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Two 4-oz pouches of lightly smoked and peppered Wild Pink Salmon—fully cooked and ready to eat.
If one pouch of delicious Sockeye Salmon sourced from sustainable runs isn’t enough—how about four?
A great way to taste a range of our seafoods: Black Pepper Wild Pink Salmon, Sockeye Salmon (Lemon Pepper and Original), and all three types of our...
Smoked over Spanish bay wood and packed in organic olive oil and mussel broth, our plump Smoked Mussels offer a savory taste of the sea. They’re also an excellent...
Stories and essays by writers, biologists, chefs, fishermen and conservationists.
Know where your seafood comes from. Ask questions, be informed and eat smart.
Buy wild salmon from well-managed, selectively-harvested fisheries. For example, sockeye salmon from near-shore, set-net fisheries in Alaska and reef-net-caught pink salmon from Lummi Island, Washington.
Don't buy Atlantic salmon or steelhead. For the most part, these species, are either farmed in net-pens or harvested from endangered populations.
Eat bait + bivalves. Go lower on the food chain with smaller fish, including mackerel and sardines. Mussels, oysters and clams improve water quality and provide habitat for other aquatic life where they are cultivated.
Don't eat open-ocean, apex predator fish. Swordfish, bluefin tuna, Chilean seabass and other large fish at the top of the food chain are vulnerable to overfishing and can accumulate high levels of toxic chemicals.
Our friends at Wild Fish Conservancy of Duvall, Washington do the hard work—scientific, legal, political—required to protect our wild salmon. We’re proud to support their efforts, and to partner with them in creating our ultra-stringent Wild Salmon Sourcing Criteria. Thanks to WFC and other fish conservation groups, when you enjoy our Wild Pink and Wild Sockeye Salmon, you’re supporting truly sustainable fisheries, and the future of wild salmon.