New Items in our Alaska Seafood Shop
Just off the boats! Delicious and hard-to-find Alaskan seafood delicacies!
Many of our wonderful and loyal customers have requested our 100% Wild Alaska fish that is pan ready. We listened, and created cube chunks in three varieties: Halibut, Ling Cod and Alaska True Cod.
We remove the skin, the bones and cut these Alaskan beauties into bite size chunks. All the prep work of removing the waste has been done for you... enjoy!
We catch this wonderful treat in the deep icy cold waters of Alaska in large pots.
Our wild Octopus is processed and portioned into #2 lb. vacuum sealed bags right here in Soldotna. These are large, weighing from 10 to 25 lbs. Each bag varies and may contain tentacles, arm and body meat. Simply delicious and a great source of protein. Truly a gourmets treat when prepared properly.
Moist, sweet, plump cherrywood smoked Scallops are fully cooked and ready to eat directly out of the packaging.
75-85 Scallops per package.
2 packages per pound.
We usually save this tasty 'tid bits" for ourselves, but are offering them for a limited time for you to enjoy. Thinly sliced and ready-to-eat.
This Green-Lip Abalone is the only wild abalone in North America. Un-cooked, tenderized and ready to thaw and prepare. Steaks are 3 ounces each.
Harvested in the warm southern Pacific Ocean. Mildly sweet, with a subtle ocean-like flavor. Un-cooked.
Caught right here in Alaska! Considered the best clam in the world.
One-pound packs, un-cooked.
One of the best tasting white fish you'll ever have..
Naturally firm, flaky texture with a sweet, mild flavor. From ceviche to a simple pan-fry, scarlet snapper adapts well to a wide range of cooking methods.
8 oz. fillets, boneless, skin-on. Fresh flash frozen, vacuum packed.
We take the highest grade Wild Ahi Tuna and cut the loin into 10-14 ounce blocks.
Boneless and skinless with the blood line removed. 100% ready to go just thaw, slice and serve.
*Blocks are 10 to 14 ounces. Saku blocks are cut based on dimensions, not weight. This is preferred by Japanese chef's in sashimi tuna preparations as they base their servings on the number of slices they serve.
Your host, owner, and fishing expert