• Sustainably hand-harvested in small numbers.
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The "Cinderella" of Salmon As the most perishable of all Pacific species, the vast majority ends up in cans. But, like Cinderella, Pink Salmon shines when treated with respect.
Pink Salmon needs to be handled gently, iced immediately, and frozen with hours ... just as Lummi Island's reefnetters do!
The rare and careful reefnetting method protects and preserves the fragile quality of ocean-fresh Pink Salmon, perfectly.
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• Limited offering – no more until 2011 once our supply is gone.
• See the recent Vital Choice visit to the reefnet rigs, posted at YouTube.
Reefnetting is an ancient, environmentally superior fishing method that produces the highest quality fish possible.
It was developed by Northwest natives, and less than a dozen reefnet rigs, all family-owned, are still in operation.
(Some are shown above, anchored just off Lummi Island, a very short car-and-ferry journey from our home base in Bellingham, Washington).
Our good friends at the Lummi Island Wild co-op run some of the remaining rigs, and they hand-picked the best of their 2009 Pink Salmon harvest exclusively for Vital Choice.
They catch only a few Salmon at a time, bleeding and icing the fish
immediately upon harvest: a practice very rare in commercial fisheries.
At the end of the day, they're ferried just five minutes to shore
and take a quick trip to the plant, where they're cleaned, processed,
and flash-frozen to preserve their fresh flavor and delicate texture.
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Sustainable & solar-powered
Reefnetting is eco-friendly in several ways:
• There's no “by-catch”, because other species are tossed back, unharmed.
• Fuel use is minimal because the fish come to the catchers.
• Lummi’s reefnetters are partly solar-powered
The operation uses very little fossil fuel … just enough to charge the electric winches, and to power the small tenders that ferry men and fish to and from the barges.
The Lummi Island Wild reefnet co-op richly deserves its reputation as one of the “greenest” and fisheries on the planet.
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The supply is very limited and there’ll be no more until 2011, because wild Pacific Pink Salmon only return every two years. Don't wait to snare a share of this rare, savory treat!
Rare fishery nets premium quality pink salmon
The fresh-caught quality of Pink Salmon from the Lummi Island reefnet co-op crews is the result of a unique fishing method and careful post-harvest handling.
Reefnetters take advantage of flood-tide currents that lead migrating Salmon over underwater reefs and into shallow waters.
The gear consists of two small, narrow, stationary rafts with a net suspended underwater between them. The crews wait for the flood tide to bring the harvest, and as salmon rise up to clear the reef, spotters in the rigs' trademark towers call out for the net to be raised.
They catch only a few Salmon at a time, and are immediately bled and placed into a small net cage suspended in the sea.
This interlude relaxes the fish and allows time for the lactic acid in their muscles to dissipate, ensuring optimal flavor.
As soon as they're ready, the Salmon are plucked from the sea and placed in insulated totes full of slush ice.
At the end of the day, they're ferried just five minutes to shore, where they're cleaned, processed, and flash-frozen to preserve their fresh flavor and delicate texture.
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Storage
Keep frozen. Thaw overnight in refrigerator, or for faster readiness, place unopened package in cold water for 30 minutes or until fish is flexible.
Serving Tips
Rinse fish quickly in cold, clean water. Cook in a medium-hot lightly oiled pan, under a broiler, or on the grill for 7-8 minutes, until only the very center is still translucent.
Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving.
NOTE: It is perfectly safe and healthful to serve our fish raw or partly cooked, because flash-freezing has rendered it 100% sushi-safe.
Enliven your fish entree with antioxidant-rich seasonings such as Vital Choice Organic Salmon Marinade Mix or other herb-spice blends.
Add our Mix or the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight.
Or, simply mist fish lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.
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