Our wild-caught Alaskan fish is sustainable because every step—from harvest to delivery—is intentionally low-impact and carefully managed. Our salmon is caught on our small boat using a selective driftnet that targets salmon near the surface, resulting in almost no bycatch and allowing most non-target species to be released alive. Similarly, the white fish is all caught by line aboard small, low impact fishing vessels. All of our fish is caught in Southeast Alaska, a region where the fisheries are globally recognized for strong, science-based management. Our sockeye, more specifically, comes from Taku Inlet which is managed under a collaborative U.S.–Canada system that prioritizes escapement goals to keep salmon populations healthy for the long term. Management of Taku Inlet sockeye salmon has demonstrated a high rate of sustainability success, with consistent achievement of biological escapement goals for the Canadian-origin stock aggregate. While we are fishing, we have regular in person check-ins with the department of fish and game who update us on what the biologists are observing in the river. The line caught white fish (halibut, lingcod, blackcod) is managed by a quota management system—specifically the Southeast Alaska Individual Fishing Quota (IFQ) program. A fishing quota is a limit placed on the amount of a specific fish species that commercial fishermen are allowed to catch during a set time period, usually a year, with the limit set based on preserving the long term health of the fish population. The IFQ system promotes sustainability by ensuring long-term resource health, curbing the "race to fish," and improving economic stability for small-boat, owner-operator fleets. It enhances safety, increases fish value, and enables local community access. Beyond responsible harvesting, our process reduces environmental impact by keeping the supply chain short and local. Each fish travels minimal distance: it is hand-processed by small local processors near where it is caught, it avoids unnecessary freezing, thawing, and large-scale shipping. Our fish is shipped from Alaska directly to our small commercial freezer storage in Washington. From there we bring it to our pick-up events around the Puget Sound- no shipping or individual deliveries. By distributing directly to customers at local farms, wineries, and markets, we cut down on packaging and emissions while supporting other small, sustainable businesses in our community.

Our fish is high quality because it’s handled with exceptional care from the moment it’s caught. Harvested on small vessels, each fish is immediately pressure-bled, iced, then hand-filleted and flash frozen to preserve peak freshness. This quick, careful process removes blood right away, resulting in a clean, mild flavor—never “fishy.” We keep handling to a minimum to maintain a firm, bruise-free texture. Unlike much of the commercial industry, our fish doesn't sit in giant tanks for days, it isn’t run through large processing plants or shipped long distances to massive facilities—it’s processed thoughtfully in small batches. We also guarantee our fish is frozen only once. Many fish on the market are frozen, thawed for processing or display, and then refrozen, which can impact texture, flavor, and shelf life. Even fish labeled “fresh” at grocery stores is often previously frozen. Our fish is frozen at its freshest point and stays that way until you’re ready to enjoy it.

We pressure bleed our salmon right after bringing it on board. To pressure bleed our fish we cut a slit in the small artery behind the gills and insert a small pipet hose that pumps fresh seawater through the fish for at least one minute. This flushes out all of the blood while preserving the firm texture of the flesh. Flushing the blood takes away the fishy taste that you may have noticed in other salmon and helps it stay fresh in your freezer much longer.

The box itself is 15" x 10" x 6". A standard, over the fridge freezer could fit 4 boxes. If you take the salmon out of the box and keep it in the bag, you could fit over 60 lbs (or 6 boxes). Our suggestion is to buy a chest freezer and then you won't have to worry about it. Plus, chest freezers keep everything frozen at a lower temperature which increases freezer longevity and freshness.

In the fridge: If you are one of those people who plans meals a day or two ahead, take your salmon out of the freezer the day before and let it defrost in the refrigerator overnight. In a lukewarm water bath: If you are like us and figure out what you are having for dinner thirty minutes before you start cooking, that is no problem. Take your salmon and toss it in a warm water bath and it should defrost in 20 - 30 minutes. You might have to change the water out a few times as it cools down. Make sure that the water is not too hot or it will start cooking the fish!

All of our fish is hand filleted at a small scale, locally owned processor. The salmon that you see that is boneless has been processed at a large plant, and although having no bones can be nice, the de-boning actually reduces the quality of the fillets by tearing up the flesh, making the texture squishier. We choose to keep the bones in to preserve the texture of the fish and ensure that it stays fresh in your freezer for longer.