Wild Ocean Fish

Wild Ocean Fish

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ORDERING MEATS

Slanker's Offers Only

the World's Finest Quality Seafood.

It is Wild, Ocean-Caught, Alaskan!

Salmon

Halibut

King Crab

Dungeness Crab

Pacific Ocean Alaskan Wild Salmon

Premium Boneless Sockeye Wild Salmon Fillets with skin on

$10.98 per pound

Most Salmon Fillets weigh between 1.5 to 2.2 pounds.

Premium Boneless Sockeye Wild Salmon Three-Steak Packs

$11.98 per pound

Most Salmon Three-Steak Packs weigh 1.1 to 1.2 pounds.

Here are two pictures of a 17"-long fillet as

they appear in the vacuumed sealed packages.

Here is a picture of a (frosty) 10"-long wild Sockeye steak pack

as it appears packaged in its vacuumed sealed package.

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Sockeye (Oncorhynchus nerka)

Blue-tinged silver in color, sockeye salmon live four to five years, weigh up to 7 pounds, and are the slimmest and most streamlined of the five species of Pacific salmon. It is the most sought-after salmon species due to its rich flavor and firm, deep red flesh.

Wild Pacific Ocean Alaskan Halibut

Halibut is the largest flatfish in the world; it can grow up to nine feet in length and weigh several hundred pounds. Its firm white flesh has a delicate mild flavor that lends itself to a variety of recipes. Our halibut is sold flash frozen fresh and comes in steaks that weigh about eight ounces. Alaska halibut are harvested from early March until mid November each year with the fishing grounds stretching from Northern California to the tip of the Aleutian Chain to almost Nome, Alaska.

Premium Boneless Halibut Steaks.

Halibut Steaks weigh from 0.4 to 0.6 pounds.

$15.98 per pound

10 Pound Packs are $14.98 per pound

Wild Pacific Ocean Alaskan King Crab

No other shellfish in the world projects a more elegant image or offers such widespread consumer appeal than Alaska King Crab. It is unmatched for its sweet flavor and rich, tender texture. It truly deserves its title, “King of Alaska.” There are usually 12 to 14 King Crab legs per 10-pound box. On average the legs weigh about 0.77 pounds (12 ounces). Therefore usually there are three legs in a "2-pound" pack.

Premium King Crab Legs and Claws

$14.98 per pound in 2-pound Packs

10-Pound Packs are $13.98 per pound

Wild Alaskan Dungeness Crab Clusters

Alaska Dungeness Crab has been a tradition on the West Coast for decades. Prized for its distinct mild flavor and firm texture, it's a favorite at picnics and barbecues where the term "cracked crab" really means something. It's famous for being the key ingredient in Crab Louie salads!

Premium Dungeness Crab Clusters

$8.98 per pound in 2-pound Packs

10-Pound Packs are $8.78 per pound

Seafood Preparation

Of course, crab is always precooked ("boiled at the dock") and is not sold fresh. This is why the shell has a red color. Therefore all one has to do to the crab is warm it up if they want to serve it hot. In terms of food safety, the industry recommends that the exterior be warmed to a temperature of 160 degrees.

The best way to thaw seafood is to leave it overnight in the refrigerator. Allow 8 to 10 hours. (Extremely large cuts/fish may take a bit longer.) Do no try to speed up the process of thawing seafood. Never thaw seafood at room temperature or place directly in warm water -- flavor and texture are both lost this way.

Imagination is the only limitation when preparing Wild Ocean Seafood and Alaska Salmon and Halibut are no exceptions. Try baking, broiling, barbecuing, or grilling with lemon, onion, and a little butter. Just remember not to overcook! A general rule of thumb is to cook about 10 minutes per inch of thickness, measuring fish at its thickest part, or until seafood flakes when tested with a fork. Preheat oven to temperature 350°F. Arrange the salmon skin side down in a lightly oiled (Macadamia Nut oil) baking dish. Sprinkle chopped onions over fish. Drizzle with melted Pastured Butter. Season to taste with pepper. Serve with lemon wedges.

Now a quote from the National Fisheries Institute:

Important Information About "Farmed" Salmon

Much of the salmon we find in supermarkets and restaurants is farmed Atlantic salmon.

Scientists and health professionals encourage consumers to eat fish, like salmon, twice a week because of the health benefits of Omega-3s, which studies have shown may help prevent heart disease. You can purchase salmon caught in the wild or farmed. Both are nutritious and delicious, containing an ample supply of omega-3s.

Farmed salmon, also called cultivated or aquacultured, are raised in large, floating enclosures in the cold, coastal waters of the United States, Canada, Chile, Iceland, Norway and the United Kingdom. Salmon farmers use modern techniques to ensure the health of their stocks, limit waste in the ocean, and prevent accidental escapes of farmed salmon that might interbreed with wild salmon. They use government-approved antibiotics to treat their salmon when necessary, and ensure that the salmon are not harvested until the antibiotics leave their systems.

Salmon farmers feed their fish with pellets made from fish meal or oil, cereals such as corn or soy, and vitamins. Farmers use only the amount of feed needed to grow the salmon to market size. The salmon feed also contains tiny amounts of natural or synthetic canthaxanthin, which is an important nutrient for the salmon and gives it a pink color. Wild salmon get this color from eating shrimp and krill. FDA requires that farmed salmon be labeled as having artificial color because of the color's addition to the feed, but the fish is not injected or dipped in any way. And salmon sold in the United States must meet the Food & Drug Administration's regulations on food safety.

Here's an interesting quote from The Catfish Institute:

Quality-Controlled Environment - U.S. Farm-Raised Catfish are raised in clay-based ponds filled with pure, fresh water. In these clean, man-made ponds, the fish are fed grain-based pellets, comprised mostly of soy and corn, which float to the top of the water.

In comparison to farmed fish -- wild fish need no such explanation.

For a report published in Environmental Science & Technology titled "Lipid Composition and Contaminants in Farmed and Wild Salmon" -- click here.