Our CSF (Community Supported Fishery) gives you a direct connection to a sustainable source of seafood via the fish we catch on our boats. Like a fruit and veggie CSA, it starts with a pre-season online purchase of a share. Annual spring orders fund necessities like professional processing and frozen freight, supporting the fisherman. And while you gain access to high quality wild fish and the fisherman who harvested it, you also give support to the fishery itself. Small-boat fishermen are invested for the long term in the vitality and sustainability of the salmon and the pristine habitat in which they thrive, bringing the support of a CSF full circle.
Our salmon is available seasonally rather than supplied year round, so for guaranteed availability, purchase online between 4/1 and 5/25 each spring. While salmon is sometimes available at other times, in general think: Spring Purchase, Summer Harvest, September Salmon Arrival. Visit our store to learn more about our salmon.
The annual sockeye salmon run in Bristol Bay runs mid-June to late-July. We use small boats and gill-nets to fish near the mouth of the Kvichak River. The hand-picked bounty is transferred quickly to larger tender vessels to chill en route to the professional processors who work nearby on the fishing grounds.
The best of the harvest is hand selected for filets. All bones, including pin bones, are removed and each filet is individually vacuum packaged with skin on one side. Rapid processing ensures just-caught flavor and freshness. Immediate and sustained deep freezing makes each filet sushi-grade, for raw consumption.
In August, the frozen-once salmon shares travel by barge from Alaska to the port in Seattle, Washington. Our salmon continues onward, destined for Direct Shipping and local CSF Pick-Up Events in September. Specialized packaging and careful planning ensures frozen-freshness all the way there, whether that be to your door, or your local CSF Pick-Up Event.
We’ll provide thawing and cooking best practices and some recipes to get you started, though it takes very little to achieve delicious results. According to the USDA, our salmon is good for up to two years (when kept frozen), but it tends to disappear long before then!