The elusive and rare White King Salmon: a delicacy long sought after by Alaskans, with a milder, more buttery taste than the more common red king.
The rarest of all salmon. Only about 5% of king salmon are white, because of a genetic variation that leaves the fish unable to hold on to the red-orange pigment in the shrimp and krill it eats. Every one is a rare catch, and the supply is limited.
Cook it just like red king. 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 portion 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, boneless and skin-on with the pin bones removed, each portion vacuum-sealed and flash-frozen at peak freshness, then packed with dry ice to arrive frozen. Keep it frozen until you are ready; to thaw, cut the bag open and leave it in the refrigerator for 24 hours 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 and wild.
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
White King Salmon · Oncorhynchus tshawytscha · Southeast Alaska
Ask a fisherman in Alaska, and they'll tell you white king is the finest salmon in the sea. It is the same fish as red king, Chinook, with one difference nobody can see until it is cut open: its genes keep it from holding the red-orange pigment in the prey it eats, so the flesh stays white. The Alaska Department of Fish and Game puts it at about 5% of king salmon, roughly one in twenty. It once sold for less than red king; today it is highly sought after and brings a premium because the supply is small and unpredictable. Expect stark white flesh, sometimes with a blush of orange or a marbled streak, and a milder, more buttery flavor than red king. Hook-and-line caught in the cold waters of Southeast Alaska, then frozen a single time at the peak of freshness.
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.
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