Each of our boats is a catcher/processor and meets all criteria as a food processing plant. 

The freezers on our boats can reach temperatures in excess of -60F. Our mandate is to clean and freeze each fish, pre-rigor. The bellies on our salmon are wide open when frozen.

All of our salmon are single line caught, twelve to fifteen miles offshore in SE Alaska. The salmon is still actively feeding, and at its zenith when caught. This assures you that you are getting the highest amounts of Omega 3 fatty acids when eating a Bruce Gore salmon. 

Each salmon is individually handled by the crew. The greatest respect and care is given to each and every salmon. 

Each salmon is hand cleaned as soon as it has landed. All innards and blood are removed. This stops any bacteria from breaking down the salmon once its frozen. 

Cleaning takes place in two steps. First the innards and blood are removed, then secondly the fish is inspected and any sea lice of viscera removed from the skin before freezing.  

The boats stay on the ocean fishing until the holds are full of frozen salmon. An average trip is 12-20 days depending on the catch and weather conditions. 

The Frozen At Sea, Hook-and-Line fishery in SE Alaska has the lowest carbon footprint of any Alaska Fishery, since the boats don't run back and forth from town daily and we fish at a very slow speed.  

The result of catching a salmon on the open water, cleaning it, bleeding it, and then immediately freezing it shows in the quality of every salmon. 

The crew that offloads our salmon takes great care to not break any fins or damage the scales on the salmon. The fish are hand packed into fiber totes with liners and loaded into freezer vans. The vans are shipped by barge to Seattle. 

Each boat is graded one at a time, each salmon is looked at and then tagged with a number for clear traceabliity. In fact our salmon has been traceable to the source since 1978.

Each salmon is numbered and tagged.

Traceability on each and every salmon back to boat

The salmon are all caught and frozen on board the fishing vessels in July and August. In late September, early October we start shipping to our customers all around the world. 

These cohos are thawed on ice and then fileted at the grocery store and sold as portions.