The journey our seafood takes to get to your table…..

We start our journey heading out to look for a great spot to drop our lines. When the salmon hit the lines they start to bounce and the fun is just beginning. Our quality seafood handling begins as we pull the lines in one at a time and gaff each fish bringing them to the deck. They are immediately stunned which prevents the fish from flopping around and losing scales or bruising.

We bring the fish to the cleaning table where they are headed and pressure bled using a saltwater-filled pipette thus flushing the fishes vascular system. This is an important step in our quality processing as the blood is what can give the fish the “fishy” taste. We take care to thoroughly clean and pressure bleed the fish giving you only amazing tasting salmon.

Each individual salmon goes through a final saltwater bath to be rinsed and then dried for 5 minutes. We then carefully lay each individual salmon on metal plates where they are blast frozen at -40 degrees. Once the salmon are frozen solid they are carefully stacked in to the freezer bins for 5 days. We dip each salmon in salt water that has been chilled to 30 degrees. This process creates a glaze that preserves the salmon from freezer burn giving it a longer freezer life and trapping in that incredible fresh taste you will enjoy on your plate.

When we get back to our homeport, we meticulously off load our frozen-at-sea salmon one by one carefully stacking them in 1,000 pound totes. The salmon are then shipped off to be processed into the portions that are perfect for your plate.