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.
Our Seafood Producers Cooperative was recently featured at The 2018 Food & Farm Film Fest in San Francisco. We presented a film about our producer-owned co-op, and the wild salmon our producers catch “Tasting Wild Alaska” directed by Sitka’s Liz MacKenzie. We also enjoyed some other wonderful films that displayed the intersection of art and food.
The sold-out Roxie Theater was packed and bristling with energy. The funds raised by the Festival support Cooking Matters, a program that teaches low-income families how to shop for and cook delicious, healthy food.
Attending the festival for us was a reminder that food stories are people stories. Food and the people who produce and cook food are driven by love and passion.
We really admired James Q. Chan’s “Bloodline,” a film about Top Chef Tu David Phu and the story behind his family’s culinary legacy, their lives as refugees from Vietnam, and how his parents taught him the secrets of fish and influenced Chef Tu to become who he is today.
Through the camera lens of filmmaker Liza Mosquito deGuia we met Tommaso Conte, chef and founder of D’Abruzzo, an award-winning New York City food vendor specializing in Abruzzese cuisine from Italy. Conte’s passion is the same passion that our seafood producers bring when they are fishing and taking the extra time and work into producing a spectacular fish for your plate.
“Great! Lakes,” a film about a family-run small scale candy maker in Knife River, Minnesota depicts the craft of making memorable and special food by a family that stays authentic to who they are. We had some of their candy at the after-party and it was to die for.
These were just a taste of the films we saw at the festival. Going to the festival was a reminder to share more of our producers’ stories with you. Which we will. Stay tuned. And thanks for following our stories and supporting our organization.
Shipping frozen wild seafood is a perilous business and becomes even more perilous as the holiday season approaches. Carriers get busy and we are closed on several days during the upcoming months.
We caution you to order early if you would like your fish for a special event this holiday season. We have a shipping map below that can help you get a sense your order would arrive. However, weather happens, schedules change, carriers drop the ball. If you are planning for a specific event on a certain day, we strongly urge you to order early to have your order arrive multiple days or a week before your event. Give yourself a cushion! It’s the safest way to avoid disappointment. Please look at the calendar below and shipping map and email us if you have any questions.
Frozen Seafood Shipping Map
Take a very careful look at the shipping map below and see where your order is going. If a frozen seafood order is going to a 2-day shipping zone and you order before Wednesday 7:45 am PST, your order will go out Wednesday night for arrival Friday. If after that time, the order will go out the next week. For 3-day transit zones, you need to get that order in before Tuesday 7:45 am PST during a normal shipping week. But once again, check calendar above as some weeks during the upcoming months will be different.
1 sheet (12” x 18”) aluminum foil
4 Alaska Gold Halibut portions
Salt and pepper, to taste
8 oz. fresh mozzarella cheese, cut into 8 slices
8 large fresh whole basil leaves
2 medium tomatoes, each cut into 4 slices
3 Tablespoons balsamic vinegar
1-1/2 Tablespoons olive oil
1/3 cup chopped fresh basil
Preheat broiler/oven to medium-high (450°F). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut in pan and broil about 5 inches from heat source for 4 to 6 minutes, or until lightly browned.
Turn fillets over and season with salt and pepper. Broil an additional 1 to 2 minutes. Cook just until fish is opaque throughout.
Remove halibut from oven and layer 2 slices cheese, then 2 basil leaves, and 2 slices tomato over each portion. Return halibut to the oven and broil an additional 2 minutes, until cheese begins to melt.
Blend balsamic vinegar and oil. To serve, spoon dressing over fillets and garnish with chopped basil.
There is no greater pride that we fishermen have than having our catch shared around a table by family and friends. When you buy from Alaska Gold Seafood, you are giving us fishermen a purpose, a place, a chance to be independent in our livelihoods, and the opportunity to bring you our nourishing catch with all our hard work behind it.
Make our heart-healthy wild Alaska seafood a part of your routine. We’d like to offer our customers a $30 off coupon to start an Alaska Gold Club Loyalty Program subscription.
And for those of you who are currently already part of the Alaska Gold Club Loyalty Program, we are offering $30 off any item you’d like to include on your regular subscription order.
Use the following coupon code at checkout for $30 off:
The Alaska Gold Club is a great way to make our line-caught Alaska seafood part of your regular routine. When you sign up for our Alaska Gold Club Loyalty Program, you get a special price on our seafood delivered to your door on a regular basis. Sometimes customers opt for the default monthly delivery of our seafood and others prefer to receive our seafood deliveries every other month or every 6 weeks or every 2 weeks. We can help you set up your preferences.
“Having Alaska Gold as a resource has been a blessing. The quality, portions, flavors and ethics are all to be admired. I no longer ‘shop’ for salmon, I go straight to the source! You have made a salmon lover of my daughter. Side note: I struggle with cholesterol and my numbers are all down except my HDL ( good cholesterol) which is 68! GO SALMON! Laugh if you will but I have been searching for healthier choices of food in general and your site / company has been a blessing to my life! I cannot begin to tell you the difference I am experiencing in my health since consuming wild caught fish. I read about these things but I am living the reality of what I’ve read. Lower cholesterol, higher HDL, less joint pain; I’m sold. Thank you so much for being conscious as well as sustainable.” Rosie in New Jersey
“My husband and I purchased a bulk supply of coho salmon to last us through the month. The quality is fantastic! We feel very good about eating this fish and would recommend you guys in a heartbeat. We are Alaska Gold Club members and can’t wait for the next shipment. Thank you!” Jackie from Brooklyn
“We love the king salmon so much that the loyalty program just makes sense! So fresh and easy to prepare straight from frozen if you’re in a pinch for time like we often are.” Jacqueline from Loveland, Ohio
“I wanted to get more fish into our diet. We’ve received our first shipment and the second is on its way soon and we love it so far. Sablefish is a new favorite. We made a poke bowl dinner from the albacore tuna we received and it was soooo good. Loving that getting more sustainable and omega-3 rich seafood into our diet is such a no brainer with this package.” Desearae from Santa Clara, California
When you sign up, your subscription renews each month on the same day. So, if you signed up on September 17th, your subscription will renew on October 17th if you signed up for a monthly subscription. You can modify your order and ship date by calling or emailing us. You’ll get an email receipt when the subscription renews, and another email with tracking info when the order ships. We’ll ship on the first available ship date.
Subscriptions are automatically renewed on a monthly basis. This can be modified to bi-monthly, weekly, bi-weekly, quarterly, or with whatever frequency you’d like. Just contact us.
* OFFER EXPIRES October 20th.
*Coupon only applies to customers starting a new subscription.
Let us know how we can help–we’re always glad to help make your Alaska Gold experience special.
But a number of customers have caught on to this fantastic way to get a high-quality wild salmon in their routines at a reasonable price.
Our Alaska Gold Easy Salmon, , which is the same salmon we use for our coho salmon portions, is just minced into an easy-to-use ground salmon meat in one-pound packs.
Check out what others have said about our Easy Salmon, which is the same salmon we use for our coho salmon portions, just minced into an easy-to-use ground salmon meat in one-pound packs.
“We have loved regularly receiving Alaska Gold salmon for our family. We thought that we would try the Easy Salmon and see how we liked it, even though we love the fillets. We couldn’t be happier. It is so very easy and quick and extremely versatile. The taste is also delicious. It has made adding seafood into our diet even easier. Now, I always want my freezer stocked with this Easy Salmon! Once again, thank you Alaska Gold Seafood!!”
“Let me just say that my order was over the top fabulous the fish is amazing, the minced coho
made into salmon burgers was over the moon delicious.”
“I made my first batch of salmon cakes following the recipe I found on the Alaska Gold website and OMG! I was skeptical at first but I’m truly converted: the minced salmon is amazing with no variation in flavor whatsoever […] [T]he easy salmon is delicious and yes, easy to prepare. It took 30 minutes from preparation to sautéing! Dinner in a snap and tasty too!”
“I recently received my first delivery of Easy Salmon. I couldn’t wait to try the Easy Salmon Cakes recipe shown on the Alaska Gold website. The recipe was easy to follow and came out just like the photo – beautiful! My husband and I were amazed with the texture and fresh taste of the Easy Salmon. Ideas of using the Easy Salmon have been spinning in my head. So I came up with Easy Thai Salmon Meatballs with a red coconut sauce recipe. They came out delicious!.”
“First, I am on a very limited budget, but demand the best from my food. I am thrilled with the Alaska Easy Salmon I ordered last time. It is a versatile way to order the salmon as so many different dishes can be prepared with it. Of course, one can’t go wrong with a traditional salmon patty, but I also like to add some to my morning omelet. Even hubby, who does not like salmon, eats this salmon with gusto. Thanks Alaska Gold!”
This recipe and photo came from a customer who wrote us simply with this one word “Fabulous”:
You can certainly take some liberties with the vegetables and herbs in this recipe, which is a modification of a recipe that originally came from Southern Living. The key is the parchment paper, which keeps the fish moist. The French call this method in papillote. The juices that stay in the parchment paper concentrate the flavors and release an aromatic steam when opened upon serving.
1/2 pound fresh asparagus
8 sweet mini peppers
1 small sweet onion, thinly sliced
4 pickled okra pods, halved lengthwise
8 ounces small Yukon gold potatoes, sliced
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh dill
2 tablespoons plus 1 1/2 tsp. olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 (17-inch) parchment paper or aluminum foil squares
Preheat oven to 400°. Snap off tough ends of asparagus, and discard. Toss together asparagus, next 6 ingredients, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Divide mixture among parchment paper squares; top each with 1 Alaska Gold Halibut portion. Sprinkle with remaining salt, and drizzle with remaining oil. Squeeze juice from lemon over halibut portions; and top each with 1 Tbsp. butter. Bring parchment paper sides up over mixture; fold top, and twist ends to seal. Place packets on a baking sheet.
Bake at 400° for 12 to 16 minutes or until a thermometer registers 135° to 145° when inserted through paper into fish. Place packets on plates, and cut open. Serve immediately.
PARCHMENT IS BEST FOR: Fish fillets that are about 1 inch thick.
EXPERT ADVICE: Packets must be tightly sealed so they don’t come undone while baking. Make small, snug, overlapping folds to seal each bundle, and then twist the tail ends tightly closed.
The deep fjords and upwelling cold water currents of the North Pacific make southeast Alaska and the waters off Baranof Island one of the richest ecosystems on the planet.
Sablefish, colloquially known as black cod, are one of the special delicacies that come from this unique place. Sablefish roam the deep waters of the ocean floor along the continental shelf at the edge of life. While migrating closer to shore our small boat fishermen are lucky enough to cross paths with them, catching these fish with hook and line. And we’re glad they do. Black cod is truly a special delicacy and at the heart of our fishermen-owned cooperative, just like our wild salmon and halibut.
Chefs around the country are just beginning to discover the beauties of black cod. Its oily meat and perfect flake pairs beautifully with teriyaki sauce or the classic miso marinade. This honey black cod recipe is also spectacular and highly recommended. One of our customers in Minnesota noted after making it, “Flavor was great. Texture was amazing…soft (in a good way) and really unmatched in any fish.” See what’s special about our black cod in this video.
For any home chefs wanting to give it a try but are intimidated about cooking a new fish, black cod is really hard to mess up. For those who like rich foods, sablefish flesh is oily. Sablefish eat nutrient-dense fish like pollock, herring, echelon, candle-fish, Pacific cod, jellyfish, and squids. Sablefish are loaded with heart-healthy Omega-3 fatty acids DHA and EPA. On average, sablefish have 1.8 grams of Omega-3s per 100-gram serving versus 1.3 grams for wild king salmon, which are also loaded with Omega-3s.
Our Alaska Gold black cod comes from a cooperative of quality-oriented fishermen with a deep pride in what they do. In this video, one of our fishermen Bert Bergman describes the process of fishing for black cod and notes, “When you’re purchasing something from Seafood Producers Cooperative you’re not just getting something good to eat. You’re also supporting fishing families that depend upon a healthy ecosystem to continue. You’re supporting towns like Sitka that depend on those fishing families. You’re supporting a whole way of life that’s truly unique.”
Our fishermen, the local residents of Sitka, and those of us in the office all know that Alaska Gold Black Cod is something truly special. So is our fishermen-owned cooperative.
Wild Alaska seafood is a venerable powerhouse source of nutrients and is of the highest quality of lean proteins. Alaska seafood is a complete and highly digestible protein, which means that the amino acids are readily absorbed by the body. Low in saturated fat, high in heart protective monounsaturated and polyunsaturated fats, Alaska seafood also boasts a complete array of essential amino acids, which help repair and rebuild muscles, making seafood a great meal for athletes recovering from a workout.
While being relatively low in calories, Alaska seafood is high in vitamin D. Did you know that 41% of adults in the United States are deficient in Vitamin D? Six-ounce portions of our wild salmon and sablefish contain 90% of the recommended daily intake of vitamin D. Vitamin D has numerous health benefits to our lives and particularly those of us in northern climes do not get nearly enough of it. Alaska seafood, particularly wild salmon and black cod, contain plentiful Vitamin D and all of the wonders this vitamin brings for our bodies. In addition to strengthening teeth, bones and our immune systems, vitamin D can help curb depression, maintains good blood pressure, and acts as an antioxidant removing the damaging free radicals that are produced in our cells from vigorous exercise.
Alaska seafood is naturally high in essential vitamins E, A and C and also a good source of potassium, which is an important electrolyte that maintains fluid balance in the body as well as being responsible for proper muscle contraction and transmitting nerve impulses.
Just about the only way to get the Omega-3 fatty acids DHA and EPA recommended by health specialists for heart and brain health is by eating fatty fish from cold waters. Our Alaska Gold Wild Salmon, Sablefish, and Albacore Tuna are some of the fish with the highest concentrations of Omega-3 fatty acids that exist. These fatty acids reduce inflammation and increase heart and brain health.
DHA (Docosahexaenoic acid) is an important nutrient that inhibits aggregation of blood platelets, making it difficult for blood clots to form and thereby enhancing blood flow. The Omega-3 fatty acid DHA is also an important nutrient for generating brain cells and function for learning, especially in the early brain and nerve development of infants, but is also thought to help prevent dementia in elderly people.
EPA (Eicosapentaenoic acid) thins the blood and is effective against LDL (bad) cholesterol. Most importantly, EPA maintains blood and blood vessel health. EPA can help prevent stroke, heart attack, hardening of the arteries, and other coronary diseases.
Seafood is also easier to cook than other proteins. It does not require the cook times that other meats do, for example, and if it’s of great quality, like our Alaska Gold Seafood, it requires minimal seasonings. Pull one of our coho salmon portions out of the freezer, put it in the fridge for 24 hours, then in the oven at 425 F for 6-8 minutes with a few basic seasonings.
We’ve got all kinds of fishermen in our fleet. Some are poets, some are mathematicians. We’ve got painters, musicians, rocket scientists. Here’s Mike Rentel who comes from a mechanical engineering background with a minor in math and emphasis on machine design and metallurgy. With an MBA emphasis in finance and entrepreneurship and minors in philosophy and behavioral economics, Mike fishes with a crew that consists of a veterinarian and a cattle rancher, both of whom Mike considers smarter than himself.
Mike started fishing summers with his grandpa in high school, trolling out of Ilwaco near the Columbia River. After his grandpa passed away, he finished college, but started up again with a 32-foot pocket-seiner/gillnetter and in a couple of years moved up to leased crabbers and a crew of five doing “deadliest catch” king crabs and tanners in the North Gulf of Alaska in the winter while fishing dungies between Icy Bay and Yakutat in the spring.
Mike met his wife, a geology professor, while she was mapping the sea floor off the coast of Chilean Patagonia and Antarctica. As an engineer keeping all the water, heat and electrical systems running in the remote cold wilderness, she was impressed that Mike could fix just about anything. Being able to fix things on the fly is exactly what it takes to run a commercial fishing boat in Alaska, too.
This spirit of adventure, inherent in all of our fishermen, along with a knack for fixing things helped Mike and his wife win the Spirit of Admiralty sailboat race, the longest inland water sailboat race on the West Coast.
Eventually, Mike “downsized” to the Harmony Isle, a 42-foot Wahl/Seamaster freezer boat. “I specifically chose a freezer-boat because I was committed to producing the best quality seafood possible.”
Mike spends winters in Madison, Wisconsin. As part of our fishermen-owned co-op, Mike is just one of the fishermen owners of our company.
We think what’s special about our Alaska Gold Seafood is that it comes from a fishermen-owned company. What we sell is the fish we catch. It’s not uncommon that the fish sold in many places isn’t what they say it is—the fish passes through many hands before getting to you the customer. Though our fishermen would love to personally deliver fish to you, we think purchasing from our website is almost as good. Fish fraud has been around since before the days when Jesus’s disciples fished the Sea of Galilee. Fishermen being underpaid for their hard work has also been a common practice since biblical times. Which is why fishermen-owned co-ops like ours were formed. As owners of the business, fishermen-owners control their own destinies. We’re quite proud of the work we do. We do it with integrity and transparency. And with a deep pride in our quality.
“This is a recipe that has evolved,” says Darlene, a customer in Port Angeles, Washington. “My husband didn’t use to like halibut as much as I do, but with the tarragon from my herb garden, some lavender salt, mashed potatoes and Annie’s shiitake sesame oil, this recipe is a hit. The mashed potatoes add some heft that he likes and the Alaska Gold halibut is fresh and sweet, which I like, and this recipe brings a nice balance for us. I bake the Alaska Gold halibut at 425 F for 8-9 minutes and this dish comes out perfectly. The whole family loves it.”
Make mashed potatoes from 2 Russet type baking potatoes. Add milk,
half ‘n half, or cream as you usually would do and mash. Add salt and
pepper to taste, then add butter and whip ‘til smooth.
2 – 8 oz. portions of Halibut
1 T. lemon juice
1 T. virgin olive oil
Orange-Lavender salt to taste
White or black pepper
Pre-heat oven to 425 F. Place Halibut on a greased baking sheet (I like
to line with aluminum foil). Bake 8 – 9 minutes. Save any juice. Serve
over Mashed Potatoes.
8 – 10 Standard or Shiitake Mushrooms, sliced thinly
3 oz. Fresh Tarragon, sliced slightly
2 T. Butter Olive Oil for sautéing
2 T. “Annie’s” brand Shiitake Mushroom Vinaigrette
While Halibut is baking, sauté mushrooms slowly in a small pan (I like
to use an 8 inch non-stick pan) until softened – careful to use low heat.
Add seasonings and Annie’s Vinaigrette. Add any Halibut juices to the
mushrooms and spoon over the cooked Halibut.