Stan Duncan has been commercial fishing for salmon in the waters around Kodiak Island since 1972. When we married in 1998 he taught me about the process of seining & how to operate the skiff; I have participated in the commercial fishing operation for at least eight seasons now. Together we form an indomitable team committed to enlightening the public about the superior flavor & nutrient content of Alaskan wild salmon. Our lives literally revolve around salmon, as it provides not only the bulk of our income for each year, but also gives us, our boat crew & our homestead helpers sustenance. For the last fifteen years we have also shipped fish to friends in the Lower 48 who appreciate high quality seafood.
The clean, cold waters of Alaska are among the purest left on the planet, & several of our fisheries have earned the Marine Stewardship Council's certification of sustainable fishing practices. To find out more about how to determine if a seafood product is considered sustainable or not you may visit the Marine Stewardship Council's website. Look for their eco-label when purchasing seafood so you can be sure your eating/buying habits are in keeping with conservation & good health!
Dieticians & doctors alike tout the health benefits of including this high quality source of protein in your diet on a regular basis. Consumers are becoming more aware of PROS of eating wild caught Alaskan salmon, the CONS of eating farmed fish, & the importance of personally knowing where their fish comes from. Recent random tests have determined that far too frequently fish in restaurants & markets is labeled as Alaskan wild-caught when it is, in fact, farmed fish! Now you can place orders for fish right from the folks who pulled it from the ocean!
From our boat to your plate! Here're 2016's offerings:
That's me, hoisting a hefty Pacific Grey Cod!
This is the fish typically used in Fish-n-Chips in many restaurants. I actually prefer it to halibut as it has more oils which are beneficial to your health AND make it easier to not overcook.
Cod are the first fish we will have available in 2016 as we hope to begin cod "jigging" around late February. Until then we will be focusing on installing an RSW system (refrigerated sea water) on the F/V Woody. This will facilitate keeping fish in the hold at a more consistent, chilled temperature, thereby improving the quality of our fish just that much more. Once we begin fishing our customers' orders will be filled first, before we start delivering & selling our fish to the canneries, so get hold of us right away to get your order on the list.
$8 per pound + S/H* Available in whole fillets, +/- 1.5# packages (*See NOTE below)
In the local vernacular halibut under 60# are called "Chickens!"
Halibut are one of the most popular fish caught in Alaskan waters. This is likely due to their flavor which, in my opinion, is nearly non-existent. This makes them more suitable to a wider range of palates, especially since they can easily carry any other flavor you decide to doctor them up with. One thing to be aware of when cooking halibut is that they have virtually NO oil content, so it is quite easy to overcook the meat. Please take great care to prepare them in such a way that this precious resource is fully enjoyed by all. If ever you find that the "worst" has happened & your fish ended up dry, just throw it in a mixing bowl with some mayo, celery & onion, diced apples & curry powder! Now THAT'S a WRAP!!
Current Market Value + S/H* Available in +/- 1.5# packages (*See NOTE below)
Fresh Sockeye Salmon on the cleaning table.
Alaskan Sockeye Salmon Sockeye are the first salmon to arrive each summer. There are few things as exciting as harvesting each season's first Sockeye & some fresh Wild Beach Greens to sauté alongside! This is the favorite species of salmon for many people as the flesh is such a striking red color. This tint is a result of a diet high in krill, & krill oil has one of the highest concentrations of Omega 3's of any supplements on the market. Besides being a food that supports heart health, Sockeye are simply delicious, especially when utilized in a way that spotlights their intense color, such as in Pickled Salmon or Sushi!
$16 per pound + S/H* Available in whole fillets or packages +/- 1.5# (*See NOTE below)
Coho, or "Silver" Salmon are my favorite!
Alaskan Coho Salmon
Other than the mighty King Salmon, Coho are my favorite of all five species of salmon. They are BIG, bright silver fish with silver tails, hence their nickname: "Silvers"
Their flesh is decidedly orange, rather than red like Sockeye, because their diet is slightly different. Coho tend to feed on aquatic insects, zooplankton and small fish.
Although the scientific data may indicate otherwise my personal experience has been that this species is oilier than Sockeye, making it easier to cook without drying out.
$12 per pound + S/H* Available in whole fillets or packages +/- 1.5# (*See NOTE below)
This is a somewhat exploratory mission at this point...We have done this successfully on a small scale for many years but in fishing there are NO crystal balls & we cannot guarantee the amount/type of fish you desire will be available unless & until it's been caught. The rumors are that the canneries will be paying the hard-working fishermen around sixteen cents a pound for Pink Salmon this summer, which will not produce a year's worth of income in the [approximately] one month run! We are therefore highly motivated to develop this direct-marketing niche & plan on making the fish available AS WE CATCH IT...that means you would place your order ahead of time & we will fill & ship orders periodically throughout that species' run. We will take no payments until we have an order processed & packaged, so if the species' return is minimal & we can't fill the order you are not out anything.
********ALL PRICES ARE SUBJECT TO CHANGE UNTIL PAYMENT IS RECEIVED & SHIPPING ARRANGEMENTS ARE CONFIRMED*******
To join our mailing list text the phrase ALASKANSEAFOOD to the number 22828 !! You'll be notified of upcoming events & the availability of the freshest seafood that we can pull from the clean, cold waters of the Pacific!
*NOTE: Several methods of shipping are available & rates therefore vary. If you live near an airport served by Alaska Airlines shipping by air cargo averages $1 - $2 /#. FedEx rates run from $2.50/# - $4.00/# depending how far from Alaska you are. UPS is usually about 2/3 the cost of FedEx, but they do not have any freezer storage facilities along the route in which to store your freight if there are any delays. Both expeditors understand the nature of shipping fish, however, & do an outstanding job of delivering the fish right to your doorstep or workplace. We will discuss all these options when you place your order so we can help find you the most economical choice.
It is also worth mentioning that frequently in the past one person in a given area has acted like a consolidator, taking orders from friends & tallying totals (weights & costs). This often facilitates a better shipping rate & is worth a little extra effort on your end. If you are interested in acting as a Consolidation Agent in your area you will receive a wholesaler's discount! Refer a friend & receive a recipe packet as our thanks!
Thawing & Cooking Tips
It is our firm belief that many of the folks who think they don't like fish have actually only tried products that either weren't FRESH, giving the meat a very fishy odor that most (understandably) find unpleasant, OR they've only eaten it overcooked so the results were dry & chewy. In the years that we operated the Alaskan Salmon Grill in the Phoenix valley each winter we changed MANY opinions by winning them over with our superior product. Here are a few little tricks & techniques that you should be aware of if you want your family & friends to enjoy Alaskan seafood:
#1) Remove the product from its packaging when thawing. If allowed to sit in its original plastic the meat will reabsorb some of the liquid that is released during the thawing process. This will result in a soggier texture & a fishier flavor when you do cook it. Always put your Alaskan seafood on several layers of paper towels in a baking pan in the refrigerator to thaw.
#2) Once you have thawed your seafood, be certain to cook it within 1-2 days. It is absolute sacrilege to allow good seafood to go to waste!
#3) Do not, I repeat, DO NOT overcook your seafood! It is a delicacy & should be treated as such. Like a good beef steak, fish has a "resting period" wherein it will continue to cook from its own internal heat even after having been removed from the heat source, be it skillet or grill. The rule of thumb for cooking time is 6 minutes per inch of thickness, & it's a good habit to develop of removing your seafood from heat BEFORE you think its done. You can always put it back on the heat if you really need it more done, but there's not much you can do about it once its OVERdone!
Feel free to contact us to discuss placing your seafood orders pre-season. We will literally catch your fish just for YOU! Drop us a line at Ginger@MysticMountain.org or give us a jingle at 480-550-1077. We look forward to the opportunity to provide you with some of the best seafood on the planet!!
Tell your friends that you have your OWN Personal Alaskan Fishermen!