Our wild Sockeye Salmon
is caught in the Stikine River, one of Canada's northernmost salmon rivers.
Many of us prefer the rich red colour and firm,
flavourful taste of Sockeye. These sustainably harvested fish are a super-healthy source of protein, rich in Omega-3 essential fatty acids,
and natural antioxidants.
Sockeye is a nearly unrivalled food source of bone-saving, cancer-curbing vitamin D, with a whopping 1,100 IU
per 6-oz serving, or nearly triple the US RDA.
Our flash-frozen portions and fillets come vacuum-sealed for superior quality and convenience.
Our Cold-Smoked Salmon
- also known as Lox - is everybody's favorite treat.
Our sustainably harvested Sockeye Salmon - the perfect species for this purpose - is cured in salt brine, gently cold-smoked over pure,
natural wood smoke, thin-sliced, then immediately vacuum-packaged and flash frozen. Customers praise its flavour and texture and always
return for more.
Our cold-smoked Sockeye is, without question, the finest available. Get some Montreal bagels, some fresh cream cheese, perhaps
sweet onion and a tomato.. here's a feast for a tsar!
(also known as the King Salmon or Spring Salmon) is higher in fat and omega-3s than other wild Salmon species, which makes it uniquely moist,
rich, and buttery.
Delicious boneless Stikine Chinook Salmon is netted in small batches to ensure superior quality .. it's truly the king
of the Salmon and is the largest of the salmon family.
Chinook Salmon Nutrition
In addition to ample protein, King Salmon provides three beneficial natural food factors in abundance: omega-3s, vitamin D and astaxanthin.
Chinook Salmon naturally exhibit a red, ivory, or 'marbled' colour due to variations in the amounts of red pigment (astaxanthin) they absorb
from the tiny marine animals in their diet.
Ivory Chinook Salmon
is as delicious as regular, red-hued Chinook Salmon .. it offers a delightful change of pace and makes an unusual
and rare dinner entree.
Chinook salmon feed on krill which colours their flesh red. One or two in a hundred Chinook salmon choose to dine on herring instead of
The result is an ivory, or sometimes blush flesh colouring and a higher (good) fat content.
Our small allotment is only offered a few months a year, this is a treat you should not miss.
The Coho Salmon
, also known as Silver Salmon, has less fat than the Sockeye or Chinook as well as a paler flesh colour.
Mature coho salmon have a pronounced red skin color with darker backs and average 28 inches in length and seven to 11 pounds in weight.
We choose to supply Coho in its smoked form and, only on occasion, as portions or fillets.
average 4.8 pounds (2.2 kg) in weight and are a mainstay of the commercial fishery on the west coast. More than 20 million
harvested pink salmon are produced by fishery-enhancement hatcheries, particularly in the northern Gulf of Alaska.
Pink salmon are not grown in significant numbers in fish farms. The fish are often canned, smoked or salted.
Pink salmon roe is also produced commercially
for caviar, a particularly valuable product in Asia.
An economical choice for family dinners, our Pink Salmon is offered in boneless
Buttery Black Cod
(Sablefish) is prized overseas and most of the harvest is exported. You'll be amazed by this super-rich fish. Its richness
stems from the ample body fat that Black Cod accumulate to survive their frigid, deep-water environs. This prize catch is a relative
rarity in eastern domestic markets.
Sablefish is very high in omega-3s, with each 4 oz portion averaging a whopping 1.6 grams, or more than most wild Salmon (except King).
*NOTE: Although most of the bones have been removed from our Black Cod fillets, the delicacy of this meat prevents us from doing so
completely. There will likely be some bones and/or bone fragments remaining.
You'll never see fresh Albacore Tuna
in markets, and never knew it was as good as our sashimi quality loins.
It's as good or better than the yellowfin and bluefin available in sushi bars .. and you'll like that our albacore is so much purer
than most tuna.
Albacore Tuna is sustainably troll-caught and the loin is quickly flash-frozen to preserve it at the peak of freshness. We select younger,
smaller Tuna (usually under 12 lbs) for optimal tenderness and purity.
Predatory fish such as Tuna accumulate mercury over time. Tests by
an independent laboratory show that the smaller, younger Albacore averages substantially less mercury than its older, larger counterparts,
which dominate the fresh and canned Tuna market (about 0.08 vs 0.34 ppm).