Frequently Asked Questions

We are happy to answer any questions you may have about our commercial fishing, processing, and seafood. Here are a few of the questions we hear the most. Feel free to contact us if you have any other specific questions.

How long does the salmon stay fresh?

Our fish is fresh frozen vacuum sealed and will stay sushi fresh for up to 2 years. Every label will display a best before date. VacPac items carry a 24-month Best Before date and IQF (non vac packed) items carry an 18-month Best Before date.

Where does your Tuna come from?

​Tuna is our only non-Alaskan caught fish. Tuna can only be sourced in warmer waters. Since our customer demand for tuna is so high we have been offering it in addition to our Alaskan products. Although not Alaskan, our tuna from Indonesia is handline caught as well as Green rated for sustainability and “best choice” in the market. It is currently undergoing MSC certification. 

Can I purchase half an order?

These are premium quality fresh frozen fillets at a very competitive price point so right now we only sell by the box. We don’t offer custom packages right now, but we always encourage people to feel free to split them with someone else.

How long will one box of fish last me?

For one person eating salmon once or twice a week the 22 lb salmon boxes will last about 3 to 4 months and the 10 lb boxes 1 to 2 months.

As for the cuts it really depends on how much you will be cooking at one time and what fish you like better.

The portions are vacuum packed in manageable serving sizes. It works great for singles or couples not wanting to cook up a whole fillet for one meal.

There are an average of 24 – 6oz portions in a 10 lb box of sockeye. So if you only eat around 2 servings/portions of salmon a week, you will be through it in less than 3 months time. Everyone goes through it a lot faster than they think.

What is the difference between sockeye salmon and king salmon?

As for taste, king salmon is generally fattier than sockeye, and a bit less firm and meaty. Think of king as a well-marbled rib-eye steak, while sockeye is more like sirloin. They’re equally good, just depends on your taste and mood. Both can be used for making sushi.

Please explain the color variation in salmon.
Sometimes there can be a slight color variation in any specific grade (i.e. sockeye, coho…etc) which is common to wild salmon in general. Contrasted to farm salmon which is consistently the same color because they inject the fish with dies. Typically the color variation in wild salmon is based on harvest location and what the fish have been eating. For example, my dad has switched between different Alaskan fisheries in the last few years based on the strength of the salmon run. I personally notice a difference in color between locations. Color is also highly influenced by the time of season when the fish are harvested. Color changes throughout a wild salmon’s life, however this shouldn’t compromise flavor or texture.
What is a Buying Club?

In order to keep our storage costs down and the customer price low, we deliver seafood to our customers on a bi-annual basis to the specified towns. We do one fall order and one spring order. As we continue to grow, we hope to expand our reach to deliver to other mountain towns and communities.

Our free delivery services come with larger orders in a particular location with in the state of CO. Right now we have designated delivery locations in Denver, Silverthorne, Frisco, Breckenridge, Salida, Leadville, and Vail. Times and location for your pick up will be confirmed during the week of each order.

How do I prepare fish for sushi?

Let it defrost in your fridge overnight, and then serve immediately when ready to eat.

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