(Note: As of October 2018, we have ceased selling king salmon from the Oregon, Washington and British Columbia coasts, and continue to offer king (chinook) salmon caught in the well-managed, sustainable Alaska fisheries.
The portion of non-Alaskan salmon carried by Town & Country has always been minimal, said the company’s Seafood Specialist Michael Fodness. “But, the fact that these fish are in the feeding territory of the southern resident killer whales prompted us to discontinue even that minimal amount.”
A state task force considering the fate of the southern resident killer whales points out that a lack of king salmon is a major contributing factor to the pod’s decline. - Updated December 2018)
You'd have to go down and meet the fishermen at the docks to get a fresher – or wider – selection of seafood than you’ll find in our Markets.
The stars of our show are wild salmon – fresh Alaskan in season (May-September); Bruce Gore-caught, fresh-frozen Alaskan salmon (usually from the end of September through April); Copper River salmon (usually available only for about a month, starting in mid-May); and, as available, Aleutia Sockeye Salmon Fillets.
Alaska is a well-managed, sustainable fishery.
Alaskan Halibut is another show stopper – it’s usually available fresh every month except November-February when you can find Bruce Gore-caught frozen halibut.
We also care about where that seafood comes from, and how it impacts the health of our oceans and rivers. We tapped into experts and reputable organizations to create our Seafood Sustainability policies and practices. Upon completion of this work, we began the training of our employees, managers and vendors so the reality in our markets can catch up to our aspirations for environmental stewardship when it comes to seafood.
Here are some other highlights of our selection:
- Kodiak True Cod (January/February)
- Fresh King Crab (October-January)
- Local Dungeness Crab (Just about year-round)
- Spot Prawns (April-December)
- Dinglebar Ling Cod (May/June)
- Salmon: Bruce Gore-caught and Aleutia Sockeye Fillets.
Bruce Gore Salmon
Bruce Gore salmon is individually caught by hook and line, bled and flash frozen onboard, and is individually handled to prevent bruising. Bruce Gore of Bainbridge Island perfected the innovative process in the 1970s, setting the standard for unsurpassed quality. This salmon also is known for stringent onboard sanitation, having no chemical additives, and complete traceability – each fish gets a tracking number that identifies where it was caught and by what boat.
The fresh Alaska waters where this salmon is caught has been managed since the 1950s. The salmon – Silver, King and Sockeye – travel from Alaska on barges – using fewer energy resources than arriving via airplane.
Bruce continues to serve as an onboard consultant to the company he started, Triad Fisheries.
Aleutia Sockeye Salmon Fillets
You can find frozen Aleutia Sockeye Salmon Fillets from September through the early winter, or sometimes into May. Aleutia is a non-profit organization founded in 2001 by fishing families along Alaska's remote Eastern Aleutian Islands and Western Peninsula. It was created to share the best of the traditional ocean sockeye harvest and tell the story of an unknown region and the families there, with proceeds supporting local communities.
The sockeye are harvested by families in a low-volume, meticulous fishing - each fish is hand selected, iced immediately and inspected three times before it can bear the Aleutia name.
Sustainability> We Care Where We Get our Seafood
Salmon> Salmon Varieties – the Basics> Why Bruce Gore Salmon? (video)> How to Remove Pin Bones (video)
Cooking Basics> Cook and Clean Live Dungeness Crab> Grill Oysters, Clams and Mussels> Albacore & Ahi Tuna> King Salmon and Halibut