Frequently Asked Questions:

1. Do you catch your own salmon?
Yes, every fish that you purchase from us has been caught by us.

2. Where do you get your fish?

We run two to three skiffs at the mouth of the Kenai River in the Upper Cook Inlet in Alaska. We use a process 

known as set-netting.

3. What is set-netting?

Set-netting is the style of fishing we use to catch our salmon. We have a net (about 75 yards long) that runs from a post on the beach to a post out in the water with a cork line on top (to hold it up), and a lead line on the bottom (to make it sink). The net is stretched in between the two, about 20 feet deep. It has diamond shaped holes in it, and is designed to snare the fish by the head when they attempt to swim through it. We let our nets soak a relatively short amount of time, usually 30 to 45 minutes, so that we don't have fish sitting in the nets for a long period of time. The fish are packed in ice immediately after being caught.

4. What is the difference between Pink, Coho, Sockeye, and King?

Pinks are mild, delicate fish. They're convenient because they thaw and cook quickly, (and work well for picky eaters.). Sockeyes (Reds), Cohos (Silvers), and Kings are rich fish with robust salmon flavor and lots of oils. These fish taste great over the grill and don't need much seasoning. See our products page on our website for more information: PRODUCTS

5. Where do you sell your fish?

In the past, we have sold our fish wholesale to the processors in Alaska. Just recently we have decided to expand our business and bring the salmon to our home states of Arizona. Please see the Contacts page on our website regarding where to buying our salmon: CONTACT

6. Why should I buy your salmon instead of the fish at the store?

We are a direct-marketing fishing company. We run our own boats and sell our own catch. Our consistency is great and we handle our fish properly. Most of the salmon you buy in grocery stores sits in an unrefrigerated fish hold for several days and then is cleaned later by a processor.

7. Why is salmon so good for you?

Salmon contains Omega-3 fatty acids. Omega-3s are healthy in several ways. They reduce heart disease, depression, and lower the risk of Alzheimer's and certain types of cancer. Salmon is also a great source of protein.

8. Does your fish contain mercury?

Salmon are relatively short-lived, so they don't accumulate mercury the way that other, longer living species of fish do.

9. Do you have nutrition facts for your products?

Information about nutrition facts and health benefits of wild salmon can be found on the Alaska Seafood Marketing Institute's website: HEALTH FACTS

10. How long does a fillet last?

All of our fish are flash-frozen and vacuum sealed. This process allows them to stay fresh longer. How long a fillet stays fresh depends on what kind of freezer you have. If it's a chest freezer, the fillets will last up to six months. In a regular freezer, they'll last two months. Once you have thawed a fillet, treat it as a fresh and eat it as soon as possible.

11. Is your salmon safe to eat raw?

All of our flash-frozen fillets are safe to use for sushi. The reason for this is that fresh salmon can pick up freshwater parasites, which are killed in the flash-freezing process. Salmon are generally considered safe for use in sushi because they spend a very small percentage of their lives in fresh water. Please exercise caution when eating any fish raw and realize that consuming raw meat is at your own risk.

12. How long does it take to thaw a fillet?

The best way to thaw the fillets is overnight in the refrigerator. You can also effectively thaw them in the vacuum-seal in 1-2 hours in a bowl of cold water, depending on the thickness of the cut.

13. Should I remove the skin before cooking/eating?

You can, but you certainly don't have to. Salmon scales are very small and won't hurt you. Some people like to eat the skin once it gets nice and crispy on the grill or in the pan.

14. What kind of salmon should I buy?

For picky eaters and kids, milder fish like Pink are a good choice. If you're planning on grilling for salmon lovers, savory fish like Sockeye and King would be your best bet. The milder fish do better with marinades and seasonings, so if you want to try out a new recipe, try the Pink. If you want the salmon to stand out with very little seasoning, Sockeye, King, and Coho are all great choices.

15. Why should I choose wild salmon over farmed salmon?

The farmed salmon industry has a number of serious problems. From an ecological standpoint, when farmed salmon escape into the wild, they contaminate and disrupt the life cycles of the wild stocks. Due to the open-net nature of salmon farm operations, uneaten food pellets and waste from the fish pollute the surrounding environment. From a human health standpoint, farmed salmon are fed chemicals to enhance their color, contain relatively high amounts of PCBs and PDBE's (both known carcinogens), and have a higher ratio of omega-6 oils (unhealthy oils) than found in wild salmon.

16. How sustainable is your salmon?

Alaskan Salmon is considered one of the most sustainable food sources on earth. The salmon runs are carefully regulated each year to ensure that the salmon numbers are not too high or too low.

17. Are your fish wild?

All of our fish are wild.

18. What is the life cycle of a salmon?

Salmon begins their lives in stream beds. After their eggs hatch, they mature in the streams for varying amounts of time before migrating to the Pacific Ocean to mature. They return to freshwater to spawn as mature adults. We fish for salmon when they are just coming off the ocean, but before they are at the mouth of the river.

VISIT OUR WEBSITE AT: DavyJonesSeafood