All Alaskan seafood sold in our store are wild-caught from the pristine waters of Alaska. We also sell a variety of other regional products, some of which are Wild Caught and others which are responsibly farmed.
Yes. TAG sources both fresh and frozen seafood. Fresh product requires pre-order at this point of time.
The large majority of Alaskan seafood is immediately processed and frozen to maintain the highest quality. Alaskan seafood is harvested in very remote areas, so freezing is the best method to preserve the quality of the product for a global consumer base. For seafood, quality cannot be improved once a product leaves the water, it can only be maintained. Therefore, if you are not consuming seafood within a few days of harvest, it is best kept frozen to maintain the highest quality.
Many of our products are harvested seasonally, fortunately because the product is maintained frozen it is available year round. If certain products are out of stock, our website will indicate such. If there is a particular product is currently unavailable, give us a call at our shop and we will let you know when we expect to receive our next shipment.
It is fairly common with wild caught fish, especially salmon, to have some bruises and scar marks on the skin area. Such is the nature with Wild Caught fish, these markings are generally caused by net entanglements, a fish fight, or other natural cause. These fish are just as healthy as an unblemished fish, their road to being caught was just a bit more challenging. Enjoy.
All of our products go through standard AVA procedures for importing seafood from other countries. For more information on Alaska’s clean marine habitats and Wild Caught fisheries click Here. Study results by the Alaska Department of Environmental Conservation shows that fish from Alaska are remarkably free of contaminants, and polychlorinated biphenyls (PCBs).
Mercury, also known as Methylmercury is a heavy metal often present in certain species of seafood. Mercury levels are highest in long-lived predatory species (such as sharks and swordfish). Salmon, for example, has one of the lowest average Mercury levels for fish because it has a relatively short life span. Click Here and the on the cateogry on 'Mercury' for more infomation on Mercury levels in seafood .
For whitefish, it can be stored up to 6 months, while for salmons it can be stored up to 4 months. If you have thawed your fish, we recommend that you eat it as soon as the quality of the fish may be hindered if left in the fridge too long.
We recommend that you place the seafood to thaw overnight in the refrigerator. When thawing, place the packaged seafood on a plate or shallow pan for the water that would form after thawing. Let the product thaw for 8 – 10 hours (or longer for larger fillets as they take a longer time to thaw). Do not rush the process of thawing the seafood by putting it in warm water as it can hinder the flavour and texture of the fish.
Yes! You can actually cook your seafood while is frozen. Click here to find out more on the methods to Cook-It-Frozen! Alternatively, you can defrost the seafood under running water which will expedite the thawing process.
Sustainable seafood is whereby wild-seafood are harvested without harm to its population, habitat or to any other species in its ecosystem. By protecting the fisheries and ecosystem, productivity is ensured so that future generations will be able to enjoy the same variety of great seafood that we eat today.
Many of the members of Team TAG are from Alaska and have spent seasons working on fishing and/or crab boats, so we have a deep understanding of Alaska’s commitment to sustainable fisheries. By committing to Alaskan product, we can proudly guarantee our customers that they are receiving a Wild Caught, sustainable, and delicious product. Aside from our Alaskan product, we do our best to source products regionally from other Wild Caught fisheries, such as our Spencer Gulf King Prawns, which are MSC Certified and Wild Caught in the Spencer Gulf region of Australia.
Answer: Absolutely! Keep in mind that TAG's mission statement is to bring the highest quality seafood in the world to your door. Our shipments are dictacted by customer demand.
Once the process starts to source, purchase and export out of the United States your order is secured. Frozen product in-stock can be cancelled without a cancellation fee.
Pre-ordered frozen products require a 50% prepayment. Fresh orders require full payment. Cancelling either order once the product has been purchased and tendered for export will result in a cancellation fee up to 50% of the prepaid amount.
Any claims of damage or missing items must be received within 2 days of your receipt of the product(s).
Products returned must: * If delivered frozen, remain frozen, never thawed during your possession. * If fresh, kept chilled and have not been frozen or warmed above the appropriate chilled temperature.
* The items must remain in its original packaging and the packaging must not be damaged.
* You must contact a TAG representative and get a return authorization number prior to the product return.
* Delivery fees fees may apply to any product delivered or picked up for return at the customers expense.
* Failing to meet the requirements regarding cancellations or returns may result in the refusal of the product return and/or reimbursment of funds.
* Fresh products must be capable of repackaging and have the ability to be frozen to accept returns.
Yes, you may cancel your order and no fees apply. However, do let us know early by calling us at 6342-1266 or via email at email@example.com
Do drop us an email at firstname.lastname@example.org stating the problems of the products received or call us at 6342 1266 so we can take care of any product-related concerns.
We will follow up with you upon receiving your order, generally within a few hours of your order being placed. If you have not heard from us and want to confirm your order was received, feel free to call us @ 6342 1266 or shoot us an email direct to email@example.com to confirm.
Do give us a call at 6342-1266 or drop us an email at firstname.lastname@example.org so that we can update your particulars .
Give Team TAG a call at 6342-1266 or drop us an email at email@example.com .
Due to the actual weight of the seafood, total costs can be slightly different than indicated when you submit your order. We do our best to get your order to as close to the amount ordered as possible.
After receiving your order, we will send you an email with total cost and payment method options. For home deliveries we accept cash, check or wire transfer as payment options.
We offer free delivery for orders of $200 and above. For all orders under $200 there will be a $20 delivery fee.
Once your order has been placed, we will receive an email notification. We will follow up with you via email to verify your order total, and confirm delivery window. If we do not receive a follow up response via email we will reach out to you via phone.
Deliveries are available Monday to Saturday, our delivery windows are 10am-2pm and 1-5pm. If you would like a particular time and day for your order to be sent, please write it in the remark section of your order. We generally try to fulfill delivery orders within 1-2 business days, but this all depends on how many delivery windows are available at the time of your order.
Our store is open Monday to Saturday (10am – 7pm) and Sunday (12nn – 5pm). We are often open on Public holidays, however, check our Facebook page for updates regarding Holiday shop closings as we will release details in advance.
If you are coming from Eunos MRT Station, you can take bus 150 from the bus interchange or bus 15 from the stop opposite Eunos MRT Station. You can then drop off at the 2nd bus stop after passing Parkview Hospital.
If you are coming from Paya Lebar MRT Station, you can take bus 155 and drop off at the 2nd bus stop after passing Parkview Hospital.
There is an entrance to our underground parking lot just off of Telok Kurau Road on Lorong L Telok Kurau. Keep in mind this is for short term parking for in store sales only, for extended parking you will need to find street parking either across the street from our shop or somewhere else close by.
We are often here at the shop beyond 7pm Monday-Saturday. If you are heading to our shop but are concerned you may not make it before closing, please give us a call at 6342 1266 to let us know. We will do our best to accommodate and get you your seafood.
Purchase your seafood from The Alaska Guys PTE, LTD. When purchasing frozen seafood, look for solidly frozen packages. Do not buy fish or shellfish that is stored above the chill line of the case. Do not buy seafood
with freezer burns, or icy white discoloration.
When purchasing fresh or thawed Alaska (TAG) seafood from a seafood counter, let your eyes and nose be the judge. Good quality seafood smells sea-fresh. It should not have a strong odor or smell "fishy." Fish fillets
and steaks should appear moist, firm and freshly cut. Shellfish should be bright in color with no discoloration or dryness. Pre-packaged seafood should contain only a minimum of liquid.
Do not allow frozen seafood to thaw until you are ready to use it. Refreezing seafood will severely alter its quality. Wrap seafood in moisture-proof paper or enclose in an airtight container. Do not store seafood
wrapped only in waxed paper or plastic wrap.
Frozen Alaska cod, halibut, Alaska pollock and rockfish may be stored up to 6 months in a home freezer at -18C or lower. For best quality, frozen Alaska sablefish and salmon may be stored up to 4 months in a home
freezer at -18C or lower.
It's best to thaw seafood overnight in the refrigerator. Place the wrapped package on a plate or shallow pan to catch any liquid that drips out. Allow 8-10 hours (extremely large cuts may take a bit longer). Do not try to
speed up the process of thawing seafood. Never allow seafood to thaw at room temperature or place it in warm water to thaw. Flavor and texture are both lost this way.
Alaska Salmon is super-rich in Omega 3 oils. In addition to what scientists have known for years about Omega 3's heart-healthy benefits, current research is uncovering a host of new preventive and curative
Omega 3 attributes.
THE HEART OF THE OMEGA 3 STORY
Science has discovered that the type of dietary fat (monosaturated, saturated, polyunsaturated) we consume alters the production of an important group of biological compounds known as eicosanoids. These
compounds affect blood pressure, blood clotting, inflammation, immune function and coronary spasms. Omega 3 oils produce a series of eicosanoids that have been shown to decrease the risk for heart disease,
inflammatory processes and certain cancers. Omega 3's provide additional heart-healthy benefits by:
-Improving the pattern of blood lipids
-Decreasing blood clotting factors
-Increasing beneficial relaxation in larger arteries and blood vessels
-Decreasing inflammatory processes in blood vessels
Many modern diets aren't high enough in omega 3 oils to realize optimum health benefits. However, simply including seafood in the diet two to four times a week, most people can improve their health. Alaska Salmon
is one of the cold water seafoods particularly high in these "good fats." Sockeye salmon has the highest amount of omega 3 of any fish: about 2.7 grams per 100 gram portion.
MORE GOOD NEWS ABOUT OMEGA 3
The Omega 3 oils found in certain types of seafood, especially Alaska Salmon, have also been linked to improvements in or prevention of certain kinds of cancer, ulcerative colitis, psoriasis, arthritis, asthma,
certain kinds of mental illness, depression and lupus erythematosus.
WHAT THE EXPERTS SAY ABOUT OMEGA 3
A early study of 1,800 Western Electric Workers that began in 1957 showed that regular meals of fish lowered the overall risk of heart disease by 38% and of heart attack by 60% compared to men who ate red
meat. "Fish Consumption and the 30-year Risk of Fatal Myocardial Infarction," by Martha L Daviglus, M.D., Ph. D., Jeremiah Stamler, M.D., Anthony J. Orencia, M.D., Ph.D., et al, printed in The New England Journal of
Medicine 3361046-1053 (April 10, 1997)
"One of the ways that the consumption of Omega-3 fatty acids reduce the risk of heart attack is by increasing the levels of these fatty acids in blood cell membranes which reduces the clumping of blood
platelets and also coronary spasm. ...modest amounts of n-3 fatty acids from seafood may reduce vulnerability to ventricular fibrillation and, thereby, reduce the risk of coronary heart disease mortality."
David S. Siscovick, M.D., Ph.D., from University of Washington in Seattle, American Medical Association News Release, Oct. 31, 1995
Researchers at Brigham and Women's Hospital in Boston studied 11 years worth of data on the dietary habits and health of 20,551 male physicians, aged 40-84 years, found that those who ate seafood
containing the n-3 fatty acid at least once a week had a 52% lower risk of sudden cardiac death compared to those who ate fish less than once a month.
Omega-3s inhibit the formation of blood clots. This is important because most heart attacks result when blood clots get stuck together in the blood vessels leading too ht heart. They may prevent heartbeat
abnormalities, thereby protecting against sudden cardiac arrest, a major cause of death from heart disease.They lower very high levels of triglycerides, a type of fat in the blood which, when elevated, increases the
risk of heart attacks. They may retard the growth of plaques that narrow arteries leading to the heart. "To achieve the wonderful benefit, all we have to do is have two seafood meals per week. I clearly tell people to
eat fish and shellfish regularly to lower the risk of heart disease. There is compelling evidence to say that seafood-eating will benefit you so much."
Penny Kris-Ethert, Ph.D., heart disease researcher, Pennsylvania State University
Reducing Hypertension and Blood Pressure
In a study by investigators at University of Western Australia in Perth found that either a less fat diet or more fish diet reduced blood pressure. A combination of the two produces even more reductions. (Hypertension, Oct. 1998). Individuals taking medication to control hypertension may be able to reduce or halt drug therapy by making
lifestyle and dietary changes, advises U.S. expert Thomas Pickering, M.D., Professor of Medicine at New York Presbyterian Hospital. He also says if you have normal blood pressure, three to four fish meals a week may protect you from hypertension.
Eating broiled or baked fish can lower your risk of rheumatoid arthritis. "Consumption of broiled or baked fish, but not of other types of fish, was associated with a decreased risk of
rheumatoid arthritis." Diet and Rheumatoid Arthritis in Women A Possible Protective Effect of Fish Consumption" by Jean Shapiro,
Thomas D. Koepsell, Lynda F. Voigt, et al, Epidemiology, 1996; 7:256-263
"The oils in certain fish contain 'friendly' polyunsaturated fats called the omega-3 fatty acids. Add fish oils to the diet, and scientists can measure a very significant drop in one of the most inflammatory immune
substances - leukotriene B4," Joel Kremer, M.D., head of rheumatology at Albany Medical College, New York, in "Prevention," November
"In three months, the high omega-3 group started to feel less pain. By years end most had a stronger grip and nearly had were able to decrease levels of non-steroidal anti-inflammatory drugs. ("Arthritis and
Rheumatism," June, 1994)
"Prevention," Nov. 1996
"Children who eat fish more than once a week have a third the risk of AHR [airway hyper-responsiveness or asthma] of children who do not eat fish regularly. ...These data suggest that the consumption of oily fish
may protect against asthma in childhood."Consumption of oily fish and childhood asthma risk" by Linda Hodge, Cheryl M. Salome, Jennifer K. Peat,
Michelle M. Haby, et al, published in The Medical Journal of Australia 1996; 164 137-140.
"The anti-inflammatory effects of omega-3 fatty acid may have some usefulness in modulating chronic lung diseases. ...The putative ability of omega-3 fatty acids to improve blood rheology would be beneficial in a
number of chronic lung diseases. In such conditions, further clinical studies of omega-3 fatty acids are warranted."
Alaska is fish country. For thousands of years, the fishes of Alaska’s seas and rivers have supported human use, from fisheries used by Alaska’s indigenous Native peoples since prehistoric times, to today’s modern
seafood industry. Alaska is home to abundant stocks of many species of fish, and offers some of the cleanest marine, freshwater, and upland habitats in the world. Effective state and federal institutions
manage fisheries that are productive and sustainable, clean and healthy. Alaska is the only State in the nation whose Constitution explicitly mandates that all fish, including salmon, shall be utilized, developed,
and maintained on the sustained yield principle. Here are some examples of Alaska’s unique fisheries management and pristine environment.
Alaska is thousands of miles away from large sources of pollution that can contaminate the human food supply in other parts of the world. These distances, combined with the earth’s patterns of circulation of
water and air, help to ensure that Alaska’s own waters are among the cleanest in the world.
Alaska’s human population density is among the lowest of any in the United States, and lower than most places in the world. Alaska has little heavy industry, and has strict regulations governing development
activities, such as road building, mining, logging, and sewage treatment. The State of Alaska Department of Environmental Conservation (ADEC) has a regulatory section dealing specifically with water quality. Water
discharges, such as sewage and other potential pollutants, are closely regulated to ensure high water quality. In addition, ADFG requires prior approval for any in-stream construction activities in Alaska’s salmon
streams through the authority of the Alaska statutes known as the “Anadromous Fish Act” (Alaska Statute 16.05.870). Alaska also has a Forest Practices Act requiring buffer zones from logging along salmon streams
to prevent erosion and protect spawning and rearing habitat. Clean marine habitats produce pure seafood products.
Alaska’s marine habitats are extremely clean, and Alaska’s seafood is pure and remarkably free of contamination by pesticides, petroleum derivatives, PCBs, metals, and bacteria.