Fish Company salmon are caught during the yearly spawning
"run" that takes place in Bristol Bay, Alaska during the months
of June and July. The heaviest part of the season is the last
week of June and the first week of July. During this two week
period, an eye-popping, nearly unbelievable wall of fish push
into the bay, coursing toward natal streams and lakes for
one purpose: reproduction.
Because we catch our fish with set nets (see below for a description
of set-netting), we have several advantages over other kinds
of salmon fishermen. Set net boats must be small, with a shallow
draft, because we are constantly navigating in shallow water.
All of our skiffs are approximately 4 feet deep and 20 feet
our fish are taken out of the water, they are bled by hand
and immediately submerged in a 33 degree Fahrenheit slush-ice
bath. In our small boats, we travel quickly, bringing our
fish to a refrigerated processing area within 6 hours of harvest,
far more quickly than industry standard kill-to-freezer time.
Because we catch our fish in small amounts, our fish are never
buried beneath tons of other fish, waiting to be delivered.
our fish arrive at a refrigerated processing area, they are
rinsed, slaughtered, and inspected. The salmon are graded
and immediately blast frozen, ice-glazed, and packaged in
25-kilogram boxes. Using small, digital temperature gauges,
we are able to log the temperature of the fish from the moment
it leaves the water until the time it arrives at your door.
fresh fish are treated identically to our fresh-frozen fish,
except after slaughter, the fish are surrounded with ice and
packaged for fresh shipment. Normally, we are able to deliver
fresh fish to your door within 24 hours of harvest.