This whole, wild-caught salmon comes directly from the icy Alaskan waters, harvested by a small family fishing crew who carefully handle each fish by hand—hook-and-line caught, individually bled, and blast-frozen within an hour of catch. This cut includes the skin and bones intact, preserving the natural flavor, fat content, and structure of the fish for truly superior results.
Directions: Thaw slowly in the refrigerator overnight or place (in packaging) in cold water for faster thawing. Once thawed, you can roast or bake the whole portion as-is, or break it down into fillets or steaks. Cook to an internal temperature of 120–125°F for medium-rare. The skin crisps beautifully when seared, and the bones can be removed after cooking or during prep with fish tweezers.
Pro Tip: After cooking, bones slide out easily with a gentle tug, and any leftover bones or head can be simmered into rich, nourishing fish stock.
Ways to Use:
Oven-roasted with lemon, dill, and olive oil
Grilled whole on a cedar plank or wrapped in foil with herbs
Pan-seared fillets with crispy skin and a lemon-butter sauce
Poached gently in broth or white wine for moist, flaky texture
Broken down for sashimi, sushi, or smoked salmon
Leftover bones and scraps make excellent fish broth or chowder base
