Baker River Sockeye Salmon

King (Frequently Called Chinook)

Taste: Rich, decadent, buttery

Fat: Melts in your mouth, highest of all wild salmon

Texture: Soft, luxurious flakes

Best For: Searing, grilling, special meals

Sockeye (Frequently Called Reds)

Taste: Deep, rich, buttery

Fat: Naturally high fat, melts in your mouth

Texture: Firm yet tender flakes

Best For: Grilling, roasting, special meals

Coho (Frequently Called Silver)

Taste: Mild, clean, subtly sweet

Fat: Tender, silky richness

Texture: Leaner than King, delicate flakes

Best For: Roasting, pan-frying, weeknight meals

Pink (Frequently Called Humpies)

Taste: Light, delicate, subtle

Fat: Lean and juicy, perfect for everyday meals

Texture: Soft, tender flakes

Best For: Salads, burgers, fish & chips

Keta (Frequently Called Chum)

Taste: Earthy, hearty, satisfying

Fat: Lean but flavorful, firm and meaty

Texture: Dense, hearty flakes

Best For: Roasting, stews, hearty dishes

Our salmon and tuna are handled with the same care and standards used for sashimi-grade seafood, flash-frozen at peak freshness, fully traceable, and harvested with methods that protect quality from the very first step. While all of our seafood meets sashimi-grade requirements, we’re selective: we’ve curated a collection of our most premium, melt-in-your-mouth cuts for the ultimate sushi night at home.

Shop Sashimi Grade

Using the whole fish - not just center cuts - is a key part of sustainable seafood because it maximizes every nutrient-rich portion, reduces waste and honors the animal we harvest. Parts like shoulders, belly, and tails have unique flavors and textures and can be used in soups, sauces, fillets, and other dishes. By valuing every cut, we reduce environmental impact and make more food from each salmon we bring home.

Center and loin cuts are perfect for grilling, pan-searing, roasting, or sashimi - rich, balanced, and versatile.

Belly is the fattiest, buttery section ideal for sashimi, grilling, smoking, or crisp searing.

Tail pieces are leaner with a firm texture. Great for quick sautés, stir-fries, soups, salmon-cakes, or stews.

Collar and shoulder cuts are rich and fatty, excellent grilled or broiled for succulent bites.

Heads and bones make flavorful stocks or soups, adding depth and minimizing waste. We partner with Yodelin Broth Co. to create the best seafood bone broths available and “Honor the Whole Fish”. Try It Here.

Where did this fish come from?

Every item we sell is fully traceable, you can see where it swam, who caught it, and how it made its way to you. We work directly with reefnet crews, tribal fisheries, and independent fishermen who prioritize quality and integrity over volume.
View the full journey on our Meet the Fishers page & see the map.

Your seafood arrives flash-frozen at peak freshness. Keep it frozen until you’re ready to cook.
For best results, remove the fish from its vacuum-sealed packaging before thawing, then place it in a covered container to thaw slowly in the refrigerator for 6–12 hours.
Once thawed, cook within 24–36 hours.

Wild seafood cooks differently than farmed, it’s leaner, more delicate, and packed with natural flavor. Here’s how to get perfect results every time:

• Don’t overcook. Remove it from heat when it flakes easily or reaches 125–130°F internal temp for salmon and whitefish. It continues cooking off-heat.
• Start hot, finish low. A quick sear in a hot pan (or on a hot grill), then a gentle finish creates the best texture.
• Keep it simple. Salt, pepper, olive oil, and a squeeze of lemon bring out the fish’s natural flavor, wild seafood doesn’t need much.
• From frozen? No problem. Most cuts can go straight from freezer to oven at 400°F for 12–18 minutes. Perfect for fast weeknight meals.
• Keep It Salty. Salmon welcomes bold seasoning. Salt enhances its natural oils and bright, ocean-clean flavor. If your diet allows, add one last pinch before cooking, it’s a simple secret to an extraordinary fillet.

Want foolproof recipes? Explore our full library for species-specific guides.