Taku Ivory King Salmon is an exceptionally rare variety of wild Alaskan Chinook (King) salmon, prized for its distinctive ivory-colored flesh. Only approximately one in twenty king salmon has this unique white meat, caused by a genetic trait that prevents the fish from metabolizing carotenoid pigments found in their natural diet. These fillets are sourced from the pristine waters of Southeast Alaska near the Taku River watershed, where the concentration of ivory-fleshed kings can reach 15–30% of the local population.

Ivory King Salmon is more densely oiled than red-fleshed king salmon, resulting in an exceptionally silky and buttery texture with a rich, mild flavor. From a nutritional standpoint, white kings and red kings are identical in composition of lipids, moisture, protein, and omega-3 fatty acids, making this a premium source of healthy fats. The fish are caught via trolling, a method that produces the highest grade of salmon, and processed by Taku Fisheries in Juneau, Alaska, where each fillet is hand-cut and flash-frozen at peak freshness to preserve sashimi-level quality.

King salmon are the largest and most prized of the five Pacific salmon species, typically weighing 20–40 pounds and spending 3–7 years at sea before returning to spawn. The peak harvest season runs from May through July. Price is sold per pound.