Bruce Gore Coho Salmon and Weekend Specialties 10.13.16 October 11 2016 Posted in
If we’ve learned one thing being in the seafood business for over 40 years, the single most important determinant of seafood quality is how the product is handled from the moment its caught until it reaches your plate. You can have the freshest piece of fish, but if you throw it around, don’t bleed it in time or you aren’t careful filleting it, you’re always going to be disappointed. Our buyers are always looking at how products are caught and handled when determining who to source fish from. Sourcing wild salmon during the off-season winter months has always been a bit of a challenge. The product is available, but always frozen and the end result is typically a flavorless, mushy piece of fish. Despite our customer’s desire to cook wild salmon during the fall and winter months, we’ve typically never carried it because the product available in the market just hasn’t been good enough. This email isn’t about doom and gloom though! Without further ado, introducing Bruce Gore frozen at sea king and coho salmon from Alaska.
These fish are named after the man who pioneered the frozen at sea salmon process that produces such excellent results. Each fish is caught by hook and line, individually cleaned, and frozen on family operated fishing vessels in Alaska within two hours of being caught. We then thaw it out over an extended period of time at temps below 38 degrees. The end result is a fish of impeccable texture and taste and not reminiscent of any frozen fish we’ve seen before. In fact, we’ll even say that this product beats most of the fresh salmon we see during the summer! Bruce Gore wild coho salmon will be available daily so come by and check it out.
We hope you'll stop by this weekend and take advantage! Stay tuned next Thursday for another edition of specialty items. Please note that occasionally items listed will not make it to our store due to weather or unforeseen supply issues.
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