When we talk about the “seafood” we offer, we’re not just talking about Alaskan salmon. Trident carries a wide range of seafood varieties from around the world, each with its own unique flavor, fillet and flake. We want you to be educated and informed about the way each variety tastes, where it’s caught, and the type of recipe it lends itself to best. Because seafood is like fine wine, with each type possessing its own distinct taste and texture to add to a meal. The fun part is discovering which one you like best.
Wild Alaska Pollock is the most abundant fish species harvested in Alaskan waters. Managed carefully by NOAA fisheries and certified sustainable, Wild Alaska Pollock is an environmentally responsible seafood choice at a very reasonable price. Cousin to the codfish, its lean, snow-white meat, delicate texture and mild taste make it one of the most versatile and healthy choices available. Only Pollock caught in U.S. waters by American fishermen can be labeled Alaska Pollock–if it doesn’t say Alaska, it’s not from Alaska. For more information: http://alaskapollock.org/
Dungeness Crab is a perennial West Coast favorite, well loved for its large size and sweet yet delicate flavor. Native to the Pacific waters—from California up to Alaska’s Aleutian Islands—the flavorful Dungeness Crab grows to between 2 and 3 pounds on average. It boasts a bright orange shell when cooked, and offers a tender, delicious crabmeat that’s both lean and healthy. For more intense flavor, focus on the claw and leg meat. For subtler flavor, use the larger body portions.
Colossal in size, presentation and flavor, King Crab is the largest member of the crab family commercially harvested in the world today. They’re caught wild in the icy waters of the North Pacific in the late fall, and boast six large legs and two hefty claws each. The King Crab is distinguishable by its snow-white meat with brilliant red edges, and its sweet flavor and tender but firm texture are second to none. It is truly one of the most impressive items you can put on a plate.
Impressive yet affordable, Alaskan Snow Crab is a clear—and delicious—alternative to expensive lobster or King Crab. Distantly related to the King Crab but with thinner legs, the Alaskan Snow Crab is another variety of giant crab found in the icy waters of the North Pacific. It offers a rich, sweet and delicate flavor, with a tender texture that makes it a popular choice amongst chefs. Alaskan Snow Crab meat ranges from a reddish hue to a perfect snow-white color, with the shoulder meat offering a tender bite and the claw meat a firmer bite.
Whether you want to call it flounder or sole, the one thing we can agree on about this odd-looking Pacific flatfish is that it has a sweet, delicate flavor and a lean, white fillet. Both tender and moist, flounder and sole keep their firm texture whether you pan-fry it, steam it, bake it or grill it, making it one of the preferred choices of chefs and dinner-makers everywhere.
A naturally lean and light fish, Alaskan Halibut has earned its well-deserved reputation as the world’s premium whitefish. Combining sweet, succulent flavor with firm texture and pure, snow-white flesh, halibut is a natural fit for a variety of signature dishes and attractive plate presentations. Definitely the largest of the Pacific flatfish, halibut usually weigh in at about 35-50 pounds but can easily grow to over 300 pounds. Additionally, our Alaskan Halibut is sourced responsibly and certified sustainable by the Marine Stewardship Council.
One of the most popular species of the Pacific Northwest, Wild Alaskan Cod is a large, lean whiteﬁsh that’s an excellent source of high-quality protein, vitamins, and heart-healthy nutrients. It boasts a sweet yet mild ﬂavor and a delicate, melt-in-your-mouth texture, which makes it the preferred choice for Fish & Chips as well as a wide variety of other recipes. Sometimes called Pacific Cod, True Cod and Grey Cod, the Wild Alaskan Cod has an average weight of 5-10 pounds and is caught naturally in the cold waters of the Pacific Ocean.
Pacific Rockfish is a deep-water fish prized for a firm, meaty texture that turns snow-white when cooked. It’s both versatile and sweet, with a fine flake and a delicate, mild flavor. Sometimes marketed as Pacific Ocean Perch or Pacific Snapper, the Pacific Rockfish is just one of 30 rockfish species found in the waters oﬀ America’s West Coast and Alaska.
Coho Salmon is one of the best-tasting salmon varieties available. Both prized and popular, it’s a great source of Omega-3s and boasts a mild flavor, medium texture and a generous amount of “good” fat. Its delicate flavor and beautiful orange-red color make it an ideal choice for a wide variety of preparations—from sushi rolls and sashimi to baking and grilling.
For an excellent wild-caught salmon that’s both economical as well as delicious, look no further than the Keta Salmon. It has an attractive orange-pink color and firm texture, with a very mild taste. Plus, it’s a great source of Omega-3 fatty acids, niacin, vitamin B-12 and selenium. Keta also has a lower fat content than other salmon varieties, so it works wonderfully in a wide range of recipes and dietary restrictions.
Our wild Pink Salmon are ocean-caught in the fresh, icy waters of the North Pacific. They have a rich, natural flavor and lush pale-pink color due to the abundant natural diet offered by the pristine waters. Pink Salmon is considered the smallest of the wild Pacific salmons, and it also has a lower fat content and oil amount than other varieties. Plus, it has a softer texture and smaller flake than other types of salmon.
Trident’s wild Alaskan Sockeye Salmon, also known as Red Salmon, are ocean-caught in the pure, icy waters off Alaska. Their fillet’s silky texture and fresh flavor derive from their natural cold-water habitat, and the deep ruby-red color comes from the shrimp-like krill they feed on in the wild. Certified sustainable by the Marine Stewardship Council, Sockeye are the second most abundant species of Alaskan salmon—but arguably one of the most delicious.
Barramundi is a buttery-tasting whitefish with a delicate, flaky texture. It’s naturally high in Omega-3s, low in fat, and ideal for anyone looking to make healthy food choices. It’s also simple to prepare and can be used in a variety of recipes. Sometimes referred to as Asian Sea Bass, Barramundi’s native waters span from Northern Australia to Southeast Asia. Our Barramundi are farm-raised in ocean pens by trusted Trident suppliers held to the strictest environmental standards, ensuring the highest quality product with a consistently clean flavor.
Often compared to cod in flavor and texture, Haddock is a premium Atlantic saltwater species preferred by many whitefish aficionados across the country. Snow-white, firm and sweet, Haddock’s delicate flavor and meaty texture lend itself to a wide variety of recipe ideas, and also allows chefs and foodservice operators a great way to expand their whitefish offerings. It’s as savory baked in its own skin as it is battered for Fish & Chips.
Although not technically in the lobster family, the Langostino looks like a miniature version of its namesake. But appearances aren’t the only similarity—the Langostino Lobster tastes almost exactly the same as a typical lobster, but with a slightly different texture that’s more reminiscent of shrimp. The Langostino is native to the deep, blue waters of the Pacific Ocean, where we catch them naturally and responsibly off the coast of South America.
Mahi Mahi (also known as dolphinﬁsh and dorado) is a popular and abundant ﬁsh found along the Atlantic and Paciﬁc Coasts. With a Hawaiian name that means “very strong,” Mahi Mahi typically weigh between 10 and 30 pounds, but can grow as large as 50 pounds. It has a mild, delicate ﬂavor and a ﬁrm, meaty texture that turns ivory-white when cooked, making it perfect for grilling, broiling or sautéing.
Atlantic Salmon has a mild flavor profile, moderately high oil content, and a consistently rich red-orange color. Atlantic Salmon is farm-raised in Chile, on a carefully controlled diet, in clean, cold water. It’s naturally loaded with Omega-3s, and as good for you as it is for the environment.
One of the most popular shrimp in the world, Vannamei White Shrimp are sought after for their large size, firm texture, and mild flavor. Farm-raised in Central and South America as well as throughout Southeast Asia, White Shrimp are perfect for stews, stuffing and barbequing because they soak up the flavors of the dish while retaining their crisp bite.
Pacific Swordfish can grow up to 14 feet in length and weigh up to 1,200 pounds. Their steaks are prized for their ivory-white color and slightly sweet taste, with a moderately high oil content that compliments their firm, meaty texture. Swordfish can be found throughout the tropical, subtropical and temperate zones of the Pacific, and they’re characterized by a long, flat bill in contrast to the smooth, round bill of Marlins.
Tilapia is a mildly sweet freshwater whitefish with a firm, flaky texture. Because they are herbivorous and feed on algae, they have a low-to-moderate fat content and provide a rich source of high-quality protein. Native to North Africa, Tilapia is the most widely farmed fish in the world. And rest assured, Trident suppliers are held to the strictest environmental standards to ensure the highest quality seafood available.
Our Yellowfin Tuna are line-caught in the ocean by fishermen we know and trust, which means they’re always dolphin-safe and never overfished. Yellowfin is acclaimed for its meaty texture and distinctive flavor, and it’s an excellent source of healthy, extra-lean protein. Once frozen onboard the ship, the flesh of the Yellowfin Tuna naturally turns a mocha color, but that doesn’t mean it loses any of its moist, delicious flavor or large, meaty flake.
Found in tropical and subtropical waters, Wahoo are the mildest-ﬂavored member of the mackerel family. Sometimes called “ono” or “peto” in different parts of the world, Wahoo are long-line caught and usually weigh between 8 and 30 pounds. They are sought after by sport fishermen for their speed and vigor, and adored by chefs for their subtle flavor, moist flake, and meaty pink flesh that turns white when cooked.