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Seafood

Meet the DLM Family

  • Jack Gridley
  • VP of Meat & Seafood
  • Jack Gridley is a familiar, friendly face behind the meat counter. Jack has been a member of the DLM family for over 30 years. With a strong passion for great quality food, Jack has spearheaded many of our creative initiatives during his years at DLM. An avid outdoorsman, Jack enjoys hunting and fishing. He has traveled extensively – out West, where he has spent numerous weeks in a saddle on working cattle ranches; up north to Alaska, where he has worked on boats alongside salmon fishermen; and overseas to Italy, which is one of his very favorite parts of the world. Jack’s mission at DLM is to “help our customers be knowledgeable and successful in preparing products by offering the best quality natural meat and seafood available to our customers”.

Alaska Salmon

Alaska salmon is protected by one of the most stringent and sustainable fisheries management systems in the world. Since 1959, the state of Alaska has mandated a precautionary, scientific approach to fishing, setting firm harvest limits that prevent over-fishing and preserve the pristine natural environment. The flavor of Alaska Salmon depends upon fat content and the environment in which it matured. Alaska's icy, pure waters and the abundance of natural food give Alaska Salmon unparalleled flavor. The fat content of salmon depends not only on the genetic make-up of each species, but also on its spawning cycle. The longer and more vigorous the freshwater trip, the more fat the fish will carry as it leaves the ocean.

Coho Salmon

With its orange-red flesh, firm texture and delicate flavor, Coho have gained wide consumer acceptance. Their size and excellent color retention properties make them popular in both frozen and smoked forms. An excellent choice for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.

Sockeye (Red) Salmon

The second most abundant Alaska Salmon species is Sockeye. The distinct, deep red flesh retains its color throughout cooking, and brings dramatic impact to any presentation. Good for grilling, broiling, sautéing, baking, poaching, steaming, and smoking.

King (Chinook Salmon)

They are prized for their color, high oil content, firm texture and succulent flesh. It is the largest and least abundant of the species. Great for grilling, broiling, sautéing, baking, poaching, steaming, smoking.

Meet the DLM Family
Jack Gridley
VP of Meat & Seafood
Jack Gridley is a familiar, friendly face behind the meat counter. Jack has been a member of the DLM family for over 30 years. With a strong passion for great quality food, Jack has spearheaded many of our creative initiatives during his years at DLM. An avid outdoorsman, Jack enjoys hunting and fishing. He has traveled extensively – out West, where he has spent numerous weeks in a saddle on working cattle ranches; up north to Alaska, where he has worked on boats alongside salmon fishermen; and overseas to Italy, which is one of his very favorite parts of the world. Jack’s mission at DLM is to “help our customers be knowledgeable and successful in preparing products by offering the best quality natural meat and seafood available to our customers”.