Wild Alaskan seafood, direct from the boat
Sourced from sustainable fisheries by Nick Lee. Portioned, flash frozen, high quality seafood you can pick up at a buying club near you.
Wild Alaskan sockeye, three ways.
Our wild Alaskan Sockeye Salmon portions make sushi-grade salmon easy. Captain Nick Lee fishes on the Anasazi every summer and personally advocates for and oversees conscious onboard handling practices to ensure top quality sockeye salmon. Each boneless portion is individually vacuum sealed and flash frozen to lock in freshness.
More about our salmon
Wild Sockeye Salmon fillets are perfect for family dinners, BBQs and chefs looking to cut their own sized portions. Each boneless fillet is individually vacuum sealed and flash-frozen to lock in freshness.
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Our wild-caught Bristol Bay Sockeye Salmon is hot smoked and processed by the well-known Seabolt's Smokehouse on Whidbey Island, WA. Each package is approximately one 4 oz serving, with all pin bones removed and ready for eating. The packaging makes for a convenient treat, whether picnicking in the great outdoors, served with fine cheeses as hors d'oeuvres, or tossed into a pasta or salad. The ingredients are simple: Sockeye Salmon, brown sugar, salt, mace, white pepper, and allspice. The result is moist, flaky and the talk of the party. A great source of omega-3 fats, with no preservatives.
More about our salmonFour wild Alaskan whitefish.
In the deep waters of Alaska, this species grows to an impressive size with some weighing up to 500 pounds! Alaskan Halibut has earned a reputation as the world's premium whitefish and is a natural for a variety of signature dishes and attractive plate presentations. Each skinless, boneless portion is individually vacuum sealed and flash frozen to lock in freshness.
More about our halibut
Wild Alaskan Black Cod (aka Sablefish) features a rich, succulent flavor and a velvety texture. Its snow-white fillets flake apart and melt in your mouth--hence the nickname 'butterfish.' Our boneless skin-on Black Cod portions come vacuum sealed and flash frozen, preserving the freshness of their pristine waters.
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Alaska Select's lingcod is caught via hook and line--a specific method called 'dinglebar fishing.' The system is dedicated to highly selective, targeted commercial fishing. Lingcod is celebrated for its rich yet mild flavor and smooth flesh and is often compared to halibut. It is extremely versatile to cook with. Our lingcod is dressed immediately on the water then vacuum-packed and flash frozen. For those who are new to lingcod, the famous blue-green tint of the meat is normal (appearing in 1 out of every 5 fish) and is not an indication of quality. The color cooks out completely, leaving a mild-tasting, tender, medium-firm white piece of fish with large, moist flakes.
More about our lingcod
Due to its firm texture, Pacific Cod adapts to most cooking methods. It can be baked, poached, steamed, sautéed, or deep-fried for fish and chips. Pacific Cod is perfectly complemented by a vast array of sauces, herbs, spices and coatings. It's the perfect choice for a healthy diet, as an excellent source of high-quality protein and essential nutrients. Each portion is individually vacuum sealed and flash frozen to preserve freshness.
More about our codWild Alaskan shellfish.
Alaska's Bairdi Snow Crab has a unique delicate flavor; snowy-white meat and tender texture projects an image of simple elegance. It is naturally low in fat and calories and high in protein. Alaska Select's Bairdi Snow Crab comes cooked to perfection, flash frozen to preserve quality, and ready to thaw out and enjoy.
More about our bairdi crab
Alaska Select's wild Alaskan Spot Prawns are flash frozen at sea to preserve them in their freshest, purest state. Our Spot Prawns come de-headed and in the shell. Since all mature Spot Prawns are female, occasionally you may find roe (a delicacy in many cuisines) on the underbelly.
More about our spot prawnEverything here is sold through local buying clubs, twice a year. Join the club nearest you and we'll email you when ordering opens.
