Frequently Asked Questions

Ed's Kasilof Seafoods

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  Alaska wild salmon  


Choose a topic from below to view frequently asked questions. Do you have a question about Ed's or our products that you can't find an answer to here? Call us at 1-800-982-2377 or send us an email by clicking here.


How to Smoke Fish


Sport Fish Processing


How to Fillet Salmon


How to Fillet Halibut

Click on the links below to learn about salmon species & nutrition.

Salmon and Halibut nutrition information

Alaska seafood if handled properly can result in a culinary experience without equal. Seafood in general is much more susceptible to abuse due to its natural delicate nature. Seafood needs to be refrigerated at all times. If you buy seafood at the grocery store you need to take it home immediately and put it in the refrigerator.

Seafood is a very delicate commodity to handle and prepare. The main concern with seafood quality is temperature abuse. Seafood must be kept refrigerated from the time it is caught to the time it is prepared for cooking or the result is usually soft and smelly fish. Three ways to tell quality seafood: smell it, touch it and look at it. If it smells fishy then it’s probably not fresh. When you touch it, if your finger print remains imprinted on the skin then it’s not fresh. Look at the eyes of the fish and if they are milky in color then it’s not fresh. The skin shouldn't look dry or discolored in anyway. With this in mind, shopping for seafood can be a rewarding culinary experience.

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