Wild Alaska Sockeye Salmon

Wild-Caught vs. Farmed

Wild Salmon

Wild - Alaska Sockeye Salmon naturally swim freely in open oceans instead of being confined to a net pen.

Pure - Purity is the ONLY INGREDIENT in our product.       

Natural - Alaska Sockeye Salmon is nutrient rich in protein, B-vitamins, potassium, selenium, astaxanthin and Omega-3 fatty acids. 

  • 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.
  • Sockeye Salmon eat only krill and plankton from the sea. This diet of nature is responsible for the vibrant red color, rich flavor and dense texture of the fish.

Sustainable - Our salmon is harvested in a way as to not endanger the ecosystem or fish population.

    • Origin - The salmon that we harvest live in a biodiverse and pristine environment in Bristol Bay, Alaska.  This icy-cold ocean bay is the home to 20 million preserved and immaculate acres of wetland, lakes and streams that provide an essential habitat for millions of spawning salmon.
    • Government Regulated - The State of Alaskas Constitution and the Alaska Department of Fish & Game enforce that the Bristol Bay Sockeye Salmon Fishery remain a clean ocean for our salmon catch to swim.


  • 80% of the "fresh" salmon in the U.S. is farmed.
  • Farmed salmon are intentionally raised to be fattier, as they'll accumulate more polychlorinated byphenyls (PCBs) which is an organic pollutant. 
  • Farmed salmon are born and raised within a net or pen (equivalent to a cage) for its entire life, and subjected to antibiotics, growth hormones, pesticides, PCBs, dyes and bacteria, all of which is the food of a wild salmon.   

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.