NOTE: IF YOU WOULD LIKE TO ORDER SHARES FROM MULTIPLE SEASONAL CATCHES, PLEASE PLACE THOSE ORDERS SEPARATELY. FOR EXAMPLE, IF YOU'D LIKE BOTH THE FALL CATCH AND THE SPRING CATCH, COMPILE YOUR ORDER FROM THE FALL OFFERINGS THEN CHECK OUT AND PAY. THEN CREATE A NEW ORDER FOR YOUR SPRING ORDER FROM THE SPRING OFFERINGS.
The belly is the best part of the salmon and these wedges of belly around the fin are as good as it gets. I grill these and the crispy fin acts like a handle for easy munching. Be aware that each belly bit has one fin attached.
King salmon wings are a divine slice of the world's best fish. Coho and sockeye wings are smaller but still the best part of the fish.
Preorder Preorder Period:
Jan. 1 - Aug. 1, 2020
Your seafood will ship to your doorstep via FedEx Ground or Express, depending on where you live. Expect your seafood October 12, 2020. This page details shipping rates: https://salmonandsable.com/pages/shipping
These are a piece of the salmon belly. Each has one fin attached.
These do have one fin attached and the associated bones. However, there are no pin bone-like bones.
I vacuum seal my salmon in heavy 5mm bags. Your fresh-frozen seafood will keep in your freezer in pristine condition for at least 12 months.
Who, Where, When, & How:
Who Caught It?
I did. Traveler Taj Terpening. My crew of 2 or 3 help out too. My Alaska Commercial Fisheries Entry Commission (CFEC) permit number is S04T 60089E.
Where Was it Caught?
On the Ugashik River in Western, Alaska. The town of Pilot Point is nearby (population 69). I fish at just upriver from my cabins on my Department of Natural Resources (DNR) Shore Fisheries Lease (S 09° 11" W 15222', tract A on diagram 1309). If caught by my friend then it comes from southeast Alaska.
When is this Species Caught?
King salmon return to our river in late June and early July.
How was this Caught?
My permit allows me to catch salmon by setnet, which is a style of fishing using a short net (50 fathoms) stretched from shore. I pick fish from the net by hand and immediately gill, gut, and pressure bleed each one. The salmon then rest in slush ice until I cary them up the beach to my fillet cabin for filleting, vac bagging and blast freezing. In many cases my fish are frozen within a hour or two of being caught.