Using All of the Fish
We’ve been hearing these questions a lot lately; “Why are you guys out of fish? and, “When can I get more salmon?”.
Short Answer; We typically sell out of our most popular products before the end of the year. Our processing plant buys and processes a smaller quantity of fish compared to some of the big guys out there. That’s how we keep the quality up. But we have other items like burger, bits, tips, and collars that you should check out!
(Very) Long Answer; while technically we are not out of fish, we are sold out of our most popular products, such as coho, sockeye, black cod, and king salmon portions. Our other products listed above are still available, and definitely worth a try, plus they’re easier on the wallet.
Yakobi Fisheries partners with small boat fishermen that harvest around the Yakobi Island fishing grounds in Southeast Alaska. Their seasonal catch is the limit. Many variables can affect the quantities of each fish species that land on our dock each season, from weather to fishing regulation changes, to boat breakdowns and deckhand shortages. And we are limited to what our little processing plant in Pelican can handle! Our dedicated crew works tirelessly each season to optimize every catch, and sometimes we simply max out on freezer space. To maintain the top notch quality we demand, we don’t source this fish (except our scallops and crab) from somewhere else and resell it, and we only buy what is within our capacity to process. Our harvest truly is a finite resource, and we value every pound that is pulled from the ocean.
Traditionally, every bit of a salmon is cooked up and eaten. Nothing goes to waste (except the bones). Valuing the resource that we have and sharing it with everyone is one of our top priorities. When those beautiful chonky one pound portions of halibut are cut, we often times end up with little bits and pieces. We bag ‘em up and sell them in one pound bags called Halibut Bits! Talk about easy meal prep, Halibut Bits are excellent for fish and chips, chowder, tacos, and even salad. You are getting all the great health and nutritional benefits from wild Alaskan halibut, for much less money.
The same can be said for Halibut Burger. We harvest Halibut Burger using the same method as our Salmon Burger; after filleting the fish, the remaining meat is removed from the backbone and bagged up. No grinding, no added ingredients, just 100% meat. (Succulent, tasty meat I might add.) You may see this product referred to as “spoon” meat in other shops.
Another great secret the halibut has to offer - collars. Hear me out. Halibut Collars are delicious. The texture of the meat inside a halibut collar is a little different than the fillet. I often compare it to scallops, in the way it’s more striated. And very rich. Like the collars in salmon and black cod, the collar area of the halibut is somewhat of a concentrated area for those healthy oils and flavors. They cook up easy. I like to bake them, but you can toss em’ on the barbie or in an air fryer. A simple marinade of olive oil, salt and pepper works great. You can also try throwing on some sliced green olives, capers, or a fish rub for added flavor. Cover with foil and bake at 375 for 15-25 minutes, depending on the size of the collars. When you see the meat start to flake and/or separate from the edges of the cartilage, they’re done. Let them rest covered for 10 minutes to lock in the juicy moisture goodness. In this house I’m often hard pressed to get to the collars and pick the meat out before my partner spends a few minutes hovering over the dish with a fork and a satisfied licking of the lips. A little work goes into getting all the meat out of the pockets, but it is worth it!
Another delicious premium offering we have are Black Cod Tips. These are sold in half pound bags. If you like black cod, then trust me, you will LOVE tips. The collar of the black cod holds a little formed section of meat that pops right out with the right handling. They’re about the size of thumb on average. Decadent, oily, and rich, I like them for an appetizer. Drop them in a marinade the day before broiling, or even a couple of hours if you’ve got them. Try sesame oil, worceshire, Braggs, a dash of liquid smoke, Yoshidas, salt pepper, pepper flakes, garlic powder, in any combination. Lay on a pan and broil for 8-10 minutes. Once they just begin to split or flake, they are done. Rest and devour. They are a real treat.
While they aren’t currently available as of this writing, we also offer Salmon Knuckles, or wings. Another yummy finger food, the knuckle is the bottom fin on the salmon, which is cut off of the fillet. It’s a pocket of more condensed meat and oil, because it’s on the belly. Our crew loves to fry them up, and you can smoke or bake them as well.
If you have a hankering for wild caught Alaskan fish, but already ate your coho salmon share, we still have healthy and delicious options. If you’re a foodie, you can’t find a more enjoyable way to try new items! We want to use as much as we can from this great resource, and hope you give them a try as well! Buy a bulk case and save, or try a Pick-4 combo box to check out a variety. #eatwild
