Cold Country Salmon
Bristol Bay, Alaska
Cold Country Salmon is a small scale operation fishing on the crystal clear blue waters of Bristol Bay. Bristol Bay is a sustainable fishery that is biologist managed to ensure it says viable for years to come. Owner and fisherman Zac Culbertson lives just outside of Charlottesville, VA where he runs a small acreage family farm when he's not fishing. Every June through July, Zac and his small crew head to Alaska to fish, process, and immediately pack and freeze their product to ensure ultimate freshness. Their "beyond sushi grade" fish is always fresh and always handled with top care.
Smoked Coho Salmon
Cold smoked, wild caught, Alaskan salmon that is ready to devour strait out of the package. Coho salmon is known for its orange-red flesh, delicate flavor and firm texture. Flake it and pile it on a Bullfrog bagel and cream cheese for a real breakfast treat.
Fun fact: coho salmon spend one to two years in freshwater before migrating to the sea.
Sockeye is among the smaller of the salmon species, with succulent, bright-orange meat that is prized above other varieties. Cook this fish to medium-rare quickly in a hot oiled pan and finish with a splash of lemon juice. This fish is also suitable for a raw salmon tartare if you are feeling adventurous!