Gill net caught, Alaska

$23.50 per pound

You've had Alaskan sockeye and king salmon, but have you tried ivory king salmon? Unlike typical salmon, which derive their color from crustacean pigments they consume, ivory king salmon lack the ability to metabolize these pigments. As a result, their flesh is the color of ivory. This rarity, found in only about 5% of all salmon, makes ivory king salmon a prized delicacy sought after by seafood enthusiasts for its distinctive taste and aesthetic appeal.

It is often described as buttery and rich, with a subtle sweetness that sets it apart. The texture is typically tender and moist, making it a favorite among seafood lovers who appreciate its unique taste profile. 

Seafood Watch rates it a 'Good Alternative." MSC Certified. Low mercury level. Kosher.

Hook and line caught, East Coast

$24.50 per pound

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As related by Barton Seaver, striped bass was part of American food culture long before Europeans set foot here. English colonist Roger Williams claimed that the Narragansett (Native American) word for many striped bass (Missukeke-kequock) meant "great black ones." The name refers to stripers' great abundance as well as their large size.

Yet by about the 1960s the East Coast striped bass fishery was nearly decimated by overfishing and pollution. The fishery has since rebounded, under the careful management of the Interstate Fishery Management Plan for Atlantic Striped Bass. 

Compared to farmed striped bass, the wild variety we have selected is larger, richer, and slightly sweet in flavor. It has a firm, large flake, and it can be baked, grilled, steamed, and sautéed. If you like crispy skin, this bass has perfect skin for crisping. Seafood Watch rates it a "Best Choice." Moderate mercury level. Kosher.