From the River to the Freezer
Protecting the Meat
Post-Catch
Processing Your Catch — The Final Step
Catching the salmon is only half the job. Wild Alaska salmon is premium meat, and improper handling will ruin it. We take pride in how we process your catch so it tastes as fresh in December as it did in July.
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Bleed Immediately
Cutting the gills while the fish is alive ensures clean meat and prevents blood spots.
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Keep on Ice
Fish go immediately into an iced hold on the boat. Warm fish gets mushy.
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The Fillet
Expert filleting removes the pin bones and leaves maximum meat on the skin.
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Vacuum Sealing
Commercial-grade vacuum sealers remove all air, preventing freezer burn for up to 18 months.
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