Wild Caught Alaskan Sockeye Salmon

Bristol Bay's cold, pristine glacier-fed waters create ideal conditions for exceptional wild salmon. Unlike farmed salmon, wild sockeye eat a natural diet of krill and zooplankton, giving them their rich red color, firm texture, and high levels of brain-healthy omega-3 fatty acids.

"Sushi-grade" is not a government-regulated term for fish. What matters is how the fish is handled and frozen. Our sockeye is flash-frozen right after harvest to below the FDA's recommended freezing standards for raw consumption, the same standard sushi restaurants rely on. Thaw it under refrigeration, keep it cold, and use it within 24 hours for raw preparations. Prefer it cooked? 145°F internal temperature is the FDA's guidance.

Grilling is our top recommendation for showcasing sockeye's rich flavor and firm texture. Pan-searing skin-side down in butter or oil for a crispy crust is another favorite. Because wild salmon is leaner than farmed, many cooks pull it at medium (around 125°F-130°F) to keep it from drying out. The FDA's guidance for cooked fish is 145°F.

Our salmon is hand-trimmed and deboned by our processors, whether you order 6oz portions or whole fillets. However, because this is a natural wild product, a tiny pin bone can occasionally remain. We recommend running your fingers over the flesh before cooking and using tweezers to remove any if found.

You can order wild-caught Alaskan sockeye salmon directly from Popsie Fish Co and have it shipped to your door, flash-frozen and packed in dry ice. We catch it ourselves in Bristol Bay, Alaska, so you're buying straight from the fishing family, with no middleman and no grocery-store thaw-and-refreeze. Choose 6oz portions or whole fillets, and shipping is free on every box.

Wild-caught sockeye eats a natural diet of krill and zooplankton in the cold waters of Bristol Bay, which gives it a deep-red color, firm texture, and high omega-3 content. Farmed salmon is raised in pens on processed feed and is typically softer, fattier, and paler. Our wild sockeye is never given antibiotics, dyes, or feed.

You don't need a fish market nearby. We ship wild-caught Alaskan sockeye salmon anywhere in the US, packed in dry ice so it arrives at your door frozen solid, usually within 1 to 2 days. For most customers, that's fresher than the "fresh" salmon at the local grocery counter, which is often previously frozen, thawed for display, and days from the water. Shipping is free on every box.

Portions are pre-cut, single-serving blocks (typically 6oz) vacuum-sealed for individual convenience. Full fillets are whole sides of the salmon (typically 1 to 1.5 lbs) which are ideal for baking whole, feeding families, or slicing into custom sizes yourself.

Baking is the easiest method. Preheat your oven to 375°F, place the thawed fillet skin-side down on a lined tray, season with salt, pepper, and lemon, and bake for 18 to 22 minutes. It is cooked when the thickest part flakes under a fork.

Yes. You can add any available fish species, cuts, and box sizes to the same order. Each selection keeps the price shown for that specific box-size variant, and your cart and checkout will show any discount that is actually applied.

All portions are flash-frozen, vacuum-sealed, and packed in an insulated shipping box with a generous amount of dry ice. We guarantee your seafood will arrive frozen solid to your doorstep, even in the middle of summer.

Because our seafood is vacuum-sealed and flash-frozen at peak freshness, it will maintain premium quality in a standard home freezer for 12 to 18 months. Before refrigerator thawing, open or remove the vacuum packaging, place the fish in a shallow covered container, keep it refrigerated, and follow package or processor instructions.

We strongly recommend against refreezing seafood after it has been completely thawed, as this degrades the delicate cell structure and harms the texture and flavor. We recommend thawing only the individual portions you plan to eat within 48 hours, and within 24 hours if you are serving the fish raw.