Sustainably harvested in small batches • Limited biennial offering – no more

The "Cinderella" of Wild Salmon As the most perishable of all Pacific species, the vast majority ends up in cans, but like Cinderella, Pink Salmon shines when handled with respect.     The difference is in the handling. Pink Salmon loses texture fast when piled in a hold like other, sturdier species. But fresh from the sea, Pink Salmon is excellent. The rare, meticulous reefnetting method protects and preserves the fragile quality of ocean-fresh Pink Salmon, perfectly.

available until 2009 once the 2007 supply is sold

Reefnetting is an ancient, environmentally superior fishing method that produces the highest quality fish possible. It was developed by Northwest natives, and less than a dozen reefnet rigs, all family-owned, are still in operation (Some are shown above, anchored just off Lummi Island, located a brief car-and-ferry journey from our home base in Bellingham, Washington).

Our good friend Riley Starks runs one of the remaining rigs, and hand-picked the best of his 2007 Pink Salmon harvest, exclusively for Vital Choice. Riley and his crew catch only a few Salmon at a time, bleeding and icing the fish immediately upon harvest: a practice rare in commercial fisheries.

At the end of the day, they're ferried just five minutes to shore and take a quick trip to the plant, where they're cleaned, processed, and flash-frozen to preserve their fresh flavor and delicate texture.

The supply is very limited and there’ll be no more until 2009, because wild Pacific Pink Salmon only return every two years. Don't wait to snare a share of this rare, savory treat!

Storage Keep frozen. Thaw overnight in refrigerator, or for faster readiness, place unopened package in cold water for 30 minutes or until fish is flexible. Serving Tips Rinse fish quickly in cold, clean water. Cook in a medium-hot lightly oiled pan, under a broiler, or on the grill for 7-8 minutes, until only the very center is still translucent. Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving. NOTE: It is perfectly safe and healthful to serve our fish raw or partly cooked, because flash-freezing has rendered it 100% sushi-safe. Enliven your fish entree with antioxidant-rich seasonings such as Vital Choice Organic Salmon Marinade Mix or other herb-spice blends. Add our Mix or the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. Or, simply mist fish lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.