We source most of the salmon in Alaska for very good reasons. The first being that Alaskan waters are among the cleanest in the world. Tests on Alaskan salmon show that it’s one of the freshest and healthiest foods out there.
The other reason we choose to fish in Alaska is because of the very strict policies set by Alaska’s Board of Fisheries. These rules ensure a plentiful supply of salmon reach their breeding ground upstream to maintain a rich source of fish for generations to come.
When it comes to the actual fishing part, it’s important to know what it takes to retain the superior quality of salmon. In order to maintain freshness and flavour; the time between catch and canning needs to be kept to an absolute minimum, making this one of our shortest boat-to-plate journeys.
The second we’ve made our catch it’s chilled in ice or refrigerated seawater for the short journey back to shore. The fish are then swiftly transported to our nearby processing plant for grading, canning and distribution, all this before the fishermen have even made it home for supper.
Handling, storage and processing are major factors in influencing the quality of salmon, which is why here at John West we pay so much attention to it. Back to Top