Canned Sockeye Salmon

The last few years have been a little on the thinner side on the sockeye harvest in Alaska, and we have accordingly not had any extra to put up as canned product. After this years successful summer harvest, we decided it’s time to run another batch. We’ll have 6 oz. cans of the natural-pack and organic olive oil and salt, 3.5 oz. cans with organic olive oil and salt, and a new product – 6 oz. cans of smoked sockeye bellies (wow!) available in a month or so. Look for it in the online store and at the farmers markets!

All of the cans are skinless/boneless, and are packed by our friends, Pelican Packers, in Bellingham, WA.

Check out this cool article one of our customers wrote about our canned sockeye a while back.

4 varieties of canned sockeye, available late fall 2009.

Last weekend for fresh Alaskan fish

Jonah and Ben picking fish aboard F/V Loki. Photo courtesy of Tally Locke.

The summer always seems to fly by, and this one has been no exception. We’ve got plenty of fish frozen for the winter markets and wholesale accounts, and are looking forward to slowing down after 9 weeks of the fresh madness. Come see us this weekend at University District, Bellevue, West Seattle and Ballard Farmers markets for the last fresh Alaskan catch of the year.

Fresh sockeyes toted and ready to be iced and shipped to Seattle. Photo courtesy of Tally Locke.

Although this is it for the fresh Alaskan stuff, we are not closing up the boats for the year quite yet. We may be fishing in the next couple weeks locally around Puget Sound for pink salmon, and we will have fresh keta in the fall from mid-october through mid-november.

Fresh sockeye fillets portioned and pin-boned for the farmers markets.

Our stall is loaded with good stuff right now: fresh-smoked halibut, rockfish, king, sockeye and coho, recently brined and frozen ikura, smoked salmon spread…we’re bursting at the seams trying to fit it all into the display coolers!

3 weeks of summer left

Between employees with hurt backs, box trucks not making it to the ferry on time, and the usual madness of the summer rush, time has been a little thin for the blogosphere lately. After 13 days in a row of overtime, I am looking forward to savoring a half day off of work tomorrow!

Fresh skinless/boneless halibut portioned for the farmers markets.

We’re getting to the thick of the pink salmon run in southeast, cohos are still running strong, and sockeyes are beginning to slow down, although we have had some beautiful fish for the markets. The boats will be shipping fish out twice more on the box trucks, and then fishing on their way down before making the journey back to Seattle.

Dale from Woodring's mists Beth from Holmquist Hazelnuts with lavender water on a scorchingly hot Saturday at the University District Market

We put up some beautiful flash-frozen portions of halibut last week that will be available at the weekend markets, and we have fresh smoked halibut, yelloweye, and king that just came out of the smoker for the markets this week.