Why Our Salmon: Premium Grade

Every summer, there are 1400+ boats that fish commercially in Bristol Bay. However, Pride of Bristol Bay is a part of a unique, dedicated fleet of fewer than 100 boats – and their fishermen consistently produce the highest quality, fresh-frozen, wild Sockeye salmon. Since 1994, this dedicated fleet has upheld the highest standards and the most premier fishermen.

When the salmon are caught, they are removed from the nets using slides/trampolines to reduce bruising. During this process, crew members bleed each fish by hand. Once bled, the Sockeye salmon is placed in refrigerated holds of 33-degree circulating seawater. The handling practices are designed to preserve the catch’s quality and pure nature. In turn, this guarantees unblemished, rich-tasting, firm flesh, wild Sockeye salmon at its very finest! Every 10 hours, the salmon is offloaded into a larger crab boat for immediate tender.

Once the salmon is at the processor, it is quickly filleted, flash-frozen, and vacuum-sealed with cutting edge processing technology; this process captures the flavors of Bristol Bay. Once packaged, our wild Sockeye salmon is ready for you to cook, create, and savor Bristol Bay upon delivery directly to your door.

For more information, sign up for our newsletter! You’ll receive an update when our direct to door program launches.

Sheet Pan Dinner

Sockeye Salmon Sheet Pan Dinner

Pride of Bristol Bay Sockeye Sheet Pan Dinner – ENJOY!
1 pound (500 g) fingerling potatoes (can substitute Yukon Golds white/red baby potatoes), halved
2 tablespoons olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon cracked black pepper, divided
4 (6 oz | 170 g) skinless salmon fillets
2 1/2 tablespoons minced garlic, divided
2 tablespoons fresh parsley, chopped
1/3 cup freshly squeezed lemon juice
1/2 cup salted butter, melted
3 bunches asparagus (approximately 18 spears), woody ends removed
1 lemon sliced to garnish
1. Heat oven to 400°F. On a large rimmed baking sheet, toss together potatoes with olive oil, 1/2 tablespoon of garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread out potatoes in an even layer. Roast for 15 minutes, or until they’re just starting to soften and brown.
2. Push potatoes to one side of the sheet pan and arrange salmon down the center. Rub salmon evenly with 1 1/2 tablespoons of minced garlic and 2 tablespoons of parsley. Add the asparagus to the other side of the pan. Combine 1/4 cup of lemon juice and 1/4 cup of the melted butter together and pour the mixture over the salmon and asparagus. Season everything with the remaining salt and pepper.
3. Place the baking sheet back in the oven and continue baking until the potatoes are golden and fork-tender and the salmon is opaque throughout. This will take approximately 10 minutes. Optional: after 8 minutes, turn on the broiler to char the edges for the remaining 2 minutes.
4. Garnish with lemon slices and serve immediately.
Nutrition
Calories: 513kcal | Carbohydrates: 19g | Protein: 37g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 970mg | Potassium: 1549mg | Fiber: 5g | Sugar: 2g | Vitamin A: 29% | Vitamin C: 53.2% | Calcium: 10.1% | Iron: 38.2%
Thank you

Thank You from the Pride of Bristol Bay Crew

We want to extend a wholehearted thank you to everyone who has purchased wild-caught sockeye salmon through Pride of Bristol Bay this season. It was quite a year, and your support means the world to us. It wouldn’t have been a success without you!

We’re getting ready to head up to Alaska (spoiler alert: we can’t wait to get fishing), because, believe it or not, the 2019 season is almost upon us! The run is expected to be great this year – possibly not quite as large as last year – but we will certainly be returning with more than enough to share.

If you have a freezer full of salmon and are in need of recipes, head over to our blog. We have some great recipes, as well as articles full of tips, tricks, and updates from the crew here at Pride of Bristol Bay. Additionally, head on over to prideofbristolbay.com and hover over “The Daily Catch” to read the articles of interest. Lastly, if you live in one of the buying club locations, pre-orders are open. Click here for more information on dates and locations.

Once more, we would like to extend a warm THANK YOU to everyone who continues to support Bristol Bay and the fight against Pebble Mine [http://www.savebristolbay.org/]. We hope to see you this fall!