Wild Caught Bristol Bay Sockeye Salmon
Once frozen, skinless, boneless, 4-7 oz IVP portions. Bulk IVP portion packing or IVP Portions in customer specified net weight bag. Labeling per customer request. Sourced exclusively from Bristol Bay, Alaska.
Note: Wild Caught Wholesale Seafood, Bristol Bay Sockeye is sourced exclusively from the Silver Bay Seafoods fleet. This fleet of 250 vessels, all independently owned, is dedicated to producing the very highest quality product at the point of harvest. Wild Sockeye salmon are bled and submerged in 32 degree seawater shortly after harvest. Quality control technicians verify handling standards at delivery points. This commitment to quality creates firm, ruby red flesh and a clean, fresh flavor on your customers plate.
Wild Caught Alaska Cod
Once frozen, super deep skin cut, skinless/boneless, 4-6 oz IVP portions, bulk IVP portion packing or IVP portions in customer specified net weight bag. Labeling per customer request. This Wild Caught Wholesale Seafood is Sourced primarily from the Gulf of Alaska.
Note: Super deep skin removes the fat layer and most of the silver skin. This is a far superior product to the “ traditional” skinless cod fillet. The fat layer on Pacific Cod is grey/brown and cooks at different rate than the flesh. This can cause deformity and curling when cooked. The deep skinned product produces a clean fresh, flavor and a pleasing presentation.
Wild Caught Alaska Halibut
Once frozen, skinless, boneless, 4-6 oz IVP portions, bulk IVP portion packing or IVP portions in customer specified net weight bag. Labeling per customer request. This Wild Caught Wholesale Seafood is Sourced primarily from the Gulf of Alaska.
Wild Caught Atlantic Natural Dry Sea Scallops
10/30 ct IQF, completely natural, with no additives of any kind. No added water. Packed in net weight bags per customer request. Labeling per customer request Scallops sourced exclusively from the New Bedford auction.
Note: Most scallops are referred to as wet scallops. They are treated with a solution of water and sodium tripolyphosphate, or STPP, as soon as they are harvested at sea. This preserves them, but it also helps them to hold on to a lot more weight. This treatment can add up to 30% to the weight of a scallop. When cooked, wet scallops shrink considerably.