Coast River Business Journal
COVER STORY
May 2020 • 11
Jason Lake gillnets in Young’s Bay.
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“We should still be getting $16 to $18 per pound
and we’re getting about $10. We should be getting
more but the markets have just collapsed because
of the whole coronavirus.”
Lake, 45, has since turned to selling his catch to
smaller retailers such as Northwest Wild Products,
who can pay a better price compared to some
bigger processors, he said.
“I’m thankful I’m getting $10. If we hadn’t
done that we would be fishing for $4 per pound or
less right now. Ron [Neva] has been a fleet savior.
I’m just thankful we’ve been able to keep the price
up.”
The hierarchy of salmon is largely based on fat
content, which affects flavor, texture and omega-3
amounts, from king/Chinook to sockeye, coho,
pink and chum.
Chum salmon are often smoked or used for
chowder and pink are traditionally canned,
while the finest king salmon fillet are featured
prominently on restaurant menus.
“A lot of these fish would go to Portland and
Vegas,” Lake said regarding the spring Chinook
catch.
Continued on next page
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Northwest Wild Products owner Ron Neva, left, has been the primary buyer for Jason Lake’s catch so
far this season. Neva bought all of Lake’s catch that day, which included five chinook salmon totaling
nearly 80 pounds.
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www.commercialadjustment.com
Email: kurt@commercialadjustment.com
Ph: 503-325-0511 • Fax: 503-325-9501
