Author of The Climate Diet
Wild Sockeye Salmon
Our Wild Sockeye Salmon comes from a community-based fishery in the icy waters of Alaska. Because the fishing takes place near a river mouth as opposed to the open ocean, we can target a specific, robust stock of salmon. Sockeye gets its brilliant orange-red color from its diet of zooplankton (which includes the tiny shrimplike crustaceans called krill). Deeply flavorful, firm, and a nutritious source of protein and omega-3s, this is fish you can enjoy on every level.
Nutrition: An Ocean Superfood
Wild salmon is an excellent source of protein, and each serving of our wild sockeye contains 950 mg of omega-3 fatty acids.
Sockeye is one of the few foods that’s naturally high in vitamin D (140% of the daily value per serving), a nutrient that helps reduce inflammation and regulates calcium absorption. We pack our pink salmon with organic extra-virgin olive oil, which contains monounsaturated fats (aka “good fats”) and polyphenols, a class of compounds being studied for possible antioxidant and anti-inflammatory properties.
Sourcing: The Power of Place
Place-based fisheries are based on the knowledge that every run, or stock, of wild salmon has evolved to return to the river of their birth to spawn. They operate from a place of respect for this ancient cycle and a desire to preserve it.
“If we want to save salmon, we have to change the salmon industry,” says Patagonia founder Yvon Chouinard. “And that means harvesting from specific places or with techniques that allow us to reduce bycatch of endangered salmon stocks.” While most industrial salmon harvest happens indiscriminately on the open ocean, where many different stocks mix and the origin of the fish can’t be determined, place-based fisheries are located in or near rivers of origin. Our wild sockeye comes from the Situk River in Yakutat, Alaska. Through a combination of timing (knowing when to expect specific runs of salmon) and technique (short-soak set nets), our partners can zero in on the sockeye that can sustain harvest, while minimizing or eliminating harm to overfished species like Chinook and coho.
Enviro: Fishing for the Future
Our wild sockeye comes from the Situk River in Yakutat, Alaska, where it’s caught using techniques that minimize bycatch and keep salmon stocks thriving.
Our fishing partners use short-soak set nets, which are anchored on shore at one end and about 120 feet out in the water on the other. As opposed to drift nets, which drift through the middle of the water, set nets allow fishermen to better target specific salmon species. The nets are checked every few hours, and all sockeye that are harvested are immediately put on slush ice, which helps maintain their firm texture and maximizes quality.
History: The Great Migration
Late summer on the Pacific Coast has always meant wild salmon returning from the sea to the rivers of their birth, with a vast ripple effect on ecosystems, economies and cultures from Alaska to Southern California.
The salmon’s journey upriver to spawn, sometimes stretching a thousand miles or more, is Nature’s way of transporting rich ocean nutrients into the interior of the West. These nutrients feed everything from bears and wolves to insects, and—eventually--the forests. For at least the past 10,000 years, salmon have nourished humanity, too, shaping the cultures and economies of peoples all along the West Coast.
Over the past century, though, the immense runs of wild salmon have been decimated by overfishing, pollution and parasites from open-water net-pen salmon farms, and genetic dilution from hatchery salmon releases. Almost miraculously, some wild runs continue to thrive. We believe that targeting only these abundant species and harvesting at a responsible level are the keys to saving salmon for the future. It’s the only way we can enjoy these magnificent fish and still ensure their survival.
Partners: Guided by Science
We’ve put in years of research, tapping the guidance and wisdom of experts, to find sustainable commercial salmon fisheries. The stringent sourcing practices we use today have been developed in partnership with the Wild Fish Conservancy.
All Patagonia Provisions salmon must be harvested from wild, self-sustaining populations rather than hatchery stocks or net-pen fish farms. We only work with place-based fisheries where sound science can assess fish population status and needs, and which use techniques, location or timing to minimize bycatch. Preference is given to fisheries that maximize eating quality through careful, individual handling of fish and support the health of the environment and human communities. Finally, all Provisions salmon are marketed with full transparency, including packaging that names the species, harvest location and type of gear used.
Shop Sockeye Salmon
We season our Wild Sockeye Salmon two ways: lightly brined and smoked over hardwoods (Original), or brined, seasoned with lemon and cracked black pepper and then smoked over hardwoods (Lemon Pepper).
More About Seafood View All
We need to eat lower on the food chain.
Strange as it may sound, we believe harvesting and eating wild salmon in the right numbers, from the right places, can actually help save them.
Twenty-two years ago I abandoned civilization to follow whales.
I wonder if a vision of her life is passing before her as she lies here with that one unblinking eye staring up at the enormous trees overhead and the sunlit sky beyond them.
At night I dream of salmon gliding through heavy seas, turning toward a faint scent of their birth rivers; in brackish bays feeling the pull of lunar motion and a taste of sweet...
When you write about sustainability and seafood, you have to revisit your definition of sexy.
And essay from biologist, activist and co-founder of the Wild Fish Conservancy, Bill McMillan.
At Pérez Lafuente, mussels run in the family.
Liz Woody writes about how salmon were the first to teach us of wealth.
Bren Smith's article talks about the power of restorative ocean farming and delicious food grown for both people and the planet.
Jim Lichatowich is a fishery biologist and has spent the last 30 years working on Pacific salmon conservation.