For generations, the pristine waters of Alaska and the Pacific Northwest have produced some of the finest salmon in the world. Discover the wild difference.
Unlike farmed salmon, wild Pacific salmon swim freely through cold, nutrient-rich waters, developing firm, flavorful flesh packed with omega-3 fatty acids.
Wild salmon spend their lives swimming through pristine oceans and rivers, developing natural muscle tone and flavor.
The distinctive deep orange-red color comes from wild krill and shrimp, indicating high astaxanthin antioxidant levels.
Feeding on natural prey creates the rich omega-3 profile that makes wild salmon a nutritional powerhouse.
The Pacific Ocean is home to five distinct species of wild salmon, each with unique characteristics and flavors.
The largest and most prized salmon, known for its rich, buttery flavor and high oil content.
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Deep red flesh with intense, complex flavor. The most popular wild salmon for its bold taste.
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Medium-sized with delicate, mild taste. Perfect for those new to wild salmon.
Learn MoreWild Pacific salmon is recognized by nutritionists and health professionals as one of the most beneficial foods you can eat.
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Alaska's wild salmon fisheries are among the most carefully managed in the world. State and federal regulations ensure that salmon populations remain healthy and abundant for future generations.
The traditional knowledge of Alaska Native communities, combined with modern fisheries science, has created a model for sustainable seafood production that other fisheries around the world seek to emulate.
Choosing wild Alaskan salmon supports responsible environmental stewardship and sustainable fishing practices.
Learn About SustainabilityWild salmon's rich flavor and versatile nature make it ideal for countless culinary preparations. From simple grilled fillets to elaborate gourmet presentations, explore our collection of recipes.