WILD ALASKAN COMPANY SKIN
At about 6 minutes though the skin will usually easily release from the grill and allow you to flip the fish if you want. If you go much less than that the skin will stick to the grill and turn into a mess.
I cooked the salmon for about 6 minutes with the skin side down. Put the fish skin-side down which will help protect the meat from the direct heat. Some of the edges of the filets are a bit thin so I put those towards the outside of the grill where it is a bit cooler and put the fattest parts of the filets directly over the hot middle of the grill. And I love lemons with most seafood so I sliced up a lemon and put a couple slices on each piece. I gave the wild salmon filets a light brush with oil and then hit them with some kosher salt and black pepper. Different charcoal and different grills will heat differently so figure out what works best for you.
WILD ALASKAN COMPANY FULL
A chimney full of lump in my Weber Kettle will get the grill temp right around 400 degrees give or take. I lit up a chimney full of hardwood lump charcoal (I prefer Fogo Premium Lump) and dumped it in my Weber Kettle after it was fully lit. The charcoal grill is the perfect cooking apparatus for salmon, especially since our oven has been broken for a month. I thawed out 5 pieces of salmon for us for dinner. Grilled Wild Alaskan Company Salmonīut now the important stuff… How does it taste? Everything was frozen rock hard and well sealed. I weighed all the pieces and they were all within a few grams of each other. If you are really hungry you can always eat two (or more) of them. The pieces of salmon from Wild Alaskan Company are right about 6 ozs each which is a great size for a normal meal. Sockeye has a bit richer, deeper flavor than coho but that isn’t to say the coho is bland by any means. Coho is a bit “meatier” textured and is a bit firmer than sockeye. Sockeye salmon is generally a bit darker than coho and has a bit higher fat content. My box contained 8 pieces of sockeye salmon and 4 pieces of coho salmon. I am sure a styrofoam shipping container would be cheaper but even seemingly small details like this make me feel better about supporting a business like this.
The foam dissolves in water, can be put in your compost pile, and in a pinch it will even make a good fire starter for your charcoal grill. My order was placed Monday and it arrived Wednesday in a Green Cell foam container with dry ice that most places are using now for cold shipping.Įven the packaging fits with their mission of sustainability and responsibility. It generally comes from Alaska and the Pacific Northwest, is processed and packaged in the US, and then shipped to one of their fulfillment centers (they have 5 of them around the country in California, Oklahoma, Florida, Wisconsin, and New Jersey).
Again, all their seafood is wild caught and never farmed. They provided me with a box of salmon to review but I will be signing up for more when I eat my way through this first box.
WILD ALASKAN COMPANY CODE
I received my first box of salmon from Wild Alaskan Company (save $15 on your first order with code 15OFF) last week. From time to time they will have other offerings as well but their bread and butter is salmon. They currently have sockeye and coho salmon as well as some white fish like halibut and cod.
Wild Alaskan Company works with a variety of suppliers who provide them with sustainable, wild seafood. Last week I may have found a great solution to my problem: Wild Alaskan Company. If you buy something through them I earn a commission which helps support this site and lets me buy more meat so I can write about it. But it can be hard to find depending on where you live, what time of year it is, and what kind of seafood retailers are in your area.ĭisclosure: This post is monetized with affiliate links. There are a few exceptions but for the most part wild caught seafood will be superior to farm raised. Farm raised salmon tastes bland and flavorless compared to a good piece of wild caught salmon and that is the case with most farm raised fish. I am not a fan of farm raised salmon at all and definitely prefer wild salmon but most of the salmon I regularly see in the butcher’s case is farm raised. One problem is most of the seafood I can find in my grocery store is pretty underwhelming. But at most I usually only have seafood once a month. Wild salmon (not farmed) is one of my favorites but I also love shrimp, clams, oysters, crab, lobster, mussels, halibut, cod, snapper, perch… you name it I like it. I love pretty much every type of seafood I have ever eaten though.
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