Surrender Salmon: Bringing Bristol Bay's Finest to Your Front Door
If you're a seafood lover, chances are you've heard about the health benefits of eating salmon. However, many people fail to realize that all salmon is not created equally—and the difference between wild-caught and farm-raised could be doing your body more harm than good.
Not only does farm-raised salmon tend to have higher saturated fat and calories, it can also contain high PCB levels, pesticides and antibiotics. In fact, its nutritional and taste profile is so divergent from its wild counterpart that you might as well be eating two entirely different fish.
Unfortunately, for many landlocked states and consumers on the east coast, finding accessible and affordable wild-caught salmon isn’t as easy as it should be. At least, that’s what Grant Niver, Alaskan native and founder of Surrender Salmon, realized when he moved from his hometown near Bristol Bay to Minnesota. Without a constant supply of the world’s best wild sockeye salmon in his backyard, he soon found his options for purchasing salmon to be extremely lackluster.
Inspired by the opportunity to bring high-quality, wild-caught Alaskan salmon to Minnesota, Grant began supplying fresh salmon straight from his family’s fishing vessel to home cooks around town. Today, what started as a mission to bring the taste of Bristol Bay’s unrivaled sockeye salmon to Minnesota has now expanded to the other lower 47 states.
Thanks to Surrender Salmon’s partnership with Alaskan King Crab Co., consumers across the U.S. can enjoy this highly-flavorful and nutritious fish the way it's supposed to be. But it isn’t just the location and quality of Surrender Salmon that makes their products top-of-the-line: they also utilize a rigorous process specifically designed to produce the freshest tasting fish.
First, they bleed their salmon to preserve the meat and eliminate that overly 'fishy' taste salmon is often criticized for. Manning refrigerated boats also ensures the fish is kept cold until it can be flash frozen and vacuum-sealed. These steps guarantee that your salmon tastes as fresh as if it were plucked from the water and plopped directly on your table.
Plus, if that wasn't enough to make Surrender’s salmon impossible to resist – purchasing salmon caught in Bristol Bay is a rewarding decision. The dedicated management of the Alaskan Department of Fish and Game ensure that the bay has one of the most sustainable fishing practices on the planet. According to the Bristol Bay Regional Seafood Development Association, nearly 38 million sockeye salmon populate the bay each year, helping the commercial fishery practice continue to maintain a consistent, sustainable aquaculture.
Like many of Grant’s early customers in Minnesota, once you taste the rich, wild-caught flavor of Bristol Bay salmon, you likely won't be back to the seafood section at the grocery store.
Don’t believe us? Try it for yourself.