Wild king salmon fillet steaks - 2 steaks

• Each pack contains two skin on wild king salmon steaks
• Try wrapping it in foil and bake in the oven for around 15 minutes
• A 320g pack would make two good sized main meals

Whereas the Atlantic Ocean has just one species of salmon, the Pacific has seven. However, only one is on a par with Atlantic salmon - this one, the king or chinook. Inevitably, it's the rarest of the seven (although stocks are healthy) and most definitely, the largest by far and also the tastiest, with its high fat content (about 11%) giving the flakes a rich "wild" taste profile. And reassuringly expensive, the quayside price of an average king salmon is ten times that of a sockeye (mind you - they are three times bigger). North America's own demand for America's finest salmon leaves very little available for export - we count ourselves lucky to have secured this stock, which came from British Columbia. If you don't think this makes a superb meal, we'll eat our hats.

Small bones - er, sorry, but you will definitely find one from time to time. However there oughtn't to be any in our loin steaks.

Sustainability - Our rating 8/10

The USA and Canada have a comprehensive treaty to regulate salmon fisheries. It's tweaked every ten years to try to keep everyone on the straight and narrow. Other organisations, notably Monterey Seawatch issue their own sustainability reports, which are generally favourable. As of 2022, our king salmon comes from Management Area 101 hard up by Alaska, which gets a "Good Alternative" from Seawatch.