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

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.

Fish needed for each household varies. Each  8-10 ounce  portion is about  ½ - ¾ a pound. A portion is typically 2 adult serving sizes. We recommend adding up how many people are in your household and how often you plan to eat seafood each week to calculate how much seafood you might want in your share, club, or order. For a little assistance with this math problem, check out our fish calculator.

Our flash-frozen, vacuum-sealed fish is packaged in 8-10 ounce  portions or ½ - ¾ a pound. A portion is typically 2 adult serving sizes.

Each portion is generally 8-10 ounces or ½ to ¾  a pound. A portion is typically 2 adult serving sizes. 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 from catch (July of that fishing year), but are best if consumed within 10 months.

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.

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.

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. We recommend cooking within 48 hours of thawing.

Yes, you will need to remove the pin bones. 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. You can easily pinbone yourself using this tutorial.