Wild Caught Seafood Information

The Basics

Our Pacific Ocean wild caught seafood is of the finest quality available online. It is caught by commercial fishermen and processed by a major seafood company that distributes seafood nationwide to upscale retailers and restaurants. Slanker provides only the best wild-caught seafood online.

All wild-caught seafood is Beyond Organic which means all natural, no sugar, no added hormones, not fed antibiotics, no corn, no soy, non-GMO, gluten free, high Omega-3, free range, cage free, and humanely raised. What actually makes our meats the healthiest in the world and sets them apart from all others is that they are zero glycemic, nutrient dense and diverse, with healthy balances of Omega-6 to Omega-3 fatty acids. These last three points impact health and disease way more than all other labels. It's the actual chemistry of our meats that makes them so healthy. Read our eBook, The Real Diet of Man for a fuller understanding of food chemistry and the chemicals that cause chronic disease.

Eating Wild-Caught Seafood once a week is one of the most agreed upon dietary guidelines. Our wild-caught seafood comes from sustainable fisheries and the world's cleanest seawater. Seafood is the finest source of Omega-3 fatty acids bar none. For more about our seafood click on the image above.

All fish packs are vacuum packed, frozen, and freezer ready for long-term storage. It's always possible that some packs may arrive with a small tear or hole in the wrapping. If the wrapping stays tight around the product the potential for freezer burn is limited to what’s exposed directly under the hole. To prevent that, a small hole in a tight vacuum pack can be simply taped shut. But if the wrap is loose and the meat slides around inside the pack, it's best to rewrap the meat in a vacuum sealed bag for longer term storage. If the meat will be consumed within a few weeks, just wrap with cling wrap. There are no safety issues involved with small rips in the frozen meat packs.

There are good suggestions in our General Store for handy Ziploc Vacuum Seal Bags. They are very useful for storing all kinds of leftovers.

When defrosting meat packs always make sure to place them in a pan or deep dish to collect the juices. Our meat packs do not have soaker pads in them. Therefore when they are defrosting some meat juice may leak from the packaging.


Wild-Caught Seafood: Sockeye (Oncorhynchus nerka)

Blue-tinged silver in color, sockeye salmon live four to five years, weigh up to seven pounds, and are the slimmest and most streamlined of the five species of Pacific salmon. This is the most sought-after salmon species due to its rich flavor and firm, deep red flesh. Salmon packs are vacuum packed, frozen and freezer ready. If a vacuum pack gets a small pin hole the entire package is compromised. Broken vacuum packs should be rewrapped for longer term storage or used within a few weeks. 96 mg of Omega-6 and 1,210 mg Omega-3 fatty acids. Ratio = 0.079:1.00.

Wild-Caught Seafood: Keta or Chum Salmon  

Wild Keta salmon, and salmon in general, are most well known for their amazing life cycle. They live their lives (up to six years) in the cold waters of Alaska and the North Pacific and then return to the exact place (river) of their birth to spawn and reproduce. When the young salmon hatch, they migrate thousands of miles to the ocean, where they will survive on shrimp, krill, and other small fish, only to start a new life cycle. Commercially caught chum average between 8 and 12 pounds and are typically gill-net or purse-seine harvested. Chum salmon has become a mainstay of many value-added programs because of its low oil content and mild flavor. 65.4 mg of Omega-6 and 807 mg Omega-3 fatty acids. Ratio = 0.081:1.00.

Wild-Caught Seafood: Pacific Ocean Alaskan Halibut

Halibut is the largest flatfish in the world; it can grow up to nine feet in length and weigh several hundred pounds. Its firm white flesh has a delicate mild flavor that lends itself to a variety of recipes. Our halibut is sold flash frozen fresh and comes in steaks that weigh about eight ounces. Alaska halibut are harvested from early March until mid November each year with the fishing grounds stretching from Northern California to the tip of the Aleutian Chain to almost Nome, Alaska. Halibut packs are vacuum packed, frozen and freezer ready. If a vacuum pack gets a small pin hole the entire package is compromised. Broken vacuum packs should be rewrapped for longer term storage or used within a few weeks. 32.3 mg of Omega-6 and 569 mg Omega-3 fatty acids. Ratio = 0.057:1.00.

Wild-Caught Swordfish

Swordfish is an offshore, pelagic member of the billfish family found worldwide in both temperate and tropical waters. Swordfish are typically found at depths between 600 and 1,900 feet and are known to feed on squid, octopus, and a variety of other offshore species. Swordfish are typically long-line harvested, processed, and frozen aboard the fishing vessel. The fishery for swordfish is a great example of effective management, and internationally set quotas and minimum size requirements have been implemented. The firm, meaty texture and supple, sweet flavor of this delicacy make it very popular with food aficionados and high-quality restaurants around the world. 31.5 mg of Omega-6 and 898 mg Omega-3 fatty acids. Ratio = 0.035:1.00.

Wild-Caught Mahi Mahi (Dolphinfish)

Mahi-mahi is found worldwide and tends to follow the warm currents of the tropics and subtropics. It is typically either long-line or troll harvested, and the optimal catch size is between 10 and 40 pounds. This premium mahi-mahi is from Peru. The firm, light, pink flesh and the delicate, sweet flavor allow for a variety of creative preparations in the kitchen, making mahi-mahi very popular among chefs worldwide. 39.1 mg of Omega-6 and 133 mg Omega-3 fatty acids. Ratio = 0.294:1.00.

Wild-Caught Pacific Cod

The Pacific cod has been a staple of the seafood industry for decades. This deep-water, round whitefish is long-line harvested from Oregon to Alaska and is certified as sustainable by the Marine Stewardship Council. This fishery is carefully managed by the North Pacific Fishery Management Council, which relies on quotas, limited entry, seasonal and area closures, and gear restrictions to keep populations healthy and to limit bycatch. Pacific cod has become increasing popular among chefs, and its white, lean, and flaky texture combined with its mild flavor allow for versatility in the kitchen. 6.8 mg of Omega-6 and 241 mg Omega-3 fatty acids. Ratio = 0.028:1.00.

Wild-Caught Pacific Ocean Alaskan Pollock

There are two main species of commercial importance, the Alaskan and Atlantic pollock. The pollock are members of the cod family. Alaska pollock is also known as walleye pollock. Alaskan pollock is the world's most abundant food fish. They are relatively small fish that weigh between 230 and 900 g (0.5-2 lbs). Pollock is a white fish, so it is not strong flavored. If you like sole or cod or haddock, you will like pollock. Pollock comes is a taped-shut bag. For best results it should be cooked and consumed within four weeks.

Wild-Caught Pacific Ocean Alaskan King Crab

No other shellfish in the world projects a more elegant image or offers such widespread consumer appeal than Alaska King Crab. It is unmatched for its sweet flavor and rich, tender texture. It truly deserves its title, “King of Alaska.” There are usually 12 to 14 King Crab legs per 10-pound box. On average the legs weigh about 0.77 pounds (12 ounces). That means there are about three legs in a "2-pound" pack. Crab comes is a taped-shut bag. For best results it should be cooked and consumed within four weeks.

Wild-Caught Seafood: Alaskan Dungeness Crab Clusters

Alaska Dungeness Crab has been a tradition on the West Coast for decades. Prized for its distinct mild flavor and firm texture, it's a favorite at picnics and barbecues where the term "cracked crab" really means something. It's famous for being the key ingredient in Crab Louie salads! Crab comes is a taped-shut bag. For best results it should be cooked and consumed within four weeks.

Wild-Caught Seafood: Alaskan Snow Crab

Alaska Snow Crab is one of the most unique, flavorful, and popular shellfish items you can eat. Noted for its sweet, delicate flavor and snowy white meat Snow Crab is a popular menu item in buffets as well as a profitable signature item in discerning restaurants. Crab comes is a taped-shut bag. For best results it should be cooked and consumed within four weeks.

Additional Information

Please check out our Cooking page for detailed information about preparing wild, grass-fed, and pastured meat cuts.

The price of our seafood products will change somewhat with the fish market price. In addition, prices may be adjusted in response to supply and demand. Consequently, all prices are subject to change -- usually without prior notice.

For a report published in Environmental Science & Technology titled "Lipid Composition and Contaminants in Farmed and Wild Salmon" -- click here.

Wild Caught Seafood