Yes, everything we catch, or source is always 100% wild.

Wild seafood is caught from the ocean, which is a natural resource that can replenish
itself over time. Farmed seafood, on the other hand, is raised in pens or cages, which
can pollute the environment and put wild fish populations at risk. Wild seafood is
generally more nutritious than farmed seafood. This is because wild fish have a more
diverse diet and are able to swim freely, which helps them develop stronger muscles
and immune systems. Farmed fish, on the other hand, are often fed a diet of antibiotics
and other chemicals, which can reduce their nutritional value. Lastly, wild seafood is
generally considered to have more flavorful and complex than farmed seafood.

While both frozen and fresh salmon have their merits, we prefer frozen seafood. Our
salmon is vacuum-sealed and flash-frozen, which locks in its freshness immediately
after harvesting. Fresh salmon, on the other hand, can be days or even weeks old
before it reaches consumers. During that time, the fish slowly degrades, so your "fresh"
seafood may not be as fresh as you think. In fact, your frozen salmon may actually be
fresher.

Wild salmon is a superfood that is packed with essential nutrients, including omega-3
fatty acids, protein, iron, vitamin B12, selenium, phosphorus, and zinc. Eating wild
salmon can help promote heart health, reduce inflammation, support brain health, and
improve overall skin health.

Our flash-frozen, vacuum-sealed fish is packaged in 8-10 oz. portions, making it easy to
pull individual portions for meals.

Each portion is generally 8-10 ounces (1/2 to 3/4 pound). A 10-pound share will give
you 8-12 portions, and a 20-pound share will give you 18-22 portions. Both sizes will fit
easily in a standard kitchen freezer with room for other food.

Seafood should be kept frozen until ready for preparation. Items can be stored frozen
for up to 12 months, but are best if consumed within 10 months of purchase.

The safest way to thaw your fish is under refrigeration. We recommend removing the
product from the original packaging, placing it in a plastic bag or on a plate, and
allowing it to thaw in the refrigerator for 6-8 hours, or overnight. If you require faster
thawing, we recommend placing the vacuum-sealed portions in a bowl of COLD water
for 30-45 minutes. Once thaw, remove from the packaging, rinse gently with cool water
and pat dry.

We always recommend cooking right away once thawed. The longer the fish sits, the
more the taste and texture can be jeopardized.  Once thawed, we do recommend
rinsing in fresh water, patting dry with a paper towel, and storing in an airtight container.
Try and cook within 48 hours of thawing.

Our fish is as natural as it can be, which means that we do everything by hand and in
small batches to maintain the quality of the fish. Pin bones aren't removed through
filleting. Typically, large processors remove them with a machine called a (you guessed
it) pin bone machine. In order to remove pin bones mechanically the salmon have to
“rest” for a few days so their flesh can soften. “Resting,” however, is really an industry
euphemism for degrading. The process sacrifices enough quality that we’re
uncomfortable doing it.

Yes, everything we sell is sashimi grade. Sashimi grade refers to the freezing
procedures that are used to initially freeze and store seafood. All of our seafood meets
the following requirements that are set forth by the USDA which requires freezing and
storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-
35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing
at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’
which is sufficient to kill parasites.