Our Keta comes from two different fisheries, one from indigenous fishers near the Kotzebue Sound to the north of the Bering sea, and the other from South East Alaska, Crawfish Bay. Both are caught by gill net. Keta hatch and live in fresh water for 3
Keep in original packaging & refrigerate.
Minimum 4 days
We suggests cooking the salmon slightly pink to retain its firm texture and amazing flavour. It has far less oil content than a farmed salmon and the meat is firm and full of flavour.
We provide the ability for the fishers to land, process and sell their own fish, offering full traceability through the supply