Our story begins like any other... Kentucky boy meets Kentucky girl.
Boy and girl fall in love, get married, and spend their summers trolling the choppy waters of Bristol Bay, Alaska to catch one of the world’s most delicious and nutrient-dense fish to feed their friends back in the Bluegrass State. It may not be your typical love story, but we’re certainly glad that it’s ours! Have a look around to read our story, learn about our commitment to sustainable fishing practices, and find out why Caught Wild Salmon is a catch above the rest!
Sustainable Practices We feel blessed to be able to participate in the time-honored ritual of fishing for salmon in Bristol Bay. It’s an experience that very few people get to have, and one that we hope will continue for future generations if projects like Pebble Mine are not allowed to move forward. To us and the generations of fishermen who have come before us, fishing responsibly and sustainably is sacred work. “But ask the animals what they think—let them teach you; let the birds tell you what’s going on.
Put your ear to the earth—learn the basics.
Listen—the fish in the ocean will tell you their stories. Isn’t it clear that they all know and agree that God is sovereign,
that he holds all things in his hand— Every living soul, yes, every breathing creature?” ~ Job 12:7-10 (The Message) The Alaskan government carefully oversees the process of salmon fishing at Bristol Bay. Only a limited number of boats are issued permits every year, and those boats must follow strict guidelines on when, where, and how they can fish. This makes Bristol Bay one of the world’s healthiest and most sustainable fishing runs. This ensures that future generations will be able to harvest salmon and keep enjoying the incredible taste and purity of wild caught salmon. It also sets the example for other fisheries around the world, which replicate Bristol Bay’s management practices to protect their own fish populations.
The Process We navigate the choppy waters of Bristol Bay ....
on a small boat with a handful of crew members beginning in June. Fishing with 150 fathoms of gill net, we travel with the tides and harvest the salmon from the cool waters of the Egegik River. We pull the nets in and hand-pick each salmon. They are then chilled in ice or refrigerated salt water. Each day (or when the boat is full), the fish are taken to the nearby cannery. So close, in fact, that we can usually see it from the water as we fish! There, the salmon are filleted to perfection. The bones are removed and the fish are flash-frozen and vacuum-sealed to preserve the fresh quality so that your salmon will still taste the same when you receive it as the day we caught it. After the salmon is processed in Bristol Bay, it is shipped to the lower 48, where we transport this incredible product back to Kentucky. From boat to plate, our sockeye salmon is hand-picked, always fresh, and incredibly delicious.
The Caught Wild Advantage Pure Goodness. Wild Alaskan salmon grows naturally in pristine ocean waters. Unlike farmed salmon, it is free of additives, antibiotics, pesticides, growth hormones, and chemicals. True Colors.
Did you know that farmed salmon is injected with artificial dyes to give it a hint of pink color? Our wild caught sockeye salmon is the same color when it comes to you as it was when we pulled it onto the boat. There’s just no mimicking the true deep red hue of real wild salmon. Commitment to Sustainability. Bristol Bay Alaska sockeye salmon are certified sustainable by the Marine Stewardship Council. The size and longevity of the world’s largest salmon run proves the success of Bristol Bay’s world-renowned fishery management systems and its commitment to protecting and preserving its fishery and supporting the local ecosystem. Abundant Nutrition. You’ve probably heard on the news that Omega-3’s are important for your health. What you may not know is that wild caught salmon is higher in Omega-3 levels that farm-raised. It’s lower in fat content, too. Our salmon is also a great source of Vitamin D. A heart-healthy food that makes your bones strong and your brain happy, too! Know Your Fisherman. The best way to ensure that you are getting the highest quality in wild caught salmon is to know your fisherman. As local food becomes increasingly important to consumers, Caught Wild is as local as salmon will ever get in land-locked Kentucky.


  • Life on the boat

     Life on a fishing boat like the Dr. Jack is not a walk in the park. It’s tough, physically demanding work in harsh elements and tight living conditions. When the salmon are moving, we have to be too, which can mean hours without sleep or even sitting down. We eat on the go—almost always salmon, since there is no access to fresh food on the water—and we get to know the other crew members very, very well. (Imagine if you and a couple of your friends decided to spend a few weeks hanging out together in a space the size of a 4 x 8 box). Because of the short window of time to fish for salmon and the complicated environmental regulations, salmon fishing is highly competitive. We like to think of it a little like an old western film. The crew members need to be tough like the cowboys of old and aware of their surroundings to make sure that everyone stays safe and the salmon are harvested without incident. Enjoy our gallery of photographs to see the real story of salmon fishing—sometimes beautiful, sometimes nitty-gritty, but always interesting.
  • Recipes

    Wild Alaskan salmon makes frequent appearances on five-star restaurant menus, but that doesn't mean you should be intimidated by it. It is quick and easy to prepare at home. Gourmet results without the hassle—or price tag! At home, we make the simplest preparation when we are in a hurry. With a new baby, my latest and favorite way to prepare salmon is to bake it in the oven. Try this method: BAKE IT FROZEN SALMON What you will need:
Caught Wild Fillet
Seasoning (sea salt, pepper) Directions:
1. Turn oven on 350 degrees.
2. Cover baking sheet with foil. 3. Remove FROZEN salmon from package. 4. Place frozen fillet on foil.
5. Season as desired (salt, pepper generously).
6. Place in oven for 25 minutes (this a general time for a 1.5 LB fillet).
7. When salmon flakes easily with a fork, and oils have come to the top, it is finished. On the boat or at home, we enjoy this quick and easy skillet method: EASY PAN FRIED SALMON What you will need:
6-8 oz Caught Wild Salmon (or like portions using a fillet)
Sea Salt
Ground Pepper
Coconut Oil (1 TB per fillet) Directions
1. Using a black iron skillet or skillet of choice, warm skillet over medium high heat. Take 1 TB of coconut oil and melt in skillet.
2. Place thawed salmon into pan with skin on bottom. Sprinkle salmon with seasoning of choice or simply salt and pepper. Cook for 3 minutes then flip.
3. Once flipped and salmon skin is on top - remove skin with spatula. Then, sprinkle salmon with seasoning. Cook for 3 minutes.
4. Salmon is now ready. Note: You may prefer to have it crispier at times - I enjoy cooking it longer and 'flaking' the flesh and frying all sides of the flakes. (To 'flake' the salmon, basically take your spatula and separate the flesh - it separates easily and nicely). I personally enjoy cooking the salmon longer for a crispier consistency. It's nice on pasta, salad, rice, etc.). When we have a little more time, we like these recipes: GRILLED WITH A HINT OF HICKORY SMOKE What you will need:
1 Caught Wild Salmon Fillet - thaw and leave skin on
Sea Salt
Ground Black Pepper
Hickory Chips - *Soak handful of hickory chips in water for 20 minutes prior to grilling Grilling the Salmon:
1. Take thawed salmon and sprinkle it with sea salt and ground black pepper.
2. Fire up grill.
3. Place wet hickory chips* on burning coals.
4. Spray grate with oil of choice.
5. Place salmon (skin down) on grill.
6. Increase temperature to around 200°F.
7. Close grill and cook/smoke - approximately 20 minutes.
8. Check salmon every 5 minutes (fish oils will rise to the surface).
9. Salmon is nearly done when you can flake meat with fork and it separates easily.
10. Remove salmon from grill.
11. Place on baking sheet and let cool. Then serve. Alaskan Salmon Burgers What you will need:
1 Caught Wild sockeye salmon fillet - thaw and leave skin on (approximately 1.5 LB) cooked to specifications in recipe "Grilled with a Hint of Hickory Smoke" (see above) or if you do not have a grill, you can pan fry or bake it in oven. Another choice is to use Caught Wild's Hot-Smoked Salmon (already prepared to perfection)!
Sea Salt
Ground Black Pepper
2 Farm Eggs
1/2 Package of Crumbled Saltine Crackers
1/2 Medium Diced Onion - pan seared
1 tsp Minced Garlic
Oil of Choice Preparing Burgers: 1. Place cooked salmon (without skin) into a bowl.
2. Add salt, pepper, eggs, crackers, onion, and garlic to salmon.
3. By hand (I use food prep gloves), mix together thoroughly. Do not allow salmon to get too fine when mixing. 4. Shape burgers to equivalent sizes. Searing Burgers: 1. Place oil in a nonstick skillet and turn heat to medium-high and let skillet heat.
2. Place burger into skillet and brown - then flip to brown other side.
3. Remove from skillet, choose yummy burger toppings (i.e. avocado) and serve with joy! No matter how you prepare your salmon, we think you will find it a delicious and healthy addition to your family's meal rotation! Be sure to check out these tasty recipes too!
  • Wild vs Farmed

    Wild-caught salmon means salmon caught in open waters, either salt or fresh water. In other words, salmon in their natural environment—in the case of our sockeye salmon, the pristine waters of Alaska. Our salmon did not come from a hatchery and have never seen a salmon farm. Farm-raised salmon are kept in cages with thousands of other fish that do not travel long distances or eat like other salmon. Wild salmon live on insects, krill, plankton, and even small fish. Farmed salmon are fed commercially-produced fish food, which results in an inferior result. This is one of the reasons wild-caught salmon has a deep, red color, while farmed salmon must be artificially dyed pink. There are no salmon farms in Alaska, and most salmon farms are located in Chile, Scotland, or Norway. For more information on the benefits of wild-caught salmon, visit Why Wild.
  • Why Wild?


    Salmon has a great culinary reputation—not only is it good for you, it is delicious, too! This reputation was built on a foundation of salmon caught from wild waters, but many consumers mistakenly purchase farmed salmon because they do not understand the difference. Not all salmon is created equal. The health benefits and gourmet taste that you’ve heard about is greatly reduced when you purchase farmed salmon instead of wild. The quality is incomparable and once you see and taste the difference, you will never go back to farmed salmon!
  • Where do Caught Wild Salmon come from?

    We fish in the Egegik River in Bristol Bay, Alaska. Bristol Bay is not only the largest sockeye salmon run in the world, it is also considered the leader in sustainability practices.
  • How do I know that I am getting wild caught sockeye salmon?

    Sure, wild caught sockeye salmon is a great choice for your health and your taste buds, but how do you know you are getting the real thing? In a typical grocery setting, you should be able to read the label to know where it is coming from. Farmed salmon is usually labeled as such. It may also contain wording indicating that it was injected or dyed to improve the color. Of course, we think the ideal way to ensure you are getting the best salmon is to look for our label, Caught Wild Salmon, at fine Kentucky retailers (link). After purchasing wild-caught sockeye salmon a few times, you will start to see the difference when you look at farmed salmon fillets.
Things are a little trickier when you dine out, as restaurant menus are often ambitious about the source of their salmon. Some terminology often used for farm salmon are: Norwegian, Atlantic, Scottish, Organic, Natural, Wild Atlantic, and Chilean. If in doubt, ask your waiter if they can verify the source of their salmon. If they aren’t sure—take a pass and opt for another protein option.
Remember, all Alaskan salmon is wild. No one is farming salmon in Alaska, so when you purchase wild Alaskan salmon, you are supporting fisherman families like us and ensuring that you are getting quality fish for your own family. The easiest way to make sure you getting wild caught salmon is to look for our label, Caught Wild Salmon, at your local seafood retailer.
  • What are the nutritional benefits of wild-caught sockeye salmon?

    Salmon has quite the reputation as a nutritious food, but what exactly is all the fuss about? Omega-3’s: These important fatty acids are an essential component of a healthy heart. They lower your chances of having a heart attack while simultaneously increasing the level of good cholesterol in the body. Vitamin D: Vitamin D is important for bone and muscle health, among other things. Wild salmon is one of the richest sources of Vitamin D on the planet. A single serving of wild salmon has more Vitamin D than your morning glass of milk! Astaxanthin: This antioxidant is what gives wild salmon its bright red color. Some farm raised salmon may have a red hue, too, but remember that it is artificially died to match wild salmon. The dye doesn’t provide any of the health benefits of the naturally-occuring astaxanthin. Don’t take our word for it on why salmon is good for you! Check out these links for further reading: The American Heart Association recommends a minimum of two servings of fish per week. WebMD explains the health benefits of Omega-3's and lists salmon as a top source of this important nutrient! SFGATE explains the benefits of Alaskan salmon. The Mayo Clinic lists salmon as one seafood that is safe to eat for pregnant women.
  • Frozen or Fresh?

    More than half of the global sockeye salmon production comes from Bristol Bay, Alaska, the premiere salmon fishery in the world and where we fish. Because of the natural movements of the fish, we can only harvest salmon during the dedicated fishing season—June and July and sometimes part of August. During that time of year, a few select retailers may be able to carry fresh sockeye salmon that has been flown in to their stores. The salmon you see in stores that is labeled “fresh” is usually one of two things—wild caught salmon that has been thawed or farmed salmon. The health and taste benefits of frozen wild salmon far outweigh anything you could ever experience with “fresh” farmed salmon. Caught Wild Salmon is flash frozen with a salt water glaze. This locks in the “just caught” quality and allows our customers to enjoy a fresh tasting salmon year round. Give it a try and taste the difference!
  • How long do I cook salmon?

    If you have never prepared salmon before, it might seem a little intimidating. No worries! Cooking salmon is incredibly quick and easy. Knowing the right length of time comes with experience and is really based on how well done you prefer to eat salmon. A general rule of thumb is to use a fork to press down on the salmon after it is cooked to see if it flakes easily. You can also see the oils (the 'white stuff' on top of the fillet) - this is also an indication that the salmon is cooked. You can overcook salmon so you don't want to cooked it too long or it will be dry. Here are some basic cooking times: Grill - medium high 15-20 minutes or until meat flakes Oven - frozen fillet 20-25 minutes at 400 degrees (or until desired texture) Skillet - 3-4 minutes each side (medium-medium/high heat) Check out our recipes here.