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Troller Point Fisheries wild salmon grow naturally in Alaskan waters, free of antibiotics, pesticides, growth hormones and artificial coloring agents. Our salmon are among the purest fish found anywhere.
Troller Point Fisheries fishes out of southeast Alaska.
Yes all our seafood is FAS (Frozen at Sea). On the Ocean Oasis, we carefully clean and inspect each fish before they are quick-frozen to -40 (-50°F) degrees as soon as they are brought on board. The flash-freeze method preserves the delicate cell structure and keeps moisture inside the fish.
Trolling: Troller Point Fisheries trolls using four lines with four to six lures (small spoons, bright flashers, and herring baits) on each. Trolling is the environmentally safe hook-and-line method of salmon harvesting.
Trawling: In contrast, trawling is a method of fishing where a net is drawn through the water. These giant nets often snag anything and everything which harms the environment.
Thaw seafood in the refrigerator on a plate, puncture the vacuum bag, or take out of the vac-bag and cover with plastic wrap, is the preferred method. In a hurry? Then use the quick thaw method, in the unopened packaging submerge in COLD WATER in the sink for approximately 30 minutes. Always lightly rinse thawed seafood with cold fresh water.
Smoked salmon and lox last for several months in the freezer, two months unopened in a refrigerator, and 7-10 days after being opened in the refrigerator. Fillets and whole fish should be stored frozen and before consuming thawed under refrigeration. After being thawed, fillets and whole fish should be consumed within three days.
Steaks: are cut across the fish (think bread slices). They have skin & bones. Our steaks are all “straight cut 1” thick”, the optimum thickness to retain moisture, to be easily flipped and cook evenly. Some other steaks are “angle cut” making them look big but they are actually thin and the bones are cut into small pieces, making them difficult to cook and eat. Because steaks have skin and bones the flavor can be a little more variable than fillets. Our King Salmon steaks are about 1 pound each (1 to 2 servings); Coho Salmon steaks are 4 to 8 ounces each (1 serving); Halibut steaks are 6 to 10 ounces each (1 to 2 servings)
Fillets: are cut lengthwise down a fish’s back bone. Our salmon fillets are boneless, and skin on. Our black cod fillets are pin bone in and skin on. Our halibut fillets are boneless, deep skin skinless, (little or no fat) and Rock fish, Ling cod, and Alaska/Pacific cod fillets are boneless/skinless. Our King & Coho Salmon fillets are 6 to 8 ounces each (1 serving); Halibut and Black Cod fillets are 12 to 16 ounces each (2 servings); Rock fish, Ling cod, and Alaska/Pacific cod fillets are 12 to 24 ounces each (1 to 4 servings).
Prawns/shrimp are graded by the number of tails per pound: U-15: 15 tails or less per pound; 21-30: 21 to 30 tails per pound; and so on. The larger sizes: U-10, U-12 and U-15 have roe (eggs) on the bellies, it is quite edible with a rich creamy flavor and can be sautéed with the tails or tempura fried, but it is not for everyone. So the 21-30s and the 31-50s are eggless. Suggestions: U-10 through 16-20s grill, scampi, butterfly, sauté, and shish-kabobs. The 21-30s and 31-50s are great in pasta, boiled, fried and in salads.
Our Alaska spots are Individually Quick Frozen (IQF) and glazed in sea water to protect from them freezer burn. Alaska prawns & shrimp DO NOT need to be deveined because they live on rocky, hard bottoms and do not live in the soft muddy bottom like warmer water shrimp, thus they do not get that mud in their veins.
Alaska Troll King Salmon (average size 16 to 20 pounds) They are called “Kings” for good reason. The rich flavor and large moist oily flakes make King Salmon very popular. Red, White or Marble flesh King salmon cook easily and are great eating.
Alaska Troll Coho Salmon (average size 6 to 8 pounds) Coho salmon is firmer fleshed and milder flavored than King Salmon, but still high in healthy Omega 3 oils. Coho is such a fine fish, truly a wonderful flavor that is easy to cook. As with any seafood, keep the heat down and enjoy it to the last bite.