Coastal Seafoods

Over 20 years ago Bruce Gore started the current revolution in frozen at sea salmon, now Frank White is carrying on the tradition. Frank’s salmon are all caught by hook and line in southeast Alaska. The fish are targeted during prime feeding times to ensure a high natural oil content. The salmon are bled and massaged quickly on deck before being frozen pre-rigor mortis at -40 degrees Fahrenheit within 15-90 minutes of capture. Proof of the amazing freshness of these salmon can be found by examining bacterial counts of the fish. Japanese law allows a live bacterial count of up to 100,000 units per gram for fish consumed raw. Frank White’s salmon have tested at less than 300 units per gram, even 72 hours after thawing! These fish are truly “fresher” than fresh and available now!