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Fresh Whole Copper River King Salmon Book Fillet

The most sought - after Salmon in the world.
 
out of season
Description

Fresh Whole Copper River King Salmon Book Fillet

Alaskan Copper River King and Sockeye Salmon is the most sought after Salmon in the world.

 

Serving Size: 3/4 to 1 pound per person


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Kosher Wild Caught

Nutritional Benefits

Salmon is not just popular and a favorite to fish lovers, but also enjoyed by those who rarely eat fish mainly because it contains healthful benefits. Having classified as an oily fish, it also has exceptional nutritional value containing omega-3 fatty acids, high protein and amino acid.

This food is low in Sodium. It is also a good source of Thiamin, Niacin, Vitamin B6 and Phosphorus, and a very good source of Protein, Vitamin B12 and Selenium.

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Storage

Keep fresh salmon in the refrigerator in an air tight container or wrapping. It is best to eat fresh salmon 3 to 5 days after purchase. It can also be frozen on the day of purchase and kept frozen for up to 3 months. If your product is vacuum sealed, it can last up to 8 months in the freezer.

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Great Recipes You Can Use This With

Here are some great recipes that you can use for this:

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Recipes

Recipes

  • King Salmon with Sweet Corn and Cherry Tomato Salsa, Patatas Bravas, and Guajillo Chile Vinaigrette

    King Salmon with Sweet Corn and Cherry Tomato Salsa, Patatas Bravas, and Guajillo Chile Vinaigrette

    This Indian summer recipe, although it has a lot of steps, is incredibly easy and adapts easily to other types of firm-fleshed fish, shrimp or chicken. Both the salsa and vingaigrette can be prepared ahead of time.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 75m

  • Reefnet Salmon with Salsa Verde

    Reefnet Salmon with Salsa Verde

    Distribute the cooked vegetables evenly on four dinner plates. Place one salmon fillet atop each pile of veggies. Spoon the salsa verde around the salmon and vegetables. Serve and enjoy.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 45m

  • Wild Salmon and Winter Root Vegetables in Miso Broth

    Wild Salmon and Winter Root Vegetables in Miso Broth

    Don't feel locked into salmon; fresh, sustainable choices that work equally well include black cod, halibut and lingcod.

    • Lunch Dinner

    • Entrée

    • 6-8

    • 45m

Nutritional Facts

Nutritional Facts

Nutritional Benefits

Salmon is not just popular and a favorite to fish lovers, but also enjoyed by those who rarely eat fish mainly because it contains healthful benefits. Having classified as an oily fish, it also has exceptional nutritional value containing omega-3 fatty acids, high protein and amino acid.

This food is low in Sodium. It is also a good source of Thiamin, Niacin, Vitamin B6 and Phosphorus, and a very good source of Protein, Vitamin B12 and Selenium.

Good Points
  • Low in sodium
  • No sugar
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • High in thiamin
  • High in vitamin B6
  • High in vitamin B12
 

Nutritional Information

NutrientUnit1 Value per 100g3.0 oz 85.0g0.5 fillet 198.0g
Proximates
Water g 71.64 60.89 141.85
Energy kcal 179 152 354
Protein g 19.93 16.94 39.46
Total lipid (fat) g 10.43 8.87 20.65
Carbohydrate, by difference g 0 0 0
Fiber, total dietary g 0 0 0
Sugars, total g 0 0 0
Minerals
Calcium, Ca mg 26 22 51
Iron, Fe mg 0.25 0.21 0.5
Magnesium, Mg mg 95 81 188
Phosphorus, P mg 289 246 572
Potassium, K mg 394 335 780
Sodium, Na mg 47 40 93
Zinc, Zn mg 0.44 0.37 0.87
Vitamins
Vitamin C, total ascorbic acid mg 4 3.4 7.9
Thiamin mg 0.054 0.046 0.107
Riboflavin mg 0.113 0.096 0.224
Niacin mg 8.42 7.157 16.672
Vitamin B-6 mg 0.4 0.34 0.792
Folate, DFE µg 30 26 59
Vitamin B-12 µg 1.3 1.1 2.57
Vitamin A, RAE µg 136 116 269
Vitamin A, IU IU 453 385 897
Vitamin E (alpha-tocopherol) mg 1.22 1.04 2.42
Lipids
Fatty acids, total saturated g 3.1 2.635 6.138
Fatty acids, total monounsaturated g 4.399 3.739 8.71
Fatty acids, total polyunsaturated g 2.799 2.379 5.542
Cholesterol mg 50 42 99
Other
Caffeine mg 0 0 0

More at USDA National Nutrient Database for Standard Reference

Additional Info

Additional Info

Storage

Keep fresh salmon in the refrigerator in an air tight container or wrapping. It is best to eat fresh salmon 3 to 5 days after purchase. It can also be frozen on the day of purchase and kept frozen for up to 3 months. If your product is vacuum sealed, it can last up to 8 months in the freezer.

Preparation and Cooking Tips

Salmon is usually cooked in the oven or on a barbecue grill. However, it is also excellent to be cooked in various ways including smoked, baked, broiled, poached and sauteed.

Soak smoked or dried salmon to remove excess salt before using.

Do not overcook salmon to prevent it from becoming dry and unpalatable.

You can use leftover salmon in making salads and cream sauces for pasta.

Overall Customer Rating

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Quick cooking Tips

  • Salmon can be cooked in any method, including baked, broiled, poached, sauteed, grilled, barbecued and smoked.
  • To cook salmon, scale it and rinse with cold, running water.
  • Cut a few diagonal slits in the skin on both sides to allow the seasonings to penetrate the flesh.
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