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.
We are experiencing an unprecedented order volume. The last weeks have seen more sales than the busiest holiday shopping weeks. Though we get no joy that these are the circumstances that are bringing us so much business both from longtime and new customers, we are glad that you put your trust in us.
We are doing our best working overtime to ship orders out in a timely manner. But nevertheless, we are behind. And some of you have experienced order delays during the past week or two. We apologize.
Please note that we are fishing. We have fish to sell and we are NOT short of fish. However, the supply chain is what is slowing us down. It takes time to portion, box, kit items, and get them to the appropriate shipping hub for shipment. Our shipping team is working as hard as possible to get orders out in a timely manner and we are getting orders out.
We are doing the following to make things as smooth as possible:
We are shipping orders out as best we can in a first-in, first-out order, though prioritizing orders in 2 and 3-day zones.
We are eliminating our 6-pack and 12-pack canned item options, as these take our shipping teams more time to kit. Please just order the full cases of our canned tuna and canned ivory king salmon. These are shelf-stable items and you get the best price per pound in the full case options. And they are delicious–we have been enjoying lunches with the canned tuna and canned salmon. **Also, if placing orders for both canned items and frozen items, please place separate orders. There is a manual adjustment we have to do on our end to split frozen and canned orders, and this extra adjustment in the shipping computer just adds to delays.
We are also asking that you email rather than call. It takes 5-10 times longer to help you via phone versus email. So we’d really prefer that you email us. We will get back to you ASAP with the most current information.
Once again, we are getting orders out. But please temper your expectations on when you will receive orders.
Lastly, we appreciate your support of American fishermen and USA-produced seafood. We will all need each other’s support during these times.
We offer a coupon for large orders of our wild seafood. Get 15% off orders of $700 or more. Many of our customers take advantage of the cost savings of ordering 10 or 20 pounds of our more of our Alaska Gold Salmon, Halibut, Black Cod, and more.
Use the following code:
Alaska Gold Seafood is caught with pride by the fishermen-owners of Seafood Producers Cooperative. As a co-op we have efficiencies gained from fishermen working together to produce a spectacular product. We pass on the cost savings to you. We’re happy to help.
neighbors, co-workers together to put together large orders to get price savings.
Blind taste tests have shown that frozen fish many times taste better than “fresh, never frozen” fish. A recent blind taste test with Oregon State University, Ecotrust, and Seafood Analytics, a firm that has developed a Certified Quality Seafood Recording (CQR) device that uses an electric current to measure freshness, allowed home consumers to compare “fresh” and “frozen” seafood. According to Ecotrust, the results were telling: “not only did consumers prefer the frozen fish, but the flash-frozen products also rated higher in quality and freshness, as measured by the CQR.”
Our co-op sells a good amount of its fish to restaurants and retailers fresh, never frozen, yet we sell a larger amount of our fish frozen because more and more buyers understand that frozen fish, when handled correctly, can be “fresher than fresh.” Because the headaches in logistics are made much simpler once a fish is frozen, frozen fish also has a much smaller carbon footprint than a fresh fish. What’s essential is starting with a fresh, high-quality product. Line-caught salmon, for example, are harvested on the open ocean when the salmon are in their peak state. Our line-caught fish is handled One Fish At A Time. Properly cutting and gutting the fish is also really important. Pressure bleeding the fish with a micro-pipette also makes a big difference. The Alaska Gold Difference is paying attention to all of these details–catch method, landing method, cuts, bleeding, sanitation, state of the art freezing technologies. We take great pride in the quality of our seafood.
In the past, before on-board refrigeration, the quality of seafood quickly declined once the fish was landed. Many harvesters would reserve their older fish to be canned or frozen. Results were unappetizing at best. Unsurprisingly, frozen seafood gained a negative stigma with consumers and chefs requesting never-been-frozen seafood. But that is not the case with the state-of-the-art freezing process employed by our co-op and other Alaska seafood processors. Flash frozen seafood has become the best option.
We wish more consumers would realize that frozen fish is
superior to “fresh never frozen” fish. With freezing technologies and good
vigilance, frozen fish can be kept for quite some time. Also, it’s really
disappointing when fishermen walk by the seafood department in the supermarket
and watch (and smell) fish dying. Smart consumers are seeing that fish in the
frozen case can be many times “fresher” than what’s in the “fresh” case.
There’s no hard and fast rule—a fish’s quality is going to depend on a number
of factors. Firstly, you have to start with a good fish. Catch methods, boat
sanitation, processing methods, freezing methods, temperature control, all play
an important role in the quality of the fish. There are frozen fish that have
been out of the water for three years that can be much better than what you get
in a “fresh” case at the supermarket.
Another reason that frozen fish is superior to “fresh,
not frozen” fish is the fact that one-quarter of fish in supermarkets and
restaurants is wasted. 1/4 of fish caught means very roughly 2.2 billion pounds
of fish per year or to put it in salmon terms, very roughly 200 million salmon,
is literally wasted. If you care about sustainable seafood management, consider
the many pros of frozen fish. In addition to being less prone to spoilage,
blind taste tests reveal that frozen fish many times tastes better than
“fresh, never frozen” fish.
Q: Does fish have an expiration date? When is the best time
As noted in the answer to the previous question, many times
the fresh-frozen seafood that we sell is much better than “fresh never
frozen” seafood. Those of us in the office take home our fish year-round
and we don’t have a preference for having the fish at one time or another.
Don’t take it from us. Take it from our customers. Here are a couple of reviews
“We live on the Oregon coast and have been buying fresh
salmon locally off the fishing boats. Then we go to all the effort of cleaning
them ourselves, deboning, and vacuum packing in individual servings. The salmon
was not guaranteed to be “same day” and may be a few days old. We
haven’t been pleased with the taste and quality. The Alaska Gold Coho is
PERFECT! The method of processing and freezing so quickly preserves the great
flavor. And having them cleaned, de-boned, and vacuum packed in individual
serving portions is so convenient! The 2-day shipping brought a box to the
house that was absolutely freezing when I opened it. Colder than my deep
freezer! All I had to do was unpack, put them in the deep freeze and voila’! I
was all done! The salmon is just the best…..will be ordering on a regular
“In June 2018 I ordered 30 pounds of coho fillets. I was concerned because I knew they were the prior years’s catch and I worried that the fish might be freezer burned or dry or just too old. I called and was told that the catch was from late fall 2017 and should be fine. I decided to take a chance, and am I ever glad I did. Each time I open a defrosted vacuum-packed fillet, I am delighted at the fresh taste and firm texture. Simply delicious!”
There is no printed expiration date on our fish. The frozen
fish we offer for sale on our website has been blast frozen. It is stored at
-10 F or below in a commercial freezer. Stored at this temperature with no
temperature changes, some claim that the fish will be fine to eat in two, even
three years. What will ruin the quality of a fish isn’t time but temperature
change. Which is why we recommend eating the frozen fish within 3 to 6 months
to be safe. Most people open and close their freezer doors frequently or may
not have their freezer set at its coldest setting. If there are frequent
temperature changes in your freezer, we recommend eating the fish within 2-3
months. When we sell our fish wholesale to Europe, we put an expiration date 2
years after harvest date. When shipped and stored with care at proper
temperatures, the fish should last a long time. However, we find our fish so
tasty that it doesn’t last too long in our freezers.
4 Alaska Gold Halibut portions, thawed 6 Tablespoons butter, divided Finely grated zest and juice of 1 large lemon Salt and freshly ground black pepper 2 teaspoons Dijon mustard 4 sprigs lemon thyme (or ½ teaspoon dried thyme) 2 Tablespoons olive oil 2 leeks (white and light green part only), sliced 2 zucchini, sliced 5 to 6 oz. baby spinach leaves 2 Tablespoons dry white wine or vegetable broth
Heat broiler/oven to medium-high heat (450°F).
Rinse any ice glaze from frozen Alaska Gold Halibut portions under cold water; pat dry with paper towel.
Arrange halibut portions on a spray-coated or foil lined baking sheet. Broil 5 to 7 inches from the heat source for about 5 minutes. Remove fish from oven, and place 1/2 tablespoon butter on top of each fillet. Sprinkle with 2 teaspoons lemon juice, then season with salt and pepper. Return to oven and cook an or 4 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
While the halibut is cooking, add remaining butter to a saucepan with the lemon zest, remaining lemon juice and mustard. Heat gently, whisking until melted, then add the thyme. Keep warm.
Heat the olive oil in a wok or large pan; cook the leeks and zucchini over medium heat until soft. Add the spinach and wine or broth, stirring until the leaves have wilted, about 1 to 2 minutes.
Serve the halibut and vegetables, pouring the warm lemon and thyme dressing over fillets.
In short, astaxanthin is the orange-red
antioxidant pigment produced by marine algae, in part to protect their DNA from
sunlight-induced damage. The benefits of astaxanthin go up the ocean food
chain, first from small plankton and algae-eating crustaceans such as shrimp
and krill, and then to wild Alaska salmon that eat these creatures while
roaming the oceans.
Recent studies show that
* inhibits cancer growth
*prevents heart and liver
*reduces cholesterol levels
Additionally, researchers believe astaxanthin can improve endurance, enhance skin appearance, increase immune response, as well as reduce risk factors for heart disease.
All salmon have flesh that
is white at birth, but gradually turns orange-red as they continuously consume astaxanthin-rich
crustaceans. Wild Alaska Salmon – such as our sockeye salmon,
and keta salmon
– are some of the richest food sources of astaxanthin. And sockeye salmon,
because its diet leans heavily on krill and plankton, is particularly rich in
But on top of the astaxanthin, sockeye salmon is a spectacular source of protein and excellent source of vitamin B12 and vitamin D, in addition to the heart-healthy omega-3 fatty acids so craved by many wild salmon fans.
What makes our Alaska Gold Sockeye special is that are caught on hook and line, caught on hook and line. These line-caught sockeye salmon are specially handled with the same One Hook One Fish philosophy with which we approach our famous king salmon and coho salmon and will be some of the finest salmon you’ve had.
4 to 6 peanut
potatoes (about 4 oz.), washed and cut into pieces
2 medium zucchini,
2 medium yellow
carrots, peeled and sliced
2 medium orange
carrots, peeled and sliced
(about 8 oz.), peeled and cubed
1/2 to 1
to 450°F. Place cut vegetables in a large zip-top bag; add oil, salt, garlic
powder and pepper. Seal bag; turn bag over several times to coat.
Spread vegetables evenly onto a large baking sheet. Roast in oven for 15
vegetables are roasting, whisk olive oil, maple syrup, mustard, poultry
seasoning and garlic in a small bowl.
2. Rinse fillets under cold running water to remove any ice glaze. Pat dry with paper towels. Coat salmon with mustard-maple mixture.
baking sheet from oven; turn vegetables over with spatula, then move vegetables
closer together, making room to add salmon.
4. Place fillets on sheet; return to oven. Cook additional 15 minutes for frozen salmon or 10 to 12 minutes for thawed, just until salmon is opaque throughout.
5. To serve, portion one-fourth of the vegetables with a salmon fillet.
Recipe by Bruce Bush, Bushes Bunches Farm, Palmer, Alaska. Photo courtesy of Alaska Seafood.
1⁄2 cucumber, unpeeled
1⁄4 cup vegetable oil
6 small cloves garlic, uncut
1 cup Ginger-Lime Dipping Sauce (see recipe)
Ginger-Lime Dipping Suace:
(Makes about 1 cup)
1 tsp. garlic, chopped
1 serrano chile, chopped
3 tbsp. sugar
3 tbsp. ginger, minced
1⁄4 cup fish sauce
2 tbsp. lime juice
3 tbsp. water
Place the garlic, chiles, sugar and ginger in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce, lime juice and water. Set aside 15 minutes before serving.
Seed cucumber and cut into long, thin strips
about the thickness of angel hair pasta. Add cucumber slices to Ginger-Lime
Dipping Sauce and set aside.
Heat vegetable oil in a large non-stick frying
pan over high heat. Cook fillets until golden and just done, 2 to 3 minutes
depending on the thickness. Halfway into the cooking, add whole garlic cloves
and cook until soft. Remove fillets and garlic and drain on paper towels.
To Serve: Arrange fillet on serving plate.
Scatter cooked garlic cloves on top. Remove cucumbers from Dipping Sauce and
neatly place on fillet. Drizzle some sauce over top and serve the remainder on
RECIPE COURTESY of Alaska Seafood and Chef Mai
Pham, Lemon Grass Restaurant
This recipe is inspired by Alaska’s Bear Tooth Grill and Alaska Seafood. Bear Tooth’s executive chef Natalie Janicka recommends cooking the fish hot and fast on the grill, under a broiler, or in a hot saute pan.
8 oz. Hefeweizen beer
24 oz. colorado sauce (roasted chiles and tomatoes, store-bought enchilada sauce works)
Every year 610,000 people die from heart disease, the leading
cause of death. Studies show that seafood consumption reduces the risk of dying
from heart disease.
One of the primary reasons that seafood, especially fatty
fish such as wild
Alaska salmon and sablefish,
has been shown to reduce heart disease issues is because of the high content of
the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA),
particularly in fatty fish like wild salmon and sablefish.
Omega-3 fatty acids are a part of every cell in our bodies,
particularly in the cells of our eyes, heart and brain. The higher the combined
dietary intake of EPA and DHA, especially from seafood, the lower the risk of
fatal heart attacks. Omega-3 fatty acids are high quality fats that are
critical components of our diets. Fatty fish such as wild salmon
contain heart-healthy fats, such as unsaturated fat. This unsaturated fat is
necessary for the absorption of important fat-soluble vitamins such A, E, D and
K. Without fat, these nutrients are poorly assimilated by the body.
Omega-3 fatty acids dramatically lower the triglycerides in blood, thus reducing risk of heart disease. In addition, high levels of EPA and DHA help increase blood levels of HDL cholesterol, the “good” cholesterol, also reducing risk of heart disease and heart failure.
Chronic, low-grade inflammation has been found to be an
underlying cause in diseases such as Alzheimer’s, arthritis, cancer, diabetes,
depression and heart disease. Inflammation comes from poor diet and being
sedentary, among other factors. Omega-3 fatty acids have anti-inflammatory
properties that help to reduce the risk of inflammation.
To combat all these problems, Dietary Guidelines for
Americans and the American Heart Association both recommend at least two
servings of fish per week, preferably fatty fish such as our Alaska Gold
Wild Salmon and Sablefish.
Complimenting seafood with plant-based diets, such as a Mediterranean-type diet have been shown again and again to be the best prevention of chronic disease and the best way to promote overall health. Consuming fatty fish along with plants rich in vitamins A, E and K, such as green leafy vegetables, creates a synergistic effect. Combining wild Alaska seafood that has a higher fat content such as our wild king salmon, wild sockeye salmon or sablefish along with foods high in vitamin A such as bell peppers, sweet potatoes, spinach, carrots or broccoli helps your body absorb vitamin A and vitamin E. Check out this teriyaki-braised Alaska sablefish with colorful vegetables recipe.
Along with staying active, keeping heart-healthy seafood as part of your routine is a key to staying well.
Circulation. 2004 Jun 8; 109(22):2705-11. Accumulated
evidence on fish consumption and coronary heart disease mortality: a
meta-analysis of cohort studies. He K1, Song Y, Daviglus ML, Liu K, Van Horn L,
Dyer AR, Greenland P.
Public Health Nutri. 2012 Apr; 15(4): 725-37. doi:
10.1017/S1368980011002254. Epub 2011 Sep 14. Fish consumption and CHD
mortality: an updated analysis of seventeen cohort studies. Zheng J1, Huang T, Yu
Y, Hu X, Yang B, Li D.
Am K Clin Nutr. 2006 Jul; 84(1):5-17. N-3 Fatty acids from
fish or fish-oil supplements, but not alpha-linolenic acid, benefit cardiovascular
disease outcomes in primary- and secondary-prevention studies: a systematic
review. Wang C1, Harris WS, Chung M, Lichtenstein AH, Balk EM, Kupelnick B,
Jordan HS, Lau J.
Am J Clin Nutr. 2003 Feb;77(2):319-25. N-3 Polyunsaturated
fatty acids, fatal ischemic heart disease, and nonfatal myocardial infarction
in older adults: the Cardiovascular Health Study. Lemaitre RN1, King IB,
Mozaffarian D, Kuller LH, Tracy RP, Siscovick DS.
Am J Clin Nutr. 2008 Jul;88(1):216-23. Blood concentrations of
individual long-chain n-3 fatty acids and risk of nonfatal myocardial infarction.
Sun Q1, Ma J, Campos H, Rexrode KM, Albert CM, Mozaffarian D, Hu FB.
Nutrients. 2010 Mar; 2(3): 375-388. Omega-3 Index and Sudden
Cardiac Death Clemens von Shacky 1,2
Cardiovascular Research 73 (2007) 310-315 Cardiovascular
benefits of omega-3 fatty acids Clemens von Shacky a, Willam S. Harris
Jun 2003 Circulation. 2003:107-2646-2652 Clinical Prevention
of Sudden Cardiac Death by n-3 Polyunsaturated Fatty Acids and Mechanism of
Prevention of Arrhythmias by n-3 Fish Oils Alexander Leaf, Jing X. Kang, Yong-fu
Xiao, and George E. Billman
Circulation 2015; 131:4 Heart Disease and Stroke Statistics –
2015 Update: Report From the American
J Nutr 2008; 138:1061-6. Fish oil in combination with high
or low intakes of linoleic acid lowers plasma risk markers in healthy men
Damsgaard CT, Frokiaer H, Andersen AD, Lauritzen L. Harris WS. n-3 fatty acids
and serum lipoproteins: human studies. Am J Clin Nutr 1997; 65:1645S-1654S.
J Am Coll Nutr. 2002 Dec; 21(6):495-505. Omega-3 fatty acids
in inflammation and autoimmune diseases. Simopoulos AP1.
Rinse rice under cool water until water runs almost clear; drain. Add rice and water to rice cooker; cook according to manufacturer’s directions. Keep rice warm.
AVOCADO CORN SALSA:
1. Rub bell pepper with 1 teaspoon oil; place pepper over open flame on stove top or grill. Cook until skin is blistered and charred, about 3 minutes per side. Place pepper in a bowl; cover bowl with plastic wrap. Allow to rest 5 to 10 minutes.
2. Meanwhile, cook onion in remaining olive oil over medium heat until onion is transparent. Allow to cool.
3. Rinse and rub off charred skin from bell pepper. Dice one quarter of the roasted pepper, reserving the remainder for another use. Add pepper to a small bowl; stir in onion, corn, avocado, lime juice, cilantro, cumin and salt. Set aside, or refrigerate until serving.
Heat cast-iron skillet over medium heat; add oil. Dredge Alaska Rockfish in seasoning; gently place fillets in skillet. Cook 3 to 4 minutes per side, just until rockfish is opaque throughout.
For each serving, place 1/2 cup sticky rice in the center of each of 4 plates; stack rockfish fillet on rice. Spoon one-fourth of the salsa over all.
Recipe developed by Chef Tim Farley, Williwaw, Alaska.