Bruce Gore of Bainbridge Island has been selling wild troll-caught salmon from southeast Alaska since 1978 – he created the innovative harvesting and processing methods that set the standard – still – for quality, freshness and traceability.
Each fish is caught by hook and line (swimming naturally allows lactic acid to metabolize rather than be present when the fish is killed, and subsequently, eaten). They’re humanely stunned in the water and gently brought immediately to the dressing table where the way they’re processed produces a blood-free, stress-free product with zero bruising.
They’re then frozen on board to at least -30˚F within 90 minutes of capture for absolute freshness and maximum shelf life. After freezing, fishermen hand-dip the fish in fresh water to create a protective glaze to ward off dehydration.
Bruce’s methods also stress stringent onboard sanitation and zero chemical additives. A tracking number is assigned to each fish for 100% traceability – resulting in an unmatched level of safety and year-round consistency.
Bruce’s company, Triad Fisheries, is now run by Mark Tupper with Bruce serving as an onboard consultant.
We are pleased to offer Bruce Gore’s coho, king, pink and chum salmon from a truly sustainable fishery – southeast Alaska.
“Alaska has intrinsically the highest-quality, highest-valued, best-eating natural salmon on the planet. If the methods employed in catching and processing this salmon are based on recognizing and preserving that reality, the fish will come to the consumer like a gift from God,” Bruce Gore once stated.
You can find Bruce Gore frozen salmon from about mid October to early May, and Bruce Gore frozen halibut from early November to early March, in all our stores.
Just as with salmon, the halibut are processed gently, quickly and with complete traceability. Long-line caught from Southeast Alaskan waters, of course!
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