Commitment to Quality

The Best of the Best

Wild Alaskan sockeye salmon is the best food in the world. Our wild Alaskan Sockeye is the best of the best. Because we catch, process and sell our own salmon we are able to fillet, vacuum pack and flash freeze our catch on board the fishing vessel before the salmon goes into rigor (which happens only a few hours after the fish is caught). Virtually all other wild salmon on the market does not get to a fillet table before rigor sets in so the fish must “rest” for 3-4 days until the rigor process is over. At this time the tendons that hold the pinbones break down enough for them to be pulled out and the muscles relax enough for the salmon to be filleted without damage. Our salmon have pinbones in but are 3-4 days fresher at time of freezing.

Environmentally Sustainable

Net to Table is commited to environmental sustainability and one of the first two direct marketers to obtain a sustainability certification through Responsible Fisheries Managment (httpsss:// Wild Alaskan salmon stocks are the life-blood of the Alaskan watershed communities and ecosystems. Everything relies on the return of the salmon, from the bears, to the birds, to the people. The salmon carry the biomass of the Pacific Ocean thousands of miles inland to areas that would otherwise lack the biomass to sustain life. The Alaska Department of Fish and Game uses rigorous science and the powerful enforcement of the Alaskan State Troopers to ensure optimal numbers of salmon spawn in each river system every year.


Super Food

From WebMD (since I’m a fisherman and not a nutritionist):

A serving of salmon — 3 to 4 ounces — is about 200 calories. It’s very low in saturated fat and a good source of protein. It’s also one of the best sources of vitamin B12. It’s also bursting in potassium and other nutrients like iron and vitamin D.

The vitamin B12 in salmon keeps blood and nerve cells humming and helps you make DNA. But for your health, the true beauty of salmon is its wealth of omega-3 fatty acids. Most omega-3s are “essential” fatty acids. Your body can’t make them, but they play critical roles in your body. They can lower the chance that you’ll have:

  • Cardiovascular disease (including heart attack and stroke)
  • Some types of cancer
  • Dementia
  • Alzheimer’s and other cognitive diseases
  • They can also ease the effects of rheumatoid arthritis.

    Experts recommend all adults eat at least two portions (a total of 8 ounces) of seafood a week, especially fish that are high in omega-3s like salmon. The FDA and the EPA both suggest that children eat 1-2 servings (about 2 to 4 ounces) of seafood a week starting at age 2. Pregnant women and young children should avoid fish with the most mercury. Luckily, salmon is not one of them.