OUR PROCESSING STANDARDS
The moment a catch arrives at our dock, the process begins—with precision, care, and expertise behind every move.
Step 1: Offloading & Sorting
As soon as our Tender pulls in, the fish are transferred from the vessel’s holding tanks directly into our processing facility through a system of food-grade chutes and hydraulic pumps. From there, they are sorted by species and size, allowing us to tailor the next steps for maximum yield and quality.
Step 2: Cleaning, Trimming & Caviar Harvesting
The fish move through a series of highly coordinated stages where they are cleaned and gutted in a controlled environment to ensure food safety and cleanliness. This is also the stage where we carefully extract caviar.
Step 3: Into the Smokehouse
Select portions of Sockeye, King, and Coho Salmon are reserved at this stage and sent to our in-house Smokehouse, where we use traditional techniques and our proprietary brine recipes to create what we proudly consider to be some of the finest smoked salmon in the world.
Step 4: Flash Freezing & Ice Glazing
Every cleaned fillet and portion is then sent to our industrial flash freezers, where it is frozen solid in just under 30 minutes. This rapid freezing locks in freshness, texture, and flavor, preserving the fish as it was just hours after it left the ocean.
To protect against freezer burn and dehydration during long-term storage, each portion is then dipped in a cold-water bath, forming a delicate protective glaze of ice before being vacuum-sealed.
Step 5: Packaging & Delivery
Once portioned and sealed, our seafood is ready to be packed and shipped—frozen at peak freshness and delivered right to your doorstep, wherever you are.
Crab: Cooked to Perfection Before Freezing
For shellfish such as Dungeness Crab, the process includes an additional step: cooking. After sorting and cleaning, the shellfish are boiled in our onsite cookers to precise specifications, locking in flavor and texture. From there, they’re flash frozen, glazed, vacuum-packed, and ready for market.
