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1% For The Wild

Pedaling for Produce

Sitka Seafood Market partners with Sitka’s Homeless Coalition

Little Houses for a Big Cause

More than Seafood

The Tongass provides vital spawning habitat to wild salmon

Salmon and the Tongass National Rainforest

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A Fisherman and Advocate

Support Alaska's Wild Fish Habitats this Giving Tuesday

Celebrating the Return of Wild Salmon: A Q&A with Lisa Busch

Removing the Pin Bones from Sablefish (Black Cod)

Fluting Our Own Horn

Will there be a Southeast Alaska King Salmon Fishery in 2023?

How to Eat Fish This Thanksgiving*

8 Great Quick and Easy Seafood Suppers

The Graying of the Fleet: Alaska’s Aging Fishermen

Scientists of the Sea

You Should be Eating More Fish, Here’s Why

Small Scale Kodiak

Small-Scale Resiliency 

Local Seafood Summit: Adding Value(s) to a Transforming Seafood System

What is Sablefish? 

National Pepper Month

June is National Camping Month! 

Gift Guide Part 1: Partners, Parents, and Grandparents

Grace's Holiday Entertaining Guide

The Best Way to Buy Sustainable Seafood? Support a Local Fishery

Going Small: Sustainable Scallops Harvested in Small Batches

The Salmon Return

What's Your Love Language?

For This Year's Holiday Cocktail Party, Try Seafood

How Do Alaskans Prepare For Winter

Five Seafood Breakfast Recipes to Jump-Start Your Day

New Year, New You

Partner Profile: Seaborn Seafoods

Protecting Alaska's Tongass National Forest benefits Midwesterners

Sablefish (Black Cod) Fishing with Captain Stu Weathers

Sauce Up Your Seafood

Happy (Almost) New Year!

Summertime Foraging

Sitka Seafood Market Brings Fresh, Wild-Caught, Sustainable Fish to Your Doorstep

The Complete Sitka Holiday Gift Guide

Summer Sockeye from Kenai-Red Fish Company

Fresh Ideas for Summer Side Dishes

Wild Salmon 101

Harvesting Wild Foods

Captain’s Log: She Loves Fishing

6 Fish Recipes for a Perfect Summer Party

Our Salmon Support Team

How to Thaw Vacuum-Packaged Fish

Sitka Seafood Market Donated 100% of April One-Time Box Profits

How to Remove Pin Bones from Your Salmon Fillet

National Peach Month

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Kitchen (Seafood) Essentials Holiday Gift Guide

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The Box

Diving Deeper with 1% For the Wild

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Learn the 3 C’s of Raw Fish Preparation: Crudo, Carpaccio, and Ceviche

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Women in Fishing: Raising the Next Generation

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7 Celebratory Seafood Recipes for Spinach Day

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3 Ways You Can Support SEACC (and Get Delicious Wild Seafood) 

Why Eating Wild Salmon is the Best Way to Protect Them

Five Tasty Seafood Meatballs for National Meatball Day

The Fish that Fed Your Fish

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Product Review: Sitka Seafood Market

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Family Meal

Wild Sablefish (Black Cod) from Seafood Producers Cooperative 

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A Proposed Alaska Mine Threatens Salmon

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Wild for Wild-Caught Salmon

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Stories

Try our premium seafood caught by small-boat fishermen in Alaska and other parts of the U.S. This is the best tasting seafood you will ever have.

Sitka Seafood Market

This box is filled with ~2 lb of king salmon, ~1 lb of hot-smoked sockeye salmon, two 8-ounce containers of smoked salmon spread, and two 2-ounce jars of salmon caviar (ikura). Perfect for salmon lovers, king salmon is rich and silky with large, luscious flakes and a high fat content that make it perfect for any salmon recipe, or even sliced raw for sashimi or crudo. The smoked salmon, salmon spread, and caviar are all ready-to-eat too, and perfect for creating a beautiful “seacuterie” board. The ikura is from keta salmon, considered by many Alaskans to be the most premium and delicious of all salmon caviar. It has a salty, slightly fishy taste, with sweet undertones and a pleasing texture that pops and melts in your mouth. The salmon spread is creamy, smoky, and herbaceous. The ingredients include cream cheese, smoked wild salmon, mayonnaise, green onions, spices, onion, and garlic. Everything is frozen, and the king salmon and smoked sockeye salmon are vacuum-sealed with the skin on and pin bones in. Pin bone tweezers are included in the box, along with two delicious recipe cards developed by our culinary director, Grace Parisi.

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Salmon Holiday Box

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These Maine and Massachusetts day boat scallops are of the highest quality and extraordinarily delicious. Day boats spend 24 hours or less at sea, ensuring maximum freshness of their harvest. They also never store their scallops in freshwater, which would dilute their incredible texture and flavor. Sweet, silky, and luxuriously tender, you can sear these scallops to golden perfection and dress them with a simple herb or brown butter sauce. Alternatively, enjoy them raw to savor their delightful sweetness, perhaps paired with sake or a light chardonnay. Each pound is frozen and vacuum sealed into individual packages, with 10 to 15 scallops per pound. Also included is a recipe card for golden seared scallops with cheesy polenta and crispy capers from our culinary director, Grace Parisi.

Day Boat Scallops Box

Dungeness crab is known for its sweet, briny flavor and tender, delicate meat. Ours come pre-cooked and “half-backed,” which means we’ve removed the midsection and left only the meaty clusters of legs and claws. They’re delicious when added to sushi rolls, molded into classic crab cakes, or steamed and served with drawn butter or a simple squeeze of lemon. Clusters are glazed, frozen, and loose-packed. Nothing says “celebration” like a box full of crab, so prepare your dipping sauces and let the feast begin!

Dungeness Crab Box

This box includes about 2 lbs of sweet and briny wild Alaska Dungeness crab, 1 lb of buttery wild Alaska spot shrimp, and 1 lb of wild Louisiana white shrimp — plus two pairs of crab crackers and a 5 oz packet of artisanal, grass-fed butter for dipping. The butter is creamy and slow-cultured, swirled with cold-smoked hickory sea salt to create a subtle smoky flavor with a slightly spicy finish that perfectly complements the succulent crab and shrimp. This box also features a recipe card for a classic seafood boil, so you can invite some friends over, pick up some corn and new potatoes, line your table with kraft paper, and dig in!

Seafood Boil Box

This box features three delicious fish caught by small boat fishermen off the East Coast — Massachusetts swordfish and black sea bass, and Maine monkfish. The swordfish (~1 lb, cut into thick steaks), is rich and meaty with a buttery-sweet, almost nutty flavor and large flakes that remain intact after cooking. The monkfish, portioned into four ~3-ounce medallions, has a similar texture, look, and flavor to lobster. Its meaty texture and mild, sweet flavor is perfect for taking on bold, acidic flavors such as capers, lemon, or garlic. Black sea bass has a mild, sweet flavor with a delicate flake and delicious skin. The fillets are small (~4-ounces) and there are ~2 lbs per box. Try it pan-seared to crisp up the skin then serve it topped with a garlic-herb butter. All portions are boneless and vacuum-sealed.

East Coast Box

Albacore tuna has dense, sweet meat that shines in a variety of preparations. It’s mild and tender when served raw or rare, and has a pronounced flavor and firm flake once cooked. Our albacore tuna are caught one by one with pole and line fishing gear and frozen at very low temperatures to ensure they are sashimi grade — perfect for your favorite poke, sushi, or sashimi. We also love our albacore tuna seared rare and served with flavorful olive oil–based sauces or poached in olive oil then flaked into salads. Portions are 6 to 12 ounces, vacuum-sealed, and boneless.

Albacore Tuna Box

Coho salmon has a mild flavor and medium fat content, making it the perfect base for all your favorite salmon recipes. Try it baked on a sheet pan with veggies and herbed butter, poached in a flavorful broth, or sous vide to medium rare then pan-seared to crisp up the skin. Coho salmon also has the perfect texture for raw or cured preparations like ceviche, gravlax, or sushi. Portions are 6 to 12 ounces, frozen, and vacuum-sealed with skin on and pin bones in to ensure a high-quality product.

Coho Salmon Box

Keta salmon is very mild and leaner than other types of salmon, making it incredibly versatile. Its delicate flavor makes it a delicious choice for people who are new to salmon, and it can even be substituted in recipes where you may typically use white fish. Try it battered and fried for a fish sandwich or simmered in a creamy chowder. Its firm, meaty flakes hold up well to assertive spice rubs or tangy marinades and glazes, and you can bake, broil, or toss it on the grill. Portions are 6 to 12 ounces, frozen, and vacuum-sealed with skin on and pin bones in to ensure a high-quality product.

Keta Salmon Box

Our hot-smoked salmon is salty, sweet, and smoky with firm flakes and a moist texture. For delicious flavor, pair it with cream-based foods. Flake and fold it into rich pasta dishes, stir it into soups and chowders, or serve it with bagels and cream cheese for brunch. Portions are 4 to 12 oz, frozen, and vacuum-sealed with skin-on and pin bones in. Save the skin for salmon bacon — just sprinkle the skin with brown sugar and freshly ground black pepper and broil until crispy. This salmon was caught using gillnet gear near Kotzebue Sound, processed at sea, and hot-smoked by Bearcats Fish House in Green Bay, WI.

Smoked Salmon Box

Sablefish, also known as black cod, is known for its rich, buttery-sweet flavor. It has more Omega-3 fatty acids than even king salmon, and this high content of healthy fat means that it’s hard to overcook — so don’t be afraid to keep it on the stove for an extra minute or two! Try pan-searing it until the skin is crisp and serving it with bright, acidic sauces like a citrus pan sauce or a vinaigrette, capers, and lemon. Our favorite preparation is “Nobu-Style,” or miso-sake-mirin marinated, then baked. Portions are 6-12 oz, frozen, vacuum-sealed, skin on, and pin-bones in.

Sablefish (Black Cod) Box

Lingcod’s mild, sweet flavor and medium, silky flakes fall somewhere between halibut, Pacific cod, and sablefish in flavor and texture — and showcase the best qualities of each! Even though it’s one of our favorite white fish, lingcod has a short season, making it a special treat. Try pan-frying it and serving with brown butter, or poaching it in a flavorful sauce. Portions are 6-12 oz, frozen, vacuum-sealed, skinless, and pin bone in.

Lingcod Box

Rockfish has a mild, sweet flavor and lean, firm texture that makes it incredibly versatile. It can be battered and fried for fish and chips or Baja-style tacos, baked with vegetables for sheet-pan suppers, or sautéed and served with pan sauces. Try it steamed with ginger, soy, and sesame oil, or acid-cured for a summery ceviche. Portions are 6-12 oz, frozen, vacuum-sealed, skin-off, and boneless.

Rockfish Box

Spot shrimp have a sweet, fresh, and slightly briny flavor, with a firm yet buttery texture — akin to cold-water lobster. Caught in pots by small-boat fishermen, they’re one of the world’s most responsibly-harvested shrimp. Dip them into a tangy marinade before adding to kabobs for grilling, or try steaming them in their shells with beer, butter, and garlic for a delicious peel-and-eat dish. Or, make these delicacies go even further by sautéing and serving them with a pan sauce over pasta or risotto. Shrimp is ice-glazed, frozen, head off, shell on, and loose-packed in 1 lb packages.

Spot Shrimp Box

Sidestriped shrimp are sweet, fresh, and slightly briny, with a delicate yet firm, buttery texture. They’re herbivores, which is what gives them their sweet taste — sweeter than spot shrimp. They’re also smaller than spot shrimp and have thinner shells, which are easy to peel off. In fact, the shells are thin enough that you could skip the peeling, and fry them up (shells and all) with salt and pepper for a crispy treat. Sidestriped shrimp are harvested in a very small fishery where only ten fishermen participate. They’re caught with beam trawl gear, which skims a lightweight net along the ocean floor in exclusively sandy, muddy habitats, where the ocean floor is already accustomed to frequent disruption. The fishermen also use a fish excluder, which creates an opening in the net for fish to pass through to mitigate bycatch. These environmentally-conscious efforts have allowed this fishery to be sustainably harvested for over 100 years. Shrimp is ice-glazed, head off, shell on, and loose-packed in 1 lb packages with ~40 shrimp per lb.

Sidestriped Shrimp Box

Stories

Learn about the people and places behind the seafood in your box.

1% For The Wild

Diving Deeper

Diving Deeper

Pedaling for Produce

Little Houses for a Big Cause

More than Seafood

Salmon and the Tongass National Rainforest

Pedaling for Produce

Little Houses for a Big Cause

More than Seafood

Salmon and the Tongass National Rainforest

Pedaling for Produce

Little Houses for a Big Cause

More than Seafood

Salmon and the Tongass National Rainforest

Pedaling for Produce

Little Houses for a Big Cause

More than Seafood

Salmon and the Tongass National Rainforest

Support Southeast Alaska's Wild Ecosystems

Kodiak's Small Tribally Owned Seafood Processor

Partner Profile: WildSource

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