Our lakefish is 100% natural. No additives. No chemicals.

Ethically-sourced • Chemical-Free • The Natural Choice

Once only available to the restaurant industry through leading food service distributors, these all-natural, wild-caught finfish are now available to you! Whether you are a weekend fisherman who knows and appreciates the taste of pure, freshly caught fish, a family or individual who wants to increase lean, natural protein in your diet, FINFISH DIRECT is happy to serve YOU.

Working with leading Domestic & European Fisheries, after more than 30 years in the fresh and frozen lake fish industry, FINFISH has earned the industry's respect & trust which enables us to secure the very best, sustainably sourced fish.

 

WE ONLY SELL PURE, NATURAL, PROTEIN!

THERE IS NO STPP ADDED TO ANY OF OUR FISH!

Most mainstream processors use STPP (Sodium Tripolyphosphate) - a preservative used to protect and keep moisture inside frozen protein products. STPP is a versatile chemical, used in cleaning products, detergents, soaps, paints, ceramics and food products.
Fish treated with STPP results in a loss of flavor, a degradation of product quality and a dramatic reduction in portion size. Even without seeing the label (which should by law, indicate addition of STPP) it won’t take you long to realize that something has been added to your fish.

We encourage everyone to check the “ingredients” on their current box of fish products to see if there has been any STPP included. (It is required by law!)

  • STPP is added through VACUUM TUMBLER or NEEDLE INJECTION

VACUUM TUMBLER METHOD
 In a vacuum tumbler, fillets are infused with the STPP mixture, adding weight & volume. Because there are no needle punctures, this deceptive practice is not known until the fillet is cooked, or by the white salty residue present of the frozen fillets.
NEEDLE INJECTION METHOD
Below, fish fillets are being fed onto injection machine to have STPP added via needle injection .
Needles puncture the flesh to ensure that it is saturated with the STPP solution

Indicators that fish have added STPP & water:

  • 1. The STPP treated frozen fillet will appear to be coated in white, as though freezer burned, but it’s just sodium- like sidewalk salt on your boots.
 
 
  • 2. Fillet immediately shrinks upon contact with heat.

  • 3. A milky liquid forms around fillet in pan.

  • 4. Fillet easily splits apart- especially in thinner areas.

  • 5. The actual portion size is significanty reduced.

  • 6. Perch treated with STPP- are rubbery and slimy when thawed. Treated meat bulges away from skin.   

       
There are numerous reports of adverse health issues related to food treated with STPP ranging from headache, digestive issues and increased blood pressure.

PNP FILLET         VS         STPP FILLET

(Pure Natural Protein)                                                (Sodium Tripolyphosphate)

WHICH WOULD YOU RATHER EAT?