We send our wild-caught coho, sockeye and keta salmon to Bearcats Fish House in Green Bay, WI, where they delicately alder smoke it, giving it the perfect balance of saltiness, sweetness, and smokiness. Each portion is 4-12 ounces, carefully frozen, and vacuum-sealed with skin-on and pin bones in.

Flake and fold into rich pasta dishes or serve with bagels and cream cheese for brunch.

Caught using gillnet gear in Alaska and hot-smoked in Wisconsin.

You'll have the opportunity to select your delivery week at checkout. Otherwise, orders placed by 11:59pm CT on Saturdays will be delivered the following week. All orders are packed in environmentally responsible insulation, recyclable packaging, and on dry ice.