Date/Time
Date(s) - 06/10/2017
3:00 pm - 4:00 pm
Location
a Culture Factory
Categories
Wild Salmon will get some special treatment from salmon expert Josh Jansen! Join us for a free demo and tasting on how to make wild salmon ceviche & gravlax. Josh will demonstrate the difference between preparing wild caught and farmed raised salmon.
Wild For Salmon is a local business based in Bloomsburg, PA that actually goes fishing for wild Alaskan sockeye salmon every year. Wild For Salmon provides the highest quality, flash/frozen, Alaskan sockeye available, and is owned and operated by Steve and Jenn Kurian of Bloomsburg, PA.
https://www.wildforsalmon.com/
Wild For Salmon began as only an adventurous trip to Alaska in 2002 to do some commercial salmon fishing with a friend. Following our first fishing excursion, we arrived home with 2 coolers of salmon for our friends and family. This is when we quickly realized the uniqueness of the product and the possibilities that lie ahead. We have grown to serve individuals, buying clubs, local farm markets, restaurants, and health food stores.
June and July are busy months on the boat. The fishing season lasts approximately 5-7 weeks. Steve is the skipper of our 32’ boat, while Jenn, the first mate, and two other local men are deckhands. While on the boat, we listen to the radio to hear the official fishing periods. As we catch the salmon they are kept in refrigerated holds, making sure the quality is preserved. On average, every 10 hours we offload our fish onto a larger crab boat which takes the fish in for processing. It is quickly filleted, flash frozen, and vacuum sealed to capture the “direct from the boat” flavor. After fishing, the salmon is sent back to PA where we sell the salmon at local farm markets and other venues.