Pacific Salmon
All of our salmon products are wild-caught, and we do not offer Atlantic or any other farm-raised salmon. Availability is good from late spring through late summer, growing more limited as winter months approach.

Species Descriptions:
Sockeye "Red" Salmon, Oncorhynchus nerka, is one of the smaller salmons, but is often considered the most flavorful. Average market size is just 5-8 pounds, with some availability up to 15 pounds. In Washington, sockeyes run in the Quinault and Columbia rivers. They are the only salmon that require lake water as fry.

Chinook "King" Salmon, Oncorhynchus tshawytscha, is the largest of the Pacific salmon. Average market size is 10-15 pounds, but larger fish are also common, up to 135 pounds. The Chinook runs in the spring and fall months. King salmon has more Omega oils and fat than other salmon, giving it a rich, buttery flavor that makes it the most preferred salmon on the market.

Coho "Silver" Salmon, Oncorhynchus Kisutch, averages 6-17 pounds commercially, with runs in the spring and summer months. These hardy salmon make their way farther upstream to spawn than any other salmon.

Chum "Pink" Salmon, Oncorhynchus Keta, spawn closer to saltwater than any other Pacific salmon. Average market size is 10-15 pounds and frequently up to 33 pounds. Canned salmon is most frequently Chum, and it is also commonly used
in Northwest chowders.

Pacific Halibut
Species Desciption:
Pacific Halibut, Hippoglas-sus stenolepis, are the largest flatfish in the world, frequently harvested at over 200 pounds. (The largest fish ever caught recorded at 495 lbs!) The average market size today is 30-40 lbs. This dense, steak-like white fish has a delicate flavor superb on its own, but also very adaptive to creative preparation and seasonings. Halibut are highly migratory, particularly the younger fish, with a distribution from Nome, Alaska to Santa Barbara, California. Halibut are more elongated than other flatfish. They have both eyes on their dark, or upper side, which is the same color as the ocean bottom. The underside is lighter, appearing like the sky from below. This color adaptation allows them to avoid detection by both prey and predator. Halibut mature at 8-12 years and can live up to 27-40+ years. Commercial halibut fishing started in the 19th century off the coast of Washington, but today the vast majority of the commercial harvest takes place in the Gulf of Alaska. Halibut spawn in wintertime, with runs occurring in spring and summer months. Similar to salmon, the halibut was an important staple food and cultural element for native Northwest coastal people, and there is a wealth of native folklore about halibut.

Ling Cod
Species Description:
The Ling Cod, Ophiodon elongatus, is a meaty white fish with a thick, multi-colored body, up to five feet long, with a long dorsal fin and sharp, canine teeth. It ranges from Baja to Alaska. Average market size can be anywhere from 8 to 40 pounds. Ling Cods are very hardy animals that have been known to survive many hours without water, or for several days in an aquarium tank.

Pacific Crawdads
Species Description:
There are over 400 varieties of “crawdads”, also known as crayfish. Crawdads should not be confused with spiny lobsters or saltwater crayfish, which are of a different species. Crawdads are found only in fresh waters, usually in streams, creeks and lakes. They are fished commercially in Louisiana, the “Crawfish Capital of the World”, as well as California, Oregon, and Washington. Our crawdads are purchased live and come primarily from tributaries of the Columbia River in Washington. Crawdads look like miniature lobsters, complete with claws and antennae, but ranging in size from 3 to 6 inches in length, and weighing between 2 to 8 ounces a piece. The little crawdad is a popular item for gumbo and creole cookery.