Our Sockeye Salmon comes from Fred’s Alaska Seafood. Steve Sturman and his family fish in the Cook Inlet near Salamantoff Beach, catching some of the freshest, tastiest Sockeye available.
A few quick facts about Fred’s
– Live bled immediately after catch, then placed on slush ice until processing to maintain ultimate freshness
– Quick processing times mean no fishy taste!
– PBO, Pin Bone Out. This means little to no bones, making this fish child friendly!
– Salmon comes in 8-12oz portions.
– Salmon portions are individually vacuum sealed for ultimate freshness and convenience.
Why Sockeye? And why Fred’s?
Sockeye Salmon is one of the most prized of all salmon species. It is known for its bright red color, firm texture and rich, delicious flavor. Sockeye is the most popular species for making any delicious salmon dish. It is our family’s favorite!
Wild, Sustainable, Delicious Sockeye Salmon
After our salmon are caught, they are carefully placed into an icy brine slurry that quickly cools them. They are then processed as quickly as possible to seal in the “Just Caught” freshness. Pristine cold waters equal healthy salmon free from contamination by pesticides, PCB’s or heavy metals.
Do You Really Know What you are Buying?
It is easy to identify farmed salmon from wild salmon. It is unfortunate that I see salmon mislabeled in stores quiet regularly. Often times, it is not the grocery store that is to blame, but the seafood distributer or producer providing false information. When you are paying a premium for wild salmon you should get what you are promised. Please beware that no U.S. standard exists for organic seafood and all claims to be “all natural”, “no antibiotics administered”, “no hormones or chemicals added” are unverified.
Ocean Raised or Pen Raised?
This is a new marketing strategy being used because people are becoming more educated about the dangers and problems associated with salmon farming. Don’t be fooled. Ocean raised and pen raised means the same things. Wild Sockeye is basically the equivalent of a marathon runner compared to a couch potato. The wild sockeye travel thousands of miles within their lifetime while farmed raised salmon are often held in polluted, stagnant pens with limited mobility.
Use of colorants and dyes
Farmed salmon’s meat would be grey without the use of dyes Canthaxanthin, a pigment used to color farmed salmon has been linked to eye retinal problems.
We live and fish in Kenai, which is located in the Kenai Peninsula in South Central Alaska. We are connected to a road system, unlike the other fishing areas in Alaska, which allows us to get our fish processed and shipped down the highway in freezer trucks. While other areas of the state have to have their fish processed days later due transportation limitations. This allows our fish to be processed within hours instead of days.
A little about the Halibut and Crab Bites
Caught in the Bering Sea and processed on St. George Island. Processing times/procedures similar to the Salmon. Jonathan, the fisherman, sells his catches to Keith the Wizard on The Deadliest Catch (Just a fun side note. If you watch the show, you may have actually seen this crab being caught!)
Crab Bites: Cooked crab legs cut into 1-1.5” sections, then frozen. Thaw and use thumb to push meat out of legs. No cooking/cracking required. Just serve or use in a dish calling for crab meat! There are about 20 bites per pound. Halibut is portioned in 6-9oz. filets and vacuum sealed. No skin. Steve said this is the best price he has seen in 4 years on Halibut!
|Wild-Caught Alaskan Sockeye Salmon|
|Wild-Caught Alaskan Coho Salmon|
|Wild-Caught Alaskan Halibut|
|Alaskan King Crab Bites|