Wild Alaskan Fish from Boat to Table
Wild Alaskan Fish from Boat to Table
Wild Alaskan Fish from Boat to Table
Wild Alaskan Fish from Boat to Table
Seasonal Sales
Why Buy Direct From Us
You deserve better than defrosted sockeye fillets sitting in a poorly maintained supermarket display, appearing as if a bear has already been gnawing on them. And accessing high-quality fish shouldn’t require paying for costly overnight shipping or subsidizing expensive digital marketing campaigns from subscription-based services.
Most of the seafood available in the US has traveled a long, murky path before it hits your plate. It’s often twice frozen, handled by layers of middlemen, and stripped of its original quality and traceability. That’s not just misleading, it’s bad for fishermen, bad for the oceans, and bad for anyone who loves good food.
Our Mission
We’re on a mission to fix what’s broken in the seafood supply chain by delivering premium, sustainably harvested fish straight from Alaska’s waters to your plate. Founded by veteran fisherman Kevin Wilson, we cut out the middlemen to guarantee unmatched quality, full transparency, and fair value—for both the people who catch the fish and those who enjoy it. We believe fish should be respected at every step from boat to table—and we won’t let anyone mess that up.
Our Solution
Our solution is simple, honest, and built on a deep connection to Alaska’s fisheries which Kevin is actively involved in. We harvest premium wild fish in season, handle it with care from the moment it leaves the ocean, and deliver it directly to you. As a community-supported fishery (CSF), we sell in small seasonal batches, which lets us offer the highest quality fish at a fair value—without the waste or markups of a broken supply chain. You get the healthiest, most flavorful seafood available, with full transparency about who caught it and where it came from. This is how fish should be.
Recipes and Inspiration
Miso-Glazed Black Cod
Our Favorite Back Cod Preparation.
Sockeye Salmon Poke
An easy and quick preparation for a fresh taste.
Hey, That Fish is Someone's Dinner!
The first job I took after graduating from Whitman College was longlining for halibut on an old 73ft steel boat in Kodiak, AK. It was a miserable experience that I did for four years.
