Keta, or chum, is the underdog of the 5 wild salmon species, usually saved for dips or chowders. However, this hella-local run is caught with reefnets by the Lummi Island guys for ultra gentle capture then live bled onboard before ice slurry, lifting keta into an attention-deserving center plate status at a great value. Fattier than sockeye and mild, with a slightly softer flake. A lovely fish with a lovely price tag. Product is caught and processed in Washington, skin-on, boneless. Each portion is 5-7oz.
Gillnetted over day trips during Bristol Bay's summer salmon runs by the F/V Anasazi and Alaska Select Seafoods. Product is skin-on and boneless, processed in Alaska, frozen once on its journey from Alaska to Seattle. Each portion is 5-7oz.
Harvested in accordance with the tribal rights granted to the Swinomish, this Upper Skagit tribe throws 7-minute gillnet sets from skiffs where the river meets Samish Bay, bleeds live onboard then slurry ices. Lummi Island Wild waits nearby with runner boats to accept immediate delivery to be flash frozen for superior net-to-frozen product.
Product is skin-on and boneless. Each portion is 6-8 oz.
Ingredients: king salmon, salt, brown sugar, hardwood smoke. Salmon royalty. Portions are 4-5oz, 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.
Ingredients: sockeye salmon, water, brown sugar, salt, hardwood smoke.
Gillnetted over day trips during Bristol Bay's summer salmon runs by the F/V Anasazi and Alaska Select Seafoods. Each smoked portion is 5-7oz.