King Salmon (Threadfin)

Threadfin salmons are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on size and variety. The flakes can also be carefully separated after grilling to enhance presentation.

The thick, firm fillets of threadfin salmons make them ideal for use as kebabs (cubed) and in soups, curries or casseroles.

Ideally suited to citrus flavours, threadfin salmons can be accompanied by butters flavoured with herbs such as chives, tarragon and parsley. They are also superb baked, served with roasted vine-ripened tomatoes and fresh herbs.

Flavour Mild Oiliness Low Moisture Moist Texture Firm Flesh Colour White Thickness Thick to medium fillets and steaks