{"title":"Wild Alaska Sockeye Salmon","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eOne fisherman. One bay. Caught and sold by the same hands.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eMost salmon is a blend — caught by many boats, pooled at sea, trucked to a central processor, and mixed together before it's frozen. The fillet that reaches you can't be traced back to a person or a place. Ours can.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis sockeye comes from Tony Wood, who fishes Bristol Bay, Alaska, from his own two boats. He brings every catch in to the beach himself — no collection boats, no tenders, no pooling — and processes and flash-freezes it the same day. He catches, processes, and sells his own fish, start to finish. You know exactly where it came from and who pulled it out of the water.\u003cbr\u003e\u003cbr\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/M3PG2FiSVZw?si=RqvP2r-Cn5WA3ih3\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003ePlace is also what makes a sockeye what it is. Sockeye is one of the only salmon that can't be farmed, so it's always wild — never fed grain or pellets, never given antibiotics, never dyed. Its deep red color and high oil content come from a wild diet in cold Bristol Bay water, not from anything added later. It's caught during the short summer run, flash-frozen the same day, and shipped to us frozen, so the fish you thaw is as close to off-the-boat as frozen gets.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIngredients: wild sockeye salmon. Nothing else.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIt's also one of the most bioavailable sources of omega-3 you can put on a plate. The EPA and DHA in sockeye are the forms your body uses directly — not the plant form that has to be converted first, and mostly isn't. Add naturally occurring vitamin D, astaxanthin, and a full complement of protein, and it earns its place next to our \u003ca rel=\"noopener\" title=\"Indiana Grassfed Beef\" href=\"https:\/\/tynerpondfarm.com\/collections\/grass-fed-beef\" target=\"_blank\"\u003egrassfed beef\u003c\/a\u003e, chicken and eggs.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eWe raise our own animals and deliver them ourselves because we believe you should be able to trace your food back to a place and a person. Tony is the only fisherman we found who does the same with salmon. That's why he's the only one we carry.\u003c\/p\u003e\n\u003ch2 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\n\u003cem\u003e6oz portions, boneless, skin-on, individually sealed.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eFAQ's\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cem\u003eIs this farmed or wild?\u003c\/em\u003e Wild. Sockeye is one of the only salmon that can't be farmed, so it's never fed pellets, given antibiotics, or dyed\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cem\u003eWhere does it come from?\u003c\/em\u003e Bristol Bay, Alaska. One fisherman, Tony Wood, catches and processes his own fish from his own boats.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cem\u003eIs anything added to it?\u003c\/em\u003e No. One ingredient: wild sockeye salmon.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cem\u003eIs it fresh or frozen?\u003c\/em\u003e Flash-frozen the same day it's caught, then kept frozen until it reaches you.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"font-claude-response-body whitespace-normal break-words pl-2\"\u003e\n\u003cem\u003eDo you deliver it?\u003c\/em\u003e Yes, frozen, along with our free delivery routes around Indianapolis and surrounding towns.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 class=\"font-claude-response-body break-words whitespace-normal\"\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e \u003c\/p\u003e","products":[{"product_id":"wild-sockeye-salmon-6oz-fillet","title":"Wild Caught Sockeye Salmon - 6 oz fillet","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eA single 6-ounce fillet of wild Bristol Bay sockeye — boneless, skin-on, and individually vacuum-sealed. Caught by Tony Wood, who fishes one bay in Alaska, brings every catch in to the beach himself, and processes and flash-freezes it the same day. It ships and arrives frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eOne ingredient: wild sockeye salmon. Nothing added — no brine, no dye, no preservatives. Sockeye can't be farmed, so it's always wild: never fed pellets, never given antibiotics. Its deep red color comes from a wild diet of krill and plankton, not from anything added in processing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThink of it as a supplement to the foundation. Our grass-fed beef and pastured eggs are what keep your omega-6 to omega-3 ratio where it belongs day to day; a sockeye fillet sits on top of that as a concentrated dose of EPA and DHA — already in the form your body uses, so nothing has to be converted and nothing is wasted. One fillet carries roughly 1.4 grams, several days' worth in a single portion.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIt's also one of the few foods naturally rich in vitamin D, and wild sockeye carries far more of it than farmed salmon — a single fillet delivers more than a full day's worth.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis part is personal for me: two years ago my own vitamin D came back low. My doctor prescribed a supplement — I chose to fix it through food instead. I started eating this sockeye and sardines a few times a week, and my levels came back up. — Chris\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThaws overnight in the refrigerator, or in cold water in under an hour. Sockeye is lean, so cook it just to done and pull it early — baked, broiled, grilled, or pan-seared. Sold individually, one fillet per portion.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch2 class=\"font-claude-response-body break-words whitespace-normal\"\u003eFAQ's\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow many people does one fillet feed?\u003c\/strong\u003e One. Each fillet is a single 6-ounce portion — a generous serving for one person, or enough for two as a smaller plate alongside other dishes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow do I cook it without drying it out?\u003c\/strong\u003e Sockeye is lean, so it cooks fast and overcooks easily. Cook it just to done — until it flakes but is still moist in the center — and pull it off the heat early. Baking, broiling, grilling, and pan-searing all work.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIs sockeye high in mercury?\u003c\/strong\u003e No. Sockeye is small, harvested young, and feeds low on the food chain on krill and plankton, so it carries very little mercury — among the lowest of any fish you can buy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIs it boneless? Can I eat the skin?\u003c\/strong\u003e It's boneless and skin-on. The skin is edible and crisps up well in a hot pan, or it peels off easily after cooking if you'd rather skip it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHow long does it keep in the freezer?\u003c\/strong\u003e Because it's flash-frozen and vacuum-sealed at peak freshness, it holds its quality in the freezer for a year or more. Keep it frozen until the day before you plan to cook it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIs wild Alaska salmon sustainable?\u003c\/strong\u003e Yes. Alaska manages its wild salmon as a renewable resource — sustainability is written into the state's constitution — and this fish comes from one fisherman working one bay, not a pooled commodity supply.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e \u003c\/p\u003e","brand":"Tyner Pond Farm","offers":[{"title":"Default Title","offer_id":46840513953929,"sku":null,"price":12.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0914\/6382\/files\/wild-alaska-sockeye-salmon-cooked-kale-lemon.jpg?v=1781201890"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0914\/6382\/collections\/tony-wood-bristol-bay-wild-sockeye-salmon.jpg?v=1781180806","url":"https:\/\/tynerpondfarm.com\/collections\/wild-sockeye-salmon.oembed","provider":"Tyner Pond Farm","version":"1.0","type":"link"}