PROCESSED BY HAND
Our fish quality starts the moment each one is hooked; stunning and immediate heading prevents the fish from flopping around and bruising or losing scales. Using a salt water-filled pipette, all blood is flushed from the fish's vascular system.
After being pressure bled, the fish are cleaned with precise cuts made by a sharp and practiced knife. At this point, the fish has transitioned to a recognizable and palatable piece of meat, boasting shiny silver scales and vibrant, salmon-red flesh.
After vacuuming each fish to remove any slime or excess water, they are precisely placed on a frosty freezer tray and rapidly brought down to temperature in our -40° F blast freezer.
Once our fish is down to temperature, we dip them in a cold saltwater bath to form a thin ice-coated glaze that seals in moisture and keeps oxygen away from the salmon's tender flesh. The glaze creates a freezer-stable product that maintains its day-of-catch freshness throughout the journey from our family to your fork.
WHY WILD SALMON?
If you are concerned about how your seafood choices affect your body and the planet. Sustainably managed wild fisheries are the best choice. In terms of taste, texture, and color, wild salmon is superior to any farmed variety. Salmon are touted for their superfood status, largely due to their copious quantity of heart healthy, anti-inflammatory Omega-3 fatty acids.
These Omega 3 fatty acids provide the distinct flavor and soft buttery feel of the meat. The fat content depends on the type of species, the ocean environment, and the spawning cycle. Salmon pack on fat to leave the ocean and make the long, vigorous trip to freshwater. Salmon eating their natural diets and swimming in the chilly, clear Alaskan waters result in a culinary delight packed with nutrients. Farmed salmon are fed pellets full of chemicals, stuffed in pens, and their flesh dyed red to imitate the real thing. Simply put, nature’s process cannot be mimicked; the quality of wild salmon is unparalleled.