On May 1st, Northern California fishermen wait and see if the King Salmon will show up. This highly regulated fishery was purposely closed in the past to improve the King Salmon populations in California. Well, it worked! These prized fish are back and will be at your local Bristol Farms with a special “Catch of the Day” price through the weekend (May 3rd – 6th, 2012). These large “Chinook” salmon are all hook and line, troll caught, carefully cleaned, chilled, and shipped to our supplier, all within 24 hours. The only way you’ll be able to get a fresher piece of salmon is if you catch it yourself. Supplies are limited.
Contact your local Bristol Farms beginning Thursday, May 3rd for availability.
The KING is coming!
They’re coming! We’ve been waiting all winter for the first signs to appear. Giant sized wild caught halibut from the icy waters of the north pacific. For 2012, our halibut are estimated to range from 60 to 100 lbs. We believe these halibut provide the absolute best in flavor, moistness, and flakiness, not mention having the most cooking versatility. Bake, broil, BBQ, pan fry, or deep fry. You just can’t go wrong!
Do you miss having fresh tasting fish during the winter months, and getting the essential intake of Omega-3 fatty acids that only fish like Salmon can provide? We’re proud to introduce our Frozen-at-Sea Salmon (FAS) product which is a better quality and fresher tasting fish than some of our fresh fish products.
For twenty five years, Bristol Farms has been making fresh sushi every day of the year. Each morning our sushi experts cook fresh rice, mix in our own special rice vinegar, and cut and slice seafood so they can provide the highest quality take-out sushi available. Our sushi platters are no different. In fact, all of our sushi platters are made fresh just prior to your pick-up time. Our sushi platters ordered with all the favorites, California Roll, Spicy Tuna Roll, Shrimp Tempura Roll, salmon, yellowtail, tuna sushi or anything that’s of Bristol quality that day. Visit our sushi departments and take a look at our menu to order sushi & shrimp platters for your New Year’s party and ring in 2012 with flair. 
Pokē-a Hawaiian is a raw fish salad served as an appetizer in Hawaiian cuisine and a verb for “section” or “to slice or cut”.
The huge Snake River Plains Aquifer literally bursts out of the solid rock walls towering above the Snake River in Twin Falls Idaho. This pure clean water filtered by hundreds of feet of lava rock is the source of the water flow for Clear Springs Trout.
Bristol Farms will be cooking thousands of Lobsters this weekend at the Rainbow Lagoon in Long Beach, California. The event is 
In the spring the melting snow turns to cold, fast moving rivers that carry the newly hatched salmon to the ocean where they will roam for 2-8 years swimming and feasting until they reach maturity. These are the trolls or net fish that can vary in size and supply much of the salmon we consume. Once the salmon reach maturity and their internal clock tells them it’s time to head back home, they begin gorging themselves storing up fats and energy preparing for the long journey to the rivers mouth and then up stream. Pacific salmon will not eat once they have entered the fresh river water. The longer the journey and river, the more nutrients and fats loaded with Omega 3s are required to sustain the arduous trek. It’s there at the mouth of the river when the salmon are ripe with flavor and healthy nutrients that they are caught, processed, and shipped by air to bring our customers the very best salmon in the world.
California White Seabass season has opened up and will continue through the summer. Locals and sport fishermen have long cherished this popular fish for its firm texture and robust flavor. Whether on the grill, pan seared, or broiled, these large white fillets are very universal and go great with many applications. While the season is long, the fishery can be sporadic causing the price to fluctuate weekly. This fishery is regulated by the Department of Fish And Game and rated “Best Choice” by the Monterey Bay Aquarium. Keep an eye out for this great fish; you’ll be glad you did.