Cold crew member. Ensuring the highest quality fish means handling it at very cold temperatures. Most of our processing is done at -40F to maintain “sushi grade” quality.
When you start with a well-handled fish, freezing the fish preserves its freshness in that moment in time, locking in that “just caught quality.”
Once a fish reaches a fishermen’s boat, a clock starts ticking. Every thing our fishermen members do is to stop that clock. As fishermen that use hook and line methods they’re not catching fish in huge numbers (a spectacular day king salmon fishing would be about 50 fish, which means that the fishermen clean, bleed and gut those fish pretty soon after the fish gets on board). Blood and guts are the first things to degrade and create the off fishy flavor common in seafood not handled with the same quality standards. Our fishermen gut the fish and then bleed it using a micro-pipette to get every drop of blood out of the fish. Once they freeze or ice the fish, the proverbial clock stops ticking, and that fish’s freshness is locked in.
We have the highest standards for quality and our co-op members have banded together to invest in the most state of the art equipment to maintain freshness in our fish from the moment it gets on the boat until it arrives at our customers’ doors. Maintaining a cold temperature all the way to our customers’ doors is an essential step to providing the freshest tasting fish available.
Handled correctly, according to our strictest of quality standards, you get a fish that tastes like it did within hours of being caught. This is as fresh as it can be and these are the procedures we adhere to for our discriminating customers. These are the same quality standards we live by when we deliver our fish to you.
The only way to get a fish that tastes fresher is to bring a barbecue onto your boat and cook it the minute after you caught it. If you have the time to go to a dock and talk to a trustworthy fisherman, you could also possibly get a fish that was caught within hours. Because of our catch and handling methods, the fish we sell on the Alaska Gold Seafood website is as fresh as it gets.
Or get it from our buy seafood online direct from our web retail store. Get Fish Direct From A Fisherman.
Frozen crew member. Ensuring the highest quality fish means handling it at very cold temperatures. Most of our processing is done at -40F to maintain “sushi grade” quality.
Working in the cold.
