Orca Bay · 113 g
Orca Bay Wild Caught Keta Salmon Fillets
What it is
These are individually portioned fillets of keta salmon, a type of Pacific salmon known for its mild flavor and firm texture. The fish is wild caught, meaning it comes from natural ocean populations rather than aquaculture. Each fillet is typically skin-on, which can help it retain moisture and add a pleasant crispness when cooked. The packaging is designed for convenience, allowing you to use one portion at a time.
How people cook with it
They are a popular choice for weeknight meals and special occasions alike.
- Pan-seared for a crispy skin
- Baked with herbs and lemon
- Grilled for a smoky flavor
- Poached gently in broth
To prepare, you can pan-sear the fillets in a hot, oiled skillet until the flesh flakes easily with a fork, usually about 4-5 minutes per side depending on thickness. For baking, place the fillets on a baking sheet, season with salt, pepper, and your favorite herbs, and bake at 400°F (200°C) for 12-15 minutes. Grilling involves brushing with oil and cooking over medium-high heat for a few minutes per side. Poaching is a gentler method, simmering the fish in liquid until cooked through.
How it differs from similar foods
Keta salmon, also known as chum salmon, has a milder taste and a firmer, less oily texture compared to some other salmon varieties like sockeye or king salmon. Its lower fat content makes it a good candidate for moist cooking methods.
Who it is for
Home cooks looking for a convenient and healthy seafood option.
How to keep the rest
Keep any unused fillets refrigerated in their original packaging until ready to cook. Once opened, consume within one to two days. For longer storage, the fillets can be frozen, ensuring they remain well-wrapped to prevent freezer burn.