Highly sought-after white king salmon, often marketed as "ivory king," represent a mere five percent of the total king salmon population in Alaska. Many believe the white king's flavor is more delectable than its red-colored counterpart—you'll never know until you try it! We recommend purchasing quickly to secure an ample supply of this unique curiosity from the sea.

Tasting notes: As food journalist Naomi Tomky recently wrote for Saveur Magazine, "this can help impressed tasters more than the standard king." You can expect the delicate yet rich flavor of Omega-3 packed King salmon, plus sweetness from the tender flesh balanced by gentle alder smoke notes. Then there’s the color. While all that separates a white King from the red is its inability to process pigments, its rarity sets it apart. When you want something extra special, this is it. Treat yourself.

Serve it up: The ultimate and accessible crowd-pleaser, show it off as the centerpiece on your charcuterie or conserve platter, or use it to add a little oomph to a tray of simple bruschetta. Just try not to eat it all before your guests arrive...

Source:
Southeast Alaska

Harvest:
Troll-caught (Hook & Line)

Size: 3.5oz (100 grams)

Ingredients:
King salmon, salt, pure cane sugar, garlic, black pepper, all-natural wood smoke

Nutrition Facts:
Serv. Size: 1/3 of can drained (52g), Servings: 3, Amount Per Serving: Calories 80, Fat Cal 25, Total Fat 3g (6% DV), Sat Fat 1g (6% DV), Cholest. 25mg (8% DV), Sodium 360mg (15% DV), Total Carb. 2g (1% DV), Fiber 1g (4% DV), Protein 12g, Vitamin A (6% DV), Iron (15% DV) Not a significant source of trans fat, sugars, Vitamin C and Calcium. Percent Daily Values (DV) are based on a 2,000-calorie diet.

About the Brand: Wildfish Cannery
Nature provides perfection—we’re here to preserve it.

For over 30 years we've been carrying on the craft and time-honored traditions of the region in the small seaside town of Klawock, home to Alaska’s very first salmon cannery more than a century ago. Klawock, located on Prince of Wales Island in Southeast Alaska, has a population of just 796, most of whom consider fishing an essential part of life.

Wildfish was founded in 1987 by Phyllis Meuller, the local school bookkeeper who saw the community's need for custom seafood processing. Today, the reigns are held by Phyllis's grandson, Chef Mathew Scaletta, who is dedicated to melding his fine-dining background (honed in foodie paradise Portland, Oregon) with his family’s craft. So three generations in and we're still here, taking the best of our traditions and adding a "new school" touch. The exploration and excellence never stop.