What is a CSF?

  • A Community Supported Fishery (CSG) is an alternative business model for selling fresh, locally sourced seafood. CSF programs, modeled after increasingly popular Community Supported Agriculture programs, offers members shares offers seafood for a pre-paid membership fee. When you buy fish from a CSF, you are buying directly from the fisherman that caught the fish.  


Fresh or frozen?

  • Our sockeye salmon are vacuum sealed and then flash frozen in airtight packages. Flash freezing, also known as “blast freezing” occurs very quickly. This process locks in all the flavors, juices, and benefits of fresh fish, allowing them to keep perfectly for long periods.  Fresher than fresh, really. The salmon even retain their red color and firm texture.  

Flash freezing requires us to use technologically advanced, extremely low temperature freezers (± -40° Fahrenheit) for each piece just as soon as it is vacuum packed, maintaining the flavor, texture, and goodness of each day’s catch.  This ensures that there is no degradation at all in the quality of the share you receive.  When the fish freezes this quickly, no ice crystals form to affect the tissue, preserving the fish naturally.

Flash freezing has been proven to the very best way to preserve the shelf life of our wild & sustainably caught Alaskan Sockeye Salmon. This process ensures a much longer shelf (freezer) life, and relegates artificial preservatives to being a thing of the past.  And the flavor, aroma, and nutritional benefits you enjoy are exactly as they were when it was caught, even if you live thousands of miles away.

Our fish is cleaned, filleted, packaged & flash frozen usually in less than 8 hours after catch!  Afterwards, it is stored at well below freezing and shipped to Portland where it is kept at such a low temperature that the fish does not age at all until you thaw it.  The remote fishing location and the relatively short harvest season make flash freezing the very best way for you to enjoy your fish as fresh as it is when we catch it!


What are the nutritional benefits of wild salmon?

  • Kenai Red Fish Company’s sockeye salmon are high in antioxidants and are a natural source of Omega 3 Fatty Acids.  There are no traceable amounts of mercury as can happen in the fish caught in the rivers near larger cities like Portland, or in larger, longer-living fish like swordfish.  The high-quality protein found in our fish is not only healthy though, the luxurious flavor is reason enough to try some for yourself!
Our Sockeye Salmon are not farm raised.  They are born in the wild waters of Alaska's Northern Pacific Ocean. No hormones, no artificial preservatives, no coloring – – none needed!  These fish are responsibly harvested in a way that allows the fish population to continue to thrive and with as little environmental impact as possible on the other species that call these waters home.  They are flash frozen to preserve all of the good taste and nutrition.  Click here to read more about that process.


How is it packaged?

  • Our fish is all flash frozen and vacuum sealed upon delivery. Each fillet is roughly 1/2 to 3/4 lb each 


How much freezer space will it take?

  • Each fillet is 1/2 lb - 3/4 lb each. You will get roughly 8-12 pieces for a 10 lbs share and roughly 18-22 pieces for a 20 lb share. Both a 10 lb or 20 lb share will fit easily in a standard kitchen freezer with room for additional food and items. 


Where do we pick up our fish? Do you deliver?

  • Once the salmon arrives in Portland in September, we deliver to all our our customers in the greater Portland metro area in September . We offer a one time delivery for our 10 lb and 20 lb shares in September in addition to two separate deliveries for our 20 lb share (10 lbs in September, 10 lbs in January-February). 


How long will it last in the freezer?

  • The salmon will last great in your freezer for 7-9 months. After that, it will most likely still be great to eat although you may experience freezer burn on a few of your pieces. 


How should I thaw my fish?

  • We recommend that you slow thaw your salmon in the fridge for about an hour before cooking.





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