| Most Alaska fishermen catch salmon in nets, where sheer volume makes it impossible to give individual attention to harvesting each fish. |
| We catch salmon one at a time by hook and line. We handle each fish carefully to avoid bruising and de-scaling and we follow an exacting process of bleeding and cleaning. We freeze our salmon at sea within one hour of catching them. |
| Once frozen, we dip the salmon in icy ocean water to build a protective glaze around each fish. We keep our blast freezer at minus 40 degrees F. By flash-freezing at sea we are able to halt the deterioration of the fish by addressing two things that cause it; time and temperature. |
That’s why salmon frozen at sea are better than “fresh”.
|
