Frequently Asked Questions

Orders ship on Tuesdays and Wednesdays, packed with dry ice. Ground shipping is $9.99 per order to the contiguous 48 states. Faster UPS options, and shipping to Alaska and Hawaii, are priced at checkout. Checkout shows the delivery options for your address. Premium insulation helps maintain that just-caught quality throughout transit. You'll receive tracking information as soon as your order ships so you know exactly when to expect your delivery.

Ground shipping is $9.99 per order to the contiguous 48 states. Faster UPS options, and shipping to Alaska and Hawaii, are priced at checkout. Orders ship on Tuesdays and Wednesdays, packed with dry ice.

Your Popsie Fish Co order is carefully packed in an insulated box with dry ice to keep everything flash-frozen solid during transit. Each piece of wild Alaskan fish—whether it's our sockeye salmon fillets, halibut portions, or Pacific cod—is vacuum-sealed before being placed on the dry ice. This double-protection method ensures your seafood arrives frozen and fresh, maintaining the quality standards we've upheld since 1987. Some dry ice may remain when your box arrives. Don't touch it with bare hands; let it evaporate in a well-ventilated area, away from children and pets.

Orders ship from our New Jersey warehouse on Tuesdays and Wednesdays, packed with dry ice. Order by 10 AM Eastern (7 AM Pacific) on Tuesday to ship that week; orders placed after that ship the following Tuesday, except some orders to nearby addresses, which can go out Wednesday. Holidays or stock holds can shift ship dates.

Yes. We ship to all 50 states. Ground shipping is $9.99 per order to the contiguous 48 states. Faster UPS options, and shipping to Alaska and Hawaii, are priced at checkout. Contact us at support@popsiefishco.com if you have questions about your specific location.

We currently do not offer international shipping. Our wild Alaskan seafood products are optimized for US ground shipping, and we don't yet have the logistics in place for customs and international cold chain management. However, if you're interested in international delivery or have a special request, please reach out to our team at support@popsiefishco.com or (888) 603-4750 to discuss possibilities. We're a family operation dedicated to serving our customers as best we can.

Once your Popsie Fish Co order ships on Tuesday or Wednesday, you'll receive an email with a tracking number and carrier information. Simply click the tracking link to monitor your wild Alaskan seafood's journey in real time. You can see exactly when your package leaves our facility and when it's scheduled to arrive at your door. If you don't receive a tracking email within 24 hours of placing your order, contact support@popsiefishco.com to check on your shipment status.

We guarantee 100% satisfaction with every Popsie Fish Co order. If your wild-caught Alaskan seafood arrives thawed, damaged, or anything less than perfect, contact us immediately with photos at support@popsiefishco.com or (888) 603-4750. Because our products are perishable, we don't accept physical returns, but we will work with you to make it right—whether that's a replacement shipment or a refund. We've been building trust with customers since 1987, and your satisfaction is our priority.

Since we ship on Tuesdays and Wednesdays, timing is critical. If you need to modify or cancel your order, contact support@popsiefishco.com or call (888) 603-4750 as soon as possible. Orders placed close to shipping days may have already begun processing, so the sooner you reach out, the better chance we have of accommodating your request. Our team will do their best to help, but we can't guarantee changes to orders that have already entered our fulfillment process.

No, we do not ship to PO Boxes, APO addresses, or FPO addresses. Our wild-caught Alaskan seafood requires signature confirmation and temperature-controlled delivery to ensure it arrives in perfect condition, which standard PO Box and military mail services cannot accommodate. Please provide a residential or commercial street address for your Popsie Fish Co order. If you have questions about your specific address, reach out to support@popsiefishco.com before placing your order.

No minimum order required! You can order as little as a single 5-pound box of our wild Alaskan salmon portions or as much as a 20-pound box—whatever fits your needs. Ground shipping is $9.99 per order to the contiguous 48 states. Whether you're trying Popsie Fish Co for the first time or stocking up your freezer with Bristol Bay's finest, we're happy to serve you. Our custom wild Alaskan boxes start at just $143.98, making it easy to get started.

Currently, Popsie Fish Co does not offer a formal subscription or auto-ship program. However, we encourage customers to reach out to support@popsiefishco.com or (888) 603-4750 to discuss their needs—we may be able to work out a custom arrangement for regular orders. You can also follow us on Facebook, Instagram, YouTube, TikTok, and Pinterest for updates on new products and seasonal offerings. Placing individual orders allows you flexibility to choose different wild-caught varieties and box sizes each time.

Our family catches our sockeye salmon on our own setnet sites in Bristol Bay, Alaska—one of the world's most pristine and productive wild fisheries. Tony and Gwen Neal bought a setnet site and permits near Egegik in 1987, and three generations of our family now fish there every summer, picking every fish from the net by hand, bleeding it right away and getting it into slush ice before it goes to the processor to be flash-frozen. Our halibut, Pacific cod and sablefish are wild-caught in Alaska by other Alaska fishermen, and we sell them under the Popsie name alongside our salmon. Our family's permits are for salmon only.

Wild-caught means the fish were caught in their natural ocean habitat rather than raised in farming operations. Our wild Alaskan salmon, halibut, Pacific cod, and sablefish are not farm-raised: our family catches our sockeye with setnets from the beach in Bristol Bay, and our halibut, Pacific cod and sablefish are wild-caught in Alaska by other Alaska fishermen. Wild-caught fish tend to have richer flavor, better nutritional profiles, and firmer texture than farmed alternatives. As a three-generation family fishing operation, we're committed to sustainable wild-catch practices that respect the ocean and ensure these species thrive for future generations.

Yes, every Popsie Fish Co product is 100% wild-caught Alaskan seafood. Whether you're ordering our wild-caught sockeye salmon portions, wild-caught halibut, wild-caught Pacific cod, wild-caught sablefish, ground wild Alaskan sockeye salmon, or our salmon patties, it all starts from wild fish. We take pride in this distinction—no farm-raised fish ever enters our facility. Our commitment to wild-caught means you're getting fish that lived naturally in the ocean, with all the flavor and nutrition that brings.

Popsie Fish Co specializes in wild-caught Alaskan sockeye salmon, specifically from Bristol Bay. Sockeye is prized for its deep red color, natural omega-3s, and bold flavor. We offer sockeye in multiple formats: boneless, skin-on portions (6oz), fillets, ground salmon, and salmon patties. Each format maintains the same high quality and nutritional benefits of this exceptional wild salmon species. Bristol Bay sockeye is considered among the finest salmon in the world, and we're proud to bring it directly to your table.

"Sushi-grade" is not a government-regulated term for fish. What matters is how the fish is handled and frozen. Our sockeye salmon is bled at capture and flash-frozen soon after harvest to meet the FDA's parasite-destruction freezing guidance for fish eaten raw, the same standard sushi restaurants rely on. Our halibut portions are frozen to the same standard. That is why we sell both as sashimi-grade. Thaw in the refrigerator, keep the fish cold, and use it within 24 hours for raw dishes. Freezing controls parasites, not bacteria, so the FDA advises pregnant women, young children, older adults and anyone with a weakened immune system to eat seafood cooked to 145°F. We sell our Pacific cod, sablefish, ground sockeye and salmon patties as fish to cook, not to eat raw.

Our wild-caught Alaskan fish is flash-frozen—which we like to call "fresher than fresh." Flash-freezing (also called blast freezing) preserves the fresh qualities of food by blasting extremely cold air at very high speed, freezing the product as quickly as possible. This locks in the flavor, nutrients, and texture at the peak moment of freshness, right after catch. By contrast, most "fresh" fish at the grocery store was previously frozen, thawed for display, and may be days or weeks old by the time you buy it. Popsie Fish Co's flash-frozen wild Alaskan seafood arrives at your door in the same pristine condition as the day it was flash-frozen.

Great question—it's one of the most common things our customers ask! Salmon portions are rectangular cuts made perpendicular to the spine, typically 6 ounces each and uniform in shape, making them perfect for individual servings. A salmon fillet is the entire side of the fish, cut along the backbone, giving you one large piece. Popsie Fish Co offers both: our wild-caught Alaskan sockeye salmon portions (boneless, skin-on, 6oz each) come in 5-20lb boxes, while our full fillets are available separately. Portions are ideal for weeknight meals, while fillets are perfect when you want to present a showstopping centerpiece.

No additives, no preservatives, no colorings—just pure wild-caught Alaskan fish. Our fish portions, fillets and ground sockeye contain nothing but the fish itself, and our salmon patties add only a seasoning blend. We don't use any artificial dyes (some fish sellers use astaxanthin or other colorants to enhance appearance), preservatives, or additives. Flash-freezing is our only preservation method, which naturally maintains quality without chemicals. If you're looking for clean, pure, wild-caught seafood with no unnecessary ingredients, Popsie Fish Co is exactly what you need.

Grocery store fish often sits in transit and storage for days or weeks before reaching the counter, losing quality and freshness along the way. Popsie Fish Co fish is caught, processed, and flash-frozen within hours, then shipped directly to your door. You're buying our sockeye directly from the family that catches it—no middlemen, no wholesale distributors, no multi-week supply chains. Our wild Bristol Bay sockeye arrives at your freezer in the same pristine condition as the day we caught it. Plus, our sockeye and halibut are frozen to meet the FDA's parasite-destruction freezing guidance for fish eaten raw, which is why we sell them as sashimi-grade.

No. The Marine Stewardship Council certifies fisheries, not individual sellers. Our sockeye comes from Bristol Bay, part of the Alaska salmon fishery that MSC has certified as sustainable since 2000. Alaska manages every salmon run for escapement, so enough fish reach the spawning grounds before commercial fishing is allowed.

As a traditional family fishing operation in Bristol Bay, we fish for sockeye with set gillnets anchored off the beach at our sites near Egegik. We set the nets from a trailer behind a four-wheeler before the tide comes in, pick every fish from the net by hand from our rafts, bleed it right away and get it into slush ice, then haul it by four-wheeler to the processor to be flash-frozen. The Bristol Bay fishery is known for its strict regulations and sustainable practices—factors that contribute to its status as one of the world's most pristine wild fisheries. These methods have allowed our family operation to thrive for three generations. We don't catch our halibut, Pacific cod or sablefish ourselves; they are wild-caught in Alaska by other Alaska fishermen.

Popsie Fish Co is a three-generation family fishing operation founded by Tony and Gwen Neal of Homer, Alaska. Tony first came to Alaska in 1963; in 1987 he and Gwen bought a setnet site and permits on the Bristol Bay beach near Egegik, and they fished their first season in June 1988. The company is named for Tony's father, whom the grandkids called "Popsie." Today Tony and Gwen, their daughter Sarah O'Neill (our deck boss) and Sarah's children, including Owen Olsson-O'Neill, fish the site every summer, catching wild sockeye by hand from shore-anchored setnets. Our halibut, Pacific cod and sablefish are wild-caught in Alaska by other Alaska fishermen and sold under the Popsie name. We're not a corporate conglomerate; we're a tight-knit family dedicated to bringing the finest wild-caught seafood to your table. That personal touch is woven into everything we do.

Bristol Bay is a 22,000-square-mile body of water in southwestern Alaska and home to the world's largest wild salmon fishery. It's incredibly pristine, with strict regulations that protect fish populations and the ecosystem, which is why wild-caught Bristol Bay salmon and other species are renowned for quality and sustainability. The cold, nutrient-rich waters produce fish with superior flavor, color, and nutritional content. Since 1987, our family has fished Bristol Bay every summer, catching some of the finest wild sockeye available anywhere in the world.

Quality control is built into our entire operation. Our family catches our own sockeye, picks every fish from the net by hand, bleeds it right away and gets it into slush ice before it goes to the processor to be flash-frozen. Our halibut, Pacific cod and sablefish come from other Alaska fishermen, and we sell them under the Popsie name alongside our salmon. Every portion is vacuum-sealed to prevent freezer burn. From the moment a wild salmon is caught to when it arrives at your door, we personally ensure it meets our uncompromising standards. This is why Popsie Fish Co earned our reputation as a trusted source of Bristol Bay's finest.

Kept vacuum-sealed at 0°F or below, wild-caught Alaskan fish from Popsie Fish Co keeps its best quality for 6-12 months in your home freezer. Because our flash-frozen seafood is so perfectly preserved at catch, it maintains excellent flavor and texture throughout this window. Once thawed, cook your wild salmon, halibut, or Pacific cod within 1-2 days, or use sockeye or halibut within 24 hours for raw dishes. Always keep your freezer at a consistent 0°F or colder to maintain optimal quality of your fish.

For refrigerator thawing, open or remove the vacuum packaging first. Place the fish in a shallow covered container, keep it refrigerated, and follow any package or processor instructions. For a rapid cold-water thaw, keep the package sealed while submerged in cold water, then remove the packaging and cook immediately. Never thaw at room temperature, which can promote bacterial growth on your seafood.

For a rapid cold-water thaw, keep the package sealed while submerged in cold water, then remove the packaging and cook immediately. Keep the water cold and follow any package or processor instructions. Do not use hot water or a microwave. You can also cook fish directly from frozen when the package instructions permit. Never use hot water or a microwave, as these methods create uneven thawing and can compromise the texture of your fish.

Yes. Because our seafood is flash-frozen within hours of catch, it is safe to cook directly from frozen. In fact, cooking from frozen locks in moisture and flavor. Simply increase cooking time by 25-50% compared to thawed fish, and use a meat thermometer to ensure it reaches the proper internal temperature. Our wild-caught salmon should reach 145°F, while halibut and Pacific cod need 145°F as well. Cooking from frozen is convenient and delivers excellent results with our pristine wild Alaskan fish.

For refrigerator thawing, open or remove the vacuum packaging first. Place the fish in a shallow covered container, keep it refrigerated, and follow any package or processor guidance. For a rapid cold-water thaw, keep the package sealed only while submerged in cold water, then remove the packaging and cook immediately.

For best quality, thaw only the portions you plan to use and keep the rest frozen. Open or remove vacuum packaging before refrigerator thawing. Follow the package or processor instructions about refreezing; if no guidance is available, cook thawed fish before freezing it again.

Fresh thawed wild-caught Alaskan fish should smell like the ocean—clean and briny, never fishy or sour. Visually, check for firm texture and vibrant color; discoloration, mushiness, or a strong ammonia smell are signs of spoilage. Trust your senses; Popsie Fish Co's sashimi-grade salmon and halibut arrive in pristine condition, but refrigerated thawed fish should be used within 1-2 days. When in doubt, throw it out. Proper freezer storage and timely thawing will prevent any issues with your wild Alaskan seafood.

Your home freezer should be set to 0°F (-18°C) or colder to properly preserve Popsie Fish Co's flash-frozen wild Alaskan fish. At this temperature, your salmon, halibut, and Pacific cod remain safe and maintain quality for months. If your freezer is warmer (such as in a refrigerator freezer compartment), quality degrades faster. Check your freezer temperature periodically with a thermometer to ensure it's holding a consistent 0°F or below. Proper freezer temperature is crucial for protecting your investment in premium wild-caught seafood.

Keep thawed fish refrigerated out of its vacuum packaging in a shallow covered container and cook it within 1-2 days, or use sockeye or halibut within 24 hours for raw dishes. Follow the package or processor instructions for refreezing. If you are unsure whether the fish stayed cold or is safe to use, do not taste it; contact Popsie Fish Co for guidance.

When your Popsie Fish Co box arrives, immediately place all frozen wild-caught Alaskan fish in your freezer. Don't leave it sitting on the counter—your salmon, halibut, Pacific cod, and other products should go straight into freezer storage at 0°F or below. The dry ice used in shipping will keep everything frozen during transit, but your home freezer is where it belongs long-term. Once stored, your wild Alaskan seafood will maintain peak quality for months. Welcome to the Popsie Fish Co family!

Cooking wild Alaskan salmon directly from frozen is easy and delivers excellent results! Preheat your oven to 400°F, place frozen salmon portions skin-side down on a lined baking sheet, season as desired, and bake for 12-15 minutes (vs. 8-10 minutes if thawed). For pan-frying, heat oil over medium-high heat and cook frozen salmon skin-side down for 6-8 minutes, then flip and cook another 4-6 minutes until it reaches 145°F internally. The key is not overcrowding your pan and giving the wild-caught fish time to cook through. Our sashimi-grade Bristol Bay salmon will be perfectly moist and flavorful.

Wild Alaskan salmon should be cooked to an internal temperature of 145°F (63°C) as measured with a meat thermometer at the thickest part. At this temperature, the fish is fully cooked, safe to eat, and remains moist and tender. We sell our sockeye as sashimi-grade because of how it is handled and frozen, so raw preparations are on the table, but 145°F is the FDA's guidance for cooked fish. If you prefer your wild salmon rare or medium-rare, many cooks stop at 125-135°F, understanding that lower temperatures carry slightly higher food safety risk; freezing controls parasites, not bacteria, so the FDA advises pregnant women, young children, older adults and anyone with a weakened immune system to eat seafood cooked to 145°F.

Baking Popsie Fish Co's wild-caught salmon portions at 400°F takes about 8-10 minutes if thawed, or 12-15 minutes if cooking from frozen. Exact time depends on thickness; our 6oz portions cook relatively quickly. Line your baking sheet with parchment paper, place skin-side down, drizzle with olive oil, season, and bake until the fish flakes easily and reaches 145°F internally. For a quicker bake, increase oven temperature to 425°F and reduce time by 1-2 minutes. Your Bristol Bay salmon will be restaurant-quality in minutes.

Absolutely! Pan-frying wild-caught Alaskan salmon is one of our favorite preparation methods. Heat 2 tablespoons of oil in a skillet over medium-high heat, place salmon skin-side down for 4-5 minutes to crisp the skin, flip, and cook another 3-4 minutes. For air frying, set your air fryer to 400°F and cook for 8-10 minutes. Both methods create a beautiful crust while keeping the inside of our sashimi-grade salmon tender and moist. Don't move the fish around—let it develop that gorgeous golden exterior that makes wild Bristol Bay salmon so appealing.

Popsie Fish Co's wild Alaskan salmon patties are versatile! Pan-fry them in a skillet with oil over medium-high heat for 3-4 minutes per side until golden and reaching 145°F internally. You can also bake them at 400°F for 12-15 minutes on a lined sheet. For a healthier option, air fry at 380°F for 10-12 minutes. These ground wild salmon patties work great as a main course with vegetables, on a bun like a burger, or crumbled into salads. Our wild Bristol Bay sockeye ensures delicious flavor in every bite.

Wild Alaskan salmon has rich, natural flavor that pairs beautifully with simple seasonings. Try classic combinations like lemon and dill, garlic and rosemary, or soy sauce and ginger. For Popsie Fish Co's Bristol Bay sockeye, which has bold color and taste, even just salt, pepper, and a drizzle of olive oil lets the salmon shine. Avoid overly heavy spices that might mask the fish's exceptional quality. A squeeze of fresh lemon juice just before serving brightens the natural flavors of our wild-caught salmon. Experiment to find your favorite preparation style.

Popsie Fish Co's wild-caught Alaskan halibut is lean and delicate, perfect for baking, pan-frying, or steaming. Bake at 400°F for 10-12 minutes if thawed, or 14-16 minutes from frozen, until the halibut reaches 145°F and flakes easily. For pan-frying, heat oil over medium heat and cook 4-5 minutes per side. Halibut pairs wonderfully with lemon, white wine, capers, or a light butter sauce. Because our sashimi-grade halibut portions are boneless, preparation is quick and simple. Avoid overcooking—wild halibut can dry out if cooked too long.

Popsie Fish Co's wild-caught Pacific cod is mild and versatile, excellent for baking, broiling, or pan-frying. Bake at 400°F for 10-12 minutes if thawed, adding a few minutes if cooking from frozen, until it reaches 145°F internally. For broiling, place cod 4-6 inches from the heat source and broil for 8-10 minutes, watching carefully to prevent drying. Pan-frying works beautifully too—cook over medium-high heat in oil for 3-4 minutes per side. Our wild Pacific cod is delicious with garlic, herbs, or a simple white wine reduction.

Popsie Fish Co's ground wild Alaskan salmon opens up endless possibilities! Make salmon patties or burgers, mix it into pasta dishes, form it into meatballs, or fold it into salads. You can use it as a base for salmon dip, mix it into cream cheese, or stuff it into vegetables. Ground salmon also works wonderfully in fish tacos with crispy shells and fresh toppings. Our wild sockeye is flavorful enough that it doesn't need heavy binders—a little egg and breadcrumb holds it together perfectly. The versatility of ground wild-caught salmon makes weeknight dinners exciting. We sell ground sockeye as a fish to cook, not to eat raw, so cook it to 145°F.

If you're asking about creating smoked salmon from Popsie Fish Co's wild-caught fillets, you can smoke them at home using a smoker or smoke box at 225-250°F for 30-45 minutes depending on thickness. However, we recommend enjoying our sashimi-grade wild Alaskan salmon fresh to appreciate its pure flavor and quality. If you're purchasing pre-smoked salmon elsewhere, enjoy it on bagels with cream cheese, in salads, on appetizer crackers, or flaked into scrambled eggs. Let us know if you'd like guidance on preparing any of our fresh wild salmon products.

Popsie Fish Co's wild Bristol Bay salmon pairs beautifully with roasted vegetables like asparagus, broccoli, and Brussels sprouts. Try it with quinoa, wild rice, or a simple salad with greens and vinaigrette. Lemon, garlic, and herb-roasted potatoes are classic companions. For lighter meals, serve alongside steamed bok choy or green beans with sesame oil. The richness of our wild-caught sockeye salmon works well with fresh, bright flavors—citrus, ginger, fresh herbs. Avoid overly heavy sides that might overshadow the exceptional taste of sashimi-grade Alaskan salmon.

We love sharing recipes and cooking inspiration! Follow Popsie Fish Co on our social media channels—Facebook, Instagram, YouTube, TikTok, and Pinterest—where we regularly post recipes and cooking tips featuring our wild Alaskan salmon, halibut, Pacific cod, and sablefish. From simple weeknight dinners to impressive entertaining dishes, you'll find inspiration for preparing our wild Alaskan fish. You can also contact our team at support@popsiefishco.com with recipe requests or cooking questions. We're passionate about helping you get the most from your Popsie Fish Co seafood.