Curious where LIW products are processed? Want to know how to maximize the quality of your order? Check out the FAQs below to learn more.

Frequently asked questions

1. SK/ON PBO/VP product descriptions

The seafood industry uses some short acronyms for product descriptions. For help in ordering please understand that VP means that each piece, whether it is a fillet or portion is individually vacuum sealed in a pouch. When you see PBO that means that all the bones are bones out. ( an occasional bone could be missed however). SK/ON means the skin is on. SK/OFF is skinless.

Most of our products are vacuum packed from a fresh fish and then blast frozen.

Our Black Cod is purchased as frozen solid, whole fish. Steaks are then cut on a band saw, and those steaks are given a cold water spray prior to vacuum sealing. This "glaze" is accounted for in any net weights, LIW assures our customers that a ten pound box contains 10 lbs of seafood, not ice. 

Some products you may see in stores are IQF. This means individually quick frozen, then glazed and that's VP. Prawns are often done in this manner as the sharp exoskeleton would puncture any VP.  

An explanation from our fishers of IQF and how our scallops are packed: Our fishing boats have been packing in tightly sealed bags since 1997. With the expansion that happens when the shucked Scallop meat freezes, we cannot seal before freezing or the bags would burst. A shore based plant may have the room for additional equipment to seal bags after the quick freeze but the shore based plant would loose that natural sweet flavor that can only be locked in by freezing at sea within a few moments of capture. As long as the bag is folded over and in our box there is absolutely no concern of freezer burn for at least 2 years.  

2. How can I maximize quality of out order?

Frozen vacuum sealed seafood can be delicate. Handling increases the possibility of the packaging breaking seal. An indication of a package that the seal has been compromised on is ice crystals developing inside the bag. This does not mean the product is bad, but it does mean that you should use it fairly soon before it does develop freezer burn. Please manage your supply, watch for these occasional packages and use them first - and handle all packages gently to prevent this occurrence.

Then: use it, don't let it work its way to the bottom of your freezer!


 3. How is the best way to thaw and prepare our seafood?

There is no easier or healthier meal. Thaw by placing in the refrigerator the evening prior to planned meal, or for immediate usage take it out of freezer, place in cool water till thawed ( not if the package has broken seal). For salmon our friend Robert Fong  recommends washing it, patting dry before cooking.


4. Where does LIW process their products?

Be assured that Lummi Island Wild does all it can for quality and safety of its products. We do not ship product out of country for cost savings! We watch nearly every step from us to you. 

2875 Roeder Avenue
Bellingham, Washington 98225
(360) 676-4707
(360) 676-4858 FAX

Verification of safe handling:


Home Port Seafoods has in place, and on file, a Hazard Analysis Critical Control Point program. The aforementioned has identified critical control points to monitor, prevent, and/or minimize the occurrence of relevant hazards of the species provided to our customers. Also, we have identified critical control limits that must be met at each critical control point.

We verify the critical control points have been monitored to ensure the critical limits have not been exceeded. We understand that both types of monitoring are done, as a matter of routine and sufficient frequency, to establish preventative control. Also, we have developed and maintain a record keeping system that verifies and establishes our effective implementation of our system of preventive controls, critical limits and corrective action. PLEASE KEEP THIS LETTER ON FILE AS REQUIRED BY FDA.

If you have any questions please feel free to call (360) 676-4707.

Kind regards,

Christie Hewett
Revised January 2015