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A grey, cloudy day out on the waters of southeast Alaska
  • Why do you call your salmon sashimi grade?
    It is safe to eat raw: Our salmon is blast frozen at very low temperatures (-30 C) and then kept frozen up until you receive it. Freezing it at low temperatures and keeping it frozen is what kills any parasites that you might worry about when eating raw fish. It is high quality: We also call it sashimi grade because it is high quality. 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!
  • What is pressure bleeding and why do you do it?
    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.
  • How big is a 10 lb box of salmon, how do I know it will fit in my freezer?
    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.
  • Can I get weekly or monthly salmon fillets instead of an annual order?
    Well, no. We are trying to get our customers on board with an annual order, so stock up your freezers with as much as you need to get you through the year! Why? It is not caught more recently if you buy it monthly. We catch all of our fish in the summer, so if you are hoping to get a few fillets every month because you want it to be fresh from the ocean, it doesn't work like that. There are a couple of small salmon runs in Washington in the winter (check out your local tribes), but for the most part all of the salmon you eat year round is probably from the summer season. If it is raw in the grocery display case it has most certainly been previously frozen and defrosted. This is why buying high quality, blast frozen salmon that stays fresh in your freezer is one of the best options for eating high quality salmon year round. If we were doing weekly or monthly deliveries we would have to increase our prices to make it worth it and we are trying to offer a high quality product that doesn't break the bank. Also, after a long summer season of working around the clock, and a busy fall of distributing salmon, we are ready to take a break and pursue other work and life goals. And take naps.
  • How should I defrost my salmon?
    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!
  • Why do the fillets have bones?
    All of our fish is hand filleted at Yakobi Fisheries, 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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