The wild king salmon, or Chinooks, as they are commonly referred to, are considered to be the largest fish of the five fish species of Pacific salmon. It has other known names for the species, include king salmon, quinnat salmon, spring salmon, and tyee salmon. Chinooks or wild king salmons are anadromous fish, which are fish that migrate from the sea up into freshwater to spawn (deposit or release their eggs) and are native to the North Pacific Ocean and the river systems of western North America. It covers from California to Alaska, in addition to the Asian rivers, from northern Japan to the Palyavaam River found in the Arctic northeast Siberia.
The meat of the salmon is very high in value for its nutritional dietary content. This nutritional content includes high levels of vital omega-3 fatty acids, which are good for the body. The season for wild salmon usually runs from the month of May to September. It is extremely nutritious and incredibly resourceful. Salmon has a low content of saturated fat and sodium and is very rich in vitamins and minerals. Because of its health benefit, salmon should be considered part of a delicious meal that the whole family will love. There are quite a number of scrumptious recipes which involve salmon.
Anderson Seafoods in America will provide anyone with the finest California wild king salmon for sale from their online seafood store. The store has over 35 years of experience in delivering quality seafood to its customers. The service consists of importing, processing, custom packaging, and distributing all varieties of fresh, frozen, and live seafood products to valued customers. No matter what the fish type, the staff at Anderson Seafoods will remain committed to their loyal customers and ensure that their seafood meets the highest health standards. Whatever you like, visit the Anderson Seafoods’ website to order king salmon online. Try the recipes provided or any of your choice. Taste the most delicious and famous wild king salmon from California right at your fingertips!
Season each wild King salmon fillet with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Add grilled salmon to a favorite meal.
Wild Caught King Salmon Ceviche-Style with Lime, Dill, and Avocado
Serves as an appetizer for 4.
Ingredients:
2 (5-ounce) King salmon fillets
1/2 teaspoon finely chopped lime zest
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons finely chopped red onion, soaked in water and drained
1/4 cup olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon chopped fresh dill
1/2 avocado, small dice
1 radish, sliced as thin as possible
Pumpernickel bread, cut into triangles and toasted (optional)
Directions:
Slice the salmon as thin as possible into long strips, keeping your knife at an angle. (This is easier to do if the salmon is just partially frozen.) Place the strips of salmon decoratively in one layer on serving plates and refrigerate.
Combine the lime zest, juice and finely chopped red onion in a bowl. Let that sit for about 5 minutes. Add the olive oil, salt and pepper.
Five minutes before you are ready to serve the salmon, drizzle the lime dressing over the salmon, covering the entire surface of the salmon with the dressing using the back of a teaspoon to spread it around.
Scatter the dill, avocado and sliced radishes over the top and serve with the pumpernickel bread toasts.
