Eating seafood can be complicated.
What can we do about it?
Delicious, truly sustainable seafood we can all feel good about eating.
Wild Pink Salmon, Black Pepper
Our Wild Pink Salmon is harvested from abundant, sustainable runs off Lummi Island, Washington, using reef-nets, an ancient selective-harvest technique. Our sourcing on Lummi is a collaboration between Provisions, Lummi Island Wild, and the Wild Fish Conservancy.
Reef-netting allows us to handle each fish with exceptional care for a delicious, mild flavor and firm, flaky texture. A light smoking process and cracked black pepper with a squeeze of lemon highlight the fresh pink salmon to create a true delicacy.
Wild Sockeye Salmon Gift Box
You get four packages of salmon, two 6-ounce portions of our two flavors, Wild Sockeye Salmon Original and Lemon Pepper, lightly smoked, fully cooked and ready to eat. Unopened packages require no refrigeration and are pack, dry-bag and shelf stable. Enjoy as is, or for a hot meal, heat the sealed package in hot water for seven minutes. Open, drain and serve over your favorite rice, grain or greens. Once a pouch is opened, keep refrigerated and eat within three days.
Our EU organic mussels are a good source of protein and iron, and they’re packed with essential vitamin B-12 — well over 100% Daily Value per serving.
They also contain over 450mg Omega-3 fatty acids per serving.
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.