07/23/2026
SUMMER UPDATE & A QUESTION
As many of my long-time customers know, my main job is commercial salmon fishing in Alaska from June through August. Normally during these months I slow the DVD site down or shut it down completely — it's hard to keep things running and stay as responsive as I'd like to be.
The last summer or two I've tried to keep the doors open, listing whatever stock I could get up before heading north. This year the goal was bigger: not just ship orders while I'm gone, but train someone to add new inventory too. The shipping side is dialed in. The adding-new-titles side hasn't come together the way I hoped.
That's a problem I want to solve, and I'll keep working at it this summer. It's hard for me to let go when I'm not physically in the shop — I have high expectations for disc quality and for the checks that go into every listing. I've trained a few people on that process and turned them loose on it piece by piece, once I'm satisfied they've met my standards. It takes time to get there.
I'll be back at limited capacity around September 1st, adding new stock and turning more attention to the DVDs as fall rolls in. I'll post updates whenever I can. I'm fully committed to growing the inventory and being much more aggressive about adding titles this fall and winter — so get your outdoor activities out of the way before then! 😊
Now for my QUESTION...
For some time I've been working toward setting up an Alaska seafood company in Oregon. Twenty-five years of fishing up here has put me alongside people I trust — the boats, the processors, the sources behind salmon, halibut, black cod and more — and I'd like to start making that fish available to customers in the lower 48. I'd take exactly the same pride in the seafood I sell that I take in the discs.
I'd start with frozen seafood from Alaskan suppliers, and eventually branch into fresh, frozen, and shelf-stable products.
Here's what I'd like to know: is there interest out there? And if so, what would you actually want — sockeye or coho fillets? Halibut? Black cod? Smoked or canned salmon? Crab? Something else entirely?
I've been asked for years to bring fish back at the end of the season or to source Alaska seafood for people, and I've never made the time. I'm finally thinking seriously about it, and the opinions I trust most are the customers who've been buying from me all these years.
Comment below, message me, or email me — I read everything.
Thanks to everyone who made it through this long post. I'll reply as best I can.
Eli
