Retail Products

Retail Sales

Sockeye Salmon

At the request of many of our neighbors in Kensington and friends in the area, we are also offering some of our popular restaurant products as retail sales.

Items (click for a picture)

Halibut (Mar thru Nov)

King Salmon (Apr thru Oct)

"Ivory" King Salmon (Apr thru Sept)

Coho Salmon (Jul thru Oct)

Sockeye Salmon (Jun thru Aug)

Sablefish (year-round)

Striped Bass or "Rockfish" (year-round)

Sea Scallops (year-round)

King Crab (Nov thru mid-Jan)

Tanner Crab (frozen, year-round)

Jumbo Lump Blue Crab (Apr thru October)

Gulf Shrimp (year-round)

Below, our friend Beth is allowing Oden to examine her small "ivory" king salmon (about 10 lbs). Our fish are primarily sold as "whole fish" - some have the head on; others come with the head off. They can be filleted or just cut into steaks for the grill. We can show you how to do it.

WGenerally our friends pick up their order at my house; your fish will be provided in a plastic bag. Just bring a cooler with some ice to keep it chilled.

Call us at 301-949-7778 or on our cellphone at 202-330-9121 to place your order or get added to our email notice of the items that will be available each week.

For very detailed, illustrated instructions on how to properly fillet a salmon, click here: Salmon University.

Pan Seared Salmon

To pan sear a fillet portion with the skin on, heat a pan on the stove's highest heat setting. Pat the fillet with a very small amount of extra virgin olive oil. Place the fillet skin side down and sear for about 2 minutes, but hold the fillet down with a spatula to keep the skin flat. Cook until its skin is crispy. Turn the fillet and cook another 2 minutes. Test for doneness by inserting a knife tip into the thickest portion for about 5 seconds, then touch the knife tip to your lip. If still cool, cook some more. If warm, remove and serve immediately. Marinating the fillet before cooking adds extra zest.

Grilling Halibut and Salmon

Grilling a halibut or salmon steak is both quick and easy - you don't need to remove the scales, skin or bones. Just cut into 1 1/2 inch thick steaks (rub with extra virgin olive oil) and grill to a golden brown on a very hot, clean grill (this keeps it from sticking); flip and do the other side. Use the knife tip technique (see above) to determine when it's done.

For lots of excellent ways to prepare salmon and our other wild products, visit www.AlaskaSeafood.org.