STAY FRESH, KEEP FROZEN
You should always eat the freshest fish you can get. That's why frozen is the way to go!
Every fish starts losing freshness immediately after it's taken out of the water, and the only way to decrease this loss is through temperature control. When we blast freeze your fish shortly after catch, we protect the quality of the flesh, moisture, and color and preserve the valuable nutrients.
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Our strict temperature control starts before freezing. While on the boat, our fishermen keep their salmon in refrigerated or iced sea water, with temperatures around 36 degrees Fahrenheit. That's cold enough to maintain the quality of the flesh but not too cold, which could impact the meat structure. When delivered to the shore, the fish are processed and flash-frozen within a few hours. Freezing the product fast is how we can achieve supreme quality every time, and this quality remains consistent all the way to your plate in the landlocked Midwest.
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Getting fresh fish is a whole different story. Distribution from the remote Alaskan communities can take days, and those days go right against the shelf life of your salmon. Long transportation also has a negative effect on the structure of the flesh. Even under the best conditions, it might have been a week or more between the catch and the time you get your fish. Is that truly fresh?
When living on the ocean shore, you should go for fresh seafood, preferably locally sourced. But when you're in a landlocked area, properly and carefully frozen salmon is your best option. And don't just take our word for it.
Check out these seafood professionals explaining why "frozen is the new fresh":