The King Has Returned: Wild Columbia River King Salmon Season Is Here
With Wild Columbia River King Salmon, it's not about the destination; it's about the journey: a 1,243-mile trek, that is.
The Columbia River runs over 1,200 miles, from Canada through Washington, Oregon and to the Pacific Ocean. It's from here that the Wild Columbia River King Salmon makes its trek - returning from the salt water to the fresh waters of its birth.
Wild Columbia River King Salmon, also known as “Chinook” Salmon, is admired for its marbling, which comes from the fat reserves it builds as the fish travels up one of the longest rivers in North America. The Columbia River starts in the freshwaters of the Rocky Mountains of British Columbia, Canada, and carves its way through Washington and the northern part of Oregon before making it to the Pacific Ocean.
Since this river passes through multiple states, it creates a unique collaboration when it comes to fishery management. Both Washington and Oregon have a seat at the table when it comes to determining quotas and fishery openings, with the season typically running from May to October.
This isn’t your average river fish. King Salmon are anadromous – meaning they’re born in freshwater before making a migration to the saltwater oceans, where they spend their lives until it's time to spawn again. That’s when they return to the freshwaters of their birth, journeying back up the Columbia River.
King Salmon is the largest of the Pacific Salmon, averaging 15 to 20 pounds. Those fat reserves lead to a rounder mid-section and the highest fat content of all Pacific Salmon.
At Water Grill, we serve Wild Columbia King River Salmon grilled with heirloom carrots and vadouvan curry butter. Hungry for more? Check out our daily menus and grab a reservation.
*Currently available at Water Grill South Coast Plaza and Water Grill Bellevue.
From Head to Fin, Here's Looking At You, Halibut.
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Beauty is in the eye of the beholder. And, if you’re looking at Pacific Halibut from its good side, it’s a twofer: you’ve got two big eyes staring right back at you.
We think you’re beautiful, Pacific Halibut, and you give us a lot to work with – from head to fin.
Pacific Halibut (Hippoglossus stenolepis) is the world’s largest species of flatfish. One can weigh as much as 500 lbs. and grow up to 8 ft. long. Those big ones are called “barn doors”. The little ones are called “chickens.”
They’re found in the coastal waters from Northern California to Nome, Alaska. Most are caught in the central Gulf of Alaska. As a flatfish, they hang out on the sandy ocean floor, which gets quite dark. It’s an environment that breeds adaptation.
Tell Me About Those Eyes
Pacific Halibut are born swimming like the other kids in school. They look like them too, with an eye on each side of their heads. As they get older, though, their bodies begin to change. One eye migrates to the right side. By the time a halibut is six months old, it’s swimming on its side with both eyes on the top of its body. This puts them in the family of right-eyed flounders. Nearly every halibut falls into this camp. In fact, only one in 20,000 halibut is left-eyed.
The underside of the body is off-white and faces the ocean floor. The other side is a dark olive color, which helps them blend in with the ocean floor to anyone (or anything) looking down from above. It’s on that top side of the body where both eyes reside, keeping an eye out for potential threats while enjoying a steady diet of small fish, crabs, clams, squid and other bottom-dwelling invertebrates.
Typically, Halibut-catching season runs from mid-March through early November, closing right before the spawning season begins. The females typically spawn at depths of 300 to 1,500 ft. When we get a hold of Pacific Halibut, it’s wild-caught by longlines or hook and line.
Our Process
We handpick, cut and exclusively supply the highest quality seafood to our restaurants. We leverage more than 75 years of strong relationships to source from local fishermen and lobstermen. For Pacific Halibut, this means partnering with companies such as E&E Foods. They’re experts in Alaska and the North Pacific and have been serving the industry since 1932.
Flavor
Pacific Halibut is a people and palate pleaser, with a flavor that’s delightfully mild and slightly sweet. It’s a leaner fish, with large white flakes and a firm but tender texture.
We offer several preparations of Pacific Halibut throughout the season at Water Grill, utilizing the whole fish. This includes:
•Pan Seared Halibut entrée with spring peas, fingerlings, braised leeks and lemon velouté
•Pan Roasted Halibut Cheeks appetizer with braised fennel and brown butter lemon sauce
•Miso Marinated Halibut Collar with grilled Okinawan potatoes, pickled bean sprouts and yuzu aioli
•Roasted Halibut Tail tacos with roasted tomato salsa, pickled mango and soft corn tortillas
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Fisheries Management
The Pacific Halibut Fishery is managed by the International Pacific Halibut Commission (IPHC), NOAA Fisheries and the Pacific Fishery Management Council. These agencies work together to set annual quotas and keep the population at a level where it can continue to reproduce and sustain itself. The teamwork extends across the United States and Canada – including the states of Alaska, Washington, Oregon, California and the province of British Columbia.
Collectively, the Pacific Halibut population has been increasing since 2013 through the active and collaborative fisheries management which has been decreasing catch weight limits year over year.
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