Silver Salmon - also known as Coho - is the unsung culinary star of Alaska's wild harvest. 

Our Silver Salmon is wonderfully moist, despite having less fat and fewer calories than Sockeye or King.

(Although Silver is 30% leaner than Sockeye, it offers just as many omega-3s ... about 2,000 mg per 6 oz portion.)

Unlike our Sockeye and King, Vital Choice Silver Salmon portions come with the skin on one side, which helps keep them moist on the grill.

Certified Kosher by EarthK.

Vital Choice fresh-frozen organic blueberries, strawberries and red raspberries are rich in anti-aging antioxidants, and draw customer comments like this:
"OH MY GOODNESS! I cannot believe the flavor ... the taste reminds me of something from my childhood. Thanks for a great product!"

Our wild Alaskan Sockeye Salmon offers special appeal to those—like many of us here at Vital Choice—who like their wild salmon firm and flavorful.

These sustainably harvested fish are a super-healthy source of protein, rich in long-chain omega-3 essential fatty acids, and potent natural antioxidants.

And sockeye is a nearly unrivalled food source of bone-saving, cancer-curbing vitamin D, with a whopping 1,100 IU per 6-oz serving, or nearly triple the US RDA.

Our flash-frozen portions come vacuum-sealed for superior quality and convenience.

Certified Kosher by EarthK.

Vital Choice smoked Salmon is far superior to the notably greasy stuff made with farmed fish.  

After curing in natural alder wood smoke, our Smoked Sockeye Portions and silky, cold-smoked Sliced Nova Lox are immediately vacuum-packed and flash-frozen.  Thawed and served, they taste as though they came fresh out of the smoker.
 

Don't overlook our Smoked Salmon Sampler, which is our best smoked value by far. It has just one drawback: you'll get hooked on every part, and especially on our addictive Yukon King Salmon and Yukon King Salmon "Candy"!
 

What's up with the idea that it's healthy to eat like a caveman?

Publication of 1995’s NeanderThin, by Ray Audette initiated general interest in the potential benefits of the so-called “caveman diet”, high in meat and plant foods and low in grains and starch.

The Stone Age – known to science as the Paleolithic era – extended from about 2.5 million to 20,000 years ago. It began with the earliest makers of stone tools, and continues among rare hunter-gatherer clans in remote regions.

A subsequent book titled The Paleo Diet – by Professor Loren Cordain, Ph.D., of Colorado State University – made a sounder scientific case for eating like prehistoric hominids and humans … such as the Neanderthals and Cro-Magnon man.

The case for eating like a caveman is based on evidence from modern hunter-gatherers, whose diets resemble those of prehistoric ancestors, and from chemical and physical examination of the remains of prehistoric people and their habitats.

From these studies, it is clear that prehistoric hominids and humans ate diets high in wild game (meat and/or fish) and green plants, with no grains and relatively few seeds or starches (largely from tubers).

Scientists call stone-age eating patterns Paleolithic or hunter-gatherer diets, using the terms almost interchangeably due to the diets’ similarity.

Let’s review the findings of the recent clinical trial, and explore the reasons why eating a Paleolithic diet reduced major heart and diabetes risk factors very rapidly.

Pilot clinical trial affirms healthful impacts of “caveman diet”

Last year, scientists at Sweden’s famed Karolinska Institute placed 20 healthy volunteers on a caveman-like diet for three weeks (Osterdahl M et al. 2007).

Before and after the study period, they measured the participants’ weight, body mass index, blood pressure, and cholesterol profiles.

The volunteers were then given a list of “caveman” foods they could eat, including fresh or frozen fruit, berries or vegetables, lean meat, unsalted fish, canned tomatoes, lemon or lime juice, spices and coffee or tea without milk or sugar.

Banned foods included any dairy, cultivated or processed foods, such as beans, grains, salt, peanuts, milk, cheese, bread, pasta or rice, sausages, alcohol, sugar, and fruit juice.

However, to keep them from dropping out of the study, the volunteers were allowed to eat up to two potatoes a day and a weekly treat of dried fruit, cured meats and a portion of fatty meat.

At the end of the study, all of the 14 volunteers who completed the diet successfully lost weight, reduced their blood pressure, and slashed blood levels of a clot-causing ...

Most of the shrimp in American markets and restaurants is farm-raised, and three out of four farmed shrimp are produced in Southeast Asia.

Thailand is the biggest exporter of farmed shrimp to the U.S., followed by China, Ecuador, Indonesia, Vietnam, Mexico, India, Malaysia, and Bangladesh (NMFS 2006).

Cheap Asian crustaceans have driven domestic shrimpers – including, ironically, Vietnamese shrimpers working the Gulf fishery – to the brink of extinction.

And as we reported last year, some Asian shrimp operations have been guilty of destroying coastal mangrove forests that filter pollutants and serve as essential incubators for many species of fish and shellfish.

(See “Foreign Shrimp Farms Drive Health and Eco Dangers”.)

The natural alternative:  Domestic Shrimp and Prawns One consumer option is to choose wild-caught shrimp from sustainable North American fisheries.   Discovery of illegal drug residues prompted the ban imposed last summer on Chinese farmed shrimp and fish. We started offering Alaskan Spot Prawns last summer in response to repeated requests from customers concerned by the eco-destruction, artificial additives, and drug residues associated with some imported shrimp.

Now, a report by a U.S. labor advocacy and research group details worker and environmental abuse in the Thai and Bangladeshi farmed shrimp industries.

It was compiled by The Solidarity Center, an international nonprofit organization allied with the AFL-CIO.

Critics cite report’s broad brush

Critics of the report – such as U.S. shrimp distributors and seafood trade magazines – have complained that it tars all Asian shrimp farms and processors with an unfairly broad brush.

But it is nearly impossible to get at the truth about any one company, given some major shrimp producers’ documented efforts to intimidate workers.

More important, the basic allegations in the report are supported by other investigations, with specific instances of abuse confirmed by the U.S. State Department.

To be sure, there may be bias built into a report created by a labor group seeking to protect U.S jobs from cheap foreign shrimp.

But the authors were careful to note that the abuses do not exist in all companies or places, and oppose a boycott that would harm poor shrimp workers in Southeast Asia.

We’d like to present some key excerpts from the report, and the full text of an interview with ...

Fire brings out the best in fish, and to facilitate your fish-over-fire adventures, we offer some basic tips. It's easy to grill fish to perfection, as long as you don’t get distracted, and forget to take it off the fire!

We hereby present our best guidance on cooking fish on the grill ... as well as some tips for making grilling as safe and green as possible.
 

General guidance

• Fish with an abundance of natural oils—like King or Silver Salmon, Sablefish, and Mackerel—are least likely to stick. To retain the moisture in leaner wild fish and seafood such as our Sockeye, Scallops, Halibut, and Albacore Tuna, brush it lightly with Olive or Macadamia Nut oil before cooking. 
• Fish grilled with its skin on—such as our Sablefish, Silver Salmon, and Sockeye fillets—is protected from the direct heat by the skin and may be easily separated from it with a spatula when cooked.
• Marinating has its advantages (see “Safety”, below), but an herb-spice “rub” often yields fuller flavor. You can make your own herb-spice rub mix, but our Organic Salmon Marinade and Organic Lemon-Pepper blends make great choices. Measure out about a teaspoon of mix for each fillet, blend it with a few drops of oil (just enough to moisten it a bit) and spread the resulting herb-spice “mud” on the fish. Or, rub your fish with the herb-spice mix, and then spray or brush each fillet with a little oil to prevent sticking.
• Use Cedar or Alder Grilling Planks to impart a rich, smoky flavor while keeping fish wonderfully moist with no trace of charring. We offer our grilling planks separately, and as part of our three Fish + Grill Fixin's combo packs.

10 steps to grilling seafood successfully