August 25, 2020
Salmon are a ray-finned fish in the family Salmonidae. Two types of salmon can be found in the world, one that is native to tributaries of the North Atlantic and in the Pacific. Many areas have had salmon introduced to their environments, in efforts to produce ocean raised salmon for consumption.
We pride ourselves in the diverse amount of salmon we carry. Currently we carry the following types of salmon most regularly:
Alaskan King (Wild)
Alaskan Sockeye (Wild)
Enniberg (Ocean Raised)
New Zealand Salmon (Ocean Raised)
Norwegian (Ocean Raised)
Scottish Loch Duart (Ocean Raised)
Regal King (Ocean Raised)
Although there are only Pacific and Atlantic Salmon, there are true nuances in terms of flavor profile and fattiness. Try them all to find your favorite!
Salmon can be baked, grilled, broiled or sautéed. This items takes especially well to cooking with a cedar plank on the grill.
Depending on type, salmon can range from mild and light to full-flavored, all have a high fat content with a firm-texture, medium sized flakes and flesh which ranges in color from orange to deep red.
Simply put, salmon is not only one of the healthiest fish to eat, it’s also one of the healthiest foods to eat period. This item is rich in heart healthy Omega-3 fatty acids, high in protein, high in B vitamins, a great source of potassium, packed with selenium, contains the antioxidant Astaxanthin, and may benefit in weight control, inflammation and brain health. All in all, this is really a food you should be eating regularly.