King Salmon – Whole FIsh (Fresh)

Great fat content leads to an excellent flavor profile.

Chinooks (King Salmon) need a large fat reserve for long-distance migration. That translates into a pronounced, buttery, rich taste. The oily chinook flesh is softer than that of other wild salmon species. Except for some white-meat strains of chinook, the flesh is almost always red, never pink. White king is a strain with pale meat, not to be confused with “pale kings,” which are mature fish. Though light, the white king’s flavor is as rich as the more deeply colored chinook’s.