Wild Seafood & Nutrition Blog

Learn what makes our new wild smoked sockeye so special, from its rich flavor and beautiful deep red color to the traditional alderwood smoking process....

If you’re looking for a high-protein seafood option that’s clean, versatile, and easy to cook, wild Alaska cod is one of the best choices you...

Whole Dungeness crab offers a traditional feast experience, but much of the weight is shell. Our Snap-N-Eats focus on the premium leg and shoulder meat,...

Meet our Wild Albacore Tuna: line-caught off the Pacific Northwest coast and packed by hand for unmatched flavor and quality.

Get to know our Wild Oregon Pink Shrimp. Harvested off the Pacific Northwest coast, these tiny, sustainable shrimp are big on flavor and nutrition. Learn...

Dry-packed, sustainably harvested and flash-frozen for freshness. What sets Alaska weathervane scallops apart from the wet-packed ones, and how to sear them properly.

Ground wild coho from Alaska — what it is, how it differs from a fillet, and the burgers, bowls and patties it was made for.

Wild shrimp from the warm waters of the U.S. Gulf Coast, caught and flash-frozen without sulfites. Where they come from, and how they compare with...

Meet one of the most versatile wild fish from our coastlines — Wild Pacific Halibut. Sustainably caught in Alaska and the Pacific Northwest, it’s lean,...

Known as the “lobster of Alaska,” these sweet, buttery wild spot prawns are sustainably harvested, flash-frozen for peak freshness, and delivered straight to your door....

Not all canned tuna is created equal. At Premier Catch, our wild albacore is troll-caught in the Pacific Northwest, hand-packed with just sea salt, and...

Snow crab is known for its sweet, delicate flavor and tender-yet-firm texture. How it compares with king crab, and the simplest ways to serve it.

The key differences between King Salmon and Atlantic Salmon — habitats, physical characteristics, culinary qualities and nutritional profiles. You'll also understand how the two compare...

King salmon carries more fat, and more omega-3s, than any other Pacific salmon. Where it runs, why it matters to the ecosystem, and what that...

Dungeness and king crab differ in size, sweetness, texture and price. How the two compare, and which one suits the dish you have in mind.

Sweet, tender and easier to work with than its shell suggests. Meet snow crab: the waters it comes from, how it reaches the dock, and...

West coast meets east coast: how Dungeness and blue crab differ in size, sweetness, harvest waters and season, and which dishes each one suits best.

One fish, an entire food web. From spawning gravel to grizzlies and orcas, here is how salmon hold Pacific Northwest ecosystems together, and why the...

What sets Dungeness apart from king and blue crab, where along the West Coast it is caught, how it is sold, and the simplest ways...

The fishing village that gave Dungy its name, the three rules that limit the harvest, and the protein and omega-3 numbers behind that sweet, delicate...

Sockeye is deep red, other species are lighter, and farmed fillets get their color another way entirely. It comes down to what the fish actually...

Wild salmon come in several species, each with its own flavor, texture, fat content and characteristics. Learn what sets the different species apart and why...