Homepage/Archive Layout:No Sidebar:Full WidthĪrchive Content Layout:Show Excerpt(Image Top)Īrchive Content Layout:Show Full Content(Image Top)Īrchive Content Layout:Show Full Content(No Featured Image) Homepage/Archive Layout: Left Sidebar(Primary Sidebar,Content) Homepage/Archive Layout: Right Sidebar(Content, Primary Sidebar They are also known to jump a lot when hooked.Featured Content Options: Custom Post Typeĭefault Layout: Right Sidebar(Content, Primary Sidebarĭefault Layout: Left Sidebar(Primary Sidebar,Content) Coho are very aggressive in river and will ferociously chase other salmon as well as lures.Precocious male coho known as “jacks” return as two-year old spawners.His smoked salmon isn't available anywhere else and is out of this world. My smoked salmon comes from a dear friend in Southeast, Alaska who has smoked for me for years. Although I commercially fished halibut for years in my youth, it's something I now leave to my tougher friends. When it comes to the white fish I sell, both species, halibut and sablefish, are sourced from friends in Kodiak and Southeast, Alaska. These are stunning fish caught one at a time by hook in their prime in the open ocean. Sometimes there are more than 65 million sockeye returning to spawn! Although we do catch quite a bit of king on the Ugashik River, I also source some from friends who are involved in the troll-caught fishery of Southeast Alaska. Bristol Bay is the biggest salmon run on earth. I call it salmon craft.Īll my sockeye is hand-caught, filleted, and pin boned in a fillet cabin on the banks of the Ugashik River in remote western Alaska.
The art and craft of turning out beautiful fillets is more and more where my heart is these days. Although I am sometimes fishing, more often I am jumping on a friend's skiff to get their best fish before taking them ashore and filleting them in my beach-front fillet cabin.
Who, Where, When, & How:Īfter commercial fishing Alaska's waters for 25 years, I am starting to focus more on turning out stunning fillets for your dinner table and less on sloshing around in my boat fishing. Your fresh-frozen seafood will keep in your freezer in pristine condition for at least 12 months. I vacuum seal my salmon in heavy 5mm bags and pack them in sturdy waxed presentation boxes. The tail portion is naturally mostly boneless. My deboned coho is generally 90-100% boneless with one or two pin bones sometimes remaining in the collar area of the fillet. Pin bones are the the small (but not dangerous) bones running down the middle of a salmon fillet. I offer my coho salmon with or without pin bones. It's a beautiful cut and perfect for quick and easy grilling.įor more information on cuts and bones, have a look here:
#Christmas catch skin#
NOTE: IF YOU WOULD LIKE TO PREORDER FROM MULTIPLE SEASONAL CATCHES, PLEASE PLACE THOSE ORDERS SEPARATELY.
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