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.

One of the the most important steps 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 and gutting our salmon, the fish immediately chilled in slush ice, lowering the temperature to just above freezing. The close proximity of our fishing grounds to Juneau’s international airport allows us to ship our catch 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.


Salmon Pin Bones

Pin-bones are unique to salmonids and run down the side of fish from the collar to just behind the dorsal fin. Pin-bones are not removed through filleting alone, but many processors remove them with a machine called (you guessed it) a pin-bone machine. We don’t like to remove these bones because to do so the salmon has to “rest” for a few days. This softens the flesh so that the machine can remove the pin-bones effectively. But we don’t like to let our fish sit around, and we want to get you the very best. Worse yet, some thaw the fillet pull the pin bones before freezing the fish a second time.  This thaw refreeze process results in mushy fish.  We think our fish is the best tasting, freshest fish available, and one of the reasons for this is that we don’t let our fish sit around long enough to pull the pin bones and never offer anything that has been twice frozen.

Here is a link to some handy instructions on how to easily remove the pin-bones at home before cooking.  Remember, tail pieces are always bone free. During the summer we usually just push the bones aside on our plates as we eat fish straight from the grill. Enjoy!

Pressure Bleeding

Years ago, we helped pioneer a technique for bleeding salmon known as "pressure bleeding." This  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 less than 1% of the wild salmon in the marketplace is pressure bled.  Once you try a pressure-bled salmon, you’ll understand why we do it this way.

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.

— Chef Stef Marnon, Juneau, AK