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Wild vs. Farmed

Wild Alaska sockeye salmon has a healthier makeup of omega 3s than that of farmed salmon.  Omega 3s are unsaturated fats that work in conjunction with other essential vitamins and minerals that suppress inflammation, mitigate the formation of diseases, promote a healthy heart, improve blood flow and participate brain function.  

Wild Alaska sockeye salmon swim more freely in open oceans instead of being confined to a net pen.  80% of the "fresh" salmon in the U.S. is farmed.

Farmed salmon are intentionally raised to be fattier, and they accumulated more polychlorinated byphenyls (PCBs) which is an organic pollutant. 

Fresh vs. Frozen

It's sometimes thought that fresh is always superior to frozen.  However, expertly processed and flash-frozen salmon as well as other commercially harvested Alaska seafood is delivered to market frozen.  With wild salmon, it's all about the flesh.  While fats in fish can freeze and thaw virtually no harm, it's the water that is the enemy.  When water freezes, it also expands which can harm the texture of the flesh due to micoscopic cellular destruction.  Wild salmon is full of natural, healthy fats which allow for it to be frozen then to be thawed with no harm to the taste or the texture.  While this holds for raw salmon, it's more so with smoked salmon since 35% of the water evaporates during the smoking process.  This condenses the delicious flavors of the salmon and creates a product that can freeze and thaw perfectly.