Save on Rare,
Line-Caught
King Salmon!
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Save on the king of salmon!
Occasionally, and at the moment, we have 5 lb. bulk packs of random weight king salmon portions ... the very same salmon as our regular fillets, at an attractive price.
King Salmon is higher in fat and omega-3s than other wild Salmon species, which makes it uniquely moist, rich, and buttery.
We pick only the best of the catch ... to ensure superior quality, our succulent skinless-boneless Alaskan King Salmon is line-caught by hand, cleaned and iced immediately, and blast-frozen solid within hours of harvest.
Certified Kosher (EarthK).
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Shop Vital Choice
3 Easy Ways
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Save on Superior Wild Sockeye!
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Save up to $10.88 per pound on our premium quality wild Alaskan Sockeye Salmon!
We leave on the skin and its fatty under-layer, for extra flavor and omega-3s!
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Vital Choice Visits Top Holistic Doctors
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The Integrative Healthcare Symposium gathers the most influential and inspiring practitioners and healthcare professionals for a comprehensive education program in integrative medicine.
Visit us at Booth 517-519 for tasty samples … and a coupon for 15% off your next Vital Choice order.
WHEN: February 19-21, 2009
WHERE: Hilton New York, 1335 Avenue of the Americas, New York City
Keynote speakers include:
• Conference Chair Woodson Merrell, MD
• Jeffrey S. Bland, PhD, FACN, CNS
• Frank Lipman, MD
• Larry Dossey, MD
• Mark Hyman, MD
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World's Finest Fish Oil ... Whole and Unrefined
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Our "whole food" Omega-3 Salmon Oil supplements contain only unrefined oil from wild Alaska Sockeye Salmon: a fish whose renowned purity is reflected in the pristine contents of our naturally colorful capsules.
Unlike standard fish oils, our naturally pure Sockeye Salmon Oil does not need to be chemically refined: a process that can damage omega-3s. Instead, our oil's purity and potency are certified by NSF.
As a result, our whole, unrefined Sockeye Salmon Oil retains all of the omega-3s (EPA & DHA), vitamin D, phospholipids, and fatty acids natural to whole Sockeye Salmon.
The rich orange hue of our Salmon Oil comes from its natural complement of astaxanthin: the super-potent antioxidant pigment that gives Sockeye their distinctive color and protects our Salmon Oil's abundant omega-3s from oxidation.
In addition, ours was the first Salmon Oil supplement certified as sustainably sourced by the Marine Stewardship Council. 
We encapsulate our Salmon Oil in pure fish gelatin, and offer special varieties for special needs:
• Smaller Softgels (500 mg)
• Liquid Salmon Oil for children and folks who may have trouble swallowing our 1,000 mg softgels
• Lemon-Flavored Salmon Oil for folks who experience bounce-back.
Vital Choice Salmon Oil (top left) vs. two standard fish oils
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Scrumptious Wild Salmon Sausage
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People seem to really love our Wild Sockeye Salmon Sausage, which comes in three succulent varieties: Savory Country Breakfast Style, Spicy Italian, and NEW Chorizo Style.
The ingredients couldn’t be simpler: just Wild Alaskan sockeye salmon, 100% organic herbs and spices, organic arrowroot, natural sea salt, and water. For tips on how to cook 'em from straight from the freezer, see our Web site.
“I just tried your new Country breakfast sausage for the first time … they are wonderful! I never thought a salmon sausage would be this good. Thanks!” — Dr. Bruce Felgenhauer
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Why Vital Choice?
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After more than 20 years as a fisherman sailing wild, pristine Alaskan waters, I founded Vital Choice as your direct connection to that world of health, purity, and sustainability.
Click here to learn about the Vital Choice Advantage ... the many reasons why renowned physicans like Drs. William Sears, Christiane Northrup, Stephen Sinatra, Andrew Weil, and Nicholas Perricone — call Vital Choice their favorite Salmon source.
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Trolling for Top-Quality Alaskan King
Capturing fresh-caught quality is key for Charlie Wilber and his fishing co-op colleagues
by Craig Weatherby
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King fisherman Charlie Wilber with daughter Adrienne
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Most folks who know wild salmon savor the distinctive attractions of sockeye and silver.
But there's a reason why Chinook salmon are also known as “king”.
Their fat content exceeds that of any other Pacific salmon species, making king fillets regally succulent and rich.
And when you choose Vital Choice king salmon, it’s almost as though you’d traveled to Alaska to catch the fish yourself!
You can attribute that advantage to our decision to select king and silver salmon from the owner-operators of small boats called trollers … a niche, quality-focused fishery that supplies only a tiny two percent of the Alaskan salmon harvest.
We recently spoke with Charlie Wilber, the seasoned skipper of the “Alexa K”, who trolls for king salmon in the wild waters around Southeast Alaska’s Baranof Island.
Trollers like Charlie Wilber’s “Alexa K” feature long poles that extend out over the water to pull two to four weighted lines through the water. Each pole pulls eight to 12 leaders bearing a lure or baited hook.
As a consequence, trollers catch very small numbers of salmon, compared with gillnetters or purse seiners, which target large salmon runs as they converge on their birth rivers to spawn.
Before we relate Charlie’s story, it helps to understand the full spectrum of Alaska’s commercial salmon scene.
Artisan fishing in Alaska:
Harvesting salmon by hand, a few at a time
In contrast to other fishing styles, trollers roam open ocean waters in pursuit of small groups of vigorous, bright silver king, silver (Coho), and pink salmon. And they clean and pack each fish in ice within an hour of harvest … or less.
These differences yield a standard of consistently high quality that’s hard for most net-fishing boats to match.
Except for our incredibly rich, fatty smoked Yukon king, all flash-frozen Vital Choice king and silver salmon is harvested by trollers.
Trollers would happily catch sockeye in addition to king, silver and pink salmon … but sockeye tend to feed on small krill and plankton, so are not normally attracted to a troller’s lure. The theory is that when a sockeye strikes a lure, it’s an aggressive action … he’s defending his territory, rather than feeding.
All sockeye salmon are caught by nets, whose crews haul in multiple fish at a time ─ sometimes hundreds, or even thousands ─ as in the case of large purse seine boats.
And most sockeye come from high-volume fisheries, where millions of salmon may pour through the fishing grounds in a single day. In these areas fisherman have no choice but to focus upon quantity rather than quality.
In Alaska’s Bristol Bay, fish can come so fast and furious that they are roughly handled, and over-burden the processing pipeline: boats take longer to get unloaded, processing plants take longer to process the fish.
The average end product of high-volume fisheries can’t compare to those caught in lower-volume fisheries, where ample “TLC” produces perfect fish consistently.
Vital Choice sockeye comes from lower-volume fisheries where fish are immediately bled and iced, and delivered to the processing plant within hours of harvest for immediate processing and freezing.
In fact, our select sockeye is an uncommon exception to the rule that troll-caught fish are usually superior to netted salmon.
One troller’s story
We spoke with Charlie about his life on the water, his family, and his stance on sustainability.
After graduating college in the early 1970’s, Charlie moved to Alaska to find work fighting forest fires. But after being lured onboard a friend’s fishing boat, he caught the fishing bug and never looked back.
Charlie lives with his wife, Molly, and daughters Adrienne and Berett in the small town of Sitka on rugged Baranof Island … which helps mark the western edge of southeast Alaska’s “Inside Passage” waterway.
Molly's worked as a fisheries biologist, public radio broadcaster, preschool administrator, college advisor, and serves as vice president of the Sitka school board.
And during seasonal breaks from Minnesota’s Carleton College, Charlie’s eldest daughter Adrienne has been serving as a share-owning crew member.
As he says, “Adrienne’s been a big help. We both land and dress the fish, while she does all the cooking, ices the fish, and runs the lines on her side of the boat." With a laugh Charlie added, “I guess being stuck with your Dad on a 45-foot boat all summer, there isn’t a whole lot of social life, but it’s a great way to see the ocean.”
Charlie explained why the fish caught by trollers is of such high quality:
“The big difference is the amount of time involved. We often catch them one at a time, and handle each ...
[Click for full story and printer friendly version]
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Salmon Defenders Win Hopeful Court Case
Court finds salmon farming in British Columbia a federal, not local matter; Impact seen as likely to lead to greater protections for “salmon nation”
by Craig Weatherby
Salmon feed a major part of the northwest coast, reaching inland and fueling an ecosystem rightly called “salmon nation”.
A case filed by local people, including marine biologist Alexandra Morton and her academic colleagues, whose work we’ve championed, has just been won by her side.
These quotes from the Vancouver Sun summarize the news succinctly (Pynn L 2009):
“The B.C. Supreme Court ruled Monday the federal government ─ not the province ─ has exclusive jurisdiction over the management of salmon farming, a landmark decision hailed as a victory for the future of wild stocks.”
“‘The regulation of fish farming by the province is ultra vires, beyond its power,’ said a triumphant Greg McDade, the lawyer who pursued the case on behalf of sea-lice researcher Alexandra Morton and others.”
In 2007, the prestigious peer-reviewed journal Science published a paper by Ms. Morton and Canadian university researchers, that documented the existential threat salmon farms pose to wild salmon in Canada’s coastal British Columbia province … sandwiched between southeast Alaska and us here in Washington State.
The presumption ─ based on mixed but generally encouraging evidence ─ is that federal Canadian agencies will be better stewards of wild salmon because of strict language in current federal laws, and less political influence related to local demand for fish-farm-related jobs.
To be realistic about the meaning of this win, the Canadian federal government announced last month that it is providing $23.5 million over the next five years to: “… support the development of a vibrant and sustainable Canadian aquaculture industry that contributes to the economies of rural, coastal and First Nations communities.” (DFO 2009)
We can only hope that the Canadian feds don’t succumb to short-term employment needs that could be met other ways and whose eco-impacts could destroy many jobs in tourism, recreation, and commercial fishing/processing.
A persistent decline in British Columbia's wild salmon runs would also degrade the wondrous natural web from which healthful, superbly delicious wild Pacific fish flow ... and sustain thousands of jobs.
Vital Choices readers are among those she thanks for their concrete support … we encourage your ongoing support:
Below, we’ve reprinted with permission parts of two emails we received from Alexandra Morton.
Ruling announcement from Alexandra Morton
Monday 2/9&10/2009 8:08 PM
Hello All,
Thank you so much for this opportunity. The judge ruled that fish “farms” are really not farms at all; that they are fisheries and that there can be no private fisheries in Canada.
Therefore salmon “farms” are fish populations that must be regulated by the federal government. Privatization of our oceans is a huge issue and this case is an important step in preventing that.
The judge gave the province and the feds 12 months to figure things out. In that time the province may ...
[Click for full story and printer friendly version]
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Arts and Activism Dept.
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Salmon Migrate by Mail to End Extinction Threat
Marine biologist Alex Morton’s postal plan to help save Canada’s wild coastal salmon
by Craig Weatherby
To pressure local authorities to end extinction threats to wild salmon, biologist Alexandra Morton wants us all to send a school of paper salmon on a mail-borne migration.
The excerpt below from her site tells the tale, but for full details and the salmon graphic downloads, visit her Adopt-a-Fry site:
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Despite the science and the public outcry, the Premier of British Columbia is allowing salmon farms to expand on wild salmon migration routes. Salmon farms are feedlots, breeding diseases that kill wild salmon.
Farming fish does not require killing off B.C. wild salmon. Loss of wild salmon is damaging local economies.
Wild salmon are a power-cord to this coast; they feed us, feed several industries such as tourism and fishing and they feed our forests that pull greenhouse gases out of the atmosphere.
Wild salmon are a wealth independent of the world financial crisis
THE PREMIER OF BC MUST BE STOPPED FROM DESTROYING WILD SALMON
Cut fish postcard shapes out of pink cardboard/posterboard … must be less than 235mm or 9.25 inches long.
Address to:
Gordon Campbell, Premier
Box 9041, Station PROV. GOVT
B.C. V8W 9E1 Canada
Ask: Why are salmon farms on wild salmon migration routes?
Sign your name, your address and mail as a postcard
If this paper salmon migration is large enough Premier Campbell will protect wild salmon to ensure his re-election this spring.
People change the world all the time….Why not for the better? It is up to us.
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- An outline of a salmon that you can download and use to make your personal salmon postcard
- A poster to download and post on bulletin boards, telling people about the migration campaign
- Two fish with Gordon Campbell’s address on them which you can download, paste on a card, cut out and mail
[Click for printer-friendly version]
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Vital Recipes
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Hellenic Baked Halibut
Today’s recipe epitomizes the “Mediterranean diet”, which ranks among the world’s healthiest approaches to eating, according to the results of voluminous research.
Most traditional diets are healthful, especially those of rural China and Japan, where red meats are eaten fairly infrequently.
In fact, the term “Mediterranean diet” always was a misnomer, as it actually described the diets of people who dwell on Hellenic (Greek) islands such as Crete.
The name never really described the diets of most Italians, Greeks, or Spaniards, and is gradually giving way to processed foods, except in the most undeveloped parts of Greece’s Aegean islands.
Hellenic Baked Halibut
Adapted from a recipe at Allrecipes.com, by Dakota Kelly.
Makes 4 servings
1 teaspoon organic extra virgin olive oil
1 cup diced zucchini
1/2 cup minced red onion
1 clove garlic, peeled and minced
2 cups diced fresh (or canned) tomatoes
2 Tbsps chopped fresh basil
1/2 tsp organic dried oregano
1/4 teaspoon sea salt
1/4 teaspoon organic paprika
4 (6 ounce) wild Alaskan halibut fillet portions
1/3 cup crumbled feta cheese
Preheat oven to 450 degrees F (230 degrees C).
- Lightly grease a shallow baking dish.
- Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, oregano, salt, and paprika.
- Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
- Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Serve with Israeli couscous, rice, or mashed potatoes.
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Published by
Vital Choice Seafood
Copyright © 2009 Vital Choice Seafood, Inc.. All rights reserved.
Information in this newsletter is not meant to substitute for the advice provided by medical professionals, nor is it intended to diagnose, treat, cure or prevent disease.
Copyright is held by Vital Choice Seafood, to which all rights are reserved. Other than personal, non-commercial use or forwarding, no material in this newsletter may be copied, distributed, or published without the express permission of Vital Choice Seafood.
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