WILD SALMON

Our supplier of salmon, Great Glacier Salmon is a family‑run co­-op, on the Stikine River, in northwestern British Columbia, just below the Alaska border. It is the only fish plant on the Stikine, is federally licensed and HAACP certified. The only way to access the plant in the pristine wilderness is by boat or floatplane. Visit them on the web: Great Glacier Salmon . Despite being told by many that it couldn't be done, the plant was constructed in the mid 1980s. The mountainside was scaled, a creek above was dammed and water flows down a 5 inch pipe with sufficient force to power a generator built of spare parts. Electricity is used to power freezers in the middle of the wild.

             Other gill net operators in the major rivers (Fraser and Skeena) drift with their nets in the water for 8‑10 hours! Hauling in drowned fish, but at Great Glacier Salmon, the fishers drift for only 15 minutes at a time, bringing live salmon aboard. Endangered steelhead can then be released. The live fish are bled on-board and delivered three times a day to the plant. Within 24 hours the fish has been cut and frozen. This method is unique to the commercial salmon fishery in B.C. ‑ and the proof is in the taste of the fish.       

This is sashimi‑grade, #1 smoking quality salmon, and it's WILD.

             We also import specialty smoked cuts, sashimi grade tuna loin and wild redshell Argentinean prawns.

The advantages of wild fish are well known: a natural colour and texture, no medication or GM feeds or pollutants. You get all right proportions of EFA's and polyunsaturated Omega 3 fatty acids.

You will never have to eat farmed fish ever again!

We import salmon varieties that are never seen in the east: Redspring and Whitespring,

 

Whitespring Salmon is the same specie as Redspring (Chinook) with a difference: Salmon are pink/red because they eat krill, a shrimp-like crustacean that colours their flesh pink. The more they eat, the pinker they get. About 1 or 2 in a hundred prefer to eat herring instead of krill. Their flesh is white and, because of the herring, the meat is richer in Omega 3 fatty acids.

Only available once or twice a year

 

Fish is a seasonal resource,

availability and prices vary with the season.

 

Place your orders at:

The Ottawa Organic Farmers’ Market

or

call Art

613-256-4150

 

 

 

 

 

 

 

 

 

Available now:

 

Certified Wild

 

Fillet portions 150-300 gr   vac pack           Per 100 gr.       $3.45

 

 

Sockeye Salmon

 

Redspring Salmon.

 

Whitespring Salmon

Limited quantity

 

 

 

Choice cuts of Smoked Wild BC Salmon

 

Cold smoked Sockeye

200 gr. sliced vac pack   $16.00 ea

Whole sides sliced vac pack   Various sizes

 

 

 

 

Exceptional Wild Pacific specialties

 

 

Sashimi grade Albacore Tuna loin

approx. 450-700 gr. each     $4.05/100gr

 

 

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