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Processing Prices
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  • Our Company
  • Our Services
  • Locally Owned
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Home
Processing Prices
About
  • Our Company
  • Our Services
  • Locally Owned
  • Local Suppliers
  • Gallery
Contact Us
Reserve A Charter
More
  • Home
  • Processing Prices
  • About
    • Our Company
    • Our Services
    • Locally Owned
    • Local Suppliers
    • Gallery
  • Contact Us
  • Reserve A Charter
  • Home
  • Processing Prices
  • About
    • Our Company
    • Our Services
    • Locally Owned
    • Local Suppliers
    • Gallery
  • Contact Us
  • Reserve A Charter

Our Services

Processing and Retail

Our processing plant specializes in cleaning, filleting, smoking, canning, and vacuum sealing premium tuna and salmon. We also offer our canned and vacuum-sealed fish services to the public. We ensure that every product meets the highest standards in the business.

Cleaning

Cleaning the fish involves, washing in cold water to remove and dirt, blood,  enzymes and bacteria. The gills and gill plate are removed. The entrails are then dispatched, followed by another rinse., and put on ice. 

Filleting

Fish are typically filleted three ways.

  • Loin Fillets are typically the leaner cut. Fillets are thicker with a meaty texture that is ideal for searing, pan-frying, baking, and grilling.
  • Steaks are thick cuts from the loin, perpendicular to the spine. 
  • Belly cut (ventresca) is the fattiest part of the tuna, it is notable for its rich flavor and is often used in sushi. This is the only cut that we use in our canned tuna!

Smoking

COMING SOON

Canning

COMING SOON

Vacuum Sealing

Much like canning, vacuum sealing is a simple process of cleaning, eviscerating, portioning, smoking, or leaving raw,  placing it in a vacuum seal bag, and putting it through the sealer. Vacuuming preserves the quality and extends the shelf-life. We utilize heavier mill bags to reduce the chance of broken seals and freezer burn.

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