Sharing More Than Salmon.

At Sitka Salmon Shares, we share with you much more than the highest-quality wild salmon, halibut, and black cod straight from the icy waters of Southeast Alaska. We share with you the value of knowing that eating ethically and responsibly means taking steps to ensure that your food dollars go to the right places along the food chain. And, frankly, this can be hard work, especially if you enjoy eating seafood and you're not living along one of our coasts. In this day and age, you know that we face a large industrial food system that too often puts profit ahead of people, communities, and the environment and in the process is quickly replacing small family producers with huge companies and multinational corporations. It’s hard to feel good about eating food from such a system.

When you purchase fish from Sitka Salmon Shares, you're joining our community of conscious consumers, healthy eaters, gourmands, conservationists, seafood-lovers, Alaskan adventurers, and fishermen who actively seek to rebuild this system from the ground up. Your food dollars go directly towards supporting communities of independent, small boat family fishermen who fish in much the same way their grandparents did. Along the way, we connect you to the people and the process that gets your fish to you.

What’s more, through our commitment to returning 1% of revenue to fisheries conservation and paying fishermen more than what big multinational processors pay them, you help us sustain the ecosystems, fishing communities, and fish populations that allow each of us to enjoy the best salmon year to year. We all, then, play a part in extending to eaters across the country the cycle of sustainable seafood consumption and harvest that has nourished residents of Southeast Alaska for centuries.

This is Kirk.
He could be your fisherman.

Kirk's one of the several family fishers who in 2003 began to work cooperatively as Taku River Reds. Kirk specializes in one thing: catching the world's best sockeye from the Taku River, just outside of Juneau. Fishing for Kirk is an art. Every single fish he catches goes through a labor-intensive process called pressure-bleeding. You've probably never heard of it. That's because only a handful of fishermen do it. The process cleans the fish from the inside out and produces sockeye salmon unrivaled in flavor and texture. Kirk's even kind enough to show you how it's done HERE. 

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