We've been nibbling down this uncommonly succulent sockeye run for about a year now, and all good things must end. The last 1000 lbs has been smoked. Typical Bristol Bay sockeye fat content is 13-15% but these babies came in around 22-28%. Save $1 per piece and order cases for OCTOBER PICKUP ONLY. This product has a 2-year shelf life in the freezer and a 45 day shelf life unopened in the fridge. It won't last that long.
Ingredients: sockeye salmon, salt, brown sugar, hardwood smoke. 40 portions per 10lb case, 4-5oz each, vacuum-sealed, skin-on, big bones removed.
Ingredients: sockeye salmon, salt, brown sugar, hardwood smoke. Uncommonly fatty and mild for a sockeye, these fish are caught with reefnets by the Lummi Island guys, the industry darling of all netting techniques. Ultra gentle capture and bled on board before ice slurry makes this limited product a pretty luxurious smoked salmon experience. Full disclosure - while technically ocean-harvested around the San Juan and Lummi Islands, these sockeye return to Fraser River - which in recent years has undergone contentious debate on the stock and ecosystem health of Fraser River runs. See more below to determine if this is your thang. Portions are 4-5oz, vacuum-sealed, skin-on, big bones removed.