Why Wild Caught?
Why Choose Wild Seafood from Alaska?
Because seafood from Alaska is one of the last truly wild things left.
In Alaska, sustainability is written into the state’s constitution. Every fish is harvested with the future in mind, and managed by biologists, not boardrooms. It’s how 60,000 Alaskans still make a living on the water, and how Bristol Bay remains home to the last all-wild salmon run on Earth.
When you choose Wild for Salmon Seafood, you’re backing real fishermen, clean glacial waters, and generations of careful stewardship. Our sockeye is bold and ruby-red, our cod, halibut, rockfish and the rest are responsibly harvested, and we're proud to say every cut we carry is traceable. This is your one-stop shop for wild-caught, ethically sourced seafood.
Fresh vs. Frozen
At Wild for Salmon, we believe in doing things the right way, not the fast way. That's why every fish we offer is flash-frozen just hours after it leaves the water. It locks in the deep color, clean flavor, and firm texture that nature provides, along with nutrients like Omega-3s, vitamin D, and protein that fuel long days and healthy bodies.
The truth is, most "fresh" fish at the grocery store isn't flash-frozen. It’s often been thawed for display, exposed to air, light, and time. These three things don't do seafood any favors. Sometimes it’s been thawed and refrozen more than once, with no real traceability.
We like to say you're the third person to handle our fish. First, the fisherman, then the processor, and then you. No mystery middlemen, no long journeys under fluorescent lights. Just wild-caught seafood, handled with expert care and shipped directly to your doorstep.
Want the best flavor? Let it thaw slowly. A day in the fridge is ideal. In a pinch, cold water will do the job, too. Just keep the package sealed. As our team says, thaw it with respect and it’ll taste like it just came out of the water.
And while we're at it, frozen isn't just better for your dinner plate, it’s better for the planet. Air-shipping thawed seafood burns through carbon fast. We choose slow shipping by sea, cutting emissions while preserving peak quality. It’s one small way we honor the wild places that feed us.
Over the last twenty years we’ve never taken shortcuts, and we intend to keep it that way for the long haul.
Wild vs. Farm-Raised
Flash-freezing seafood immediately after harvest preserves its natural flavor, texture, and moisture, ensuring the freshest quality possible.
The freezing process safeguards essential nutrients, such as Omega-3 fatty acids, high-quality protein, and vitamins A and D, so you get the full health benefits of wild seafood.
Unlike store-bought “fresh” fish that may have been previously frozen and thawed multiple times, our seafood remains in a controlled frozen state until you’re ready to enjoy it.
Shipping frozen seafood via container vessels significantly lowers carbon emissions compared to air-freighting fresh fish, making it a more eco-friendly choice.
Bristol Bay, Alaska
Bristol Bay is one of the last places where salmon still return in numbers that feel almost unreal. Over 35 million sockeye come back each year without hatcheries or human interference. It nurtures a wild, ancient migration in one of the most untouched watersheds on Earth.
It’s carefully managed by biologists who track the fish every single day. Fishing only happens when the run is strong enough to support it, and the people who fish these waters follow strict rules designed to keep this tradition and the ecosystem thriving.
When you eat seafood from Bristol Bay, you’re tasting something deeply wild and responsibly harvested by fishermen like us. Not to mention, you’re helping to protect one of the last great salmon runs left in the world.