- White Salmon

- Salmon Eggs

- Monk Fish Liver

- Wild/Farmed Sturgeon

- Wild/Farmed Black Cod

Status area

White/Ivory King Salmon

AVAILABLE: Infrequently and Unpredictably

Ivory kings look identical to regular kings on the outside, but their flesh is white to ivory in color with a somewhat more mild buttery taste. They are the most rare of all salmon representing less than 1% of the annual catch. Although there is no confirmed explanation as to why the meat of this salmon is white, it is possible that these fish do not consume the same high carotene diet of crab and shrimp as other salmon, but instead eat mainly other fish. They are both troll and net caught.

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Salmon Eggs

AVAILABLE: Year-Round

Salmon Eggs or roe, are the fully-ripened ovaries of female salmon, and range in color from reddish to dark orange. These glistening jewels arrive still in the skein, and ready to cure. Eggs are also available prepared and processed as Ikura. They come from a well-regulated, sustainable fisheries.

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Monk Fish Liver

AVAILABLE: Winter Months

The liver of the Monk Fish has a tofu-like texture, a slight custardy mouthfeel, with almost no perceptible liver flavor. They are delicious sauteed, or steamed in the traditional Japanese style.

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Wild/Farmed Sturgeon

AVAILABLE: Year-round

This prehistoric-looking creature, without scales but with scutes, can reportedly live up to 100 years and weigh close to a thousand pounds. It is commonly referred to as the veal of the sea and is a favorite fish for smoking. New aquaculture practices have more closely replicated the taste and texture of farmed Sturgeon to that of wild Pacific White Sturgeon. Atlantic Sturgeon is an endangered specie, and thus not commercially harvested.

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Wild/Farm Black Cod

AVAILABLE: Year-round

Grilled, smoked or roasted, Black Cod has become one of the hottest market items in recent years. Also know as Butterfish, due to it's rich fat content, this fish is very forgiving when cooked and always delicious. It has a similar taste and texture to Chilean Sea bass, but unlike Sea Bass, the annual Alaskan harvest is carefully managed (when wild) or it is responsibly farmed.

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