Frequently Asked Questions
When ordering salmon or halibut fillets, or pieces of hot-smoked, can I specify the number of pieces I want?
Fresh frozen salmon or halibut pieces, and hot-smoked Sockeye or King pieces, sell by the pound rather than by the number of pieces. Due to natural variation in fish size each steak or fillet will vary slightly in weight. The following are approximations of pieces per pound. We would be happy to work with you to get you the amount of pieces you desire.
Fresh Frozen Hot-Smoked Sockeye Hot-Smoked King
2 lbs. – 3-4 pieces 1 lb. – 2-3 pieces 1 lb. – 2 pieces
4 lbs. – 6-8 pieces 2 lbs. – 4-6 pieces 2 lbs. – 3-4 pieces
8 lbs. – 12-16 pieces 3 lbs. – 5-6 piece
What does it cost to ship?
Shipping costs are calculated by the number of pounds being shipped. Our shipping is organized by weight brackets. For example any weight over 2 lbs. and less than 6 lbs. would ship for the same cost. Due to this bracketed organization the most economical way to ship fish is to ship amounts towards the top of a weight bracket; however, as long as your order meets our two pound minimum you may ship however many pounds you wish. For a complete overview of our shipping rates please see our shipping information page.
Do I need an account to order?
To order online you are not required to make an account, however, if you wish to have access to available green card credit points or you wish for your order history and addresses to to be saved for future orders, you must create an account. You can set up your online account by clicking the Account Login tab in the menu bar at the top of the screen and selecting the blue Register button under the heading New Customers, then follow the prompts. If you are ordering over the telephone our mail order department will allow you to place your order without an online account, however, you will still need to follow the above steps in creating an account if you would like to be able to access your mail order history and address book at a later date via the website.
How do I track my package?
On the day your package ships, we will email you a tracking number. This unique tracking number can be entered in the Track a Package tab at www.fedex.com.
How do I check the status of my package?
If your package has already left the facility you can use the emailed tracking number we sent you upon its departure. You can also view the status of your package through your online account. If you wish to make changes to your order, or would like to verify the shipping date, please call us at 1-800-582-5122.
Will I receive an order number?
Yes, when you place your order online you will be emailed an order number. Please note that this is not a tracking number.
When will my fish arrive?
Our perishable products are sent FedEx either overnight or 2-day service. The products eligible for 2-day shipping is hot-smoked, cold-smoked, salmon caviar and appetizers. Product that requires overnight shipping is the fresh frozen, King crab, and Spot Prawns. Please note that during summer months due to increased temperatures, hot-smoked and cold-smoked Sockeye fillets can sometimes require overnight shipping. We ship our 2-day product Monday through Wednesday with delivery Wednesday through Friday. Overnight product is shipped Monday through Thursday with arrivals on Tuesday through Friday. We cannot ship with an arrival date falling on a Saturday, Sunday, Monday, or postal holiday. Orders placed online over the weekend will be processed on Monday and will be shipped on Tuesday. If you are shipping non-perishable products via USPS we allot 3-7 business days for your package to arrive. If you wish to upgrade your 2-day product for faster overnight delivery you may do so. If you are ordering online you will have the option to select expedited shipping in step 2 of your checkout. You choose your ship date. We can delay shipping.
Do I have to sign for my FedEx fish delivery?
No, you do not have to sign for your delivery if the value of your package is less than $500. FedEx will leave the box on your doorstep unless you have left a note to do otherwise. It is important that someone is available to retrieve the box that same day from the delivered address because it is perishable product which will spoil if left unrefrigerated. If your product is valued at $500 or more FedEx requires a signature upon delivery.
How does my perishable fish ship?
We ship our perishable items in an insulated Styrofoam shipping box with gel ice packs. Our perishable products are shipped frozen to ensure maximum freshness upon arrival. Perishable product ships FedEx, while nonperishable ships USPS.
What is the Green Card Recycling Program and how do I participate?
The Green Card Recycling Program is on a temporary hold. USPS started to charge a DIM weight to the empty styrofoam boxes being returned to us. Some customers were being charged $40-$60 to return a box. We are trying to work with USPS to come up with a solution to this.
If your local USPS store is still calculating rates for the empty boxes as being below a $15 value, we will happily accept your boxes back. Please include your full name and address in the return address so we can credit your account.
If your local USPS store is charging based on DIM weight, we encourage you to participate in local recycling programs instead.
If you currently have credits on your account from returning a green card box they are still valid and can be used for any future orders.
Can you ship your seafood internationally?
We can ship our non-perishable, or shelf stable, products to select countries. If you have questions about international shipping please contact our mail order department at 1-800-582-5122, or email us at firstname.lastname@example.org.
What forms of payment do you accept?
We accept Visa, MasterCard, Discover, and American Express credit cards, as well as PayPal.
Do you store my credit card information?
The credit card information you provide is secured with encryption protection. Our system does recognize past payment methods which means you do not have to give us your credit card number each time you make a purchase, unless any billing or card information has changed.
How do I place an order?
You have a few different options for placing an order:
You may order by phone: 1-800-582-5122
You may order online:
If you know what you would like to order you can use the quick order option which is located on the menu bar in red at the top of the Taku Store home screen, or you can shop around and add items to your basket by viewing individual items and entering a quantity.
You may order in-store:
If you are a local, or travelling to Juneau, you can always order in-store as well. We are located at 550 S. Franklin Street Juneau, AK 99801.
Can I include a gift message with my order?
Yes, you can include a personalized gift message to be sent with your order. 100 characters maximum.
Can I view past purchases I’ve made?
Yes. When you set up your online account your order history will be available for your viewing. You can find this information under your account information. You can also access this information by calling our mail order department at 1-800-582-5122.
How do I contact customer service?
To contact customer service please call 1-800-582-5122 or email us at email@example.com.
Is your seafood wild?
Yes! All of our seafood is wild-caught from the pristine waters of Southeast Alaska, and processed locally in our facility. It is illegal to farm fish within the state of Alaska.
Is your salmon organic?
The United States Food and Drug Administration has not yet issued regulations on organic seafood. Our product is not considered organic, but all that really means is that the salmon has not been raised in controlled environments to limit pesticides, growth hormones, and GMOs – our salmon has not been raised at all! All of our salmon is natural, wild product of pristine, unpolluted Alaskan waters. We do not use chemical additives because we are nature’s fish store, and we believe that nature does it best.
Is your salmon sustainable?
Yes, all of the fisheries from which we receive our product are certified sustainable. Alaskan fisheries are managed so as to prioritize the health of the stock first and foremost. Fisheries sustainability is written into the Alaska State constitution.
Are your products Kosher?
Many of the products we offer are Kosher certified. The products which are labeled and certified Kosher are the following:
Cold Smoked Sockeye Salmon
Cold Smoked King Salmon (red and white)
Fresh Frozen King Fillets
Hot Smoked King Salmon (red and white)
Hot Smoked Sockeye Salmon
Canned Smoked King
Canned Smoked Coho
Canned Smoked Sockeye
Non-Smoked Canned Sockeye
If you are viewing our online images, products which are kosher will be identified with the KSA insignia, as well. You may also click the following link to view our Kosher certificate.
What are the commercial harvest seasons for your seafood?
King salmon: Mid-June – October
Sockeye salmon: Mid-June – Mid-September
Coho salmon: Mid-July – September
Keta salmon: Mid-June – September
Caviar: Late June - September
Halibut: March – November
Sablefish: March – November
Spot Prawns: Oct – Nov
King crab: Feb. – March & Oct. – Nov.
Cooking Your Product
Will I have to cook my fish when it arrives?
Some of our product is ready to eat upon arrival. These include the smoked salmon – both hot and cold-smoked – caviar, salmon spread, Taku wings, and Alaska King crab legs. Please note that the crab legs have already been cooked and therefore only require thawing before they are ready to consume. The product that will require cooking is what we call fresh frozen. These include King salmon steaks and fillets, Coho fillets, halibut fillets, Sockeye fillets and Alaska Spot Prawns.
How do I thaw my perishable fresh frozen or smoked product?
We suggest you thaw your product under refrigeration. Placing fresh frozen steaks or fillets in the refrigerator overnight is ideal. If you require a speedier process, place the vacuum sealed pouches in cold running water for 15-20 minutes or so. We highly discourage leaving frozen fish to thaw at room temperature or to submerged in warm water as this may compromise the texture and taste of the fish.
How long after I thaw my fish do I have to prepare or eat it?
To ensure that your fish stays as fresh as possible keep the product in the freezer until you are ready to consume it. For the best quality follow these guidelines: fresh frozen salmon, halibut, and prawns should be consumed within 1-2 days after thawing. Smoked products are fine in the refrigerator for 2-3 weeks if the vacuum seal has not been compromised; however once you have opened the package you will want to consume it within 3-5 days for the freshest tasting product.
My fish arrived partially thawed, may I refreeze it?
A small amount of thawing is inevitable particularly in the warmer climates. You certainly may refreeze the product that you receive without noticeable effect on the quality of the fish as long as upon receipt the product is still cool to the touch.
How do I cook my fresh frozen salmon?
To Grill: Before placing on the grill, lightly brush salmon with olive oil and desired seasonings. Next, place fillet skin side up on a hot grill. Flip fillet to skin side down after a couple minutes. If grilling salmon steaks, place flat side down on grill. After a couple of minutes flip the steak so that the side that was previously up is now in contact with the grill rack. Cook fish until flesh begins to turn opaque. Salmon should be flaky – once you can insert a fork through the fillet without meeting resistance your fish is done.
To Bake: Pre-heat oven to 375o. Place fillet skin side down on a foil covered or lightly greased cookie sheet. Similarly, for salmon steaks set flat side down on cookie sheet. Lightly brush the fillet with olive oil and desired rubs or seasonings. Cook until the fillet begins to turn opaque and can easily be flaked with a fork – about 15-20 minutes.
To Broil: Lightly brush salmon with olive oil and desired seasonings. Place salmon on a foil covered or lightly greased cookie sheet on the middle oven rack. Broil for about 10 minutes or until the fish can easily be flaked with a fork.
To Grill Frozen: Heat grill to 400o. Rinse fillet under cold water to remove any glaze (ice coating). Spray a piece of tin foil with cooking spray and place fillet skin side down into the tin foil, wrapping the edges of the foil up and over the fillet to create a sealed parcel. Similarly, if you are grilling steaks wrap the steak into a tin foil parcel. Place foil pouch seam side down and grill for 8-10 minutes. Open pouch and add desired seasonings before resealing and placing back on the grill seam-side up to grill for another 8-10 minutes.
For more recipes or for further information on cooking frozen fish check out the Alaska Seafood Marketing Institute’s website here.
Do you have recipes available?
Occasionally our newsletter features recipes and/or information about the health benefits of salmon. To sign up to receive our newsletter please enter your email in the box at the top of the Taku Store website below the red menu banner. You will be emailed a link which you must then use to verify your email address by opening.
Please check out Alaska Seafood Marketing Institute's recipe box here.
Product in General
What is the difference between “hot-smoked” and “cold-smoked”?
Hot and cold refer to smoking temperature which yields a different texture and flavor in the resulting product. Hot-smoking refers to a process in which hot smoke temperatures (about 150o F) create a flakey, firmer textured product called kippered salmon, similar to baked salmon with a smoky flavor. Cold-smoking refers to a process in which the fish smokes at about 80o F creating a very moist, delicate product known as lox.
Besides fish, what other ingredients are in your smoked salmon?
We believe in the quality and the unique taste of wild Alaska salmon, because of this we do not add many ingredients to our smoked product. Aside from salt – which is to brine the fish before smoking – the only other ingredient we use is brown sugar to deepen the naturally red color of the fish, but brown sugar is only added to the perishable hot-smoked, jars, and jerky products.
Which is the best salmon?
We do not label a certain species as the ‘best,’ instead we recognize that each salmon has its own unique flavor and texture profile which makes it better suited for different products. For example, because of its large size, red-orange color and rich flavor, King tends to be the favorite for grilling or baking, while the Sockeye with its deep red color, smaller fillet size, and slightly less moist texture makes it optimal for hot or cold-smoking.
Do you use dyes or coloring agents to color your fish?
We do not use any dyes, colorings, or chemicals to enhance the color or flavor of our fish. The color of Alaska salmon naturally ranges from light orange to orange-red to deep red. We truly believe that nature does it best, and because of that our products are all natural.
Do you irradiate your products?
No, we do not irradiate our products.
What is the benefit of your product compared to the wild Alaskan fish I can find at other large retailers in the continental U.S?
About 7 million pounds of fresh seafood product arrives at our dock-side facility every year. As a comprehensive facility we are responsible for the product from the time the seafood is offloaded at our docks to the moment it ships to your doorstep. We have complete vertical control of the product through every step of the process -- there is no middle man. Much of our product is bound for both domestic and foreign markets, however, our smokehouse has the unique opportunity to hand select product for our retail and mail order departments. We do not mass produce our product on a large scale, instead we focus on small, high quality batches. This means we can guarantee you are receiving the highest quality and best tasting product because we take pride in our seafood.
How should I keep my perishable products to preserve the quality?
Our perishable product is blast frozen and then vacuum packed after filleting and/or smoking to optimize quality and freshness. We suggest you keep your perishable product vacuum sealed and in the freezer until you are ready to consume it. As long as the vacuum seal remains intact, your product should stay fresh for 12 months.
What is blast freezing?
Blast freezing is the process of rapidly freezing a product so that the integrity of the texture and flavor remain intact. Blast freezing uses a temperature of -40o F. When the freezing of a product takes place at such a low temperature the water inside the product does not have the opportunity to form large crystals as it does when freezing at warmer temperatures. This technique allows the product to be frozen while maintaining the integrity of the cell structure allowing fillets or steaks to retain their firm, fresh texture
How can you guarantee fresh tasting product if I receive product out of its harvest season?
Our perishable product is available year round, this means that you can still receive fresh product even if the species is not currently in season. In order to maintain optimal taste and freshness we blast freeze our product. This technique allows the product to be frozen without detriment to the cell structure allowing the fillets or steaks to retain their firm, fresh texture. Vacuum sealing allows our product to maintain maximum flavor. The combination of blast freezing and vacuum sealing means that the fillets you take out of your freezer will be just as firm and delicious as the day it was caught.
Do you use preservatives to make your product shelf-stable?
No, Taku does not use preservatives to make our product shelf stable. The non-perishable quality of our cans, jars, and retorts comes from the packaging process rather than added chemically. The liquid you see in the packaging is the fish’s own natural oils which occur as a result of pressure cooking the product in the cans, jars, and retorts.
What is the shelf life of your cans, jars, and boxed salmon?
Our cans, jars, and retort pouches have a 5 year shelf-life from the date of processing under normal storage conditions.
How is the smoked salmon in the box different from the salmon in the cans and jars?
The product which is packaged in either a cardboard or wooden box is what we call a gift box or retort. You can think of retorts just as you would canned salmon, the foil pouch inside the box acts as a soft, flexible can. This means that the product is shelf stable due to its method of packaging.
Why is wild salmon better for me?
Not only is wild Alaska salmon a pure, natural product of unpolluted waters but it is also rich in naturally occurring Omega-3s which are a product of a wild marine diet. We do not use color additives, growth hormones, or pesticides. Our product was made by nature and sustained by nature allowing for the highest quality and best tasting salmon.
Should I be worried about the mercury content in your salmon?
Naturally occurring mercury is often a concern with seafood, however the mercury found in wild Alaska seafood is deemed negligible. The benefits of Omega-3s found in salmon are considered to outweigh risks of mercury. The mercury found in fish comes from volcanoes and weathering soil and rocks. This mercury is transformed by aquatic microorganisms into methylmercury which is the type found in fish.
Why are Omega-3 fatty acids so important in my diet?
There are three main Omega-3 fatty acids -- EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), and ALA (alpha-linolenic acid). It is imperative to maintain a diet high in Omega-3s because our bodies rely on, but cannot produce, these polyunsaturated fatty acids. Your body requires EPA and DHA to: maintain effective communication between brain cells; protect occular health and promote visual acuity; promote proper immune function; and for pregnant women, proper development of a fetus. Research also suggests that DHA is imperative in making a substance called neuroprotectin D1, which functions to combat proteins which can cause Alzheimer’s disease. Salmon and other fatty fish have naturally high levels of DHA and EPA Omega-3s making it a natural superfood.
Why favor fish Omega-3s over plant based Omega-3s?
The only Omega-3 found in plants is ALA. ALA does not contain nearly as many benefits as EPA and DHA. A large part of the ALA that we consume is burned by the body as an energy or fuel source before it has the opportunity to be converted to EPA. Fish have high sources of EPA and DHA, because no conversion is required of EPA and DHA they can be immediately used by the body to: promote brain function; elevate moods and fight depression; boost immune health; and a wealth of other benefits.