Plucked from the pristine waters of Bristol Bay just as they stop feeding and begin making their way up river to spawn, these salmon are at the peak of their vitality and strength. Picked from our net, they are placed on the salmon slide, bled and then slid refrigerated sea water kept at an icy 37 degrees F. The slide cushions the fall of the fish and it, along with the bleeding process, greatly reduces bruising. The very cold water locks in that fresh just-caught flavor.
At least twice a day the fish are taken to a facility to be processed and frozen. Every step in this process has been taken into account to increase the quality and freshness of the fish that comes to your door.