Hook and Line
For more than 35 years, Triad fish are caught using a slow hook-and-line method to minimize stress, processed immediately on-board, and frozen within 90 minutes. Each fish is then individually hand dipped in fresh seawater to create a protective glaze and tagged to ensure each fish is traceable to the source.
on French Chef series
Julia Child talks about what separates Triad Fisheries from the salmon industry. The result is a premium Sashimi-grade salmon sought worldwide for its consistent quality, lustrous appearance, firm flesh and impeccably clean taste.
on Triad fisheries
Jacob Tupper speaks about the work that goes into producing a top quality product.