THIS IS NATURE

Pure, wild caught Alaskan Sockeye Salmon.

How It’s Caught

Wild salmon, harvested the old way: small-scale, tide-based, and respectful of nature.

Our Sockeye is caught by hand from the beach using small nets, in sync with the tide. Each fish is cleaned and filleted on-site by our crew, then vacuum-packed and flash-frozen within hours to lock in freshness, flavor, and nutrients.

Piles of fish lying on dark sand beach with a red pickup truck and two people in high-visibility orange jumpsuits near the water at dusk or dawn.
Sunset over a calm body of water with a rocky shoreline and a boat docked in the distance.
A tangled fishing net with white floats lies on a dark sandy beach near the water under a cloudy sky.
Red pickup truck parked on a sandy beach under cloudy sky.
Pink and purple sunset over the ocean with a double rainbow in the cloudy sky and dark sandy beach in the foreground.
Man in red jacket holding a large fish on a beach at sunset.

What You’re Getting

Sustainably harvested Sockeye salmon FILETS & STEAKS from Bristol Bay, Alaska. Caught in small nets by hand, filleted on-site, and flash-frozen within hours.
Dark red, rich in flavor, and naturally vibrant.
No additives. No middlemen.

Just wild salmon, flown straight from the source to your freezer.

Large pieces of fresh salmon fillet on a wooden surface.

FILLETED

Three vacuum-sealed pieces of raw red fish fillet on a tray, with a bunch of fresh cilantro in the lower left corner.

VACUUM PACKAGED

Frozen pieces of raw meat in sealed vacuum bags.

FLASH-FROZEN

Why It’s Premium

  • Limited supply — only during the short summer run.

  • Labor-intensive — small crew, hand-filleted, flash-frozen on site.

  • Unmatched flavor — clean, wild, and as close to nature as it gets.

  • Direct from fisherman — no mass processing or chain storage.

“If you’ve only tried farmed salmon, this is a completely different experience.”
— Ingrid Mair
A man smiling and holding a large fish outdoors on a wooden dock with a grassy field and blue house in the background.
A pile of fishing nets and buoys on a alaskan beach with the ocean in the background.
Slices of fresh, raw salmon with bright orange flesh and silver skin.

Get to know YOUR FISHERMAN

Hello, I’m Zeke

and I fish the tides as crew for a well-established family fishery in Bristol Bay - a region known as one of the last strongholds of wild salmon.
This family has been fishing these waters for decades, and I am proud to be part of their team.
Together, we harvest wild sockeye salmon by hand, straight from the beach.
No big boats. No shortcuts. Just tide, tradition, and a lot of hard work.

We pull the nets, fillet the fish ourselves, and freeze it within hours: clean, vibrant, and truly wild.
In August, I fly it home to Maine, where I deliver it straight to my customers.

If you’ve ever wanted to know exactly where your fish comes from, this is it.
Wild-caught. Small scale.

From Alaska to your table.

Person in red and black waterproof gear holding a large fish on a rocky beach at sunset.
A smiling man and woman standing under a wooden shelter with hanging smoked salmon. The woman is wearing a black hoodie with a basketball logo, and the man is wearing a bright blue hoodie. They are outdoors on a grassy field, and the smoked salmon is hanging to dry or cure.
A man in orange and black apparel, wearing a beanie, butchering fish on a white table. Whole and filleted fish, including salmon and other large fish, are on the table.

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Fresh fish with silver scales and a separate pile of bright orange salmon fillets.
Stacks of fish lying on dark ground near a red vehicle with two people in orange suits and a woman in pink, during dusk or dawn with a cloudy sky.
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Two people standing under a shelter with strips of bacon hanging to dry outside in a grassy field.