Act fast ... our Reefnet Pink won't return until the fall of 2017!
Reefnetting is an ancient, environmentally superior fishing method that produces the highest quality fish possible.
Sustainably hand-harvested in small numbers.
Kosher Certified (EarthKosher)
Limited offering – no more until 2017 once our supply is gone.
It was developed by Northwest natives, and less than a dozen reefnet salmon operations still exist.
Our friends at the Lummi Island Wild co-op run several of the remaining rigs, just a 10-minute ferry journey from our home base in Bellingham, Washington.
They catch only a few salmon at a time, and hand-pick the best of their pink salmon harvest exclusively for Vital Choice.
The salmon are bled and iced 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.
The supply is very limited and there'll be no more until 2017, because wild 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, which 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.