Fish · Day-boat
Salmon,on ice by service.
Fresh whole or filleted salmon from the day's boat. Atlantic, King when the season runs, and Coho in late summer.
From the counter
About salmon.
What's in the case depends on what came off the boat that morning. Atlantic farm-raised is our steady year-round — bright, mild, and reliable for weeknight cooking. King salmon (Chinook) runs spring through summer — richer, deeper-orange flesh, the one to roast whole. Coho turns up August through October — leaner, cleaner.
We sell whole fish, side fillets, and portions. Cut to thickness at the counter (most home cooks want 6-8 oz portions, ¾" thick). Pin bones out by default, skin on if you ask.
Tell us what you're cooking — pan, grill, raw — and we'll point to which fish is in the case for that dish.
At a glance
Species
Atlantic · King (in season) · Coho (in season)
Cut
Whole · Side · Portion (skin on / off)
Sourced
Day-boat where possible
Pin bones
Out by default
Notice
Same-day for portions · 24 h for whole sides
In the case
Cooking notes
How we'd cook it.
01 · Method
Pan, skin-on
Pat dry. Salt 15 min ahead. Hot pan, neutral oil, skin-side down 80% of the cook (4-5 min for a ¾" portion). Flip 30 seconds. Off the heat with a knob of butter, lemon. Internal 122°F for medium-rare.
02 · Method
Whole side, slow roast
300°F oven, side on parchment, drizzle of oil, salt. 18-22 minutes for a 2-lb side. The flesh should just flake. Lemon, herbs, finish with flake salt.
03 · Method
Crudo / sashimi
Tell us — we'll cut from the freshest piece in the case, the one that came in that morning. Sashimi-grade is a sourcing decision, not a labeling one; we'll let you know.
Hold one for me
Call the counter.
24 hours notice for special cuts, dry-aged whole loins, and holiday standing orders. We hold the case for the order with your name on it.