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| USCG Master Captain Winston Gillies with Sockeye |
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| Boat will be tured into a duck blind |
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Global Seafoods LLC
PO Box1486
Kenai, Alaska 99611
cell phone - 907-398-6247
One word is our drive - "Quality"
"Honesty & Integrity" is how we go about our business.
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| Captain Grandpa Gillies |
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| We are as different as our boat is in this fishery. |
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Our Seafood Quality Certification Program:
To be Premium Grade;
* We start our quality program the minute the first salmon gets in our nets.
*We have to pick the fish from our nets within the first hour and half, so that they will be alive for bleeding.
* The meat is less likely to be bruised if we bleed the salmon while they are still alive.
* At least three gill plates are cut and fish placed in Cold seawater, it helps remove even more blood.
* After 15 minutes time in bleed tanks, fish are moved to different tanks that have seawater and ice - forming a icy slush.
*Salmon floating in this icy slush until removed for processing. Often times the core temp of salmon has dropped to 31 deg. F by processing time.
*Salmon are always free to float in this icy slush and never experience other fish weight that would burse them.
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