Corporate investors only care about one thing - the bottom line. In many cases that means short cuts in sustainability, traceability and handling of the seafood. Sustainability: Less sustainable sources of seafood are cheaper so corporate sellers will generally have less sustainably sourced seafood. Mislabeling: When you purchase seafood from a large corporation, that seafood has traded hands many times before it ends up on your table. Using genetic sampling nationwide, Oceana found that about 33% of seafood in the United States is mislabeled and 98% of the time it is mislabeled as a higher value species (such as farm-raised Atlantic salmon labeled as wild sockeye salmon). https://oceana.org/reports/oceana-study-reveals-seafood-fraud-nationwide/ Lower quality: Seafood is extremely sensitive to mishandling whether by temperature abuse or rough handling. Any temperature abuse or bruising will cause fish to become “fishy” tasting and/or mushy in texture. Most people who don’t think they like fish, just haven’t had high quality fish. Because of all the handling of corporate seafood (much of it overseas) it will always be of lower quality. As a fisher family and 100% owner of Net to Table Seafoods we don’t have to bend the knee to an investor group. We are committed to valuing every fish, every customer, every time.

Unlike other seafood box companies, we are a small, family run fishing operation. We own our own boats and know exactly where your fish comes from—whether it’s Bristol Bay or elsewhere in Alaska. Most other companies have to sell fish like pollock to hit volume pricing. But pollock are primarily caught by factory trawlers that wreck the ocean floor and kill millions of non-target species—king salmon, halibut, crab, even orcas. As former school teachers in rural Alaskan villages, we know how much the indigenous people and the whole ecosystem relies on this precious resource. We also know the immense nutrition that only comes from wild Alaskan seafood and want to share it with you and your family in the most responsible and sustainable manner so that it is there for us for generations to come.

Net to Table Seafoods founder and owner, Luke Owens, is a Bristol Bay salmon fisherman who depends on a healthy ocean for his livelihood. Alaskan pollock are primarily caught by trawl fishing, which causes immense harm to marine ecosystems by unintentionally killing millions of pounds of salmon, halibut, crab, herring, and even orcas each year. These species, caught as bycatch, are discarded dead, since they cannot legally be sold. As a small, fisherman-owned company, Net to Table Seafoods stands against the pressure to promote the sale of Alaskan pollock, choosing instead to focus on sustainable, responsible fishing that protects the ocean’s delicate balance and provides clean, wild-caught seafood.

We are the first direct marketers to earn a Responsible Fisheries Management certification and we exclusively source (or catch ourselves) wild-caught fish from sustainably-managed fisheries. While some believe that farm-raised fish is a solution to overfishing, conventional fish farms can actually exacerbate the issue globally. As a sustainable seafood provider, we ensure you can conveniently purchase wild salmon and other seafood varieties from responsible fisheries.

No, you don't need to be home. Your seafood arrives frozen in an eco-friendly, insulated box with just the right amount of dry ice to keep it perfectly chilled until the end of your scheduled delivery day. You'll receive an email notification letting you know when your seafood is set to arrive at your door.

Each order of wild Alaskan seafood from Net to Table arrives frozen at your door. Surprisingly, flash frozen fish can be the freshest option because it’s frozen right at the peak of its freshness. "Fresh" fish at the grocery store can be anywhere from a few days to a couple weeks old. Spoilage bacteria works that whole time to cause the "fishy" taste and mushy texture that makes people think they don't like seafood. By choosing us, you’re getting the highest-quality seafood that maintains its nutrition, texture, and taste.

At Net to Table Seafoods, we are fishermen and catch our own fish as well as buy fish directly from other fishermen. Our monthly plans enables us to estimate the amount of seafood needed, allowing us to determine how much fish to retain from our own catch and how much to procure from other fishermen. This method reflects our dedication to sustainability and guarantees that you receive only the finest Alaskan seafood delivered straight to your door. Unlike typical fishmongers or grocery stores, our approach ensures consistency and quality.

Yes, you can easily adjust your delivery schedule, plan type, and frequency, or even cancel your subscription through your online account portal. If you need assistance, feel free to chat with us, and we'll help customize your membership to suit your preferences and schedule.

The regular 5-7 oz portions are from the front and middle of the fillet but there is always a tail piece left that is less than 5oz. We put two or three of these tail pieces in an 8oz vacuum package and sell them at a discount. They work great for any dish that uses small pieces of fish!

You can find recipes for our wild Alaskan seafood at https://nettotableseafoods.com/blogs/recipes or by following us on Facebook and Instagram

Absolutely!!!! Wild Alaskan fish cooks beautifully from frozen — just give it a little extra time. For pan-searing or baking: Remove fish from packaging and rinse briefly under cold water to remove ice glaze. Pat dry and season lightly with oil, salt, and pepper. Cook using your normal method, adding 4–6 extra minutes to the total cook time. Pan-sear: Start skin-side down on medium heat, then flip and cover. Bake: 400°F for about 18–22 minutes, depending on thickness. Fisherman’s note: Cooking from frozen locks in moisture and can be one of the best ways to enjoy wild fish when you’re in a hurry.

Refrigerator Thaw: Keep the fish vacuum-sealed in its package. Place it on a plate or tray in the refrigerator. Allow 12–24 hours to thaw completely. Once thawed, cook within 24 hours — and do not refreeze raw fish. Fisherman’s tip: A slow thaw protects texture and flavor by letting the fish reabsorb its natural oils.

Our standard seafood boxes include portions that are 5 to 7 ounces per portion of wild Alaskan salmon or white fish, exceeding the FDA's standard 4-ounce serving size for fish. Our fillets can be anywhere from about 1 lb to 2lbs each.

Yes! All of our seafood is 100% sushi-grade and makes incredible sushi.

For starters, during our Bristol Bay salmon season there is no day or night (although by the end of the season there are a couple hours of darkness every night). Or activities are determined by openers, closures, high tide and low tide. While we are on period fishing (usually an 8 hour period every tide and there are two tides every 25 hours), we usually get ready about an hour before the opener, fish the 8 hour period, deliver fish and come back to the cabin for about 1.5-2.5 hrs to eat and take a nap and then do that all over again. So when we are fishing two 8 hour periods per “day”, we get about 3-4 hours of sleep total broken up between the periods. Once we are on 24/7 fishing we can make our own schedule which is based on the tide cycles and how many fish are around.