Wild Spot Prawns & Wild Caught Halibut
The Lummi, or Lhaq’temish, are the people of the Salish Sea, fishing these waters since time immemorial. For the tribe, fishing is more than a livelihood, it’s a way of life. These waters are rich and unique: deep flats surrounded by shellfish nurseries provide abundant natural food, resulting in fish and shellfish with exceptional flavor and texture. Every catch is handled with care and respect, honoring generations of tribal knowledge and ensuring full traceability from ocean to table.
Wild Sockeye, Coho, Pink, Keta Salmon
Located on Lummi Island’s northwestern shore, Legoe Bay is home to 8 of the world’s 11 reefnet gears. Here, the mighty currents of Rosario Strait and the Strait of Georgia push salmon naturally up into our nets as they head toward the Fraser River to spawn. This stress-free, low-impact method produces salmon with exceptionally high fat content, 15% versus the average 9%, giving each fish a rich, buttery flavor you can truly taste. Hand-picked and carefully handled, every fish is fully traceable, so you can cook with confidence knowing the ocean, the fish, and generations of Lummi knowledge are honored.
Wild King & Sockeye Salmon
Flowing from the Cascade Mountains, the Skagit River brings clean, glacier-fed waters to Baker River and the upper Skagit spawning grounds. From these protected waters come highly-prized Baker River Sockeye and King salmon, caught by a multi-generational family using gillnets. Each fish is landed within minutes, ensuring exceptional freshness and flavor, unlike fish that sit for hours before harvest. The result is salmon with firm, rich meat and unmatched taste, handled with care and fully traceable from river to table.
Photo from: NWIFC (Northwest Indian Fisheries Commission)
Wild Pacific Albacore Tuna
Just west of the Skagit River, through the Strait of Juan de Fuca, the Pacific Ocean provides ideal waters for our partner Paul Hill’s hook-and-line tuna fishery. Fishing within 100 miles of the Washington and Oregon coasts, he targets young, four-year-old albacore. These fish are harvested at peak flavor and nutritional value, delivering firm, meaty steaks with a clean, rich taste. A pioneer in sashimi-grade albacore, Paul set the standard for ultra-fresh tuna on the Pacific Coast. Every fish is caught sustainably by hand, carefully handled, and blast-frozen within 30 minutes of harvest to lock in exceptional quality.
Alaskan Weathervane Scallops
Harvested from the icy waters of the Gulf of Alaska and Bering Sea, Our Alaskan weathervane scallops come from the F/V Provider, home-ported in Kodiak, Alaska, captained by Tom Minio. The fishery operates under strict federal quotas and full monitoring, resulting in wild scallops harvested carefully, in limited seasons, by crews who know these waters intimately. Unlike many scallops sold worldwide, ours are never soaked in water or treated with chemicals, they’re handled simply and frozen at peak freshness.
Wild Pacific True Cod
Wild Pacific cod is a cold-water staple, clean, mild, and naturally lean, with a firm texture that holds up beautifully in the kitchen. Our cod comes from fishermen working with F/V Kaia, a values-driven Alaskan seafood company built around transparency, fair pay, and careful harvest. Caught using low-impact pot methods, this fishery minimizes bycatch while maintaining exceptional quality. Fish are handled individually, bled and chilled quickly, then frozen at peak freshness. It’s a straightforward, responsible fishery, harvesting with intention, respect, and pride.
Wild Black Cod (Sablefish)
Alaska sablefish, also known as black cod, is prized for its rich, silky texture and naturally high oil content. Our catch comes from the F/V Marilyn J and F/V Scandia, fishing the deep, cold waters of the Gulf of Alaska using longline gear designed to minimize bycatch and protect seafloor habitat.
This fishery operates under strict federal quotas, full monitoring, and science-based management, with many vessels participating through the Alaska Longline Fishermen’s Association. Each fish is handled individually, chilled quickly, and frozen at peak freshness, resulting in an exceptionally clean, buttery wild fish harvested with care and precision.
