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.
Holidays impact our shipping schedule, so please plan aheadand carefully read below if you’re wondering when to expect your frozen seafood order. As always, please contact us before ordering if you need an order by a specific date. There is a possibility we can shepherd an order through to get there in time.
Note: We will be closed Thursday November 28th and November 29th to observe Thanksgiving. But our frozen seafood shipping in November will be affected starting November 19th. If you live in a 3-day zone (see map below), you need to order before 5am on November 19th to get an order before Thanksgiving.
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.
This month, we celebrate the king salmon. And gratitude.
This is the story of what it’s like to produce line-caught
wild king salmon.
I spend most of my time in the office answering emails and
calls, composing monthly reports for our Alaska Gold Seafood business, and
writing blog posts like this one. But in early July I got to go out fishing for
the first summer king salmon opener in southeast Alaska and wanted to share my
experience here for our customers because not until you see our fishermen in
action can you really appreciate the extraordinary craft that is producing a
line-caught wild Alaskan king salmon. It’s what makes me show up to work every
I went out fishing with Charlie Piercy who has been a
Seafood Producers Cooperative fisherman/owner since 1986 and until recently has
served on our Fishermen Board of Directors as Chairman. Charlie usually fishes
with his wife Sally in what he calls a “mom and pop” operation on the F/V
Tuckahoe, a wooden trolling boat built
in 1952 in Port Angeles, Washington. But Sally recently had knee injury and thought
Charlie would need some company, so Charlie asked me to go fishing with him.
It’s great to get out of the office and I responded, “Yeah, sure. It’ll be
“I don’t know about fun,” Charlie said, “but it’ll be
interesting. You’ll be fishing. And as it is for all of us fishermen, when the
money runs out, at least we’ll have the stories.”
The name for Charlie’s boat, the Tuckahoe comes from
Virginia Algonquian tockawhoughe and is the name for either of two
rhizomatic aquatic plants found in marshes and swamps used for food by early
native Americans on the east coast. It’s also the name of a village in New York
and legend says that the boat builder jumped up and swam there from Ellis
Island upon arriving in America. The builder wanted a unique name with distinction.
Having known Charlie as our board chairman and seen him in
action through fishermen board meetings, I know that he is an engineer by
training from his methodical thinking and a poet at heart for his creative
analogies to present ideas. You can tell all of this immediately once you arrive
at his property, which Charlie calls his sanctuary. Overlooking a spectacular
view of Clarence Strait amidst a beautiful forest, Charlie’s sanctuary is built
with timber he felled and artifacts from a career of fishing and working in the
Charlie’s mind works in different ways and he has unusual
ways of communicating his ideas. You have to listen carefully because Charlie
speaks in metaphors and analogies and might be talking about ice cream when
he’s really talking about fish. The rockfish we catch he calls ice cream money,
because they’re not why we’re out on the water, but they’re the icing on the
cake, the little bonus to the fishing trip that allows Charlie to buy some ice
cream as a treat. As chairman, Charlie led our fishermen-owned co-op with his unusual
thinking that sparked productive conversations. His leadership got our board
and co-op into a much better place and for that I am grateful and have deep
respect for Charlie.
I meet Charlie in Ketchikan and the first thing we do is go grocery shopping for a week’s worth of supplies. Charlie lives at the end of the road on Revillagigedo Island in a house he built with timber that he cut down himself. That night, I meet the Piercy Family and have dinner and play my mandolin in the Piercy garden overlooking Clarence Strait on a long Alaskan summer evening before our departure. Even at 10:30, the gorgeous orange sun hangs in the horizon over the strait creating a symphony of bird songs and mandolin twang. A fruit tree planted for each grandchild, Sally is careful to put the chickens in at night, as I see the damage caused by a brown bear on one of the crabapple trees.
The following morning we depart Ketchikan Harbor just after
5am after a 3:30am wake-up and all the last-minute preps that take place before
a big journey. A few miles down the road in what Charlie calls his old “crummy,”
his beat-up old pick-up truck packed thick with gear and tools thrown
everywhere, Charlie lets out a guffaw, remembering that we forgot to grab the
bait. And he decides we’ll make do with the handful of bait he had from his
last trip. (Fortunately, we have a fair amount of spoons, plugs and flashers,
but we ration the bait carefully throughout our trip.)
Once we untie the boat and slip out of the harbor, we let
out a sigh of relief, knowing that whatever we forgot we’ll have to make do
without. We spend the rest of the day making the long traverse along Clarence
Strait around Prince of Wales Island. Trolling boats troll at about 2.5 knots
but “run” at 7 knots, which isn’t much, so it takes a while to make the journey
to Charlie’s favorite July king salmon spot.
At some point during the late afternoon Charlie tells me
that we’re coming up on a “whale-y” spot. Rounding Point Baker, I get out my
binoculars. The water gets choppy here, but just as Charlie predicted, we see a
family of orcas “finning,” showing off their massive dorsal fins not far from
the boat. The largest male has a fin that is easily 6 feet high or more and it appears
that he and some other adults are showing a younger orca how to hunt. A few
minutes later we see a little mountain peak in the distance and a family of
That night, we anchor at Anchor Lab Bay near Labouchere Bay
at the north end of Prince of Wales Island after a long day of “running.”
The next morning begins with the first of two “big sea
crossings” from Labouchere Bay to the water in between Kuiu Island and
Coronation Island, where a few months before a fellow co-op member’s beautiful
schooner, the F/V Masonic, got stuck on the rocks, requiring a Coast Guard
rescue in the middle of the night. Fortunately, all crew survived, most likely
because of the high level of preparedness of the fishermen on board. But the
Masonic, stuck on the rocks, unsalvageable, eventually gets pulled off the
rocks by the powerful currents to find the bottom of the sea.
The second crossing is the 15 miles of open water between
Coronation Island and Cape Ommaney. The sea is rough and I take a Dramamine and
get a little drowsy during the crossing but spot an albatross and puffins at
points far enough out to sea that we can’t see land through the thick marine
As we round Cape Ommaney and the southern corner of Baranof
Island, I spot humpback whales preparing to bubble feed in Larch Bay and then
again a bit further up in Puffin Bay.
Late in the afternoon, we anchor in another bay, which I won’t name, where we spend the night. If you’ve never been around Baranof Island in a small vessel or flying above the island in a float plane, it’s hard to comprehend just how jagged and defined the island is with little bays and nooks and crannies. Makes you realize just how small you are being in these remote wild places.
Each bay has its own character, but this bay is special.
You’re greeted by a very narrow entrance. On each side of the bay, you’re
surrounded by what I called the Cliffs of Insanity in honor of my wife’s
favorite movie The Princess Bride. Trees are growing out of rocks on the
vertiginously steep cliffs. The cliffs are way too steep to log and the forest
is ancient—yet you can tell that the area is renewed constantly by its
remoteness and the constant storms. There’s a big waterfall at the back of the
bay, and it isn’t until the second day of fishing, when the sun comes out, that
I also see the glaciated mountain range that feeds the waterfall draining into
At 4am on July 1st, after our long journey, fishing
hooks are finally in the water for the start of the southeast Alaska first
summer commercial troll king salmon opener. Once the hooks are in the water, we
go back to the wheelhouse and listen to the forecast on the Coast Guard radio
station: “Low 60s, Northwest wind, 20 knots. Seas, 6 feet.” Boats are scattered
around us. Some fishing 40 fathoms deep out at the edge a mile or so out from
us, but we’re fishing at 25 fathoms running our lines in between the humps, the
rock structures deep underwater where large king salmon lurk. And there’s only
one other boat nearby, whose captain also must also have knowledge of the maze
Each trolling wire might pull 8 to 12 leaders. We use 8 leaders on each wire. The wires attach to trolling poles. Charlie has two sets of trolling poles—the bow and stern poles. Other trolling boats might have all 4 wires come off two poles, and there are pros and cons to both set-ups. You can see the pairs of trolling poles clearly on our Alaska Gold Seafood logo, and they are what give trolling boats their distinctive look. If you’re ever in Alaska on the water and see these boats with that distinctive profile and the trolling poles that make the shape of a fly’s wings, you’re looking at a classic trolling boat. They really don’t make ‘em like that any more.
Beyond washing dishes and sometimes cooking and keeping Charlie company, my job is to “run the lines.” Running the lines means operating a hydraulic gurdy that pulls the trolling wires up from the bottom. As the hooks come in, you check to make sure they’re not twisted, hooks aren’t bent, they’re not fouled with little jellyfish or seaweed or other debris. It looks a lot easier than it is. Charlie can run the lines without stopping the gurdy, but every time I run the lines without stopping the gurdy, I feel like the scene from the 1950s classic television show “I Love Lucy” when Lucy and Ethel are in a chocolate factory. The hooks pass me by just like the chocolate does for Lucy and Ethel.
On each trolling pole, there is a bell. This bell rings when
there is a tug on the line. Depending on the particular tonal qualities of the
ring of the bell, you can get an idea of what’s on the end of the line. When
Coho salmon hit the line they make a sharp ding-a-ling of the bell that soon
stops. When king salmon hit, they make a big thump and a lower toned ring. You
might see the wire on the trolling pole bounce up and down like a trampoline
when a big king salmon hits. Each ding-a-ling gets me excited, although it must
be noted that one of my lines—Charlie assigns me the two stern pole wires—is a
bit more sensitive, so small fish seem bigger or just scraping the bottom gets
me excited as if there were a fish on the line.
At 6am, we get our first fish. At 8 pounds, it’s at the very
small end of the scale. Our second and third fish come in at 8:15 in a calmer
part of the bay. The third is a 20-pounder, which makes Charlie happy.
We end the day with 20 fish. Charlie had written down 25 king
salmon as a goal for the day, so we were a little disappointed that we didn’t meet
our goal. Two of our kings weighed in at 21 pounds. One of these bigger fish
was a white king salmon, which tend to be on the bigger side and also tend to
fight harder, as Charlie has told me in the past, and it was definitely true
today. The white king gave a big tug and was difficult to bring in. We sell the
king salmon or ivory king salmon here. Charlie maybe doesn’t catch quite as
many fish as some of the younger highliners in the fleet, but his size average
is exceptional. “They don’t pay you by the eyeball,” he winks at me.
Charlie scratched in his notebook that the fish bit on a
range of plugs, hootchies, and spoons, with no definitive lure being the clear
winner. Each plug, flasher and hootchie is tied to a leader that is then tied
to a trolling wire. Charlie has them separated at strategic distances for the
depth at which we’re fishing. Each day is different and it’s worth noting what
depths and lures are more successful than others.
Charlie tells me that plug fish tend to be bigger. Charlie
also ties plugs onto much longer leaders. And it always feels like the lines
that Charlie has assigned me catch the plug fish. It might be hard to believe
but even when commercial fishing it’s very sporty to fight a large king salmon.
You wrap the leader around your gloves, so basically you’re fighting a fish by
hand. When the leader is 120-feet long, as it is for one of the plugs on my
line, it can become quite a battle. You have to be careful where you drop your
spare leader and it can become quite a mess on the boat. A fish can take off
really fast while you’re bringing it in. If you’re not careful, the fish can
snap the leader or slip off the hook with a jump and a little bit of slack in
the line. At one point, I lose a 30+ pounder when I gaff the fish but don’t keep
the gaff hook pointing up as I brought the fish over the rail.
Did I mention that there is a lot of heartache in fishing? During
some of these moments my heart sinks and all I can do is wail at the sea.
At the same time, I can understand why somebody would give
up a high-paying desk job to take a thrashing and a bruising to do this for 18
hours a day in the summer. It’s quite a thrill when everything works out.
It’s remarkable how unadulterated trolling is as a food
production method. In an age in which everything is automated, digitized,
modified, processed and re-processed, and iterated to function at its maximum
efficiency, here I am fighting 20+-pound king salmon with my bare hands.
120-foot leader wrapped in my palms, one arm-length at a time, the king salmon
tugging hard on the plug at the other end.
The sea is quite “roll-y” when we’re doing all of this. On my first morning, the tea mug went flying, spilling tea everywhere, after hitting a big wave, and I had to find a better way to secure it when it wasn’t in my hands. Later in the day, I was also thrown out of my seat and I had to remind myself to hold onto something. Always. Everything is difficult, but satisfying.
This isn’t “Deadliest Catch,” but the boats are smaller, the working conditions sometimes precarious and cramped, the hours long, and you’re awfully close to the water, especially when the ocean gets “roll-y.” Getting up out of your seat in the wheelhouse is difficult, as the boat sways up and down in the rolling waves. Walking out of the pilot house and then around the hatch, up and over the fish checker into the trolling pit means that every step is a small adventure. You literally have to be holding onto a rope with each step. You can’t let go for a second. There are no guardrails, no “Caution” signs. Moving one arm to the next rope you have to make sure the other arms is firmly planted to the next rope. If you let go of something on the boat, you will end up in the sea and most likely perish if quick thinking and a bit of luck don’t prevail. After my trip, I’ve got bruises on my hips, that had been banging into the stove, the door, the hatch, and the pilothouse every time I tried to move to the trolling pit from wheelhouse with the seas banging the boat around. I’ve got bruises on my elbows from where I crashed into the hatch.
Yet, in an age in which most of us sit behind a desk and
click, few occupations are as fulfilling as producing pure, pristine food.
Day two: By 6:30am, we have bites on all 4 trolling wires. “We
hit a clatter of king salmon,” Charlie says with the bells ringing. There were
even 4 kings on one wire. “We’re in the cookie jar,” as Charlie likes to call a
hole right in the calmer section of water just outside of the bay. “The first
most important thing in fishing is location. The second is location. The third
is location,” Charlie notes in one of his many lessons for the day.
Beyond location, there is another key factor to success in
fishing: minimizing gear failures. As Charlie said to me at the beginning of
the trip: Fishing is constant problem-solving. There are fouled lines, broken
lines, broken auto-pilots, bad knots, bent hooks. He described a time when one
of his trolling poles broke and he pulled into Port Alexander, chopped down a
tree, and made a new trolling pole, and went out fishing again as soon as he
On this busy morning of fishing with the fish biting, we
spent an hour trying to throw a grappling hook at the tag line to snap it back
onto the trolling wire. “A fisherman thinks in 3 dimensions, sometimes 4.
You’re running lines, steering the boat, watching out for rocks and other
obstacles and certainly other boats who might or might not be on the same
trolling tack as you. Obviously, you’re fishing. But you’re gaffing the fish,
you’re cleaning them, and oh, you’ve got to go ice them once they’re clean,”
In fishing, nothing is certain. Nothing comes for free.
It takes great athleticism to get a gaff hook properly
through the gill plate of a thrashing salmon in the water 2 feet below where
your feet are wedged into the pit, so that you don’t fall out of the boat while
you are gaffing. It takes strength to get the gaff hook through the gill plate
and accuracy to make sure you get it right in the best spot, not on the meat or
even worse in my situation, missing entirely and hitting the boat. A gaff hook
into the meat would “number 2” the fish, reducing your pay on your fish ticket
and missing the fish entirely is just frustrating.
After doing this all day, I confess to Charlie I lost my
confidence after losing a large fish (close to 30 pounds) and his gaff hook, which
slipped out of my hands and ended up in the ocean after another poor placement
into the gill plate, causing another wail to the breeze. Charlie keeps calm and
says, “Kendall, you’ve just got to let your boat fish and have confidence in
yourself.” Rules for all of life, I can’t argue. And he gave me a really old
gaff hook to use. “Here, you don’t have to worry if you lose this gaff.”
I get better each time running the lines. Slowly but surely
the day becomes more productive. Charlie looks pleased. He talks to every fish
that comes to the boat. If it’s a particularly large fish, he’ll talk to the
fish while it’s on the line: “Hello, fish. Good to see you!” Talking to the
fish relieves the tension. Every time I
bring fish over the rails, I let out a very deep breath, as if I had just
survived a harrowing quest. “Breathe,” Charlie reminds me, just like my yoga
Charlie begins naming each fish. Fish number 32 is named
“Dennis” after a basketball player with whom Charlie played at Port Angeles
High School. The other fish all get names, some famous basketball players, others
high school heroes, others become presidents and their corresponding currency
bills, others just Charlie’s imagination wild at work. A hootchie named Fleming
that he bought at the Fleming Paint Store in Sitka becomes the hero after
getting a number of fish in a row.
“Thank you, Salmon,”
he says with a twinkle in his eye each time he brings a salmon over the rails
into the fish checker. As he does this, I realize the deep respect Charlie has
for the fish.
The fish keep biting through the evening and it gets on 6:30-7 and we’re once again in a clatter of king salmon, the bells on the trolling poles ringing loud. I’m dead tired, hungry, have a headache, and Charlie asks me if we should give up for the evening and have dinner. I muster enthusiasm, “Are you crazy? We’re in a clatter of fish!” The bells on the trolling poles continue to ring ding-a-ling ding with the thumping tone of king salmon. A clatter indeed. We found Charlie’s cookie jar again. I sip some tea and keep on keeping on.
Charlie puts a few sweet potatoes in the oven. When the potatoes are ready, we eat them plain with our hands as if the potatoes were cigars. Each of us accompany the potatoes with a can of ivory king salmon. No seasonings, no adornments—a simple but extremely satisfying meal. We keep bringing in fish and don’t quit until after 10pm. When we pull into the bay, we still must ice the last fish, anchor the boat, and put the gear away. There is no better sound than when Charlie turns off the engine once we are anchored. The engine has been humming from 3:45am until 10:30pm. It’s been a long day and we hit the sack sometime after 11.
On our third fishing day, we get a late start. 5:40am. Charlie
had gotten up earlier to look and it was too foggy to even move out of our
It’s still foggy, but there’s enough visibility to pull out
of the anchorage. While running lines in the fog, I lose track of where we are
until all of a sudden while bringing in a fish I could hear the waves crashing
into the primitive rocky coast. By this time, I had thought we were several
miles out to sea and I was surprised to hear the waves. “Charlie, we’re by the
shore, almost on the rocks!”
“I know where we are!” Charlie gives me a hard time for
being completely disoriented.
We start listening to the weather forecast again and it
starts becoming a joke to us. This morning, it’s “haze,” as if the computerized
weatherman voice is afraid to see the F-word. Fog. The computerized voice on
the weather forecasts has started making us laugh. Yakutat becomes Yakoootick.
It’s like a voice box. Other Alaskan coastal communities are also mispronounced.
It’s another busy day. Slow, but consistent. A slog. For dinner we make what Charlie calls “Crazy crust pizza” 1 cup flour, 2 eggs, 2/3 cup of milk, oregano, grated cheese. Mix and Pour into cake pan. We put it in his oil stove—maybe try 400 F for 20 minutes in your home stove. We used venison burger meat, but this recipe would work well with our Easy Salmon.
Fourth of July is another foggy day and we keep slogging on. Charlie puts on his fishing music. “The sea has its blessings but there are very few perfect days. You have to sing to yourself to keep from being dismal,” he says. We listen to Stan Rogers, a Canadian folk singer. “This is one artist the whole family loves,” Charlie notes as we listen to “Barrett’s Privateers,” a sea shanty about a pirate. We anchor in the back corner of Sandy Bay. Still foggy, we’re all by our lonesome on the Tuckahoe—no fireworks for Independence Day and a relatively early anchor.
July 5th and we overhear on the radio that the
July commercial troll king opener will close at midnight. We listen to the
Coast Guard radio station and eventually confirm the message we heard in other
conversation on the radio. Once the Alaska Department of Fish & Game determines
that the quota is nearly caught by the entire southeast Alaska troll fleet—based
on fishing reports, processor reports, and their own research—they make the
announcement of the closure. This quota number comes from a number calculated
by biologists and from international treaty negotiations. It’s a very
complicated task and the goal is to make sure that the king salmon stocks
remain viable for future generations. There will be other openers throughout
spring and winter, all with targeted quotas based on escapements and when
certain stocks are projected to pass through regions.
It’s another foggy day and we fish outside of Whale Bay. And
once again, it’s spooky not seeing where we’re going. The sun clears through
from time to time and we see the beautiful Whale Bay in the distance, enjoying
its glow only to see it disappear.
Toward the end of the day, I take a look at our scorecard
for number of fish caught.
July 1st 20
4th : 15 (fog)
5th 14 (fog)
As I am closing my notebook with 14 fish for July 5th,
there’s a thump on the line. I bring in and gaff the last king salmon of the
trip. Our 15th of the day and 125th on the trip! We also
caught 15 coho salmon. 1 sockeye, and roughly 140 pounds of rockfish.
We pull into Charlie’s secret anchorage in Still Harbor,
part of Whale Bay. 10:15pm. In the fog, we couldn’t see two landmarks that fishermen note
on their entrance to Whale Bay–Dog rock and Wolf Rock. Charlie was
disappointed not to show me.
The next day we’re up at 4am to run back to Sitka. It’s a
gloriously sunny day. All the boats in the fleet need to unload their king
salmon before going out fishing for coho salmon, for which they’ll be fishing a
good chunk of the rest of the summer.
There’s a triumphant feeling upon return to our fishermen-owned plant in Sitka with a load of fish. And then a long wait. We call in on the radio once we’re in town and get the news that we’re about eighth in line. It takes about 2-3 hours to unload the fish from a boat and then re-ice the boat. There are 3 hoists and Charlie calculates roughly an eight-hour wait. Charlie takes a nap and I take off my fishing bibs and play my mandolin on the boat deck during an abnormally warm and sunny Sitka day. I play and watch the boats come by. I see the Astrolabe, a boat on which I had fished two summers ago and wave hello to Carter the captain, who usually fishes alone. Charlie wakes up and we all swap stories. Carter notes that fishing was hot up north where he was, though not on the Fairweather Grounds, where a good chunk of the fleet was fishing. The Astrolabe is a larger boat than the Tuckahoe, and Carter is not quite the mad scientist engineer that Charlie is, so the boat is a bit better organized. But the Astrolabe is a newer fiberglass boat, and I remember feeling much closer to being seasick on the Astrolabe. In fact, for over a week after fishing with Carter, every time I stood still I could feel a room sway like the sea. I’m either becoming more seaworthy with experience or the Tuckahoe was more stable in the sea. Both boats and both captains showed me a beautiful part of the world and an extraordinary craft. And I am forever grateful to both captains.
As I have spent time with Carter and Charlie, I got to thinking about what we do in the office. We work to preserve a truly unique lifestyle. We work to preserve southeast Alaska coastal communities, which would struggle without independent small boat fishing families and the ancillary businesses that grow up around them. We work to preserve wildness. Without fishermen, there would probably not be the wild places that we see in Alaska. So much of the wildness of Alaska is in danger from development, mining and timber industries. Mining brings quicker profits to a few. But when managed well, as is the case with Alaska fisheries, Alaska seafood supports coastal communities and will support them into perpetuity. The money from fishing for the most part stays in the coastal communities and isn’t shifted to some foreign entity. Some of us prefer clean air and clean water over massive development. Yet, in terms of political clout, “the best we can hope for,” a fisherman once told me, “is to hold ground or lose just a little bit, and that’s a lot to wish for.” This fisherman’s statement seems to mirror the prospect that all of us who fight for the environment seem to face—we can at best hope to lose just a little. When the fishermen are gone, so are some of the lasts bit of somewhat pristine land and water left on the planet.
Our Alaska Gold Sablefish
is rich, buttery and just loaded with omega-3s, the importance of which we’ll
highlight in this and several other emails later this month.
Gold Keta Salmon is a family-friendly and affordable way to get
wild-caught salmon in our diets. Mild in flavor and affordable for families on
a budget, share a meal together with your family with our Alaska
Gold Keta Salmon. Here’s a note from a customer about our Alaska
Gold Keta Salmon: “I usually prepare the keta salmon in a little coconut
oil, about 4 mins/side and serve with some mango salsa. (Mango, lime juice a
little onion and cilantro, salt & pepper). Sometimes I serve it on a bed of
lettuce. Works for breakfast, lunch or dinner […] This is the recipe my family
and I enjoy. We like to taste the salmon and not hide it with too many other
This October with
National Seafood Month we’d like to highlight the importance of eating smarter
and healthier with seafood. 7 out of 10 deaths in the U.S. are preventable
through lifestyle and nutrition changes. One nutritional improvement we can
make is including more heart and brain-healthy omega-3s to our diets by eating
Seafood and brain health are closely connected, as eating
seafood can help reduce anxiety, stress and headaches, and even protect against
depression. In addition, eating 8-12 ounces of seafood per week when pregnant
can improve future babies’ IQs, cognitive development and eye health. Seafood also
supplies children with the nutrients essential for strong bones, brain
development and a healthy immune system.
In addition to celebrating our Alaska Gold Sablefish
Gold Keta Salmon and the brain-healthy omega-3s in Alaska seafood, this
National Seafood Month we’d like to celebrate the all-important family meal. We
are a family-oriented company with many of our fishermen coming from multiple
generations of fishing families who have been part of our cooperative over the
75 years since its formation. Community and family are extremely important to
us as an organization. Community and family are also important at mealtimes. Children
who grow up having family meals together tend to be healthier and on average
consume about 130 fewer daily calories compared to people who eat out more
often. Benefits to making a routine of having a family meal together at home
include a 12% reduction in being overweight, a 35% reduction in disordered
eating, and a 24% increase in likelihood to select healthier foods.
This is a great time to renew a commitment to serving meals
that nourish you and your family members’ bodies, brains, and lives. The benefits of seafood for kids, big and
small, are really important, too! Seafood, like wild salmon and sablefish,
supply the nutrients, vitamins, minerals, and omega-3s essential for strong
bones, brain development, and healthy heart and immune system. Studies show
that for children eating seafood just twice a week leads to better attention
span, better grades, and better sleep. The healthy fats found naturally in
seafood, the omega-3s eicosapentaenoic acid (EPA) and docosahexaenoic
acid (DHA), are essential to our
health. Here’s a big bonus: Seafood has more vitamin B12 and vitamin D than any
other type of food.
In addition, our Alaska Gold Seafood is a super-convenient
family meal. The seafood portions we sell via our website can be cooked in 15
minutes or less. In a recent customer survey, over 95% of the
respondents said that “Cooking with Alaska Gold Seafood is an easy
weeknight meal. Super convenient!”
Eating seafood two or three times per week can reduce risk of chronic disease. Making seafood a regular part of our diets not only lowers blood pressure, but can help potentially reduce risk of stroke, depression, Alzheimer’s, and other chronic diseases.
With a subscription to the Alaska Gold Loyalty Program, you get a regularly discounted price on a recurring Alaska Gold seafood subscription order. You only enter your credit card information once. Stop delivery any time you want. See below for how it works:
After your first order, the default is set for monthly recurring shipments.
Your order will automatically renew in one month. So, if you ordered on October
5th, your order will automatically renew with your credit card
charged on the 5th of November, and then ship out on the next available
However, you can
schedule with us and we can set other dates or a different order frequency.
For example, some customers have their orders renew every 6 weeks. Others have
their orders renew every 3 weeks. And still other customers sometimes have us
pause their recurring order and call us to renew as needed.
We can also switch up what items you receive in your order. Maybe in one order you receive our king salmon portions and in the next order we ship our halibut portions. Just contact us via email or phone and we’re happy to take care of you. There is no cost to join!
Unlike the local fish market, your supermarket, or many other online sources for wild-caught seafood, as a fishermen-owned co-op we actually produce wild-caught seafood, so we’re not middlemen. We are the fishermen who feed families around the country. Because we are the actual supplier, we will shine at producing premium-quality seafood for customers in bulk quantities.
Many of our customers see the cost savings in ordering 10, 20 or even 30-pound bulk boxes of our Alaska seafood. But not everybody has a freezer big enough to handle bulk orders of wild-caught seafood. We recommend sharing with friends to enjoy the cost savings. Or, sign up for one of our Alaska Gold Club Loyalty Program subscriptions and receive a regularly discounted price for premium-quality seafood delivered to your door.
Don’t hesitate to contact us. We’re happy to walk you through any help you need deciding if our Alaska Gold Loyalty Program is for you.
The impact of diet and lifestyle play a large role in our mental health. The most positive lifestyle changes that we can make to reduce risk of dementia, Alzheimer’s disease and mental health disorders include increasing physical activity, building healthy social relationships, and eating a nutrient-dense diet. Studies are coming to a consensus that the inclusion of seafood in our diets is essential to maintaining mental health.
The brain is largely composed of omega-3 fatty acids. Seafood, particularly fatty fish like sablefish and wild salmon, is rich in vital long-chain omega-3 polyunsaturated fatty acids (omega-3s), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both of which contribute to brain health. These omega-3s also benefit heart health, the immune system, and other aspects of our health.
DHA, the dominant omega-3 in our brains is a critical component of every cell. DHA increases growth for new cells and protection for existing cells, in addition to increasing neuroplasticity, which is the ability of the brain to connect one brain cell to the next. Omega-3 fatty acids also help to decrease inflammation in the brain, which can occur with traumatic brain injuries, Alzheimer’s disease, Parkinson’s Disease or Multiple Sclerosis.
When it comes to prevention of depression and reducing symptoms of depression, diet is a well-known factor. Most commonly associated with reducing symptoms of depression is the Mediterranean diet, which includes fruits and vegetables, legumes and seafood. EPA, in particular, has neuroprotective and anti-inflammatory effects that are suggestive to reduce depression.
Seafood is also an essential component for maintaining mental health for expecting mothers. Research that measures blood levels of omega-3s during pregnancy shows a clear link between low blood levels of omega-3s and increased rates of post-partum depression. Seafood is one of the best sources of Omega-3s; however, pregnant women tend to minimize their intake of seafood during pregnancy because of the mercury content in seafood. Yes, longer living predatory fish such as shark, mackerel and swordfish have higher levels of mercury and should be avoided by pregnant women. However, seafood such as wild salmon, have lower levels of mercury. In addition, wild salmon and sablefish have high levels of Omega-3s and selenium, the latter of which protects against mercury toxicity.
Research that measures blood levels of omega-3s during
pregnancy shows a clear link between low blood levels of omega-3s and increased
rates of post-partum depression.
A recent white paper was developed using the systematic review process of the Dietary Guidelines for Americans Scientific Advisory Committee. This review uncovered more than 40 scientific studies since 2000 that highlight the tremendous health benefits of consuming seafood by moms that support the brain development of their babies. A big finding from this scientific review showed children gaining an average of 7.7 full IQ points when their moms ate seafood during pregnancy compared to moms that did not eat seafood. In addition, consumption of between 4 and 12 ounces of seafood during childhood had beneficial associations with positive neuro-cognitive outcomes.
Avoiding seafood entirely makes for diets insufficient in omega-3 fatty acids and can place women at risk for developing perinatal depression. Studies recommend that pregnant women should consume 4 ounces of fatty fish per week, twice a week as recommended by the 2015 Dietary Guidelines for Americans. Especially important is to include seafood that is high in omega-3 fatty acids and low in mercury, such as wild salmon and sablefish.
Still under the radar is just how important vitamin D is to our overall health and how good a source of vitamin D that seafood is. Sablefish and wild salmon are especially good sources of vitamin D3. A 6-ounce sablefish portion has 90% of the daily value for vitamin D, as does coho salmon, while a 6-ounce sockeye salmon portion has 100% of the daily recommended value of vitamin D. Vitamin D plays a role in neuromuscular function and influences cellular growth. It also enhances the secretion of insulin. Low levels of vitamin D are found in people who suffer from depression, anxiety and are associated with cognitive decline. Due to modern lifestyles, people spend less time outdoors in the sun and are deficient in this key ingredient. Dietary vitamin D coming from seafood, one of the best natural dietary sources of vitamin D (particularly wild salmon and sablefish ) can help reduce There is also increasing evidence that vitamin D can help reduce the risk of dying from cancer, particularly the vitamin D3 in seafood.
With all of the health benefits illustrated here, there are great reasons to make seafood a regular part of your diet. Eat seafood and be happy. It’s truly brain food.
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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.
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 by potential delays. Orders placed on Tuesday August 27th after 9:45am CST shipping to addresses in the 3-day shipping zone (see map below) will ship out the week after Labor Day. Orders placed on Wednesday August 28th after 9:45am CST shipping to addresses in the 2-day shipping zone (see map below) will ship out the week after Labor Day. Orders placed on Thursay August 29th after 9:45am CST shipping to addresses in the 1-day shipping zone (see map below) will ship out the week after Labor Day.
As always, please contact us before ordering if you need an order by a specific date. 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.