Fresh whole or filleted salmon. Atlantic, King when the season runs, and Coho in late summer.
The selection changes regularly — ask what is in the case. Atlantic farm-raised is our steady year-round fish — bright, mild and reliable for weeknight cooking. King salmon, Chinook, runs spring through summer: richer, deeper-orange flesh, the one to roast whole. Coho turns up August through October, leaner and cleaner.
We sell whole fish, side fillets and portions, cut to thickness at the counter. Most home cooks want 6 to 8 oz portions about three quarters of an inch thick. Pin bones out by default, skin on if you ask.
Tell us what you are cooking — pan, grill, raw — and we will point you at the fish in the case for that dish.
Pat dry. Salt 15 minutes ahead. Hot pan, neutral oil, skin-side down for 80% of the cook — four to five minutes for a three-quarter-inch portion. Flip for 30 seconds. Off the heat with a knob of butter and lemon. Internal 122°F for medium-rare.
300°F oven, side on parchment, drizzle of oil, salt. 18 to 22 minutes for a two-pound side. The flesh should just flake. Lemon, herbs, finish with flake salt.
Tell us, and we will cut from the freshest piece in the case. Sashimi-grade is a sourcing decision rather than a label, and we will say plainly whether the fish in front of you is one.
Call ahead for special cuts, dry-aged selections, whole-animal items and holiday standing orders. We will have the order waiting with your name on it — that is the counter conversation behind every cut.
