Welcome to kodiaksockeye.com
Read this if you want to understand why our
product is the best!
Greetings fellow fish lovers! How do you like this beautiful
wild Alaskan Kodiak king salmon? My name is Paul Harder and I'm the owner of the freezer boat Kodiak
Sockeye. I catch spectacularly healthy wild Alaskan salmon and I love my job. These fish eat naturally
while roaming the North Pacific. They're free of chemicals, drugs, and food coloring, not to mention the pellets
that just look like pellets that the crowded and unhappy farmed salmon ingests. Eat a happy animal and be a
happy animal!
After fishing for Alaskan wild salmon the old fashion way
for over 30 years, I've arrived at an infinitely superior method of bringing the best salmon in the
world to you. If you're presently a consumer of farm raised salmon and you're looking for a safer and healthier
alternative, all I can say is: WELCOME HOME!
Most all Alaskan salmon is canned or frozen. Unlike
our modus operandi, the typical Alaskan salmon follows a slow and bruise filled route to the freezer plants or canneries. The
longer it takes for a salmon to reach the freezer the more the quality declines. Unfortunately most Alaskan salmon are dumped
into the hold of a fishing boat without being bled first. They might stay for nearly 24 hours in that fish
hold before being transfered into the fish hold of a tender. It might be another 12 to 36 hours
before the tender gets those salmon to the processors dock. After reaching the dock the salmon might stay
in a fish tote on ice for several more hours before finally reaching the people that butcher the salmon and then maybe a
few more hours before they are canned or frozen.
Compare this
process to how we handle our salmon.
To start with, I pay my crew a share of the finished product
which is far greater than the price per pound most boat owners and their crew receive from processors (last
year about 55 cents a pound for sockeye in Kodiak). My crew has a huge incentive to handle each salmon like it
is his or her own. When other vessels are catching 50,000 lbs a day, we'll be keeping our production down at around
3000 lbs a day or less, treating each fish with the utmost care. Within minutes after the lively sockeye or coho come
out of the sea, it's immediately bled in a tank or holding net of continuously changing fresh clean sea water.
Immediately after the salmon are bled, they are put into the blast freezer in the round. Once the boat is full
(hopefully in 2 to 4 weeks) The product can be shipped directly to you in the round state (unbutchered) or the
product will be shipped in a frozen state to a cold storage in Puget Sound. Possibly as early as August, we'll
begin turning the product into beautiful vacuum sealed fillets and smoked salmon.
Even the small fraction of processors that are delivering fresh wild
red salmon to restaurants and stores have a hard time matching our quality. Consider how many days those so called fresh salmon
have been sitting on a boat, plane, truck, or in a refrigerator, before they're finally consumed. Restaurant owners take
a considerable risk buying fresh salmon.
