Lummi Island Smoked Wild Sockeye Salmon

This 2021 Good Food Award winner has earned its praise for good reason. Starting with the highest quality sockeye, Lummi Island's recipe includes just a bit of salt and a light alder smoke to lock in the moisture. With a denser flesh and a higher oil content than other varieties of salmon, sockeye is ideal for smoking. That high oil content allows the fish to deeply absorb the smoke while keeping the flesh firm. The end product results in a bold, full-bodied taste.

Seriously good on its own, it's satisfying straight from the pouch. But don't stop there, other great applications include baking it into a brandade, adding it to pasta, or shredding it to make a delicious appetizer of fritters.

Recognized as one of the most sustainable and selective reefnet fisheries in the world, Lummi Island Wild partners with tribal and state fisheries in the Salish Sea and Alaska to source their salmon and tuna. They are the only commercial fishery in the world exclusively using solar power, but remarkably that is only a small part of why the fishery is ultra sustainable. They also have virtually no by-catch mortality, in an industry that measures this in metric tons.