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| What’s so great about ‘Frozen At Sea’? There’s no longer any guessing when it comes to fresh. Frozen at Sea is Fresh – we flash freeze your meal right on board our boat – literally within minutes of harvest!
When we first started selling frozen fish to the public we just couldn’t believe all of the negativity surrounding frozen fish. We were used to the fussy sashimi markets; many of who nearly hugged us for bringing them our Frozen At Sea catch! However, once customers tasted our seafood, it wasn’t long before there was no more grumbling … just requests for more! The beauty of having us freeze your fish is, we’ve done all of the work for you, and we’ve done it really, really well using our ultra cold on board freezer (-40C)! That way, when you thaw out our fish – there will be no smelly odour, no fishy taste. It should be as fresh as the day we landed it aboard our boat – guaranteed.
Don’t be fooled into thinking ‘fresh’ is really, truly fresh. Only Frozen at Sea can honestly make that claim! |
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| We harvest BC Side Stripe Shrimp near the pristine cold waters of the Northern BC/Alaskan border. These tasty morsels are best described as ‘sweet & tender’. After eating wild, BC Side Stripe Shrimp it’s doubtful you’ll ever go back to the farmed supermarket variety! |
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Even though our shrimp are already bright red in colour, our Large IQF
(Individually Quick Frozen) Shrimp Tails are sold uncooked.
Try these easy cooking directions:
• Thaw in cold water – 10 minutes
• No need to remove the shell unless you are adding them to a sauce & never bother with removing
the veins (remember – shrimp are vegetarians so their veins are small & clean).
• Sauté’ in a hot skillet using butter & garlic (I add a pinch of red pepper flakes for added ‘zip’) – 1 minute
• Peel & eat – 10 seconds!
• Dip your warm, crusty bread into the remaining juices at the bottom of the skillet & wash down with a
chilled BC white wine!
[+] Click here to print this recipe |
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Take a peek at this awesome little video for easy cooking instructions. There’s no need to thaw before you cook!
[+] Watch video |
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A question we’re often asked is: What does ‘Troll Caught’ mean?
Let's start by
explaining the three methods used to commercially catch salmon in BC. |
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Seine: A ‘Seine’ is the largest of the (3) salmon vessel types. A large seine net is dropped into the water near the mouth of a river, drawn into a circle and then cinched closed, thus capturing the salmon inside. 100’s and even 1000’s of pounds of salmon are caught at once, landed on board the boat then transported to the fish plant where the fish are then cleaned and plant frozen or trucked to the distributor within a
few days. |
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| Gillnet: Typically the smallest vessel of the fleet, a large meshed net floats behind the boat over a stretch of water approx. 450’ long and 12 feet deep also near the mouth of a river. As the salmon swim by in an effort to go up the river to spawn, they inadvertently swim into the net, thus ‘gilling’ themselves in the net. The fish are then transferred over to a ‘packer’ which then delivers to the plant where, once again, shore workers will clean their fish and plant freeze or truck it to the distributor. |
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| Troll: Trollers are medium sized vessel and fish in the open ocean, not near the mouth of the river. No nets are used, but rather each troller has (6) lines with 6 to 20 hooks on each line depending on the species targeted. These lines dangle from the stern to depths of approx. 100 feet. The boat trolls in a forward motion of 1knot and because salmon are still feeding at this stage and still a long ways from the river/spawning grounds, they will bite our hooks. (Salmon tend to quit biting since they are no longer feeding as they near the mouth of the river – therefore they become lean). Each fish is landed on the boat, one at a time, bled, cleaned, and either iced (if delivered 3 days fresh) or flash frozen on the boat at temperatures of –40C within hours of being caught. |
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The CFV Iron Maiden is a troller.
We handle each fish, one at a time and flash freeze our catch right on board our boat. |
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| Did you know that tuna are among the fastest swimmers in the ocean – some species reaching bursts of speed in excess of 100 kph!
Though technically the most simple of all of our fisheries, chasing tuna often takes us 100-200 miles off shore. That’s right – no land in sight and often the most intimidating of all of our fisheries!
Recent news stories give the illusion that all Tuna contain dangerously high levels of mercury. Reports fail to differentiate between imported tuna and tuna harvested by the B.C. Fleet along our Pacific Coastline.
The average age of an Albacore Tuna harvested by a BC fisherman is 3 yrs old; the average weight is 15 lbs, which is 10 times smaller than that of an older, larger tuna harvested in the South Pacific. Because our fish are young and small – BC caught tuna have ‘low to no’ mercury. BC Albacore Tuna is low in fat, high in protein and loaded with beneficial omega 3 fatty acids – ‘tis the reason body builders & elite athletes make this an important part of their diet. For mercury testing data on BC caught tuna – take a peek at www.canadianalbacoretuna.com. |
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» Cut a partially thawed tuna loin width wise
into two or three portions (medallions)
» Slather each medallion with olive oil, (sea)
salt & pepper
» Place in med/hot skillet or hot grill
» Sear each side 1minute for rare; 2 minutes
each side for well
Remember – tuna is best when undercooked rather than over cooked so do be careful to remove your fish from the heat while it is still rare or opaque. Have your bottle of wine already corked & no distracting the cook! |
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