Local fisherman Chuck Hanas catches each salmon by hook and line aboard his boat, the Sand Dollar, while trolling Alaska’s icy waters.  Once boated, each salmon is immediately dispatched, gutted, and packed with ice for the trip back to the dock. Flash frozen fish from the Alaska Fish House is often better than fresh because the flash freezing process locks in the moisture and flavor within each fillet. As a result of The Alaska Fish House’s commitment to selling only what we will serve, we offer you three salmon species.

Chinook, or king salmon, are “kings” not only because of their size but their taste as well. Coho, or silver salmon, are a smaller version of kings. The rich color, high oil content, and firm texture make them the sovereign salmon species. You can’t go wrong with a king salmon: they are an excellent choice for grilling, broiling, poaching, baking, steaming, or smoking.

Coho, or silver salmon, are a smaller version of kings. Coho salmon have a firm texture, and deep orange-red flesh that retains its color when grilled or cooked. They have a delicate flavor that can be infused with your favorite marinade for a combination of exotic flavors.

Sockeye, or red salmon, are called red salmon because as they mature they develop a deep red coloration. Their flesh has a distinctive, deep red color that retains is richness through cooking. The rich flavor of the sockeye is owed to its high oil content, and the vivid red of the fillet makes a dramatic culinary presentation when served.

Baked, grilled, fried, or cooked with your grandmother’s secret fish recipe, fresh Alaskan halibut is the perfect fillet.  Young tender halibut are handled with care from the moment they are pulled aboard by local artisan fishermen to ensure optimal quality.  The mild and firm, yet flaky fillets are sure to please even the finickiest fish eaters at your table.