Preorder FAQs

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    Why should I preorder a Share of seafood? [Back to Top]

    We will almost certainly not be at any farmers markets after spring 2015, so preorder will be the only way to get our seafood in the future. Because one Share is the minimum order, we cut our customers a price break to make it more affordable to stock up on the best fisherman-direct seafood available.

    How long will my seafood last in the freezer? [Back to Top]

    Because we take such care with out seafood all the way from the ocean to your freezer, it has an incredible freezer life––8-10 months in prime condition generally. We call it “fresh-frozen.” This means you have all winter to enjoy your Share. About the time you’re running low, we’ll be headed north again and you can request another Share.

    How much seafood should I get? [Back to Top]

    The average person eats 6-8 oz. of salmon for a meal. The chart below shows how many pounds per meal your family is likely to eat.

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    For instance, a family of 2 eating our seafood 2 times per week would be eating 1.5 lbs. per week, 6 lbs. per month, and 78 lbs. per year. Conversely, a family of 4 eating seafood 3 times a week would be eating 4.5 lbs. per week, 18 lbs. per month and 234 lbs. per year. A Share is always 20 lbs. of seafood but you can get as many shares you would like. Yet another reason to get a little more is to save a little money––the more shares you get the cheaper per pound your total becomes. For example, the shipping cost per lb. for one share is $1.50 ($30 total) while the per lb. shipping cost for 2 Shares is just $1.00 ($40 total).

    How much space will my Share(s) take up? [Back to Top]

    Since frozen seafood is very dense, it provides a hearty, healthy meal while being very small for its weight. Additionally, the shape of our portions allow them to fit in many otherwise unused spaces in your freezer. As a general rule, 20 lbs. takes up less than 20% of a standard top freezer, allowing plenty of room for your other frozen foods. One Share is about the size of a large brief case.

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    When will my Share arrive? [Back to Top]

    Your Share will be shipped right to your doorstep in the first few days of October. Preordering is an annual service so we ship only once per year.
    You can login to your account right here on our site and place your Share order every year between January 1 and June 1.

    What the heck do all these terms mean? [Back to Top]

    Fisherman jargon can be thick. We have also added a few new terms to describe the exciting way we serve our customers.

    • ”Share” – This term means a unit of seafood with the pieces contained individually vacuum sealed and frozen. This year one share is 20 lbs. You can choose however many shares you would like and fill those shares with anything we offer.
    • ”Preorder” – This simply means you are ordering your share of our summer catch BEFORE it happens. This is important because your deposit helps us go fishing every summer and lets us know how much fish to bring bring back with us in the fall.
    • “Fillet” – A fillet is the slab of flesh taken from the side of the fish. There is a picture of one of our fillets at the bottom of this page.
    • “Portion” – A portion is a piece of a fillet.
    • “Vacuum Bag/Seal” – All our fish is filleted, then portioned, then vacuum sealed to preserve long term quality. A vacuum bag is a clear BPA-free plastic wrapper vacuum sealed with the fish inside.
    • “Pin Bone” – Pin bones are flexible, innocuous bones that travel vertically through the fillet or portion from the skin to the surface. They can easily be pulled before or after cooking or simply eaten around. Some of our fish we debone while others are sold pin bone in. Each is marked in the order sheet. It is important to note that the fish we debone may still have one or 2 bones, that’s why we say 99% boneless.

    Alaskan-stlye hot smoked Vs. cold smoked salmon [Back to Top]

    We make two styles of smoked salmon––Alaskan-style hot smoked salmon and cold smoked salmon. Let’s start with Alaskan-style hot smoked salmon. First of all, the “hot” in the name does not mean it’s spicy, it simply refers to the low heat used in the curing process. This style comes in thick strips without bones and with the skin on. To eat simply remove from the freezer, thaw in the fridge, then allow it to come up to room temp and enjoy with cheese, crackers and fruit or crumbled on salad or eggs. Some folks also make sanwiches with a piece or two. This style does not need to be sliced; pieces will easily flake off.

    Cold smoked salmon on the other hand is cured with salt and cold smoke. Our cold smoked salmon has a lovely delicate texture similar to lox but with an infinitely better flavor and a mild salt taste. To eat, slice to the desired thickness and serve.

    The main difference between the two are the texture. While hot smoked is relatively firm with a moist interior, cold smoked has the texture of lox but with a lovely salmon and Alaskan alder wood smoke flavor. Many people outside Alaska and the Pacific Northwest have not had the pleasure of trying Alaskan-style hot smoked before. We can almost guarantee you will love it. While the texture of our cold smoked may be similar to things you’ve had before, the falvor will be the best you have had.

    What does “fresh-frozen” mean? [Back to Top]

    After 33 years in Alaska, we have catching salmon down to a science. And since most salmon are only caught during the summer, we’ve become pretty good at capturing their amazing wild flavor and texture in a fresh-like state to be enjoyed at our leisure all winter. We call this “fresh-frozen.” First, the salmon come over the side and are placed straight into ice to chill. Then they are transfered to shore where they are filleted carefully to not waste any flesh. Then we vacuum seal each fillet or portion so they will not freezer burn. The packages go straight into the blast freezer where they are frozen sometimes in less than an hour at very cold temps (often as cold as –30 deg F). All these steps done meticulously are what creates a piece of fresh-frozen seafood that will last all winter in your freezer and taste all but right out of the water fresh.

    All you need to do is be careful with the packages so the vacuum seals don’t break in your freezer (a loose bag). Also, it helps to thaw each piece slowly in the fridge for 24 hours before cooking to preserve the texture salmon are famous for.

    Is this sustainably-caught seafood? [Back to Top]

    Many think of sustainability as a relatively recent phenomenon, but Alaska has been practicing the sustainable management of its resources for the past five decades (and for some 12,000 plus years among Native Alaskans). Since the territory became a state in 1959, its Constitution has mandated that “fish…shall be utilized, developed and maintained on the sustained yield principle”—making Alaska the first and still the only state in the U.S. to have written such conservation language into its basic founding principles. With every aspect of its fisheries strictly regulated, closely monitored, and rigidly enforced, Alaska’s successful management practices are considered a model of sustainability for the entire world. And that has helped to ensure that Alaska will continue to be one of the cleanest and most natural marine environments on earth, and one of the world’s most abundant sources of wild seafood for generations to come.

    Alaskan fisheries are actively and stringently managed and our efforts have been validated in a number of significant ways: For example, the Monterey Bay Aquarium’s Seafood Watch lists wildcaught Alaska salmon as the only salmon to earn a “Best” rating. Alaska also meets or exceeds the principles and criteria of the Food & Agriculture Organization (FAO) of the United Nations’ esteemed Code of Conduct for Responsible Fisheries. Alaska has always subscribed to strictly regulated management practices and has long been recognized internationally as a template for sound fisheries management.

    Fishermen are the last and most important piece of the sustainability puzzle. Personally, I define “a sustainable fishery” as one that won’t just last for a few decades, but one that will last FOREVER. With a Masters degree in environmental journalism, I take sustainability very seriously. When I decided to stop working as a crewman on boats and buy my own limited entry permit and boat, I bought into the Ugashik River of Bristol Bay for a very specific reason––Bristol Bay is the largest sockeye salmon run on earth and is 100% wild and 100% sustainable. We are proud to fish the Ugashik River.

    Differences between species & styles of our seafood [Back to Top]

    Alaska is know for its amazing seafood. Food that is pure, healthy and sustainably-caught. While virtually all our Alaskan species are delicious and healthy, we do have our favorites and that is what we offer this season to those who preorder a Share. Below I will describe each species and style on offer this season so that you can better choose what you might like to fill your Share(s) with.

    • Sockeye Salmon – Also called “red salmon,” sockeye have firm, bright red flesh. They also have a full, wild salmon taste and folks who love the flavor of salmon love sockeye above all else. The fish are generally 6-10 lbs. each, which means the fillets are about 1-2 lbs. each. For portions, we cut a fillet in half and those are about 0.5-1.25 lbs. each, perfect for one or two people. Learn more about salmon here.
    • King Salmon – Also called “chinook salmon,” kings are the largest of the salmon and also the richest in flavor. The largest king salmon ever caught was 126 lbs. and the longest upriver swim to spawn by any salmon was 3,845 km, also done by a king. An average sized king is 12-30 lbs and ours are often in that range. Because of their large size, the portions are often very thick. King salmon has a lighter, more traditional salmon colored flesh, and is the highest in fat (good for you fat!) of any of the five wild salmon species we have in Alaska. The flavor is rich with a mild salmon flavor. Even folks who say they don’t like salmon, often love our wild Alaskan king salmon. Learn more about salmon here.
    • Sablefish – Also called black cod, sablefish is, in this fishermans humble opinion, the best white fish on earth. Period. With a distinct flake to the pure white flesh and a super-rich flavor, sablefish is not a white fish that tastes like nothing. Sablefish is the whitefish for people who take seafood seariously!
    • Halibut – Halbut is the fish that doesn’t need an introduction. But what many folks who already love halibut don’t know about the world’s largest flat fish, is that the smaller fish are infinitely superior to the larger ones, and the larger ones are what’s normally served in restaurants and at stores. So, let us introduce you to the moistest and sweetest halibut you have ever had. Incidentaly, catching and eating smaller fish is also more sustianable. Halibut grow to almost 500 lbs. and it is those incredible, large fish that lay millions of eggs each year and ensure the species of the future. They can also be tough, dry and otherwise fairly undesirable. Our halibut are all 20-50 lbs. and the best tasting and most sustainably-caught halibut you’re likely to have.
    • Alaskan-Style Hot Smoked Sockeye Salmon – We love introducing customers to our Alaskan-Style Hot Smoked Sockeye Salmon for the simple reason that almost no one has had it and almost everyone loves it. It’s very rewarding. We think of it as salmon candy––with just a hint of salt and sweetness, with a whisper of Alaskan alder wood smoke, all underscored with the bold flavor of wild sockeye salmon. We cut the sockeye in thick strips before smoking and vacuum bag it into packages of about 0.75-1 lb. each (3-5 strips). The strips have the skin on but bones out. This style of smoked salmon doesn’t need to be sliced, simply flake a piece off with a butter knife or your fingers. We recommend eating this style of smoked salmon at room temperature with fine cheeses, dried and fresh fruit and crackers or bread. For a meal, you can crumble this on salads or eggs or even put two strips between bread for a sandwich to write home about.
    • Cold Smoked Sockeye Salmon – Our cold smoked sockeye salmon is texturally very different than the hot smoked. With a light salt flavor and a bold Alaskan alder wood smokiness, our cold smoked has a texture similar to lox but with an infinitely better flavor.

    Why are the prices variable? [Back to Top]

    Like the price of most foods, our Alaskan seafood changes from year to year depending on the costs of fishing and the run (number of fish returning to the river). Salmon in particular are cyclical, meaning some years they return to the rivers in huge abundance while other years see fewer. For example, Bristol Bay, the largest sockeye salmon run on earth, experiences return fluctuations from about 20 to 50 million sockeye salmon per year. Because we allow folks to preorder well before the fishing season, and we dont yet know what our expenses are going to be or what the run will be like, we give a price per pound range for each species that is $1 high and $1 lower than what we hope to charge. Generally the price you will pay will be about half way between the low and high price we list.

    Why is the exact weight of my share not certain? [Back to Top]

    Ours is wild food caught, filleted, and packed by hand. This is why is delicious and lovely. This is also why each piece is a little different in size, shape, and weight. Although you commit to one or more shares at 20 lbs. each, the actual weight of your share(s) might be slightly more or less. For example, if you preorder one share, that’s 20 lbs. seafood you have requested. When it arrives on your doorstep in the first few days of October, the weight of the seafood could be 19 lbs or 21 lbs. depending on the exact weight of the seafood inside. When we charge your balance just before we ship in the fall, we will charge you on the actual weight.

    How shipping, packaging & handling is calculated [Back to Top]

    Customers in Maryland, Virginia and D.C. pay a flat shipping rate of $30 for 1 Share, $35 for 1.5 Shares, $40 for 2 Shares, $60 for 2.5 Shares, and $65 for 3 Shares. See the next topic down for orders over 3 Shares.

    While our standard rates (above) include styrofoam insulated packaging, we do offer biodegradable packaging for an additional $15 per box in your order. After you create an account and fill in your info and order, you will have the option of adding this service.

    Shipments to Maryland, Virginia and D.C. are shipped FedEx Ground 1-day service with 5 lbs. of dry ice per box. Although customers outside Maryland, Virginia, and D.C. can create an account and an order, they cannot finalize their order with a deposit until we supply a custom shipping quote.

    Large Orders [Back to Top]

    Food brings people together, that’s why we love it when folks get together with their friends, family, and neighbors to place a large order together. If you would like to do this, there are a few things we offer you, the organizer, to make all that work worth it. For orders over 5 Shares, we are please to offer a “Fisherman’ Choice” selection of our favorites worth $50 or more. This may include any of the species we normally offer and/or some special treats like king cheeks, king collars, or Alaskan red snapper (yellow eye). Additionally we offer 35% off the shipping fee for all orders of 3.5 Shares or more if you live in the immediate D.C./NoVA. I, the fisherman, will personally deliver these orders right to your door. Customers who order 3.5 Shares or more who do not live in the immediate D.C. / NoVA area will pay the standard rates of: 3.5 Shares $70, 4 Shares $75, 4.5 Shares $95, 5 Shares $100, 5.5 Shares $105, 6 Shares $110, 6.5 Shares $130, 7 Shares $135, 7.5 Shares $140, 8 Shares $145, 8.5 Shares $165, 9 Shares $170, 9.5 Shares $175, 10 Shares $180. Or you can upgrade your packaging to biodegradable packaging for $15 more per box.

    Where do you ship? [Back to Top]

    We ship preordered Shares nationwide! However, only for customers in Maryland, Virginia and D.C. do we ship for a flat rate of $30 for 1 Share, $35 for 1.5 Shares, and $40 for 2 Shares. If you are outside VA, MA and DC, please create an account and specify your order. We’ll email you with a custom shipping quote for your address. If you approve the quote, you can enter your credit card and pay your deposit. From there you are all set until your order arrives on your door step in the first week of October.

    More about our shipping containers [Back to Top]

    We are very proud to use recycled,  biodegradable,  recycleable, and even reusable insulated shipping containers. These are made from recycled denim and are housed in a completely recycled cardboard box. Inside, along with your seafood, will be 5 lbs. of dry ice to ensure fresh-frozen quality. You can feel good about recycling the container, composting it, or reusing it to ship or transport some of your prized Cold Country seafood to friends and family.

    Pin Bone in or out? [Back to Top]

    We offer both pin bone in and 99% boneless sockeye salmon. King and sablefish are always pin bone in and halibut is naturally boneless. While boneless salmon is convenient, pin bones can be easily pulled before or after cooking with a knife or pin bone pliers. In Alaska we simply eat around them.

    Leaving the skin on is generally a sign of high quality seafood. The reason is that the skin seals moisture in and protects the layer of fat all Alaskan fish have between their skin and their flesh. This layer of delicious fat is the main reason to eat seafood because it’s good for you and it tastes amazing. The skin also acts like a built in skillet––when grilling or pan searing, cook flesh side down for a few minutes, then flip skin side down until done. The skin will protect the flesh from burning and will keep the moisture in the flesh. Because of the unique nature of halibut skin, we offer our halibut only without skin to protect the delicate flavor of the fish.

    What species & styles of seafood are available for preorder in 2015 & how much? [Back to Top]

    We sell only seafood we catch ourselves or is caught by someone in our fisherman’s coop (a few of our trusted friends). This year (2014) we are offering the following (we may add more products between February & June but we’ll be sure to let you know what we’ve added and how to add that to your existing preorder):

    Fresh Frozen Seafood

    • Sockeye Salmon – Boneless Portions – (99% boneless, skin on, 0.5-1 lb. portions)
      A portion is half of a fillet & is the perfect size for one large eater or two normal folks. We’ve deboned these portions to make them very convenient to handle & cook, however, we do call it 99% boneless as there is always the chance a pin bone could be present. Sockeye salmon is naturally an amazing ruby red color with a firm, flaking texture & a wonderful wild flavor. Price: $15 (Range: $14-16).
    • Sockeye Salmon – Bone In Portions – (Bone in, skin on, 0.5-1 lb. portions)
      This is our premium sockeye. Because its bone in, we can fast track each fish from the water to the freezer, often in just a matter of minutes or hours. A portion is half of a fillet & is the perfect size for one large eater or two normal folks. We have left the pin bones in on these portions; the few & non-dangerous pin bones can easily be pulled or eaten around.  Sockeye salmon is naturally an amazing ruby red color with a firm, flaking texture & a wonderful wild flavor. LIMITED QUANTITY. WE WILL REMOVE THIS ITEM WHEN WE HAVE SOLD ALL WE THINK WE CAN PRODUCE THIS SUMMER. ORDER IMMEDIATELY IF YOU WANT THIS. Price: $16 (Range: $15-17).
    • Sockeye Salmon – Boneless Fillets – (99% boneless, skin on, 1.25-2.25 lb. fillets)
      One fillet feeds a family of 3–4 & looks wonderful when cooked then presented whole on the dinner table. We’ve deboned these fillets to make them very convenient to handle & cook, however, we do call it 99% boneless as there is always the chance a pin bone could be present.  Sockeye salmon is naturally an amazing ruby red color with a firm, flaking texture & a wonderful wild salmon flavor. Price: $16 (Range: $15-17).
    • King Salmon (pin bone in, skin on, 1-2 lb. portions)
      One of our large king salmon (also called chinook) portions will feed a couple with leftovers or a group of 3-4. Because king salmon are so large (up to 100 lbs. or more!), the fillets & portions are wonderfully thick. Our king salmon come with pin bones in. These few & not dangerous pin bones can easily be pulled or eaten around. Kings have a very rich taste, a light color, and a mild salmon flavor with supple, flakey flesh. Price: $28 (Range: $27-29).
    • Ivory King Salmon (pin bone in, skin on, 1-2 lb. portions)
      When you pull an ivory king over the side, it looks as majestic as any other king, but not more so. It’s only when you cut a fillet that you notice that the flesh is as white as fresh-fallen snow. Amazing! These rare (not endangered) kings are a distinct “race” of kings and only spawn in a few rivers in the North Pacific. We get our hands on a few each season so they are far from guaranteed. If you would like to order some ivory king, please do so, but be aware that it’s first come, first served and we may not be able to fill all orders. If you add it to your order and we run out, you will not be charged. LIMITED QUANTITY. WE WILL REMOVE THIS ITEM WHEN WE HAVE SOLD ALL WE THINK WE CAN PRODUCE THIS SUMMER. ORDER IMMEDIATELY IF YOU WANT THIS. Price: $32 (Range: $31-33).
    • Rose King Salmon (pin bone in, skin on, 1-2 lb. portions)
      Our rose king salmon is the same delicious king you have always enjoyed but these pieces didn’t quite meet our aesthetic standards. If you want king that tastes great and you don’t care that it doesn’t look perfect, this is a great way to save money and fill the freezer at the same time. The most common reasons for king making the “Rose” designation are blushed/rose skin color, an odd shape, and/or a visible blood line. LIMITED QUANTITY. WE WILL REMOVE THIS ITEM WHEN WE HAVE SOLD ALL WE THINK WE CAN PRODUCE THIS SUMMER. ORDER IMMEDIATELY IF YOU WANT THIS. Price: $23 (Range: $22-24).
    • Sablefish (pin bone in, skin on, 1-1.25 lb. portions)
      Our sablefish portions are half of a full fillet, making them perfect for a couple to enjoy. Sablefish is an incredible buttery brilliant white fish from the deep waters off Alaska. Haven’t heard of it? That’s because most sablefish is caught in Alaska & virtually all goes to Japan. Our sablefish comes with pin bones in; the few & non-dangerous pin bones can easily be pulled or eaten around. Cook sablefish simply with salt & pepper in a Pyrex in the oven at 425 for 10-15 minutes. We’re sure you will soon agree that sablefish is the best white fish you’ve probably never had! Price: $28 (Range: $27-29).
    • Halibut (99% boneless, skin off, 1-2 lb. portions)
      Halibut needs no introduction, but ours does! After 33 years of catching & eating halibut in Alaska, we’ve found that halibut under 50 lbs. are not only a much more sustainable size to catch, but they also taste so much better than the large ones, which is what most folks have had. Small halibut are moist & sweet & will redouble your affection for the majestic Alaskan flatfish. Our halibut portions feed 2 to 4 folks & are 99% boneless. We also remove the skin (the only species we do this for), which helps preserve the delicate flavor.Price: $30 (Range: $29-31).
    • King Salmon Bellies (Boneless, skin & fin on, 00.5-1 lb. portions)
      The belly is the fattiest part of the salmon and kings are the richest of the five species of Alaskan salmon. We think of these as salmon bacon! Salmon bellies are a prized part of the fish for their rich, fatty taste and perfect, flaking texture. These are strips with the skin on, two small fins and few or no bones. Try salt, pepper and a hot grill for a few minutes for an unforgettable appetizer or small meal. While these are the crème de la crème for many Alaskans and gourmands, with the fins still on, these are not for everyone. Price $20 (Range: $19-21).
    • King Salmon Collars
      Collars are a very special and underappreciated part of the salmon. Enjoy a few large bites of nearly boneless flesh then spend a little time pulling strips of fatty, delicious flesh around the crescent of the collar; you’ll be glad you did. The collar comes from behind the head but in front of the fillet. We package these in twos or fours making a perfect appetizer hot off the grill with salt and pepper and a nice wine. We package these in two ways depending on the size of the fish––4-6 collars per package (for smaller ones) or 2 collars per package for the large fish. LIMITED QUANTITY. WE WILL REMOVE THIS ITEM WHEN WE HAVE SOLD ALL WE THINK WE CAN PRODUCE THIS SUMMER. ORDER IMMEDIATELY IF YOU WANT THIS. Price $ 17 (Range: $16-18).

    Smoked Seafood

    • Alaskan-Style Hot Smoked Sockeye Salmon (99% boneless, skin on, 0.5-1 lb. packages)
      You may not have had this style of smoked sockeye salmon before, but we can just about guarantee you will love it. We think of it as salmon candy (but still good for you), with just a hint of salt & sugar, & a good dose of Alaskan alder wood smoke to compliment the delicious & unmistakable flavor of wild Alaskan sockeye salmon. Your hot smoked sockeye will come in thick strips, fresh-frozen & ready to thaw & enjoy. We recommend eating it at room temperature with fine cheeses, fresh & dried fruit & bread or crackers. It can also be enjoyed crumbled on a salad or eggs or even as a high protein & delicious snack while hiking. Smoked salmon has a very long life in the freezer––a year or even much more & will keep 1-2 weeks in the fridge once thawed. We’ve deboned this smoked salmon to make it very convenient to handle & enjoy, however, we do call it 99% boneless as there is always the chance a pin bone could be present. Options: Pepper or Classic. Price: $34 (Range: $34-35).
    • Alaskan-Style Hot Smoked King Salmon (99% boneless, skin on, 0.5-1 lb. packages)
      If you’ve had our Alaskan-style smoked sockeye, our smoked king is the next step. Our smoked king has the same smoky Alaskan alder flavor but with a richer flavor and softer texture than our sockeye. Whats the difference between our smoked sockeye and smoked king? The smoked king will have a lighter color, a softer, fattier texture but the same delicious alder wood smoke flavor. Your hot smoked king will come in thick strips, fresh-frozen & ready to thaw & enjoy. We recommend eating it at room temperature with fine cheeses, fresh & dried fruit & bread or crackers. It can also be enjoyed crumbled on a salad or eggs or even as a high protein & delicious snack while hiking. Smoked salmon has a very long life in the freezer––a year or even much more & will keep 1-2 weeks in the fridge once thawed. We’ve deboned this smoked salmon to make it very convenient to handle & enjoy, however, we do call it 99% boneless as there is always the chance a pin bone could be present. LIMITED QUANTITY. WE WILL REMOVE THIS ITEM WHEN WE HAVE SOLD ALL WE THINK WE CAN PRODUCE THIS SUMMER. ORDER IMMEDIATELY IF YOU WANT THIS. Price: $39 (Range: $38-40).
    • Cold Smoked Sockeye Salmon (99% boneless, skin on, 0.5-1.25 lb. portions)
      Our cold smoked sockeye salmon is something quite different than what most folks are used to. You will find that ours has a light salt taste, incredible texture & a full yet perfectly subtle smoky flavor, compliments of the Alaskan alder wood we use. Our 99% boneless cold smoked sockeye comes in portions of 0.5-1.25 lbs. each. Unlike virtually all other cold smoked salmon, we do not slice ours & we leave the skin on. We do this so you can cut it to your desired thickness & so you can enjoy the delicious & healthy fat between the skin & flesh. We’ve deboned this smoked salmon to make it very convenient to handle & enjoy, however, we do call it 99% boneless as there is always the chance a pin bone could be present. Price range: $36 (Range: $35-37).

    What form of payments do we accept? [Back to Top]

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    If you preorder your Share(s) through our online system, you can use Master Card, Visa, American Express, Discovery, JCB or Diners Club. Although we prefer to take a credit card, we can also accept a check by mail. If you would like to mail a check, please email us and we can make arrangements for you (you can either complete the preorder process online then mail a check, or, you can request a paper preorder sheet which we will mail to you and you can return with the included SASE).

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