Question 1

What makes your salmon high quality?

Accepted Answer

We pressure bleed it upon catching it meaning all of the blood is immediately flushed from it's system. This ensures a fresh, non 'fishy' flavor.

Our salmon is handled minimally and with care and maintains a firm, bruise-free texture. It is not pumped through a machine, shipped far to be processed or processed at a giant facility like a lot of other fish.

We guarantee that our fish has only been frozen once. Some fish gets frozen whole and then defrosted to be filleted and portioned and then re-frozen again. This is not bad, but it could decrease the quality of the product and the freezer shelf life. Often times when you buy 'fresh' fish at the grocery store, it has actually been previously frozen and defrosted for the display case. Our fish is frozen fresh and stays that way until you are ready to defrost it and eat it!

Question 2

What is pressure bleeding and why do you do it?

Accepted Answer

We pressure bleed our salmon right after bringing it on board. To pressure bleed our fish we cut a slit in the small artery behind the gills and insert a small pipet hose that pumps fresh seawater through the fish for at least one minute. This flushes out all of the blood while preserving the firm texture of the flesh. Flushing the blood takes away the fishy taste that you may have noticed in other salmon and helps it stay fresh in your freezer much longer.

Question 3

How big is a 10 lb box of salmon, how do I know it will fit in my freezer?

Accepted Answer

The box itself is 15" x 10" x 6". A standard, over the fridge freezer could fit 4 boxes. If you take the salmon out of the box and keep it in the bag, you could fit around 6 boxes. Our suggestion is to buy a chest freezer and then you won't have to worry about it. Plus, chest freezers tend to keep everything frozen at a lower temperature which increases freezer longevity and freshness.
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Question 4

How should I defrost my salmon?

Accepted Answer

In the fridge: If you are one of those people who plans meals a day or two ahead, take your salmon out of the freezer the day before and let it defrost in the refrigerator overnight.

In a warm water bath: Or, if you are like us and figure out what you are having for dinner thirty minutes before you start cooking, that is no problem. Take your salmon and toss it in a warm water bath and it should defrost in 20 - 30 minutes. You  might have to change the water out a few times as it cools down. Make sure that the water is not too hot or it will start cooking the fish!

Question 5

Why do the fillets have bones?

Accepted Answer

All of our fish is hand filleted at a small scale, locally owned processor. The salmon that you see that is boneless has been processed at a large plant, and although having no bones can be nice, the de-boning actually reduces the quality of the fillets by tearing up the flesh, making the texture squishier. We choose to keep the bones in to preserve the texture of the fish and ensure that it stays fresh in your freezer for longer.

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