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HARVEST

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A relaxed fish is a quality fish.

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We make sure our salmon aren't stressed during harvest because we know from years of experience that an unstressed fish has firmer texture which is an important part of quality.

Smaller harvest sizes, long and narrow seine pockets, hand bleeding and short slaughter periods all result in a higher quality fish.

Moving them quickly to our processor in Seymour Narrows is critical. We process before the fish goes into rigor which means nice firm meat with no tearing or gaping.