Chinook, or king, salmon have a reputation as the highest quality of salmon. It is the largest species of salmon and undertake some of the longest migrations upstream. While most species stay at sea for one to three years before returning to freshwater to spawn, king stay at sea as long as five years, allowing them to build the highest content of oils and omega 3 fatty acids. King salmon have a deep and rich flavor, with a soft, dark colored meat. With the high oil content, king salmon takes well to broiling and grilling.

The vast majority, over 99%, of Atlantic salmon available in the commercial market is farmed. Farmed salmon have a milder, more delicate flavor than wild salmon. Their flesh is moderately firm and somewhat oily, though less so than wild Chinook (king) salmon. The color varies from orange to pinkish orange based on the amount of pigment added to the feed (not a dye added to the flesh of the fish as many people believe), which is meant to mimic the natural pigments in the prey species that wild salmon consume.
Our fish is grown on the east coast of Canada and delivered to Profish within hours of the slaughter. It is an excellent fresh salmon.

The vast majority, over 99%, of Atlantic salmon available in the commercial market is farmed. Farmed salmon have a milder, more delicate flavor than wild salmon. Their flesh is moderately firm and somewhat oily, though less so than wild Chinook (king) salmon. The color varies from orange to pinkish orange based on the amount of pigment added to the feed (not a dye added to the flesh of the fish as many people believe), which is meant to mimic the natural pigments in the prey species that wild salmon consume.

The vast majority, over 99%, of Atlantic salmon available in the commercial market is farmed. Farmed salmon have a milder, more delicate flavor than wild salmon. Their flesh is moderately firm and somewhat oily, though less so than wild Chinook (king) salmon. The color varies from orange to pinkish orange based on the amount of pigment added to the feed (not a dye added to the flesh of the fish as many people believe), which is meant to mimic the natural pigments in the prey species that wild salmon consume.
Skin-on, large fillets with pin bones removed.

Swordfish is a moist but meaty fish with a mild flavor and moderately high oil content. The flesh color of fresh swordfish can vary, but all colors turn light beige when cooked. Because of the meaty texture, swordfish is great for marinating and grilling. Swordfish is harvested in both the Pacific and Atlantic Oceans and depending on the moon cycle and the time of year we will source from both. Swordfish may contain high levels of mercury, and is one of the few fish that should be avoided by vulnerable groups such as pregnant women, nursing mothers, and children.
Whole fish range from 30 to 350 lbs.