OK! Now that you have caught your monster salmon, what are you going to do with it? You have caught your limit for the day and will probably do the same tomorrow. Why not bring or send your prized catch to us to transform it into a finishing touch for your Alaskan experience.|
We are the only “full service” custom processor in Northern Southeast Alaska. We are able to smoke it (hot or cold), can it plain or smoked or portion it and vacuum pack it for your BBQ pleasure.
Alaska Seafood Company is a family run business. We pride ourselves in quality while we process your fish. We guarantee you will receive your fish back.
Do you know what kind of fish you want to catch but not sure when to head North for it? Use the chart below to get a better idea.
The giant of the flatfish family. Halibut can range from 8 pounds to more than 500 pounds. Averaging 35 – 50 pounds. Halibut are now caught commercially from March through November, so they are available fresh/frozen anytime of the year.
The King is prized for it’s rich flavor. The meat color is normally a rich red color with the exception in Southeast Alaska. We enjoy the few Rivers that have a mix of white Kings with the red ones, giving us an opportunity to land the occasional Ivory King. Highly valued by the “locals” because of it’s extra oily meat content. Range from 8 – 60 pounds. Averaging about 15 – 20 pounds. Least abundant.
Sockeye salmon is the most intense in color and the second most abundant of all salmon. Long prized and purchased by the Japanese. Fresh Sockeye is available in the U.S. market place. Important to the Alaska canning industry.
The smallest of the salmon is the Pink. Averaging 3 lbs., the pink is the most abundant. Pinks are the primary specie for the canning industry. Their tender texture, delicate flavor and lower fat content require greater care to prevent over cooking.
The Chum or Pacific Keta salmon is used in most foodservice segments. It is the meatiest and firmest in texture of Alaska salmon. It has a mild flavor and a low fat content, so be careful not to overcook.
Silver salmon or Coho is one of the most commonly used salmon in almost every type of foodservice operation. It is the second largest in size and is highly sought after in the sport fishing industry. Its texture, color and delicate flavor make it a universal favorite.