Eating a king
It's not about keeping one. It's about eating it and feeding your family the healthiest fish on the planet. Then put the salmon in the garden to grow more tomatoes.
Two fish can be two meals. Some families finish a whole king in one sitting. Others eat from one fish for months. Twice a week, all year, takes about 10.
Why king
This is a wild fish, and finding one in the open ocean is famously hard. Kings carry more fat than any other Pacific salmon. You can see it as white marbling in the meat, and you can taste it. It's also some of the healthiest fish on planet Earth.
Most of what you've had came frozen, or sat in a case for days. Ours comes out of the ocean the day before it reaches you.
How many fish do you need?
It's hard to describe how good you feel after a salmon dinner. You'll see.
10 fish = salmon twice a week, all year. Reserve all 10 in one go.
104 meals a year, about 10 meals a fish. That's 10 kings and $1,000 in deposits at $100 a fish. Each fish's $100 comes off that fish's bill, and it all arrives in one shipment.
| You get | From | Pounds |
|---|---|---|
| 6 Dinners | Fillets | about 7.2 lb (1.2 lb each) |
| 3 Lunches | Belly and tail fillets | about 1.8 lb (0.6 lb each) |
| Breakfast | Trim and scraps | about 0.5 lb |
| Fish stock | Frame, head and collars | about 1 lb |
| Liver and eggs | The liver, and roe if your fish carries it | about 0.5 lb |
| One king | about 11 lb |
All "about": every fish is different. Based on a 15 lb king giving about 11 lb of meat.
Every part has a dish
Standard uses for every part of a whole king. Nothing fancy, and almost nothing goes to waste.
Roast a side whole, grill steaks, pan-sear portions, or cure a side into gravlax.
Grill or broil them with salt and lemon. The richest bite on the fish.
Smoke it, sear it hot, or cut it into strips for the grill.
Pop out the cheeks and pan-fry them in butter. Simmer the head for fish-head soup.
Simmer into stock for chowder and risotto. Scrape the meat off the frame for salmon cakes.
Fry it crisp like a cracker, or tan it into fish leather.
A delicacy. Cure the eggs in salt for rice bowls and toast. Roe on its own is $38/lb.
Try finding a shop that sells salmon liver. Sear it in butter with onions. Liver on its own is $50/lb.
Trim goes into cakes, chowder and burgers. What's left goes under the tomatoes.
A story
A king salmon spends its life at sea, then swims back up the river it was born in to spawn, and dies there. Nothing goes to waste. Bears and eagles feed on the salmon, and what they leave on the banks feeds the forest. Its eggs become the next generation.
It gives to the forest, to the bears, and to its own young. It's an amazing fish. It really is.
Last stop: the garden
Once you've eaten the fillets, made stock from the frame and fried the skin, bury the rest deep under your tomato plants. Your tomatoes will never be so sweet.
Vacuum sealed and frozen flat, portions keep up to a year, so nothing has to be rushed.
Start with a whole fish: fresh fish delivery straight from the boat, or fresh local fish in California.
Leave your number or your email. We'll tell you the day you can reserve your fish.