Troll & Net-Caught

Two of the most common and sustainable fishing methods we rely on in Southeast Alaska are trolling and net fishing. Each method supports responsible harvesting and quality.

Troll-Caught: Hand-Harvested Excellence

Troll fishing is one of the most selective and low-impact methods of harvesting wild salmon. Skilled fishermen tow several lines behind small boats, each line outfitted with lures or baited hooks. When a salmon bites, it’s brought in one at a time, by hand, ensuring minimal stress and damage to the fish.

This results in exceptionally high-quality fish, with bright scales, firm flesh, and full flavor. Troll-caught salmon, particularly King (Chinook) and Coho (Silver), are landed and processed quickly, locking in peak freshness. It’s a slower, more labor-intensive approach, but it delivers a premium product and reduces bycatch (unintended species) to near zero.

Net-Caught: Responsible and Community-Driven

Net fishing, used in both gillnet and purse seine operations, involves carefully placed mesh nets that are deployed to intercept schools of fish as they migrate through Alaska’s coastal waters.

• Gillnets hang like underwater curtains, allowing fish to swim partway through and catch gently by the gills.
• Seine nets encircle schools of fish and are drawn in gradually, allowing careful selection and minimal damage.

These methods are managed with strict quotas and seasonal limits to preserve fish populations for generations to come. Net-caught fish are often handled in volume, but thanks to Alaska’s cold waters and fast processing, they still offer superb freshness and quality.

Product Specifics: Salmon

King Salmon (Chinook)

Caught year-round by troll fishing, where fishermen hand-hook each King individually—this is the rarest and most delicate of all wild salmon species. Known for its rich, buttery flavor and exceptional size, King Salmon is the gold standard of Alaskan seafood.

Its high fat and oil content makes it incredibly forgiving to cook—you’ll get a perfectly juicy fillet every time. Whether grilled, broiled, or pan-seared, this is salmon for special occasions, elegant dinners, or simply when you want the best.

Sockeye Salmon (Red)

Caught from June through September, Sockeye is Alaska’s most iconic seasonal salmon. Naturally lean and packed with flavor, it’s known for its vibrant deep red flesh and slightly firmer texture.

Our wild Sockeye raises the bar on what you expect from this species. It’s perfect when the salmon is the star of the plate—served with a squeeze of lemon, a side of vegetables, or on a cedar plank straight off the grill.

Coho Salmon (Silver)

Also known as Silver Salmon, Coho are caught from June to September and are prized for their firm, flaky meat and balanced, mild flavor.

Coho is incredibly versatile—ideal for everyday meals. Whether it’s served whole with a side salad, flaked into a pasta sauce, or tossed cold into a summer grain bowl, it’s the salmon that fits into your weeknight rotation without compromising on quality.