These wild coho salmon are hook & line caught in Southeast Alaska. Cleaned, catheter-bled, and fresh-frozen as they come out of the sea. Simply put, these are the freshest coho salmon you can eat.
“Epic quality – right up there with Reefnet caught salmon” – Lummi Island Wild Crew
It is with great pride we introduce new partner fishers Joel & Tele on the F/V Nerka. “Driven by quality rather than quantity and with minimal by-catch, trolling is a beautifully inefficient fishery. That’s what we love about it.”- Tele & Joel.
You can see why they’re our kind our fishers. Slow food style, quality focused, and troll-caught Alaskan coho salmon are a “Best Choice” seafood from Monterey Bay Aquarium Seafood Watch.
Tele and Joel shared more of their story with us: “For coho salmon we move inland, where the cold, clean North Pacific pounds a rocky shoreline crowned with a spruce-scented, seemingly endless green: the Tongass, the world’s largest remaining temperate rainforest, “America’s Salmon Forest.” Our companions are humpback whales and herring, brown bears and bald eagles, albatross and orca. This glorious ecosystem, meticulously stewarded with decades of strict conservation-based fisheries management, cultivates abundant salmon stocks. Every day, we marvel at the remarkable gift of having grown up doing this work, giving thanks for the salmon-loving friends who help us make fishing our life.”
More info: Also known as silver salmon, cohos have a red-orange color, with a traditional, rich salmon flavor. Coho eat other fish as well as zooplankton, and have a slightly stronger salmon flavor than sockeye salmon. An excellent choice for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.
HANDLING INSTRUCTIONS – WILD COHO SALMON
Skin-on / boneless fillets. Ships frozen. Keep refrigerated for up to 7 days, or keep frozen.