We fishermen members of the Seafood Producers Cooperative (SPC) are the proud artisans of the SPC Brand™, Alaska Gold™ and California Gold™ brands, the highest quality hook-and-line caught wild salmon, halibut, black cod (sablefish) and albacore. Operating in the icy, pristine waters of the North Pacific since the 1940s, we bring 70 years of experience and a heritage of Excellence, Integrity, and Service.
There are plenty of opportunities to create a wild salmon hand pie to your liking, so we are not posting a recipe here but a recipe idea to get you started creating fun Easy Salmon Hand Pies.
Easy Salmon Savory Hand Pies Recipe Idea: Mix uncooked Alaska Gold Easy Salmon Burger Meat with sauteed onion and celery, fresh tarragon, cream, and bread crumbs. Season to taste with salt and pepper. Roll out 6″ rounds of whole wheat pastry dough and fill with salmon mixture. Seal, egg wash, and bake at 400 degrees for 20-30 minutes.
Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper.
Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center – it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
Variation: Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.
Fresh Herb, Shallot and Lemon Butter: 1-1/2 cups finely chopped shallots or green onions 1 pound unsalted butter, divided 1/4 cup Chardonnay 1/4 cup chopped mixed fresh leafy herbs, such as thyme, tarragon, dill, parsley, or basil 1 Tablespoon finely grated lemon zest 2 Tablespoons fresh lemon juice Salt and freshly ground pepper
Sauté the shallots in 3 tablespoons of the butter until soft but not brown. Add the wine and continue to cook until all of the liquid is evaporated. Cool completely.
Soften the remaining butter with an electric mixer or by hand and stir in the shallot mixture, herbs, lemon zest and juice. Season to taste with salt and pepper. Cover and refrigerate for up to 3 days or roll into logs, wrap tightly in aluminum foil and freeze for later use.
To serve, cut and place thick coin-sized pieces of compound butter on top of hot fish and let it melt. If using frozen butters, soften them just a bit before placing them on top of your grilled foods so that they can begin to melt as you bring them to the table.
Every year we have asked customers to fill out a customer satisfaction survey in order to improve our business. We are hoping to get more insights into who you are and how we can better serve you. This year’s Alaska Gold survey has 13 questions and will take approximately 10 minutes to complete. We know we are asking you to take time out of your day to complete this survey, so we are offering a $50 coupon for completion of the survey (valid on orders of $250 or more). In order to qualify for the coupon, please complete the survey by August 31st.
This is a also good time to remind you our customers who we are. We’re a fishermen-owned co-op, which means that each one of our owners is a fisherman who owns a single share of the company that we operate. Each fishermen-owner votes on a Board of Directors, a group of fishermen peers who make the tough decisions on what’s best for our organization–for our fishermen-owners, for our processing plant in Sitka, Alaska, and for you our customers, who are the reason why we exist.
Since the fish we catch are wild, we’re particularly dependent on a lot of variables. Every season is different and we do as much as we can to be prepared for the unexpected. And these surveys let us test the waters and get a sense of what our customers expect from us and help us to decide what we can reasonably and consistently provide, based on what we have available.
Have you ever had our SPC Gourmet Canned Tuna? This meal inspiration comes from Beth Short-Rhoads who operates Fireweed Dinner Service in Sitka, Alaska. Sitka is where most of our wild salmon, halibut and sablefish are landed. Our Sitka fishermen take great pride in producing superior quality seafood. In addition to producing, they also appreciate enjoying high-quality seafood. Which is why many of our finicky fishermen carry our SPC Gourmet Canned Tuna on their boats. The people of Sitka love this canned tuna, too–it’s just so good that many of us eat it straight out of the can. Which is why it makes so much sense for Beth to use it for her delicious dinner delivery service in Sitka. But this Niçoise Salad from Beth is just a wonderful way to prepare our tuna for a full well-balanced meal, too.
Here is how Beth prepares her Niçoise salad: Take chunks of our Gourmet Canned Tuna and put together with olives, cucumber slices, and tomato wedges on crisp romaine lettuce. The dressing is made from parsley, fresh rosemary, capers, lemon juice, olive oil, and as little bit of mayonnaise. Garnish with thinly sliced radish, purple cabbage ribbons, and rosemary sprigs.
Food has always been a human story. Food brings people together. We share community and fellowship with those we love by breaking bread with them. Food is sacred. It’s what we put in our bodies and gives us life. In the case of Seafood Producers Cooperative, producers put their hearts and souls into bringing a pure, wild, minimally processed protein to people who want to enjoy quality ingredients. The people behind this food work hard, each bringing their unique style and background to their craft.
The fishermen-owners of Seafood Producers Cooperative are a collective of optimists and some of the last producers of a pure, unadulterated wild protein produced using traditional fishing methods on this planet. We are courageous, free-spirited and independent but also community-minded. Because anybody who has ever fished for a living knows that there will come a moment when you will have to depend on your peers, your fellow fleet members, and your community for help. Our producer-owners are Alaskans. They’re also New Yorkers who hitchhike to Alaska looking for adventure but end up staying because they can’t imagine any other way to live. We are independent-minded. Many of us are highly opinionated. But some of us are also soft-spoken, humble because we’ve been humbled by nature. Some of us were school teachers who, looking for summer income, got hooked and stayed in Alaska to fish. Some of us were executives for Wall Street banks or Silicon Valley start-ups who ditched those lives to go fishing. For some, fishing for a living is all we know and all we’’ll ever know.
Meet some of our producers below. And don’t forget that our Diamond anniversary coupon expires Friday May 31st at midnight PST. Use the following coupon code for $75 off on orders over $300: akgolddiamondanniversary
Thank you for being part of our history,
The Producer-owners of Seafood Producers Cooperative, whose products are available for home delivery at AlaskaGoldBrand.com.
Holidays will drastically change our shipping schedule, so please plan aheadand carefully read below if you’re wondering when to expect your frozen seafood order. Note: We will be closed Monday, September 2nd to observe the Labor Day Holiday. We expect to experience exceptionally high shipping volume on the Tuesday after Labor Day. We will do our best to ship all orders on the Tuesday following Labor Day. However, we will contact you if we think we may need to hold any regular 1-2 day ground shipments for shipping on Wednesday. Also, note that orders placed during the week prior to Labor Day (August 26th-30th) will be affected.
As always, please contact us before ordering if you need an order by a specific date and there is a possibility we can shepherd an order through to get there in time, but note we will be available only on a limited basis.
We hang our hats on quality and service. We are not Amazon and we recognize that we are not going to win the speediest seafood shipping award, but if you need an order by a specific date, please contact us and we can at least do our best to shepherd that order to you in time. But the best thing to do is always plan ahead.
*We will be closed Monday, September 2nd to observe the Labor Day Holiday. We expect to experience exceptionally high order volume on the Tuesday after Labor Day. We will do our best to ship all orders on those Tuesdays. However, we will contact you if we think we may need to hold any regular 1-2 day ground shipments for shipping on Wednesday.
Place is an essential element of our Alaska Gold
Seafood story. And at 3 points in our Co-op’s 75-year history the special place
where we operate has forever altered who we are as a fishermen-owned co-op. To
celebrate our 75-year anniversary, we’d like to share those stories of place here:
In 1952, several Co-op fishermen
began pioneering fishing spots on the Fairweather Grounds. Fishing at the
Grounds opened the Co-op up to some very productive fishing grounds in some of
the wildest country on the planet.
The 1964 Good Friday earthquake and
subsequent tsunami destroyed just about everything that the Co-op had in the
region, leaving the Co-op in an existential crisis.
The building of our fishermen-owned Sitka
plant satisfied our Co-op’s over-riding concern for maintaining a top-qualityproduct from ocean to market.
The Fairweather Grounds
In 1952, Toivo Andersen in his boat the Greta, Oscar Vienola in the Anna Marie, and Arthur Vienola in the Belle J pioneered salmon trolling in the Fairweather Grounds. Fairweather Grounds is a misnomer, as the grounds are known for being rich with life but surrounded by deep, unforgiving waters and open ocean. Ferocious winds and choppy waves hit where the continental shelf rises toward the surface of the ocean, creating hazardous conditions for the small fishing vessels that operate there.
To navigate, the original Fairweather fishermen
used compasses, fathometers, and radio direction finders that enabled them to
take bearings on each other. When their fathometers indicated they were in
fifty fathoms, they would find themselves on the edge of the shelf, the most
productive waters, and they would let go a halibut anchor with buoy line and
flagpole attached so that they could orient themselves and find it again. After
discovering how rich the grounds were for fish, these pioneering fishermen
would bring a new innovation that had been a “secret weapon” during the final
days of World War II, the Loran (Long Range Navigation). Loran required skill
and tinkering, but gave these fishermen a better chance of finding their best
spots. As it became easier to find the shelf, other boats began following these
Fairweather fishermen out to the Fairweather Grounds. All these fishermen risked
and continue to risk rough seas in one of the wildest corners on the planet.
On the coast near the Fairweather Grounds, Lituya
Bay has been a refuge for salmon and halibut fishermen during storms and it has
a fascinating history documented well in one of our late fishermen Francis
Caldwell’s Land of the Ocean Mists.
Entrance to Lituya Bay can be made provided the tide is flooding and outside
swell conditions are not causing the bar to break. Judging the current is key.
At high tide the entrance is about 1,000 feet wide, but at low water it is
reduced by shallow banks of sand and gravel to 600 feet. If a heavy swell is
breaking, the entrance is then reduced to about 150 feet between breakers. The
tremendous volume of water that flows into and out of the bay every 6 hours is
forced through this narrow entrance, producing, at times, 12-knot currents.
Following a 1958 earthquake that registered 8.3 on the Richter scale, a massive tsunami wave shot water up 1720 feet up a ridge pulling all of massive trees and glacial boulders off the surrounding valley out of the bay, the scars of which are still visible. Three fishing vessels were anchored for the night when this massive wave, the largest wave in recorded history, came crashing upon them. Two boats and their fishermen were lost to sea. Another fishermen, Howard Ulrich on the F/V Edrie, rode out the wave, watching the eerie sight of tree tops snapping below his boat, and his frantic mayday was heard by the fleet in areas surrounding.
For days after the events of the July 9, 1958 earthquake the fishing fleet in the area was demoralized. Many could not shake the melancholy feeling that they could easily have been anchored in the bay at the time of the giant wave. And after considerable meditation, a few fishermen resolved never again to anchor in Lituya Bay. The fact remains, today as in 1958, that if one is going to fish the Fairweather Grounds sooner or later one will be forced into Lituya Bay by a blow. The fisherman is then subject to the mathematical odds that there will be another giant wave.
The Good Friday Disaster
In 1962, the Co-op installed a freezer capable of handling halibut and salmon in Seward, Alaska. Production, prices and ownership numbers were at record highs for the Co-op, but nobody could have foreseen the upcoming disaster. On Good Friday, 1964, an earthquake that measured 8.6 on the Richter scale struck Alaska. The shaking lasted four long, terrible minutes and the epicenter was very near the Co-op plant in Seward. Massive submarine slides started 30 seconds after the quake hit and generated enormous seismic waves. All plant employees had fortunately gone home for supper, but the plant, which stood on a dock overhanging the water, was completely destroyed. Not a board left! Divers, hired to search the wreckage, only found a hole where the plant stood!! The entire Seward waterfront disappeared and the new shoreline was 300 feet inland from its pre-quake tide line.
As an “act of God” disaster, nothing could be
recovered from insurance. The plant, however, did have flood insurance on a
boiler. The Co-op thought it obvious that that the boiler washed away in a
“flood,” but the insurance company had other thoughts. It was ruled that the Co-op
wasn’t entitled to a single cent. In addition to a total loss, the Co-op now
had to pay considerable attorney fees in their lost suit. One important caveat
to being a fishermen-owned business: With ownership comes inherent risk that
the fishermen bear, although this risk is borne across a cooperative of owners
in our case. In a history of our Co-op published in 1980 by fishermen Francis
and Donna Caldwell, The Ebb and The Flood,
this chapter ends with a bitter but realistic note that says it all about
lose something, a 50-pound trolling lead today, an anchor tomorrow, once in a
while a boat, or even a life, is common in the [fishing] industry. The sea
gives, the sea takes away.”
During this time and in subsequent years, there was much discussion of dissolving the Co-op. But the courage of the board of directors at that time to keep the Co-op alive and solvent stands as a keystone in the history of the Co-op.
The Sitka Plant
With the Good Friday Disaster in the backs of their minds, the Co-op’s Board of Directors proceeded with caution to build the fishermen-owned plant in Sitka, with construction beginning in November 1979. At the heart of the Co-op’s decision to forge ahead with the Sitka plant was its overriding concern for maintaining a top-quality product from ocean to market.
Sitka was chosen because of its proximity to
salmon trolling grounds like the waters of Cape Edgecumbe and the edge of the
continental shelf, waters rich with halibut and sablefish. Big overhead came
out of fishermen-owners’ settlements and there was great discussion about how
to allocate the costs of building the plant fairly to all owners. Nonetheless,
there were 95 Co-op owner resignations in 1981 and 120 in 1983, as the Co-op
was losing money to fund the plant. It took extraordinary sacrifice to realize
this dream of having a fishermen-owned plant, and those fishermen with the
courage to stick with the Co-op helped keep alive a ruggedly independent
organization owned by and for fishermen with tremendous pride in the products
they produce. This pride is at the core of who we are.
I recently spoke with Lee Krause, Board President at the time that the plant was built, and he noted that it was a busy time with architects and builders coming to Sitka to make the plant a reality. “I was in over my head. All I could tell them was I wanted cold ice. Our main concern in that time was to have our own plant that could take good care of us, where we could get cold ice, so we could produce quality fish.” Lee’s humble statement sums up just about the entire history of our Co-op: service for West Coast fishermen and a relentless commitment to quality.
On this date in 1944, the legal contract for the formation of our fishermen-owned Co-op was signed. Celebrate with us. Use the following coupon code at checkout for $75 off orders over $300:
Expires May 31st, 2019.
Thank you for being part of our history,
The Producer-owners of Seafood Producers
Cooperative, whose products are available for home delivery at
On May 12th, 1944 the legal contract for the
formation of our fishermen-owned co-op was signed. This May we’re going to
celebrate our diamond anniversary by giving you our customers $75 off orders of $300 or more.
During this month, we’ll share with you the history of our co-op in several stories, starting today with the story of how West Coast fishermen would band together to form our Seafood Producers Cooperative. Thanks to the courage of these original pioneers in 1944, we are here today and you can purchase our fish for home delivery at www.alaskagoldbrand.com. Thank you for being part of our history!
The fishermen-owners of Seafood Producers Cooperative
are some of the last producers of a pure, unadulterated wild protein caught
using traditional fishing methods on this planet. And our co-op has been instrumental
in preserving this unique way of life.
Primary producers of real food, particularly fishermen, have had a long history of being taken advantage of. Fishermen’s guilds started popping up well over 2000 years ago in the effort to protect fishermen from the whims of nature and markets. It is certainly possible that Jesus’s disciples formed part of a fishermen’s guild of a similar sort on the Sea of Galilee. All of these guilds and co-ops were formed with the intent to protect fishermen, but few have had the staying power of our co-op, which has been around for 75 years serving as a bulwark of the West coast fishing community because of a laser focus on quality products and service and serving the fishermen.
More than a way for fishermen to take control of
the profits from their catch, our Co-op became a community in which fishermen
banded together in order to make their own destinies.
It’s difficult to gauge the wake that our Co-op
spurred on the West Coast fishing industry. Before our Co-op existed, fishermen
had limited markets for their products. There were plenty of strikes among
fishermen in southeast Alaska. Since our Co-op’s inception, there have not been
any fishermen strikes in southeast Alaska. What our Co-op brought was a plant
that the fishermen would eventually own themselves and the opportunity for
fishermen to get more consistently fair prices. In other words, our Co-op became
a way for fishermen to earn a living wage for their hard work of producing
Our Co-op is an organization owned by fishermen, for fishermen. And it allows fishermen to wield their own future. If you speak with any fishermen-owners about why they joined our Co-op or why they’re fishermen, you will undoubtedly hear that they like being their own boss and being the captains of their own destinies. A co-op that the fishermen own with a fishermen board of directors made up of their peers that makes the tough decisions on setting our Co-op’s direction has made it possible for these fishermen to live their ruggedly independent lifestyle their own way.
Since its inception, producers have kept our
Co-op alive with a rugged “share the pain, share the gain” mindset. With a
sales office in Bellingham, Washington and most fishing operations taking place
in southeast Alaska, our Co-op has deep roots in the Pacific Northwest, but
there is something quintessentially American about our Co-op, which allows
fishermen to be the captains of their own destinies. And that’s what makes our
Co-op keep on keeping on.
The growth of our Co-op has been filled with many learning moments. As an organization owned by ruggedly independent producers who make a living on the ocean, it is somewhere between extremely difficult and impossible to make all content. But when we as fishermen return from a long, difficult fishing trip out on the edge and pull into our plant in Sitka, it is our plant waiting to receive our fish. One of the reasons that our Co-op has survived and flourished is our strict adherence to Rochdale’s Seven Principles, which give direction to cooperative organizations. The other reason that our Co-op has flourished is that we have not lost sight of our quality-focused mission.
is the keystone of our Co-op. This tradition of quality began with the very
first fishermen’s annual meeting taking place in 1944. An expert was brought in
to speak at length on how to improve quality. To this day quality is a pervasive theme in all meetings of the fishermen Board
of Directors. Quality is so important to who we are because our organization is
built on the pride we have in producing our
fish for our company. But our co-op’s
reputation built on quality doesn’t derive from just bleeding and icing fish
correctly to produce the freshest quality fish, but also having a relationship
based on integrity and transparency with our customers.
We really hope that you the enjoy the fruits of our co-op’s labor—you can order our seafood online for home delivery at www.AlaskaGoldBrand.com. Stay tuned this month for more stories on our co-op, including a story on the special place where we fish, and the stories of the actual producers that form part of our co-op, and more. Also, celebrate with us. Take $75 off an order of $300 or more of our Alaska Gold Seafood.
Use coupon code: AKGoldDiamondAnniversary
Expires May 31st, 2019.
The Producer-owners of Seafood Producers
Cooperative, whose products are available for home delivery at www.AlaskaGoldBrand.com
Nature, by nature, produces excess. Cut open a tomato and see how many seeds there are. Somewhere between none of these seeds and all these seeds will become a future tomato, depending on the level of desire, care and knowledge of the gardener. Beekeepers know that bees store vast excess quantities of honey to feed themselves through winter. Knowledgeable beekeepers take enough honey to satisfy their honey needs for a year but leave enough honey in the hive for the bees to sustain themselves through winter. Thereby the bees can get a good head start in spring on another season of gathering pollen and nectar, so that they can continue to produce honey for the beekeeper for the following winter.
Seafood and, most emblematically, wild salmon work in a
similar way. If managed correctly, wild salmon runs produce excess and can feed
us into perpetuity. Nature produces excess so that we can harvest salmon each
and every season for as long as we like. That is, once again, if managed correctly
by human beings, and there are plenty of examples around the world where wild
salmon populations haven’t been managed well.
But the state of Alaska has written into its constitution to
harvest by the sustainable yield principle, which establishes the baseline for
the excess to be harvested. As a result, Wild Alaskan Salmon populations have consistently
been abundant. All told, Alaska supplies more than half of the wild-caught
seafood in the United States. And Alaska will always be home to the greatest
salmon runs in the world, providing around 95 percent of North America’s wild
salmon. All finfish from Alaska are sustainably harvested and wild by law.
There is no finfish farming in Alaska, so you can count on all species from
Alaska being wild caught, natural, and sustainable.
Chefs and consumers alike struggle to know what is and isn’t
sustainable when it comes to seafood. There are various certifications, watch
lists, and environmental group lists. It’s hard to know who to trust. In
Alaska, we continue to focus on just how long our fisheries have been
sustainable. Globally, Alaska is viewed as the gold standard in responsible
fisheries management. As a result of the state’s commitment to sustainability,
and rigorous fisheries management, no Alaska seafood species has ever been
listed as endangered under the Endangered Species Act.
Might Wild Seafood alleviate children with asthma?
An international study led by Australia’s La Trobe University has found that children with asthma who followed a healthy Mediterranean diet enriched with fatty fish had improved lung function after six months. We are finally figuring out that diets high in fat, sugar and salt can influence childhood development and might contribute to asthma in children. “Fatty fish is high in omega-3 fatty acids which have anti-inflammatory properties. Our study shows eating fish just twice a week can significantly decrease lung inflammation in children with asthma.”
The clinical trial involved 64 children aged five to 12 who had mild asthma. Researchers divided the children into two groups and instructed around half to eat two meals of cooked fatty fish (of at least 150 grams) as part of the Greek Mediterranean diet every week for six months. The remaining children followed their normal diet. At the end of the trial, they found the group who ate fish had reduced their bronchial inflammation by 14 units. Above 10 units is significant under international guidelines.