Wild Alaskan Company’s Post

Here is our tip #4 on how to identify fresh fish! If the fisherman/woman allows you to touch the fish prior to buying, check if the body is firm! Gently touch the fish to check if the body bounces back (i.e., no fingerprints observed). If it bounces back, you can be sure the fish is fresh! #fresh #fish #tip #inseason #seafood #pick #right #4

Our new Kodiak, Alaska dock is changing the game for our Boat Direct program and for chefs across the nation. Learn about how this dock came to be, the incredible fish we are sourcing and how Kelly Probst, our fishmonger and Director of Seafood Purchasing, says you won't find better, faster, cleaner, or more cared-for Alaskan fish anywhere else. Read more about this dock-to-dish experience.

It is best to present fish for sale in its freshest form whenever possible. Because when the fish starts going bad, the price in the market falls #FreshFish #QualityFish #MarketPrices #FishMarket #MarketDemand #MarketTrends

Our new Kodiak, Alaska dock is changing the game for our Boat Direct program and for chefs across the nation. Learn about how this dock came to be, the incredible fish we are sourcing and how Kelly Probst, our fishmonger and Director of Seafood Purchasing, says you won't find better, faster, cleaner, or more cared-for Alaskan fish anywhere else. Read more about this dock-to-dish experience!

Ribbonfish, scientifically known as Trichiurus lepturus, is a slender and elongated fish with a ribbon-like body, characterized by a long dorsal fin and a distinctive silver coloration. They are commonly found in deep offshore waters. Ribbonfish holds economic significance in the fishing industry due to its high market demand. It is commonly caught for its flavorful and firm flesh, making it a popular choice for human consumption in various cuisines. Commercial fishermen typically use trawl nets, longlines, and drift gillnets to catch ribbonfish. The catch is often processed and sold fresh, frozen, or as a value-added product such as fillets. #WormholeSeafood #SeafoodCompanyInMyanmar #Ribbonfish #RibbonfishExport #RibbonfishExportInMyanmar

When visiting a fishing village in Siviri, Greece 🎣🇬🇷you have to try psarosoupa (a simple fish soup traditionally made by fisherman from a mix of small fish). It is based on a delicious lemony broth, contains mainly carrot, potato, white zucchini & a few pieces of fish. Unlike many other soups based on seafood, this type usually does not contain any shellfish like clams. Good to know for people who don’t eat shellfish & filter feeders, now known to also concentrate #microplastics #traditionalsoup #mediterraneanfood #mediterraneandiet #simplebuttastyfood

Crawfish Sheller Seafood Tool Designed as a peeling artifact, it takes the hassle out of peeling, allowing you to enjoy your meal without dirtying your hands. https://lnkd.in/gP_-FvKe

Sopa de peixe; sopa ou guisado elaborado com peixes (Fish soup; soup or stew made with fish)

Tonino Pagnanelli, our sales and general manager, worked in the fresh fish industry for 26 years prior to joining us at Collins last March. We asked Toni how fresh fish products compare to Frozen at Sea fillets, and he said: “In my opinion, Frozen at Sea fish is a far better product. I find the fillets firmer in texture and longer lasting than fresh fish. “Fresh fish can be around a week old before it gets to your local fish and chip shop, whereas Frozen at Sea fish is caught, filleted, processed and frozen within around six hours, giving the fish its amazing taste.” Read more in our blog: https://lnkd.in/eHTrfP67