier during October through March months.

Major catch areas: British Columbia, New Zealand.

Harvest method: Product is delivered live to processing facility, where they are bled before processing.

Product forms:

• Fresh: Dressed head-on/gills-in, dressed headless, Skin-on Pin Bone-Out fillets, Skin-on Pin Bone-In fillets, skinless boneless fillets, steaks and tail roasts.
• Frozen: Dressed head-on and headless, Pin bone-in and Pin bone-out fillets.
• Value-added: IQF and vacuum-packed steaks in 2 ounce increments from 4-10 ounce, IQF and vacuum-packed fillet portions in 2 ounce increments from 4-10 ounce. Portions can be produced either bone-in or boneless and either skin-on or skinless.

Flavor/texture profile: The meat is a deep orange to reddish color with a moist, but delicate flavor.

Notes: King salmon are always an attractive item for both retail or food service sales. Unlike their wild cousins, farm raised kings generally don't come in the large sizes (15/+), but are targeted for consistent 6 - 12 size. One similarity between the wild and farmed king is they both have high oil content giving it a rich taste.