Know Your Fish

Spring Share

I offer the following species as options for my Spring Share. Click the species name for much more information.

Halibut

  • Flesh Color
    Brilliant white to off white.
  • Flesh flavor
    Halibut has a mild flavor in all sizes but the small fish also have a "sweet" taste and are exceptionally moist. Larger fish, which eaters all too often encounter, can be tough and dry. I only keep and sell small fish, which are not only delicious but also a much more sustainable size.
  • Packages
    I cut halibut into portions of 0.5-1 lb. each. Most are in the 0.75 lbs. range. Halibut is naturally boneless and I remove the skin.
  • Price
    $355 per Share
Sablefish

  • Flesh Color
    Brilliant white to off white.
  • Flesh flavor
    Sablefish is rich and buttery with a lovely sockeye salmon-like flake. It's so rich that most folks eat only small portions and you can cook it in a dry pan––it will lubricate the pan with its own healthy and delicious oil!
  • Packages
    I cut sablefish into fillets, then cut those in half to form a portion of 0.5-1 lb. each. Most are in the 0.75 lbs. range. These portion do have the pin bones in and I leave the skin on.
  • Price
    $325 per share
Snapper

  • Flesh Color
    Brilliant white to off white. Sometimes with a slight rose hough. 
  • Flesh flavor
    Snapper is mild with a lovely, heavy flake. It's my favorite for blacken fish tacos and fish and chips.
  • Packages
    I cut snapper into portions of 0.5-1 lb. each. Most are in the 0.75 lbs. range. Snapper is has pin bones and I remove the skin. Due to the wildly varying size of these fish, a package can sometimes have a variety of pieces.
  • Thoughts
    I catch snapper together with halibut and sablefish in deep water in the Gulf of Alaska. My snapper is often a combination of a few species including yellow eye and black. All have a nearly identical taste.
  • Price
    $235 per Share

Fall Share

I offer the following species as options for my Fall Share. Click the species name for much more information.

Sockeye Salmon

  • Flesh Color
    Brilliant ruby red flesh.
  • Flesh flavor
    Sockeye has a wild salmon flavor that is unmistakable and unbeatable. Sockeye tastes the most "salmony" of the 5 Alaskan salmon species. If you love the flavor of salmon, this is your fish!
  • Packages
    I cut sockeye into fillets and portions. Portions are a fillet cut in half and are 0.5-1 lb. each. Most are in the 0.75 lbs. range. Portion and fillets are available in boneless or bone in. I leave the skin on.
  • Price
    $195 per Share bone in | $205 per Share boneless
Coho Salmon

  • Flesh Color
    Ranging from a traditional light pink "salmon" color to bright red.
  • Flesh flavor
    Coho has a mild salmon flavor and a distinct flake. Coho is a delicious combination of the price range of sockeye with the mild and rich characteristics of king salmon.
  • Packages
    I cut coho into fillets and portions. Portions are a fillet cut in half and are 0.5-1 lb. each. Most are in the 0.75 lbs. range. Portion and fillets are available in boneless or bone in. I leave the skin on.
  • Price
    $205 per Share bone in | $215 per Share boneless

King Salmon

  • Flesh Color
    Ranging from a traditional light pink "salmon" color to bright red.
  • Flesh flavor
    King is, well, the king is the salmon. Not just in size but also in taste. King has a mild salmon flavor and rich, fatty taste (those good for you fats!) that cannot be beat.
  • Packages
    I cut king into fillets, then cut those into 3-6 portions. These portions tend to be thick due to the size of the fish. Although some kings are smaller, more like sockeye size. Portions are generally about 1-1.25 lbs each. Portion are pin bone in and I leave the skin on.
  • Price
    $315 per Share
Smoked Sockeye Salmon

  • Flesh Color
    Smoking deepens the already brilliant color of sockeye, making it a a deep, lovely red.
  • Flesh flavor
    Smoking removes about 30-35% of the water from salmon. This condenses the flavor and natural oils. We brine the sockeye to give it a faint salt and sweet flavor then smoke it with Alaskan alder wood. The result is truly intoxicating.
  • Packages
    I cut my smoked sockeye into both strips and bellies. Bellies are the long thin strip from the belly of the fish with two fins. This is the fattiest and most delicious part of the fish. Strips are thick strips about 4-8 inches long cut from sockeye portions. Packages generally have about 3/4 of a pound each but can be as small as 0.5 lbs or as large as 1 lb each.
  • Price
    $355 per Share