Our wild caught Alaskan Sablefish is caught using pots. We fish in depths from 1800' - 3900' deep off of the continental shelf 50-60 miles offshore. Our fish is flash frozen at -40 degrees to lock in freshness and individually packaged ranging from 1/2 - 3/4lb portions.
Kohne Family Seafoods was founded in July 2021. After living in Yakutat, Alaska, a rural Alaskan village, for 10 years we decided to make the cross country move to Edenton, North Carolina, a beautiful small town located in the eastern part of the state. After the move we thought “how great it would be to be able to offer our premium wild caught salmon and halibut direct to the consumer”, so we made it happen. We offer our fish that we harvest and hand fillet in our small family facility. By cutting out the middleman, we can offer a premium product for less than you would pay at the grocery store for a less than premium product. We make multiple trips to Alaska per year for 4-6 weeks. First trip is Early-June for Sablefish and halibut and our second trip is early September for coho and halibut. These short trips keep fresh product in the freezer and ensures we don’t take more than we can sell. We catch, process, and package the fish we catch, this is how we can confidently represent our seafood and ensure quality. Our halibut is hook and line caught from our fishing vessel F/V Talon and F/V Cassidy Ann. We ensure quality by only making short trips. Every fish is bled and dressed 30 minutes after being brought on board and iced immediately after dressing. It is then brought back and landed in accordance with federal regulations and belly iced in our facility for 24 hours. Our Salmon is gillnet caught from the Situk River. To maintain quality, we stay on the net and pick every fish out alive, bleed them to flush the blood and then the fish is slushed in ice. Blood, if not removed from the fish, is what causes the fishy taste and fishy smell in poor quality fish. We then truck our salmon 15 miles back to town, and in our small 16x16 ADEC approved facility we thoroughly clean each fish and belly ice for 24 hours. We belly ice for 24 hours because we believe allowing the fish to go through rigor naturally offers a higher quality product.