Sixty South: Pure Antarctic Salmon

Sixty South: Pure Antarctic Salmon

Sixty South - Brand Logo REVERSE RGBSixty South is the only premium sustainable salmon raised in the icy cold waters of the Antarctic. It operates the world’s southernmost farms over 10 hours away from any city, following strict environmental practices to raise salmon on Nature’s Terms – free of antibiotics, added hormones, pesticides, antifouling chemicals, and in pure ample waters.

Sixty South farmers work in some of the toughest conditions on earth. Living isolated from the outside world for up to 12 days at a time, floating alone with their salmon, enduring snow and stormy conditions, and taking care of the farm and fish naturally – scuba diving in icy waters to help clean the nets instead of using chemicals.

Sixty South salmon enjoys a well marbled appearance, a buttery flavor, and a clean taste. This is the signature profile of fish raised in very cold waters, where they accumulate fat to resist the cold.

This salmon also happens to be one of the most sustainable, as it is considered to be one of a handful of producers that are 100% ASC certified, Global GAP certified, rated as a “Good Alternative” by the Monterey Bay Aquarium Seafood Watch program, and have achieved a fish-in fish-out ratio of 1:1.

Sixty South has implemented environmental practices that rival those in the Faroe Islands dismantling and removing all their equipment after each harvest and allowing nature to take over their pristine sites for an average of 3 to 6 months.

JUNE 2018 MARKET UPDATE

Not only have the summer months brought openings in the seafood market (see wild salmon and lake fish below) but the recent temperatures are pretty much begging you to get outside and do some grilling.  Pictured above is a farmed Salmon fillet from the Faroe Islands.  When people think eating healthy, they are immediately drawn to salmon because it’s packed with omega 3’s and protein.  However, keep an open mind this summer.  Using less popular fish is great for species preservation and sustainability, not to mention easy to cook and great tasting!  Stay tuned for our more in-depth guide to grilling some of our favorite fish and seafood.  Here is our market guide to kick off the summer months!

  • Farmed Salmon:  Prices from Chile are softening slightly and should continue to drop for the next few weeks before stabilizing for the remainder of the summer. European Salmon prices are currently high, but also should drop slightly and then stabilize for the summer. Alternatively, 60 South and Verlasso pricing should be stable through the period.
  • Wild Salmon: The Copper River season has been very poor to date and many areas scheduled to open June 1st & 4th have been cancelled or pushed back. We expect the Sockeye run to start soon but have not really seen much if any landings to speak of to date. Once the run gets going supply should be good through July.
  • Cod:  Iceland had a Fishermen’s holiday over the weekend that slowed the supply of Cod but it should be back to normal quickly. Supply of all Icelandic Cod should be good and stable all summer.
  • Lake Fish: Walleye fishing has been very good this early season and is expected to be strong through July. Again, most of the catch, 75% at least is Medium sized Walleye. This will be the trend through next year. Yellow Perch landings have been very strong in May and is expected to be good through June. The water temperature is slowly rising and this will cause the fish to move to deeper colder waters. Usually we are seeing this happen by now but this year fish movement is late. This might give us more mid-summer fish usual but only time will tell. White Bass is slowing down as usual this time of year. Expect White Bass production to be hit or miss through the summer.
  • Halibut:  Both coasts are producing very nice Halibut now. Great quality product is being landing by both. Expect Alaska to slow production as wild salmon season strengthens. Many fishermen hold quota for both species but Salmon needs to be fished when they’re there and now is the time. Halibut season goes until November, so they will go back to it when the Salmon run ends. Atlantic fish will be available all summer but pricing will be slightly stronger than current numbers.
  • Soft Crabs:  Season is in full swing right now. The run will have ups and downs through the next 6 weeks. But for the most part soft crabs will be available through July and into early August.