All that natural fat means the fish bastes itself, so it asks for almost nothing but heat and salt. Pat it dry, salt it, and get an oiled skillet or grill screaming hot. Lay the fillet skin side down and leave it alone while the skin crisps and the color turns opaque most of the way up the side, then a quick flip to finish. Pull it at 120F for a moist, silky medium and it will carry a few degrees on the plate; past 130F the fat renders out and it dries. Crisp skin is the reward for not fussing with it.
Your salmon, portioned and flash-frozen at peak freshness, then packed with dry ice to arrive frozen. Keep it frozen until you are ready; thaw in the refrigerator overnight before cooking.
Our fish comes straight from the fishermen who catch it, line-caught one at a time in the cold waters of Southeast Alaska, then frozen once at peak freshness. Single-origin, wild, and never farmed.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal, it's part of who we are. If something's not right, we'll make it right. Simple as that.
Sea to Table
Fish the right way - from the boat to your table.
Fish From a Fisherman
From a fisherman-owned co-op that controls every step, catch to cut.
Wild & Sustainable
Our fish is always wild and sustainably caught.
Single-Origin Alaska
From the pristine, cold waters of Southeast Alaska, and nowhere else.
Where it’s from
King Salmon · Oncorhynchus tshawytscha · Southeast Alaska
Hook-and-line caught one fish at a time in the cold waters of Southeast Alaska by a cooperative of small-boat fishermen, then frozen a single time at the peak of freshness and shipped straight to you. Never thawed and refrozen on its way through a supply chain, the way most fish reaches the counter. King is the largest and richest of the wild salmon. It stores deep reserves of fat for the long run up glacier-fed rivers, and that richness moves through the flesh like marbling through a good steak, carrying the omega-3s wild salmon is known for. Also called Chinook, Spring, or Tyee, it earns its name at the table.
Hook-and-line caught in the cold waters of Southeast Alaska, single-frozen at the peak of freshness, and landed by a fisherman-owned co-op we know by name. If something's not right, we make it right.
