Wild Patagonia King Salmon Fillet

Packaging:

Our wild Patagonia king salmon fillets are flash-frozen and individually vacuum-sealed in average 1 lb. packages. The fillet portions are pin-bone-in.

Storing & Thawing:

Frozen, vacuum-sealed Patagonia king salmon fillet portions can be stored in your freezer for several months. The salmon fillets can be thawed under refrigeration about 12 hours before preparation. The vacuum-sealed packages can also be ran under cold water to speed up the thawing process considerably.

Serving Suggestions:

An average serving size of king salmon would be one half pound, however because of the richness of king salmon, a smaller portion size may be desired.

Health Benefits:

Wild king salmon hold an abundant amount of high-quality protein, along with very high levels of heart-smart Omega-3 fatty acids. They also abound in vitamin D and the beneficial red-orange, carotenoid-class antioxidant pigment called astaxanthin. Additionally, king salmon is a good source of Vitamin A, B6, B & E, along with appreciable amounts of calcium, iron, zinc, magnesium, and phosphorus.

Nutritional Info:

Serving Size: 100 grams (3.5 ounces)

• Calories: 231
• Protein: 25.7 g
• Fat: 13.3 g
• Saturated Fat: 3.2 g
• Sodium: 60 mg
• Cholesterol: 85 mg
• Omega-3 Fatty Acids: 1.7 g

Nutritional data provided by ASMI (Alaska Seafood Marketing Institute)

Fishery Info:

One of Chile's most famous wild king salmon runs was started in the 1990's by transplanting king salmon from the Pacific Northwest to the pure, glacier-fed waters of Patagonia. By the early 2000's, this salmon stock soared in numbers, and thereafter, became the first-ever commercial fishery for wild king salmon in the southern hemisphere.

These wild Patagonian kings stems from the Toltén River in Chile, in the Araucania region of Chile. This fishery has a limited season from Dec 15th through the last day of February. Only 32 artisanal boats are permitted to fish for wild Patagonian king salmon each season.

The commercial fishing salmon run is only 6.8km from the mouth of the Toltén river estuary to old Toltén upriver. The fish are initially bled, cleaned and iced 500m from the landing site. The fish are then transported to the processing plant where they receive a second cleaning, are boxed and re-iced & ready for shipment.

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