In medias res: he who delivers first, wins.
Know Your Fish
The Journey of St. Brendan’s Fish from the Net to Your Plate
We use traditional set-netting techniques with a small twenty-two-foot skiff. Although many tides during the salmon run bring unbelievable numbers of salmon, our smaller boat allows for a somewhat limited number of fish on board at any one time. This improves the quality and freshness of our fish because we are forced to make more deliveries at a faster pace (via a small boat with a rather large outboard motor!)—resulting in super-fresh fish. It also means less fish stacked on top of each other, which helps preserve the texture and structure of the fish.
Each St. Brendan’s salmon is extracted from the net by hand, bled, and then delivered quickly on the same tide. The usually quite-cold temperatures preserve the salmon in a chilled state. Upon delivery, our salmon are iced and/or chilled with RSW refrigeration and then delivered to the custom-processing plant. There, after being immersed in an ice-slush bath, rinsed, and inspected, the fillets are removed from each side of the fish, vacuum-sealed, and flash-frozen at -35 to -40 degrees. Flash freezing is nothing short of spectacular—it freezes the fillet so rapidly that it prevents ice crystals from forming in the cells, which can damage the cells and affect the taste. With flash-freezing, the cell structure remains intact, resulting in locked-in freshness from the sea.
When you receive your share of frozen fillets, keep them in your freezer. When you are ready to prepare a fillet, cut some slits in the plastic to open the vacuum seal and then allow the fillet to thaw gradually in the refrigerator. You will then be ready to prepare and serve your most immaculate fillet: with a taste and texture right out of the sea!
We use traditional set-netting techniques with a small twenty-two-foot skiff. Although many tides during the salmon run bring unbelievable numbers of salmon, our smaller boat allows for a somewhat limited number of fish on board at any one time. This improves the quality and freshness of our fish because we are forced to make more deliveries at a faster pace (via a small boat with a rather large outboard motor!)—resulting in super-fresh fish. It also means less fish stacked on top of each other, which helps preserve the texture and structure of the fish.
Each St. Brendan’s salmon is extracted from the net by hand, bled, and then delivered quickly on the same tide. The usually quite-cold temperatures preserve the salmon in a chilled state. Upon delivery, our salmon are iced and/or chilled with RSW refrigeration and then delivered to the custom-processing plant. There, after being immersed in an ice-slush bath, rinsed, and inspected, the fillets are removed from each side of the fish, vacuum-sealed, and flash-frozen at -35 to -40 degrees. Flash freezing is nothing short of spectacular—it freezes the fillet so rapidly that it prevents ice crystals from forming in the cells, which can damage the cells and affect the taste. With flash-freezing, the cell structure remains intact, resulting in locked-in freshness from the sea.
When you receive your share of frozen fillets, keep them in your freezer. When you are ready to prepare a fillet, cut some slits in the plastic to open the vacuum seal and then allow the fillet to thaw gradually in the refrigerator. You will then be ready to prepare and serve your most immaculate fillet: with a taste and texture right out of the sea!
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