2016 was a great Salmon Season… …and the Lancaster Co-Op is now SOLD OUT Orders for the Summer 2017 harvest will be due in May of 2017.Sign up for salmon notifications below! We bring wild Alaskan, home to Lancaster. Scientific stewardship ensures Bristol Bay will thrive for generations as home to the single largest wild salmon run on the planet. Sushi-Grade Wild Alaskan Sockeye Rapid professional processing and deep freezing locks in the freshness and nutritional richness of each sushi-grade filet. Flash-Frozen & Vacuum Sealed Each individually packaged filet is stringently handled to preserve flavor and texture from the net to your table. With bones removed and skin-on-one-side, each lean, vivid orange omega-3 rich filet weighs between 1-2 pounds. Wild Alaskan salmon, fisherman-direct. We are a small family enterprise: a brother who is a licensed commercial fisherman in Alaska each season, and a sister who shares the catch.

Contributing to local fresh food bounty by offering wild sockeye filets straight from the Kvichak (kwee-jack) River region of Bristol Bay, Alaska, provides a personal connection to an otherwise distant but vital food supply. We bring the best from Alaska home to our communities, at a price point that is improved through bulk quantities, efficient logistics and drop-point pick-up at annual co-op events. DIRECTIONS FOR PICK-UP:  Since our annual co-op event has come and gone for the 2016 season, pick-ups take place by appointment at the offices of TIPPETTS/WEAVER Architects located at 137 North Duke Street, Lancaster, PA 17602. TRANSPORTING YOUR FROZEN SALMON:  One share fits inside a normal large size cooler.  We do not provide ice or insulated packing materials, so be sure to bring what you think you will need to keep your salmon frozen. $: For guaranteed availability, purchases are due online by May 22nd. All major credit cards are accepted. When extra shares are available after May 22nd, purchasing will continue online until salmon is sold out.

Orders canceled by May 31st will receive a full refund, minus credit card processing fees. Orders canceled June 1st or later will not be refunded. COMMUNICATION: We provide information via the email address (primarily) or cell phone number (rarely) provided during the check-out process. is permitted through your spam filter, and let us know if any of your contact information changes. We will not spam or share your contact info. RELEASE: By purchasing, you release Kwee-Jack Fish Co. and the pick-up site from any responsibility or liability for injury which you or anyone accompanying you or in your stead may incur as a result of being on the premises. Visit our FAQ or get in touch. Lancaster & Mid-Atlantic Co-Op Director Subscribe to Lancaster’s seasonal notifications:Only use sushi-grade fish for sushi. Eating cooked fish is safer than eating raw fish. However, some people like to eat raw fish, which requires purchasing the right types, as some fish are not suitable for eating raw.

Proper food-safety precautions also need to be taken to minimize the risk of food-borne illnesses from eating raw fish. Types of Fish Seafood commonly used in raw preparations like sushi include sea bass, tuna, mackerel, blue marlin, swordfish, yellowtail, salmon, trout, eel, abalone, squid, clams, ark shell, sweetfish, scallop, sea bream, halfbeak, shrimp, flatfish, cockle, octopus and crab. Certain types of tuna, including yellowfin, southern bluefin, northern bluefin, Thunnus alalunga, Thunnus atlanticus and Thunnus obesus are particularly good for serving in raw form because they are less likely to cause food-borne illnesses and don't need to be frozen first. sushi online mauritiusBuying Fish When buying fish to serve raw, purchase fish that are labeled sushi-grade, as this type has been pretreated in such a way as to limit the risk of food-borne illnesses. order sushi online st catharines

This involves freezing the fish for a certain time at very low temperatures that you cannot achieve with a home freezer. Health regulations stipulate that seafood that is going to be served raw must first be frozen in this manner, except for certain types of tuna, so any sushi you purchase at restaurants has been previously frozen. Don't purchase frozen fish in packages that are damaged, that contain ice crystals or frost on the packages or that are stored above the frost line of the freezer. jiro dreams of sushi musical scoreMercury Levels Blue marlin, mackerel, sea bass, swordfish, tuna and yellowtail are high in mercury, so limit your consumption of these high-mercury raw fish, since mercury in high amounts can affect your nervous system function. sushi grade salmon long island

King mackerel and swordfish are among the types of seafood with the highest levels of mercury, so you may want to avoid consuming them. Food Safety Non-sushi grade fish may contain high levels of parasites that could cause food-borne illnesses, including listeria, salmonella, Staphylococcus aureus and Vibrio parahaemolyticus. Even sushi-grade fish may contain some amount of these parasites, especially if it isn't kept refrigerated below 41 degrees Fahrenheit or frozen until you are ready to use it to keep these parasites from multiplying. where to buy sushi platter in singaporeThaw frozen fish in the fridge and keep it refrigerated until you serve it, as thawing it on the countertop increases the risk of food-borne illnesses. buy sushi grade fish in nycOur seafood is the freshest in Tallahassee. takeout sushi kitchener

We have a HUGE selection of all types of fish, crabs, shrimp, lobsters, oysters... You name it we probably carry it! Seasonality and mother nature are big players in the seafood business. Please call us for availability of any seafood you specifically desire! We hand cut all fillets to order. This ensures optimal quality and pricing! Black Grouper: Our most popular item, Great grilled or baked. Red Grouper: Classic gulf grouper, firm white meat. Scamp Grouper: As good as it gets! Yellow-edge Grouper: Deep-water grouper at its finest. Red Snapper (Gulf): The king of snappers! Yellow-tail Snapper: A Florida Keys favorite, baked whole or filleted. Lane Snapper: Firm texture, mild flavor. B-Liner Snapper: Sweet and flaky smaller gulf snapper prepared whole or filleted. Mangrove Snapper: Firmest of the snappers, great fried or grilled. Yellow-fin Tuna: From sushi-grade to grilling varieties, we have them all. Swordfish: The ribeye of the sea, grill like a steak!

Wahoo: Delicate white meat fish, grilled is best. Cobia: Seasonal north Florida specialty. Chilean Sea Bass: Decadent white meat fish, great on the grill, broiled or baked. Gulf Flounder: Flaky, sweet, mild flavored fish. Alaskan Halibut: Firm but moist, seasonal favorite from the north. Mahi Mahi: Versatile white meat fish, best prepared with citrus sauce. Pompano: Popular sport fish, superior flavor! Rainbow Trout: Fresh from Idaho, great for stuffing! Amber-jack: Firm fresh gulf fish, Grill or blacken for best results. Alaskan Salmon: Summer run varieties- King, Silver, and Sockeye. Atlantic Salmon: Farm raised, healthy choice for omega 3's. Red-fish: Sportsman's favorite, great blackened. Squid: Cleaned tubes, tentacles, and steaks. Conch: 100% clean filleted and chopped. Soft-shell Crabs: Whales, Jumbo and Primes. All Varieties of Caviar Full line of Cajun Stuffed Products Gulf White Shrimp and Hopper Shrimp: All sizes u-12 to 41-50 count per pound fresh from the boats to you!