The Story.....
The Fish

I am selling only wild caught sockeye (or red) salmon, all of which has been caught by my boat or another in our fleet out of Port Moller, Alaska on the Bering Sea.  Our fish are delivered fresh to Peter Pan Seafoods' Port Moller fillet processing plant where they are then filleted, de-boned, flash frozen and vacuum packed. 

Once frozen, these fillets will not be thawed until you are ready to enjoy them, unlike most fillets found in many grocery stores and restaurants which have been thawed, reprocessed, and refrozen as many as 2 or more times.  If taken care of properly, my fillets will taste fresh for well over a year.

1.)  Whole Fillets:  These are great for family meals, BBQ's, dinner parties, and even smoking.  Each fillet is half of a fish and average 2.5 lbs. each.  Fillets are skin-on and boneless, and each fillet is individually vacuum packed.  A fillet will feed 3 to 6 people.  Sold by the fillet and by the case.  Each case contains 22 lbs. (9-11 fillets).

2.)  Fillet Portions:  These are great for 1 to 2 people so there are little or no leftovers.  Fillet Portions are cut from whole fillets, and they are skin-on and boneless.  Portions average between 8 and 12 oz. and are individually vacuum packed.  Sold by the pound and by the case.  Each case contains 22 lbs. (28-34 portions).

All fish are #1's, meaning they are the best quality when alive and when filleted.  They are bright, healthy, ocean going fish that haven't made it to their river to spawn yet, which means their flesh is firm and bright red.  After being landed on the boat, they are immediately chilled down to 31.5 degrees F and held between 31 to 34 degrees until delivered to the nearby processing facility via a tender boat.  All fish are processed and frozen within hours of being delivered.  The fishermen in this fishery and employees of this processing facility have a long history of pride and care for their fish. There are few fisheries/processing facilities in Alaska that rival that of Area M and the Port Moller processing facility.

Fillets are flash frozen and vacuumed packed, locking in freshness and prolonging shelf life.  Once frozen, they will not be thawed again until you are ready to eat them.  If handled properly, they will have fresh flavor and quality for up to a year or more.  Most salmon you see in the markets have been thawed, reprocessed, and refrozen 1 or 2 times or more, and therefore flavor and quality compromised.

Most importantly, these fish are wild-caught Alaskan sockeye salmon, not farm-raised.  The Alaskan salmon fishery is considered to be the most sustainable commercial fishery in the world.

Care and Handling:

These fish are frozen in Port Moller, Alaska, and will remain frozen until you thaw them.  In order to maintain the best quality until you are ready to eat them, there are a few things to keep in mind.  The fillets are vacuum packed and have a tight seal, which prevents freezer burn.  Freezer burn occurs when air comes into contact with frozen food and results in dehydration and oxidation.  Food that has been freezer burned is safe to eat, but the flavor and quality will be affected.  If they are handled roughly, this seal could break allowing the flesh to be exposed to air eventually causing freezer burn.  Try not to move individual fillets around the freezer more than necessary, or keep them in the box if possible.  If you notice any packages that have lost their seal (it's very obvious), eat these first.

The Fishermen

I am a commercial salmon fisherman working out of Port Moller, Alaska out on the Alaska Peninsula.  I, along with my captain, live and work aboard the F/V Silver Knight, a 42-foot boat, for 7 to 10 weeks between June and September.  We use a drift gill net to catch our fish, which are primarily sockeye salmon, although we do catch some other species of salmon including chum (dog or keta), chinook (king), pink (humpy), and coho (silver) salmon.  We spend the first half of the season fishing the Pacific Ocean around Unimak Island, the first of the Aleautian Islands, and the second half in the Bering Sea along the coast of the Alaska Peninsula.

Website Builder