The Catch
October 2025
Stories and tips for the Premium Seafood Subscription
Wild Alaska Coho Salmon
Coho’s large, meaty flakes and high fat content makes it suitable for many cooking methods, while its delicate flavor plays well with both bold and mild preparations. It’s our favorite everyday salmon! Portions are 5-7 oz, frozen, vacuum-sealed, skin on, pin-bones in.
Wild Alaska King Salmon
King salmon’s high fat content, buttery texture, and rich flavor make it a wild Alaskan delicacy. Bake it low and slow with olive oil, salt, and pepper; topped with herb butter; or balanced with a creamy mustard sauce and a crisp glass of chardonnay. Portions are 5-7 oz, frozen, vacuum-sealed, skin on, pin-bones in.
The Salmon That Feed the Forest
How Wild Pacific Salmon Sustain Ecosystems From Streambed to Spruce
Meet Chris Braun
Sitka Seafood Market's culinary director Grace Parisi sits down with long-time member Chris Braun.
9 Ways to Bring Seafood to Your Autumn Table
This autumn, take a trip to the farmers’ market and let the season speak. It always has something interesting and delicious to say. Culinary Director Grace Parisi shows you how.
Pan-Roasted Salmon with Lime Salsa
This bright and spicy lime salsa is the perfect foil for rich, buttery king salmon. The technique of cutting citrus into segments—called supreming—requires a little practice and patience. Use a sharp knife and work slowly to cut away the skin and inner white pith, following the curve of the lime to reveal the segments beneath. Once you master that technique, you’ll want to supreme all of the citrus varieties, but maybe not kumquats.
Honey Roasted Salmon with Delicata Squash and Feta
Whether you find them at the farmers’ market or supermarket, delicata squash are tender and sweet and the epitome of autumn. As an added bonus, the skin is “delicate” enough to eat, so no need to peel. Just be sure to remove the seeds.
