The California king salmon, or chinook, is the fattiest and richest of all the wild salmon types. It is caught from Santa Barbara all the way up to Alaska.
California is the leading producer of troll-caught king salmon along the Pacific coast. These fish are called “kings” because they are regarded as the most prized, as well as the largest of the five species of commercially available Pacific salmon. Kings can grow to over 100 pounds in weight but are generally harvested for market at 15 to 50 pounds.
King salmon boast a rounder mid-section in comparison to the longer, thinner body of the common Atlantic salmon species, the result of which is a generous fillet coveted by chefs and consumers worldwide. Due to naturally high amounts of omega-3 fatty acids, wild king salmon also features tender, flaky-textured meat and a rich, buttery flavor. Many people favor king salmon for sashimi and sushi; however, this fish is also wonderful when grilled, baked, broiled and pan seared.
The King salmon is an anadromous fish, which means it is born in freshwater, migrates to saltwater to mature, then returns to freshwater to spawn.
Primary Product FormsG&G, H&G
Fillet (Skin on/off)
Average (Click for more info)
Medium to Full
Soft to Medium