Now taking orders for 2023

SUSHI-GRADE COPPER RIVER SOCKEYE SALMON, Fresh or Frozen

By special order, our Sushi grade salmon is processed on-board, and while alive, to the highest standards.

These fish are processed by "pressure-bleeding" and "Ikejime", and chilled to preserve the highest quality freshness possible.

Pressure-bleeding is a technique to flush blood from all the tissues by using a gentle flow of saltwater directed into the major artery. With all blood removed, freshness is maintained. Blood left in the flesh contributes to rapid decay and deterioration of flesh.

Ikejime (活け締め) or Ikijime (活き締め) is a method of slaughtering fish to maintain the quality of its meat. The technique originated in Japan. Literally it means “Close the fish alive.” It is a method to kill the fish in a way to keep it remarkably fresh and delicious for a longer period of time. 

Each fish is individually handled and processed when using pressure-bleeding and Ikejime techniques, and then promptly chilled until dock delivery.

There is no higher standard of freshness.

WE DELIVER HEAD-ON FRESH OR FROZEN PRESSURE-BLED IKEJIME SALMON.

$25/lb plus shipping (each Sockeye gutted weighs approximately 4-5 lb),. Call to arrange an order.

Call/text 503-756-7511 or email dsaiget@hotmail.com for ordering!