WILD-CAUGHT SEAFOOD

We scour the world to find the most sustainable aquaculture and wild-caught operations that offer delicious seafood with no antibiotics or added chemicals and that operate in a way that is good for the environment.

Aquaculture uses controlled conditions to raise fish, and can be in land-based systems in tanks or in enclosed portions of natural bodies of water. Farm-raised seafood tends to have a milder flavor and higher fat content, which contributes to a more buttery taste and helps it stay moist when cooking.

Wild-caught fish is usually leaner due to its time spent swimming in the ocean, and has more complex flavor components, leaning into richer distinctions. Small boats and small crews catch our wild-caught fish from icy cold waters around the U.S. The fishermen we work with are dedicated to sustainable practices and use the utmost care to minimize bycatch and provide the freshest product.

We suggest either placing your seafood product in the fridge and letting it thaw overnight, or placing the product in a sealed plastic bag and immersing it in cool water.

Defrosting seafood in the fridge can take six to eight hours per pound. For quicker defrosting, place your seafood in a sealed plastic bag and submerge it in a bowl of cool water on your countertop. It should take 1-2 hours to defrost.

In most cases, the chances that you’re eating fish that has never been frozen is extremely rare. Most "fresh fish" these days is previously frozen at some point and then thawed by the time it's at your supermarket. In the seafood business, freezing fish up front is the norm and seals in quality at peak freshness. If it’s frozen properly, like how our trusted seafood partners do it, it actually preserves the quality of the product better than 99% of the “fresh” product on the market today.

You can skip the thawing process and cook frozen fish straight from the freezer. Doing so will add more minutes to total cook time, but you can poach, steam, bake, broil and grill fish straight from the freezer.

To be considered “sustainable”, wild caught fisheries must consider social and economic outcomes for fishing communities, prevent overfishing, rebuild depleted stocks, minimize bycatch and interactions with protected species, and identify and conserve essential fish habitat. Aquaculture, or “farm-raised” seafood is essential to meet increasing demand for seafood throughout the world. Over the past 30 years, global wild-capture fisheries have plateaued while aquaculture has become the fastest growing form of food production worldwide. To be considered a “sustainable” aquaculture operation, farms make every effort to raise healthy animals and go to great lengths to not cause damage to local, natural ecosystems. They avoid using additives, chemicals, hormones, and antibiotics in the feed they provide. “Sustainable” farmers also find ways to utilize the entire animal, whether it be for food (humans and animals), medical applications (think Omega3 pills), or even isinglass, a substance used in some jellies, glues, or for clarifying some beers and wines. Whether farmed or wild-caught, our producers are all third-party certified to ensure their practices are ecologically friendly and on the leading edge of sustainability and food safety.

We get as close to the source as possible to get seafood from our suppliers' boats to your door. From panga-fished Mexican blue shrimp to Wild Alaskan Copper River sockeye salmon, our products are geographically traceable - we can pinpoint on a map where our products come from. We offer traceable, chemical free, and antibiotic free seafood products from reputable suppliers sourced from sustainable wild fisheries around the world.

Frozen seafood is often better than what can be purchased fresh. When handled properly and frozen immediately, the clock stops; our suppliers freeze in the freshness.