Common names: King salmon, chinook salmon, spring salmon.

Identification: Bluegreen to black backs with black spots, silver sides. Black spots on back and tail. Dark colored or black gums. Salmon over 30 lbs are likely to be kings.

Range: Southern California, to Kotzebue Sound, Bering Sea and northern Japan.

Season and Catch Methods: May to September from Gulf of Alaska to Kotzebue Sound. Year-round in Southeast Alaska. Caught primarily by trolling and in lesser quantities by seine and drift gillnet.

Size: Average 18 to 20 lbs, range 4 to 40 lbs, sometimes even larger.

Packaging: Fresh and frozen dressed/headed fish 50 and 80 lb boxes. IQF and vacuum packed frozen
fillets and steaks 5 to 10 lb cartons.

Product Forms:
Fresh: dressed; dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless; steaks.
Frozen: dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless; steaks.
Dressed headed fish graded: 4-7 lbs, 7-11 lbs and 11-18 lbs and 18 lbs and up. Steaks and fillets typically graded: 4-, 6-, 8-, 10- and 12 ounce portions.
Canned:
Halves (7.5 oz. net wt.)
Talls (14.75 oz. net wt.)

Nutritional Value
(3.5 oz (100 g), raw fillet):
Kcal: 180
Kcal from Fat: 90
Protein: 20g
Total Fat: 10g
Saturated Fat: 2.5g
Omega-3 Fat: 1.6g
Cholesterol: 66mg
Sodium: 47 mg