Sustainably sourced, healthy fish!

We start with the best fish we can find

Amongst our circle of friends, there is little argument that Wild Alaskan Salmon has no competition in the world of seafood. But we take our commitment to quality a step further - sourcing fish from only the top quality grades each year, which represents only a portion of the top 1% of seafood produced in Alaska.

Our advanced packaging keeps that freshness, longer

Keep your fish fresh requires a combination of ice cold temperatures, and locking out air. For most alternative seafood companies, this means vacuum packing fillets in thick plastic bags - which keep air out while you wait to eat it. The only problem with that, is fish like to breathe! Unlike traditional vacuum packing, which forms a strict barrier - we use advanced skinpack technology that eliminates the harmful impact of contact with the air, while letting just enough air out as the fish thaws. That means you can thaw our fish in your refrigerator, and it stays fresh for longer without that "fishy" taste to it, or risk of harmful bacteria growing. In most cases, our fish stays absolutely fresh for up to seven days in the refrigerator!

We generate less waste

Traditional direct to consumer seafood businesses generate lots of waste in the process. Fish boxes are packed alongside dry ice and gel packs, with lots of insulation to ensure the fish stays frozen on its way to you. They then use air freight and delivery carriers to go direct to your door. It's convenient - but wasteful. We ship in bulk, without the use of air freight. Dropoffs are at convenient, common pickup points that enable you to stock up - and welcome the use of reusable containers if you want to bring your own. We re-use as much of our packaging as we can, and hope to find ways to fully offset our carbon footprint in the near future.

We deep freeze directly on the water to lock in freshness

Our fish is blast frozen to below negative 40 degrees directly on the water - often within hours of being caught! This locks in ocean fresh flavors, and ensures that it retains the straight-out-of-the-water experience once it reaches your plate. Other wild seafood often spends days on the boat after it's caught - on ice, but not fully frozen until it finally reaches shore and is processed. That fish is still perfectly fine to eat - but loses quality in the process.