Wild Caught Alaskan Sockeye Salmon

Wild Caught Alaskan Sockeye Salmon

$29.99
Add to cart

A single, vacuum-packed 1.2 - 1.5lb filet of Wild Caught Alaskan Sockeye Salmon from Kwee-Jack Fish Co., a family owned fishery who fishes the Bristol Bay in Alaska every year. This salmon filet is sushi-grade and around 13-15 inches long - large enough for 3-5 servings of hearty, delicious salmon! It is skin-on on one side, and is professionally filleted and packaged on shore in Alaska by a FDA-approved packager before being flash frozen for incredible freshness.

These filets are from the 2019 season and are good through July 2021! We will be getting 2020 season filets sometime in early fall.

close-up-portions-top-view-2500x1874.jpg

How The Salmon is Harvested: Kwee-Jack's wild caught sockeye salmon is harvested from fishing sites located near the mouth of the Kvichack River in Bristol Bay, AK. Bristol Bay is home to one of the largest Sockeye salmon runs in the world, with over 30 million salmon each year. It's closely managed by the Alaska Department of Fish and Game with very strict regulations to ensure sustainability for future generations of salmon (and the humans eating it!) Scientific management, along with the incredibly unique environment of the area, make wild Alaskan salmon one of the healthiest and well-managed resources for protein on the planet.

The Kwee-Jack fishing boats are small and nimble, ready to take on the rapid changes in weather and tides that happen in June and July in Alaska. They use a set-net style of fishing, which is used most often by smaller fisheries and requires small boats and shallow waters. The nets are anchored in the mud, and typically the boat is pulled under the net and the fish are hand-picked from the net - in comparison to large nets being pulled onto big boats, which put a huge amount of strain on the fish. The Kwee-Jack method of fishing preserves the quality of the fish by preventing crushing and strain. Large tender vessels with refrigerated fish-holds hang out nearby, ready to take the catch into their freezing saltwater brine. They then deliver the fish to the local fish processor for the freshest freezing possible.

Protocols