The first minutes after a boat lands set up everything that follows. Here’s how we take fish in.

Receiving

As the fish comes off the boat, it moves straight into our receiving operation — no long haul, no sitting around. The whole idea of being on the Spit is that the trip from hold to line is short.

Grading

Fish is checked and graded as it comes in — size and weight, condition, temperature, and anything that affects where it fits in the program. Sockeye and halibut each have their own way of being sorted: halibut runs across the standard weight grades; sockeye is sorted for its program. Clear, consistent grading is what a fisherman should be able to count on, and what a buyer is paying for.

Chilling

Then it’s about temperature. The faster fish is chilled and kept cold, the better it holds — texture, appearance, and shelf life all ride on it. We work to close the warm gaps, not create them.

Records

Alongside the physical work, product is identified for traceability as it moves through — so the finished product traces back through the chain. That’s part of holding MSC Chain of Custody: certified fish stays accounted for start to finish.

None of this is flashy. It’s just done right, every landing — which is the only way handling actually shows up in the finished fish.

Part of our look at how we handle fish.

Want fish handled this way? Source from us →