How Your Seafood Gets to You
When it comes to wild-caught seafood, no one path is exactly like the next, but we do whatever it takes after catch to ensure consistency and simplicity in our cold chain. Most importantly, we strive to be as transparent as possible about every step.
Built on three generations of Alaskan commercial fishing experience, our cold chain is designed to ensure the preservation of quality, flavor, texture and overall integrity of the seafood that fishermen and women have worked so hard to catch. Here's how your wild-caught, sustainable seafood gets to you.
STEP 1
Caught and Frozen in Alaska
After it's sustainably caught (learn more about the different catch methods), your seafood is promptly cleaned, cut and flash-frozen at -30 F in order to preserve its freshness. Written into the state constitution, sustainability is deeply etched into Alaska's DNA and core to our family ethos dating back to the 1950s.
STEP 2
Processed and Stored in the Pacific Northwest
Our co-processors (we have a few!) remove pin bones from the fillets (when necessary), cut them down to size, and perform final quality checks and touches, like sealing your seafood in a protective ice glaze. We then hold your seafood at -10 F until you’re just about ready for your next shipment.
STEP 3
Sent and Packed Across the U.S.
Via freezer trucks, your seafood arrives at one of our frozen fulfillment centers strategically located across the country in Washington, California, Utah, Wisconsin, Oklahoma, Florida, Delaware, and New Jersey. Our nationwide network minimizes the shipping distance to your home, which means a better, faster and more reliable delivery experience.
STEP 4
Shipped to Your Doorstep
Packed with dry ice and eco-friendly insulation, each shipment is specifically engineered to keep your fish nice and frozen for several hours, and in the hottest climates, even after the dry ice has disappeared (see how it works!). And our dedicated Member Experience Team is always ready to help you get the most out of your membership.
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