Why Wild CAUGHT Salmon ?

Discover why this fish is

leaner, richer, and impossible to copy.

  • A fish tank floating on water, filled with water and fish, surrounded by a metal safety barrier.

    1. Why Not Farmed Salmon?

    Farmed salmon are raised in crowded open-net pens where waste, parasites, and diseases can spread quickly. Sea lice infestations are one of the biggest problems — these parasites thrive in the pens and often spread to wild salmon passing by, threatening their survival. Farmed fish are also treated with chemicals and antibiotics to manage these conditions, and escapes from pens can disrupt wild salmon genetics and ecosystems.

    The environmental impact and compromised quality of farmed salmon cannot be compared to the purity of wild-caught fish.

  • Three brown bears fishing in a river, one bear with its mouth open catching a fish.

    2. Free, wild, untamed

    Wild sockeye salmon from Bristol Bay is one of the last truly wild salmon runs on Earth. These fish are born in cold, clean rivers, spend years roaming the open ocean, and return upstream to spawn. There are no pens, no artificial feed, and no antibiotics — just nature at its best.
    The result? Firm, lean meat, vibrant color, and a rich flavor you’ll never find in farmed fish.

    Unlike farmed fish, wild-caught salmon is seasonal, sustainable, and one of the last true flavors of the wild.

  • Close-up of traditionally dried red alaskan salmon hanging in a row outdoors.

    3. Rare & Seasonal

    Unlike farmed salmon, wild sockeye can only be harvested during a short, carefully managed season — just a few weeks each summer. Our team fishes with the tide, by hand, using traditional small-scale methods.
    Once the season is over, that’s it. There’s no year-round supply — making every fillet something truly special.

  • Man in a red jacket and gray beanie holding a large salmon on a black alaskan sandy beach at sunset, with other fish lined up behind him by the water.

    4. Premium Quality, Handled with Care

    Every fish is hand-picked from the nets, cleaned, filleted, and flash-frozen within hours to lock in freshness and nutrients. There are no middlemen. From Alaska to Maine, every step is personal.
    You can taste the difference — pure, natural, unprocessed salmon.

  • A close-up of a piece of salmon nigiri sushi with a slice of raw salmon on top of rice.

    5. Nutrient Powerhouse

    Wild sockeye is naturally lean, packed with Omega-3 fatty acids, high-quality protein, and essential vitamins. Its deep red color is proof of its natural diet of krill and plankton — no artificial coloring needed.

  • A black sandy beach in Alaska - Bristol Bay - with a few small rocks, green hills with houses in the distance, and a cloudy sky overhead.

    6. Sustainable & Regulated

    Bristol Bay is the gold standard for sustainable fishing. Every harvest is regulated with strict quotas and real-time monitoring to ensure that enough fish return to spawn and keep the salmon population thriving.

Aerial view of a fish farm with multiple circular pens floating on water, some of which are damaged with netting torn and debris floating around.

CHELSEA KENDALL for CIF.ORG

“Dirty, Unregulated Industrial Salmon Farms Put Our Waters at Risk“