Wild Caught Sockeye Salmon - 6 oz fillet

A single 6-ounce fillet of wild Bristol Bay sockeye — boneless, skin-on, and individually vacuum-sealed. Caught by Tony Wood, who fishes one bay in Alaska, brings every catch in to the beach himself, and processes and flash-freezes it the same day. It ships and arrives frozen. One ingredient: wild sockeye salmon. Nothing added — no brine, no dye, no preservatives. Sockeye can't be farmed, so it's always wild: never fed pellets, never given antibiotics. Its deep red color comes from a wild diet of krill and plankton, not from anything added in processing. Think of it as a supplement to the foundation. Our grass-fed beef and pastured eggs are what keep your omega-6 to omega-3 ratio where it belongs day to day; a sockeye fillet sits on top of that as a concentrated dose of EPA and DHA — already in the form your body uses, so nothing has to be converted and nothing is wasted. One fillet carries roughly 1.4 grams, several days' worth in a single portion. It's also one of the few foods naturally rich in vitamin D, and wild sockeye carries far more of it than farmed salmon — a single fillet delivers more than a full day's worth. This part is personal for me: two years ago my own vitamin D came back low. My doctor prescribed a supplement — I chose to fix it through food instead. I started eating this sockeye and sardines a few times a week, and my levels came back up. — Chris Thaws overnight in the refrigerator, or in cold water in under an hour. Sockeye is lean, so cook it just to done and pull it early — baked, broiled, grilled, or pan-seared. Sold individually, one fillet per portion. FAQ's How many people does one fillet feed? One. Each fillet is a single 6-ounce portion — a generous serving for one person, or enough for two as a smaller plate alongside other dishes. How do I cook it without drying it out? Sockeye is lean, so it cooks fast and overcooks easily. Cook it just to done — until it flakes but is still moist in the center — and pull it off the heat early. Baking, broiling, grilling, and pan-searing all work. Is sockeye high in mercury? No. Sockeye is small, harvested young, and feeds low on the food chain on krill and plankton, so it carries very little mercury — among the lowest of any fish you can buy. Is it boneless? Can I eat the skin? It's boneless and skin-on. The skin is edible and crisps up well in a hot pan, or it peels off easily after cooking if you'd rather skip it. How long does it keep in the freezer? Because it's flash-frozen and vacuum-sealed at peak freshness, it holds its quality in the freezer for a year or more. Keep it frozen until the day before you plan to cook it. Is wild Alaska salmon sustainable? Yes. Alaska manages its wild salmon as a renewable resource — sustainability is written into the state's constitution — and this fish comes from one fisherman working one bay, not a pooled commodity supply.