Whole (H & G) Wild White King Salmon
Sushi-grade, premium wild White King Salmon.
White kings are identical to other king salmon in appearance, however the flesh is pearly white and softer than the more common red kings. The taste is buttery and silky, less meaty and milder. It is clearly salmon, but with flavors reminiscent of perch and Chilean sea bass. Compared with farmed salmon, which tend to be oily and fishy tasting, white king salmon's delicacy is incomparable. It is extremely high in omega 3 oils.
These white kings have long been coveted by many Alaskans. Only about 6 to 8 percent of a king salmon catch is white salmon, which makes it a rare delicacy.
Sizes range from 5-30 lbs. with most being between 7-18 lbs.
Caught one at a time, by hook and line, our troll-caught kings are immediately dressed, packed with ice, and carefully, individually chilled. Unlike other salmon that are net-caught in big numbers, these fish demand the full attention of the fishing vessel crew.
- • Single serving: 3.5 ounces
- • Calories: 231
- • Total fat: 13g
- • Saturated fat: 3g
- • Omega-3 Fatty Acids: 1700mg
- • Protein: 26g
- • Rich in Omega 3 fats.
Trimming a whole Salmon
How-to with photos from the experts at the Alaska Seafood Marketing Institute.
Wild Alaska Salmon TRIM GUIDE
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- Whole (H & G) Wild White King Salmon
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How to order your whole salmon:Call us at (866) 262-8846 and tell us which species and what size you would like. Our Customer Service team will call you back with the total weight of the fish that meets your criteria. H & G Salmon cannot be ordered on-line.
- Whole fillets are available at $28.95 lb. Whole King Fillets Range from 3-8 lbs.
Your Order of Whole Salmon Will Be Shipped Quickly and Safely
We pack our full length salmon in custom insulated boxes. Your H&G order will be glazed and vacuum packed or put in large plastic sleeves.
Please allow ample time for your salmon to thaw. It takes aproximately 6-8 hours for the sockeye salmon, and 10-12 hours for king salmon to thaw from a completely frozen state.
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