Out on the waters of Bristol Bay, Alaska, the sockeye return every summer in one of the largest wild salmon runs on earth. For a few short weeks from late June through July, the fish move in massive schools, an ancient cycle that’s been feeding people for thousands of years. Our fishermen set their nets with precision, pulling in the catch that sustains us all year.
From that moment on, the work moves fast:
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Each sockeye is filleted and flash-frozen within 12–24 hours.
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This single freeze locks in peak flavor and nutrition.
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Properly stored, sockeye holds a two-year shelf life.
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We keep it in this once-frozen state until it reaches your kitchen.
That’s our promise: once frozen, never thawed, until it’s yours.
But here’s the plain truth:
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Demand for wild sockeye has never been higher.
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Supply is steady, but demand is outpacing it.
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Rising costs touch every step (fair pay for fishermen, processing, smoking, and shipping).
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Our smokehouse partners also face increased material and production costs.
What this means for you:
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Prices have climbed, especially on smoked salmon.
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Wild for Salmon is run by a crew of just 25. We are small but mighty.
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We may not always out-price competitors, but:
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We out-serve. You will always reach a person on the other end of the phone.
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We out-quality. We only sell the highest quality on the market.
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We out-commit. Our owners are fishermen. We don't do partial-effort.
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So when you open a pack of our sockeye, you’re tasting more than fish:
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A harvest that happens only once a year.
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The labor of our fishermen who weather dangerous seas.
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The skill of smokehouse artisans.
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The dedication of a small Pennsylvania crew who believes food should be natural, clean, and the highest quality the market can offer.
That’s what you’re paying for. That’s what you’re supporting. And that’s what we’ll keep delivering, season after season.
