For more than 10,000 years, wild salmon have been a vital food source and cultural icon for the people of the Pacific coast. One of the greatest food resources on our planet, salmon are sustainable only when harvesting methods ensure their survival into the future—and protect the surrounding ecosystem, too.

Guided by science, we take only from abundant, well-managed wild salmon runs, and we avoid bycatch of overfished species. In this way, we allow the ancient ocean-to-river cycle of salmon to continue, feeding countless other creatures, from tiny microbes to 800-pound grizzlies. And we provide healthy, delicious salmon for humans, too.

We cold-smoke sockeye and pink salmon fillets to allow the rich natural flavors to come through. Then we seal and cook each fillet in a retort pack—similar to canning. The finished salmon is firm yet moist, with its nutritious oils intact.

Wild Sockeye Salmon: Harvested from responsibly managed fisheries in Alaska, our wild sockeye is lightly brined and smoked over hardwoods to highlight its fine flavor and deep red color. Try our simple Wild Sockeye Salmon, Lightly Smoked if you’re a purist, or choose Lemon Pepper Wild Sockeye for a burst of tangy citrus and cracked black pepper.

Wild Pink Salmon: Our pink salmon comes from wild, self-sustaining runs off Lummi Island, Washington. To minimize bycatch, the wild pinks are caught using reef nets, an ancient selective-harvest technique. Careful handling preserves the delicate flavor and fine, flaky texture of our Wild Pink Salmon, which we lightly smoke and season with black pepper.

The packs are shelf stable and ready to eat, handy for quick meals at home or out on the trail. That means they’re incredibly versatile, good added to pasta, grains, salads and omelets. Here are a few more quick, easy suggestions, and visit our seafood recipe page for more ideas.

• Juicy, tropical Salmon Tacos with Pineapple-Tomatillo Salsa
• Avocado Toast with Wild Salmon and Turmeric Egg

We build our salmon supply chains from scratch, choosing healthy, abundant fisheries with the help of scientists at Wild Fish Conservancy, and we use responsible harvest practices that leave plenty of fish for the future. The result of our careful work is excellent quality and great flavor.

What’s more, we work to protect wild salmon through activism. Our efforts include everything from letter-writing campaigns and in-person protests to a feature film that documents how fish hatcheries and fish farms threaten wild fish.