Is your salmon really better than what I buy at the grocery store?

Yes. Most wild salmon sold in grocery stores travels through multiple processors and distributors. Our salmon is caught by us, pressure bled and blast frozen on our boat the same day it comes out of the water, and shipped directly to your door. No middlemen, no mystery.

What is pressure bleeding and why do you do it?

Pressure bleeding uses a precise jet of clean, cold seawater to flush blood completely out of a fish's circulatory system immediately after it is caught. Blood left in salmon flesh is the primary cause of fishy taste, dull color, and soft texture. Fully pressure bled salmon tastes cleaner and looks brighter.

What does blast frozen at sea mean, and is frozen fish actually as good as fresh?

Blast freezing drives the core temperature of the fish down to well below zero in a matter of hours, preventing ice crystals from rupturing cell walls. This locks the fish in a perfect state with texture, flavor, and nutrition fully intact, making it superior to 'fresh' fish that has been sitting in grocery cases for a week.

Is your wild Alaskan salmon sushi grade?

Yes. Every Parker's salmon is pressure bled immediately after catch to halt bacterial growth, then blast frozen at sea to temperatures that meet and exceed FDA recommendations for raw consumption. It arrives ready to eat raw, cure into gravlax, or slice for poke bowls.

Delicious Copper River Sockeye Salmon Portion Recipe

Pan Seared Copper River Sockeye Salmon Portions

Seared salmon in a cast iron skillet with lemon slices and herbs on a wooden surface.

Ingredients

Time to cook: 8 minutes

Ingredients

1 Portion of copper river sockeye salmon
Salt & pepper to taste
Garlic powder & Smoked paprika to taste
Olive oil

Instructions

Heat pan to a medium high temp
Score skin side of salmon
Oil pan, add butter, and set salmon down skin side for 3 minutes till crispy
Flip onto meat side for 1 minute, basting skin side with melted butter
Flip back onto skin side and set heat to low for 3 more minutes so meat can cook through
serve and enjoy

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Pan Seared Copper River Sockeye Salmon Portions

Ingredients

Instructions

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