The Popsie Fish Company
At The Popsie Fish Company we take pride in our fish. Every salmon is treated with care from the moment we catch it, to the moment it reaches your hands. The Popsie Fish Company sets itself apart from other salmon distributors by being able to say that we catch our own fish. At the Popsie Fish Company, we have been fishing in the icy waters of Bristol Bay since 1987. We have set nets in the Egegik District and annually convene there for the commercial fishing season from late May to mid-August.
At Bristol Bay we fish tide after tide in order to catch as many salmon as we can. Each tide we follow an important process to ensure that our fish are the best, and remain that way until they reach your dinner plate. The end result for us is to produce many number one fish as possible, in fisher lingo; number one fish are the highest possible grade of fish. In order to achieve this, immediately after our fish our picked out of the net we bleed them and set them in slush ice. The slush ice is a 50-50 mixture of sea water and ice; we do this to lower the temperature of the salmon. The direct transfer into the slush ice slows the enzymatic process, which ensures fresher fish for longer. The fish remain in the slush ice until they are processed, packaged and then blast frozen. The process is done carefully and efficiently to ensure, YOU, the consumer the highest quality salmon.
The Popsie Fish Company offers all products at wholesale quantities and wholesale prices. We sell to many restaurants, markets, and seafood distributors. We sell mainly to seafood distributors.
We Alaskan professional commercial fishers, in cooperation with the State of Alaska, support and maintain Alaska Seafood Marketing Institute (ASMI). ASMI provides the industry and the public with wonderful and interesting details on all commercial seafood products in Alaska. We invite you to this link: ASMI Home There are five separate species of Pacific salmon. We catch all five species at our fish camp, three in commercial quantities. We provide this ASMI link so that you might read about the differences and the individual qualities: Salmon Species
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