More Than Salmon

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

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/

Crab, Dungeness

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.

Crab, King

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.

Crab, Snow

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.

Pacific (Alaskan) Cod

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.

Salmon, Coho

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.

Salmon, Keta

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.

Salmon, Pink

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.

Salmon, Sockeye

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.