We specialize in Wild, Sustainably Caught Alaskan Salmon & Halibut. Our fish is processed in a way that prevents the flesh from breaking down, giving you the flavor and texture of a fresh catch. It is flash frozen within 24 hours, giving you the "fresher than fresh" flavor and texture you would expect from fish straight out of the icy cold Alaskan waters! (Click HERE to go to our FAQs page for more information on the process.)
Our Sockeye Salmon comes primarily from Bristol Bay and is the gold standard of Alaskan Salmon. Bristol Bay produces more than 50% of the world's Sockeye Salmon. Sockeye Salmon gets its nickname, Red Salmon, from both the bright red color of the flesh as well as the bright red color of the fish itself when it goes upstream to spawn. Sockeye Salmon has a rich, full flavor and is suitable for any cooking method - grilling, sautéing, poaching, roasting, steaming and smoking. Our Sockeye Salmon is packaged in fillets, pin boned, with skin on.
Chinook Salmon (King Salmon) is the king of Alaskan Salmon, as its nickname attests. Our King Salmon is troll caught in South East Alaska and is immediately hand bled and packed with ice. It is by far the most desired of all Alaskan Salmon. They are the largest and the most scarce of the five species of Alaskan Salmon and have the highest Omega-3 oil content. King Salmon has a rich, almost buttery flavor. The high oil content makes it a fantastic choice for grilling or broiling, with or without sauce. It is absolutely delicious and is probably our favorite salmon! Our King salmon is packaged in 3/4 pound to 1 pound fillets, pin boned, with skin on.
Alaska produces over 80% of the Pacific Halibut on the market. Growing up, we had so much halibut available to us we would boil it and dip it in butter and call it "poor man's lobster." Our halibut is line-caught in South East Alaska, hand bled and immediately packed with ice. Raw halibut is almost translucent in color with a firm and flaky texture and delicate flavor and adapts to almost any cooking method. Pacific Halibut has around 110 Calories per serving, with 21 grams of protein and 2.29 grams of fat per serving, making it is a great choice for a protein forward, low-fat diet (100g/3.5oz serving size). Our halibut is packaged in 3/4 pound to 1 pound fillets, skinless and boneless.
Alaska fishermen and women are experts at a variety of fishing methods. Because the State of Alaska requires all Alaskan Fisheries to be sustainably managed, all methods are monitored to make sure that the correct gear type is being used, and that only mature fish of the targeted species are caught.
Gillnetting: Gillnets are set across the path of returning salmon, stretched out their entire length. The salmon swim into gillnets, their heads push through the web and are caught just behind the gill plate. The openings in the net are regulated to ensure that they catch the appropriate size of salmon. Anything too small will swim on through!
Our Bristol Bay Sockeye is caught this way - each salmon brought on board is immediately bled for quality and packed in ice.
Seining: Purse seiners catch salmon by encircling them with a large, smaller mesh net. While the net is being released from the seiner, a deckhand "plunges" the water to scare fish away from the boat so they'll go back toward the net. The skiff man tows the net around a group of salmon in a powerful small boat or "skiff", then circles back around to the seiner to close the circle. Then the bottom of the net, the leadline, is tightly closed, or “pursed,” to capture the fish, and the set is hauled aboard.
Longlining: Longliners catch halibut and blackcod using a long weighted line with several baited hooks. The lines are laid on the ocean floor, anchored in place and left to “soak” for around 24 hours before they are hauled aboard. Our Alaskan Halibut are caught this way, dressed, bled, and packed in ice aboard the vessel, then quickly taken to a processor where they are portioned, vacuum sealed and flash frozen.
Jigging: Cod and rockfish are also caught using automatic jigging equipment. Similar to longlining, lines with baited hooks are automatically “jigged” up and down, mimicking live bait to attract the fish. In most cases the fish caught by jigging are immediately dressed and iced on board the boat.