5 Reasons I’d Never Buy Grocery Store Salmon as a Fisherman
“I catch salmon for a living. I wouldn’t feed grocery store salmon to my family.”
That “fresh” salmon has been out of the water for weeks.
The salmon on ice at the seafood counter wasn’t caught yesterday. It was likely caught months ago, frozen, shipped overseas, thawed, cut into fillets, refrozen, shipped back across the ocean, and thawed again before being put on ice at your store.
That’s what’s considered “fresh” by grocery store standards. You can taste every step of that journey when you cook it.
It’s dyed pink to look fresh.
Wild salmon gets its color from what it eats. Krill and shrimp, packed with a natural pigment called astaxanthin. That’s why real wild salmon is deep red, almost orange.
Farmed salmon eats pellets. Without dye, its flesh would be pale grey. So farms add synthetic astaxanthin to the feed and pick the color from a chart, like paint chips at a hardware store, to decide how pink their fish will look on the shelf.
The pink color you’re using to judge freshness was picked for you in a warehouse.
The “wild” label is a lie.
DNA testing found that nearly half the salmon sold in the U.S. is farmed, even when it’s labeled wild-caught.
Farmed salmon is raised in pens and fed soy, corn, and wheat. That causes the fish to have up to 14 times more inflammatory omega-6s than true wild-caught salmon, plus double the saturated fat. It strips out most of what makes salmon nutritious in the first place.
Our Seafood
If it smells fishy, it’s already going bad.
Fresh salmon shouldn’t smell fishy. That smell is decomposition. As fish breaks down, it releases compounds that produce the sharp, off odor most people now think is just what salmon smells like.
Good salmon smells clean, like seawater. If you’ve ever opened a package and gotten hit with that sharp smell, your nose was telling you something.
It’s been refrozen and rethawed too many times.
Each time fish gets frozen and thawed, the texture breaks down a little more. By the time the salmon hits your pan, it’s been through that three or four times.
That’s why it’s mushy. Why it falls apart. Why the skin won’t crisp.
It’s not your cooking. It never was.
This is what salmon is supposed to be.
- Wild-Caught From Alaska
- Sushi-Grade Safe to eat raw
- Flash-Frozen On the boat
- Overnight Shipped to your door
It’s the same fish we sell to Michelin-starred restaurants.
Wild Alaskan Sockeye Salmon Fillets
The Bottom Line
Salmon tastes better when it’s actually salmon.
Let us be your personal fisherman. Wild-caught, flash-frozen on the boat, shipped overnight to your door.
