Our seafood quality is a labor of love. 

We constantly work to innovate our seafood processing and handling methods.  Why?  Because we believe that everyone deserves to experience the best seafood possible. 

Our premium seafood handling begins as soon as the fish is pulled out of the water and ends when the fish arrives at our customer’s door.  Each fish is handled with the utmost care to maintain its inherent quality and minimize any potential degradation.  Even during the busiest times of the fishing season we take the extra time to ensure that our quality is never compromised.

The most important step in our quality process is bleeding.  It is the blood that makes a fish taste “fishy,” not the fish itself.  Therefore, we do everything we can to ensure that all of the blood is removed, leaving nothing but the pure taste of the fish. 

After thoroughly pressure bleeding (see below) and gutting our salmon, we immediately chill the fish in slush ice, bringing it down to temperature to prevent any decay of the meat.  Thanks to the close proximity of our fishing grounds to Juneau’s international airport, we’re able to quickly unload our catch and get it processed and ready for shipment within hours of harvest.  We utilize extra care and attention when packaging our fish and custom-tailor each shipment to ensure that it arrives to our customers in the same condition as when it left our dock.

With quality being our #1 goal, we’re constantly adapting and improving our process so that our customers consistently get the very highest quality salmon possible in the marketplace.  We strive for perfection and take great pride in sharing our premium product with our customers, friends, and families.

 

Pressure Bleeding

Years ago, we helped pioneer a technique for bleeding salmon that is now used on all of our fishing boats.  Known as "pressure bleeding," this special method allows us to remove all of the blood from the salmon's flesh, meaning that you are left with a pristine piece of fish and no fishy smell or taste. Chances are you've never had a pressure-bled salmon, since 99% of the wild salmon in the marketplace is not pressure bled.  For Taku River Reds™, pressure bleeding is not an option; it's part of who we are and what we do.  And once you try a pressure-bled salmon, you’ll understand why.

How it works:

We bleed our salmon immediately when they come onto the deck of the boat, getting it out before the blood coagulates deep inside the salmon’s capillaries.

   

 

After bleeding and gutting the fish, we use a hypodermic needle to slowly and gently flush out the salmon’s system of any excess blood that might be hiding deep in the meat.  

 

 

 

It’s a simple but essential process that extends the shelf-life of our products, meaning higher quality and less potential waste for our customers.

If you want to see pressure bleeding in action, then check out this video.

NO ONE ELSE CAN TOUCH THE QUALITY OF YOUR SALMON. I’M CONVINCED THAT PRESSURE­‐BLEEDING MAKES ALL THE DIFFERENCE...
— Chef Stef Marnon, Juneau, AK

Seafood Analytics & Quality Certification

While we’ve always been confident about the quality of our salmon, it wasn’t until recently that we were able to objectively prove the superior quality of our product.  Thanks to the genius and hard work of Dr. Keith Cox and Seafood Analytics, we are now able to measure the integrity of the cells in our salmon and guarantee that our customers are getting the freshest salmon possible.