Product description: Sockeye salmon portions are cut to weigh between 6-8 ounces. Each portion is individually vacuum-packed and frozen. A single serving of salmon is considered 3.5 oz. Each portion provides approximately 2 servings.

Flavor profile: Rich, robust, and distinct.

Texture profile: Firm.

Bone notes: All portions may contain bones. These bones are easy to remove, especially after cooking, if desired.

Skin notes: We elect to keep the skin on our salmon products. Keeping the skin on adds flavor when cooking, helps protect the fish from overcooking, and ensures that the delicate flesh remains intact.

Preparation tips: Great for smoking, grilling, broiling, and roasting. Sockeye’s firm texture and robust flavor make it a great option for grilling, or for roasting over an open fire!

Fish Box Amount: The single portion consists of one 6-8 oz individually wrapped portion. The small box contains 8 individually wrapped portions. The medium box contains 16 individually wrapped portions. The large box contains 32 individually wrapped portions.

Product description: We use sockeye and coho salmon for our hot smoked salmon products. Salmon are brined and hot-smoked with Alderwood. After being smoked, our salmon are portioned, vacuum-packed, and frozen. Each portion weighs between 6-8 oz.

Brine Ingredients: Water, salt, and a pinch of sugar. We do not add any nitrates or preservatives to our smoked salmon.

Smoke type: Hot - salmon is smoked at higher temperatures up to 160° F resulting in a flakey texture.

Smoke profile: Alderwood

Texture profile: Flakey and semi-firm

Bone notes: All portions may contain bones. These bones are easy to remove after thawing.

Skin notes: We elect to keep the skin on our salmon products. Keeping the skin on adds flavor when smoking and ensures that the delicate flesh remains intact.

Preparation tips: Refrigerate to thaw and keep refrigerated through use. Smoked salmon is ready to consume once thawed. Serve with your favorite charcuterie board or try a smoked salmon stew or dip recipe! Consume within 10 days of thawing.

Product description: Candy salmon is a sweet hot-smoked salmon delight! Salmon are sweet cured for 18 hours and then alder smoked for 6 hours with a sweet brine consisting of brown sugar, salt, and spices. The sugar-to-salt ratio for sweet cure is 4:1 compared to the regular 1:1 ratio.

The smoked salmon is then dry-rolled into snack-sized pieces, vacuum-packed and frozen. Each pack of candy salmon weighs 6-8 oz and contains between 4-6 pieces.

Brine Ingredients: Salmon, sugar, brown sugar, salt, spices.

Smoke profile: Sweet cure Alderwood.

Texture profile: Flakey and semi-firm.

Bone notes: All portions may contain bones. These bones are easy to remove after thawing.

Skin notes: We elect to keep the skin on our salmon products. Keeping the skin on adds flavor when smoking and ensures that the delicate flesh remains intact.

Preparation tips: Refrigerate to thaw. Smoked salmon is ready to consume once thawed. Serve alone or add to your favorite charcuterie board. We think candy salmon can even serve as an after-dinner dessert! Consume within 10 days of thawing. Keep refrigerated through use.

Product description: Salmon pâté is a delicious, thick spread made with our wild smoked sockeye and coho salmon. The salmon is first minced, then brined with sugar, salt, and water, and then hot-smoked with Alderwood. The smoked salmon is mixed with cream cheese, mayonnaise, lemon, and spices to create a wildly delicious pâté.

Our pâté is portioned into 8 oz containers and then frozen.

Brine ingredients: Salmon, sugar, brown sugar, salt, and spices.

Pâté ingredients: Smoked salmon, cream cheese, mayonnaise, brown sugar, salt, onion, garlic powder, parsley, mace, white pepper, and allspice. Please note that our pâté is made in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, peanuts, and soybeans.

Smoke profile: Alderwood.

Texture profile: Semi-soft and spreadable.

Bone notes: No bones.

Skin notes: No skin.

Preparation tips: Refrigerate to thaw. Smoked salmon pâté is ready to consume once thawed. Serve with toasted bread, crackers, sliced apples, or veggies!

Product description: Our smoked black cod pâté is a delicious, thick spread made with wild Alaskan smoked black cod (sablefish). Following a similar recipe as our smoked salmon pâté, the black cod is first minced, then brined with sugar, salt, and water, and then hot-smoked with Alderwood. The smoked black cod is mixed with cream cheese, mayonnaise, herbs, and spices to create a wildly delicious pâté. Our pâté is portioned into 8 oz containers and then frozen.

Brine ingredients: Black cod (sablefish), sugar, brown sugar, salt, and spices.

Pâté ingredients: Smoked black cod, cream cheese, mayonnaise, brown sugar, salt, onion, garlic powder, parsley, mace, white pepper, and allspice. Please note that our pâté is made in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, peanuts, and soybeans.

Smoke profile: Alderwood.

Texture profile: Semi-soft and spreadable.

Bone notes: No bones.

Skin notes: No skin.

Preparation tips: Refrigerate to thaw. Smoked black cod pâté is ready to consume once thawed. Serve with toasted bread, crackers, sliced apples, or veggies!

Product description: Although a little lemon and pepper goes a long way, we felt it was necessary to curate a special rub to accompany our wildly delicious salmon. The Deckhand's Delight Salmon Rub augments the natural flavor of salmon with a hint of sweetness, citrus, and warmth. This recipe was specially designed by Windy from For The Love of Spice - a local spice shop in Gig Harbor. Windy's creativity and palette shine through in this special seasoning blend. Try it! We think you'll love it.

Use: Sprinkle across salmon to create a light seasoning blanket. Try dry or try drizzling a light dose of olive oil prior to sprinkling the rub. Be sure the rub is well-mixed so that you capture all the wonderful flavors.

Size: The rub is offered in a 4oz zip-lock pouch.

Ingredients: Sugar, salt, onion, spearmint, lime peel, orange peel, red bell pepper, chipotle, cumin, and corriander.

Product description: Planking is a traditional Northwest-style of cooking using aromatic pieces of wood. Our gill planks are cut from untreated, local Pacific Northwest Alder Wood. Grilling salmon with an alder wood plank adds subtle flavors to the fish and allows the fish to gently steam as the plank acts as a barrier between it and the heat source.

Use: Planks are intended to burn - that’s what provides the smokey, aromatic flavors. Therefore, a plank only lasts for one to two grill sessions.

Sizes: The small planks measure 7” in length and are intended for single portions. The large planks measure 20” in length and are intended for multiple portions or a single fillet.

Preparing a Plank: Presoak a plank in water for 30 minutes to two hours before use. Pat plank dry with paper towles and spray-coat or lightly oil one side of the plank. Season salmon lightly and place on oil-sided plank. Preheat one side of the grill to medium-high, with no heat on the other, indirect side. Place the planked salmon on the grill on the indirect side and close lid. Turn heat down to medium. Check salmon frequently for doneness after 10 minutes. Salmon changes from translucent to opaque as it cooks and will continue to cook after it is removed from the heat. Cook just until opaque throughout. Enjoy!