{"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","url":"https:\/\/tynerpondfarm.com\/products\/wild-sockeye-salmon-6oz-fillet","provider":"Tyner Pond Farm","version":"1.0","type":"link"}