A nonpressure-bled salmon (left) and pressure-bled salmon (right).

A nonpressure-bled salmon (left) and pressure-bled salmon (right).

“You are true artisan fishermen.  Your salmon are works of art.”

Steve Richey, Monterey Fish Market –Berkeley, California

“No one else can touch the quality of your salmon. I’m convinced that pressure-­‐bleeding makes all the difference and it’s why I buy your product for VIP events...

Chef Stef Marnon – Juneau, Alaska

“Taku River Reds pressure-bled sockeye salmon.  There’s no other sockeye match for this in the marketplace.

Tom Worthington, Monterey Fish Market – San Francisco, California

“Until we discovered TRR, we never served fish caught outside Hawaii.  But we fell in love with your wild, premium product.”

Mike Pascher, Mama’s Fish House –             Paia, Hawaii


“I’ll only sell frozen TRR salmon to my retail clients across the country; the pressure-bled salmon earns rave reviews every time.  It’s unbelievable.

Mark Stopha, Alaska Wild Salmon Company – Juneau, Alaska





10 Barrel – Boise, ID

Alaska Wild Salmon Company – Juneau, AK

In Boca Al Lupo - Juneau, AK

Mama’s Fish House Restaurant – Paia, HI

Porterhouse Market – Boise, ID

Rookery Café – Juneau, AK

Sea to Table - Brooklyn, NY

Sitka Salmon Shares – Galesburg, IL

Stanford University – Palo Alto, CA

Un-Cruise Adventures – Juneau, AK