Producer
Pride of Bristol Bay
City: Bristol Bay, AK,
About Us
Salmon Spring Stock Up! Order by February 26th, 5% of sales donated to Slow Food in the Tetons. www.prideofbristolbay.com/jacksonstockup
Traceability - Each case can be traced back to the river district which the fish are harvested.
We collaborate with Leader Creek Fisheries utilizing their coding, sorting and inventory technology.
We follow our wild salmon from the point of harvest to your door.
Each case of our wild, Bristol Bay Sockeye fillets or portions is marked with the name of the Bristol Bay fishing district in which they were harvested. Providing you a level of traceability that is absolutely unprecedented.
Traceability - Each case can be traced back to the river district which the fish are harvested.
We collaborate with Leader Creek Fisheries utilizing their coding, sorting and inventory technology.
We follow our wild salmon from the point of harvest to your door.
Each case of our wild, Bristol Bay Sockeye fillets or portions is marked with the name of the Bristol Bay fishing district in which they were harvested. Providing you a level of traceability that is absolutely unprecedented.
Practices
Our salmon is sustainably harvested in one of the purest ecosystems left on earth, Bristol Bay AK
We offer premium grade salmon handled with the utmost care.
As we catch the salmon, we remove them from our nets using slides/trampolines to reduce bruising.
A crew member bleeds each fish by hand, and then they are placed in refrigerated holds of 33 degrees circulating seawater.
Our handling practices are designed to preserve our catch's quality and pure nature. Guaranteeing unblemished, rich tasting, firm wild sockeye.
Every 10 hours, we offload our fish into a larger crab boat for immediate tender.
Once at the processor, it is quickly filleted, flash frozen, and vacuum sealed to capture the "direct from the boat" flavor.
We then sell our catch directly to consumers across the country.
We offer premium grade salmon handled with the utmost care.
As we catch the salmon, we remove them from our nets using slides/trampolines to reduce bruising.
A crew member bleeds each fish by hand, and then they are placed in refrigerated holds of 33 degrees circulating seawater.
Our handling practices are designed to preserve our catch's quality and pure nature. Guaranteeing unblemished, rich tasting, firm wild sockeye.
Every 10 hours, we offload our fish into a larger crab boat for immediate tender.
Once at the processor, it is quickly filleted, flash frozen, and vacuum sealed to capture the "direct from the boat" flavor.
We then sell our catch directly to consumers across the country.