Long live the king! Wild California King Salmon season is back, beginning in spring before the action really gets going during the summer months. King Salmon season has always been a special time for me – as summers meant no school and ample free time, my grandfather had the task of keeping my sister and me occupied. Luckily, he was never at a loss for things to do – some of my favorite memories were our adventures down the coast to find fishermen selling their salmon catch right off the boats.
During king salmon season, we work closely with our fishmongers (All Seas, TwoXSea and Monterey Fish Company) to secure incredible quality California King Salmon at a very competitive price. As we enter the height of salmon season in the summer, we usually see the price dropping several dollars. This year the season will run through September 31, with monitored quotas for California’s fishery to ensure sustainability.
The Smithsonian has called King Salmon the “soul food of the North Pacific,” and we’re thrilled to celebrate it in all its delicious forms. Kick off king salmon season for yourself with our Slow Baked, Herb-Crusted King Salmon with Full Belly Farm’s New Potatoes recipe. Baking the salmon slowly allows the butter, herbs and mustard to gently flavor the fish, while the breadcrumbs brown to give it a nice crunch. Pair it with Idlewild’s 2014 The Flower, Flora, & Fauna Rosé ($22.99), whose blend of Piedmontese varietals (Nebbiolo, Barbera, Dolcetto) are bursting with citrus and minerals, with aromas of pine needles and wildflowers – a perfect complement for your salmon dinner for two!