Seasonal Variety (salmon & white fish)

Halibut is a crowd-pleaser, prized for its delicate sweet tasting meat, large flakes, and firm but tender texture. It's a nice lean fish with a mild flavor and a great source of protein. 

Black Cod has long been a prized commodity on the Japanese market. Of all white fish, Black Cod has the highest levels of healthy Omega-3 fatty acids, which gives it a silky texture and rich, buttery flavor. It has soft, delicate white meat that flakes easily. 

Rockfish are found deep in Alaskan waters. The flakey white meat is known for its versatility in many recipes. 

Copper River Sockeye Salmon is world-famous. Its high fat (omega-3) content is why Copper River Salmon are recognized as some of the world's best-eating salmon. You will be amazed when you see the spectacular bright red color. 

Copper River Coho Salmon is world renowned for its mild flavor. Coho also has a delicate, firm texture that lends well to various grilling, frying, and baking recipes. 

Prince William Sound Sockeye is abundant and sustainable wild Alaskan salmon. It's known for its full salmon flavor, firm texture, and vibrant red color. Its high omega-3 fatty acid content gives Prince William Sound Sockeye incredible health benefits and taste.

Handling and Recipes

Your fish will arrive frozen on dry ice. Please place it in the freezer upon arrival. Properly frozen vacuum-sealed packages are good in the freezer for up to one year. 

Defrost

• Keep frozen until ready to eat.
• Thaw overnight in the refrigerator (cut open bag to let air in) or 30 minutes in COLD water (bag sealed) 

Cook
Remove from packaging, rinse in cold water, and pat dry

Cook to an internal temperature of 145 degrees F

• Grill on high heat for 10-15 minutes
• Bake at 350 for 15-25 minutes
• Saute on medium-high for 3-5 minutes on each side

For easiest removal, pull pin-bones after cooking (if present)

Check out all our delicious recipes for inspiration!