Coho salmon are rich and fatty with a mild salmon flavor. They are second only to king salmon in this regard. Not as commonly available as other salmon species, my coho might soon become your favorite.
Preorder Preorder Period:
Jan. 1 - Aug. 1, 2021
Your seafood will ship to your doorstep via FedEx Oct. 18 & 19, 2021. It will arrive Oct. 19-22, 2021. This page details shipping rates: https://salmonandsable.com/pages/shipping
I offer my coho in several cuts:
For more information on cuts and bones, have a look here: https://salmonandsable.com/pages/bones-cuts
I offer my coho salmon with or without pin bones. Pin bones are the the small (but not dangerous) bones running down the middle of a salmon fillet. My deboned coho is generally 90-100% boneless with one or two pin bones sometimes remaining in the collar area of the fillet. The tail portion is naturally mostly boneless.
I vacuum seal my salmon in heavy 5mm bags and pack them in sturdy waxed presentation boxes. Your fresh-frozen seafood will keep in your freezer in pristine condition for at least 12 months.
After 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. 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. The art and craft of turning out beautiful fillets is more and more where my heart is these days. I call it salmon craft.
All my sockeye is hand-caught, filleted, and pin boned in a fillet cabin on the banks of the Ugashik River in remote western Alaska. Bristol Bay is the biggest salmon run on earth. 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. These are stunning fish caught one at a time by hook in their prime in the open ocean.
When it comes to the white fish I sell, both species, halibut and sablefish, are sourced from friends in Kodiak and Southeast, Alaska. Although I commercially fished halibut for years in my youth, it's something I now leave to my tougher friends.
My smoked salmon comes from a dear friend in Southeast, Alaska who has smoked for me for years. His smoked salmon isn't available anywhere else and is out of this world.