SALMON FILET (ORA KING)

Salmon is meaty and great for grilling and searing. Salmon is delicious grilled on a cedar plank, seared in a pan, slow-roasted or poached in olive oil. From Blacks Harbour’s Ocean Farm in Canada.  Skin and bloodline (dark, bruise-colored line or grey after cooking) can be removed before cooking or it can be left in.  Remove bloodline before serving.

Preparation:
Place in a medium-hot pan with a little Canola or Grapeseed oil (ideal because it has a high smoking point) non skin-side down first.  Timing depends on thickness of the fish but you want it to be slightly opaque on the sides about ⅓ of the thickness of the fish before flipping. It is best served medium to medium-rare and is considered done when you can still see a little rare on the side still or you can check with a meat thermometer at about 125-130 F.  Keep in mind it will continue to cook a little after removing from the heat.

Call For Current Pricing

All prices listed are subject to Market Price Change.
Please call the store at 219.299.2336 for the most up-to-date pricing.

Common Questions & Information

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

We do and it's ever growing so check back often. Not only are the recipes from us but our loyal fans and followers. You can see them by clicking here.

Yes. Click on the Order Online at the top of our site.

Note: Not all products are available online. If you don't see something that you want give us a call or stop on in.