Why Setnet direct market salmon is better than store bought
When you purchase fish directly from the fisherman, you can trust that you are getting the freshest fish available.
We ice at the moment of catch and keep the fish on ice until butchering and then into our freezer where the fish is taken to subzero temperatures within just a couple hours.
Time of catch to time of freezing is within 6 to 8 hours. When you compare that to the time of drift caught and sent to commercial processors the difference is staggering.
Northline Seafoods president and CEO Pat Glaab in a quote to the magazine National Fisherman -
”…After fish sit in the holds of gillnetters for up to eight hours, they are delivered to tenders, where Glaab says large numbers of sockeye in huge holds can stall the cooling of fish for up to 24 hours.
“Now you’re talking a day, day and a half that these fish are warm. And when you’re dealing with ice, these fish are going down to 32 degrees within the hour,” he said.
Fish can then sit on tenders for up to five days until they are driven upriver to be pumped onshore, bounced along a conveyor belt, butchered, and finally frozen to be shipped out…”-National Fisherman Dec. 2020