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Seared Tuna sushi is a traditional Japanese treat that became a hot item in American bistros back the early 1990’s.

We took that very good idea, and turned it into a rare delight you can enjoy at home, at your leisure.

Folks who tried an advance taste of our Tuna Tataki say we hit the ball out of the culinary park!

In Japanese, “tataki” means sushi-grade fish that's been quick-seared on the grill, leaving all but the exterior uncooked.

Customers love our flash-frozen Sablefish portions and lightly hot-smoked (uncooked) Oven-Ready Sablefish portions.

But we also cold-smoke slices of luscious, brine-cured Sablefish to create a sinfully scrumptious, ready-to-eat treat that’s perfect for bagels, brunch buffets … or any way you'd serve Salmon Lox.

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 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!"

Environmental
Stewardship Program

Vital Green™ is our pioneering environmental program, designed to do 3 things:

1) Fight global warming by offsetting the impacts of shipping.

2) Enable recycling of foam shipping cubes via our innovative FREE program.

3) Support seafood sustainability and promote a green partnership with our customers.

To learn more, and get instructions for recycling foam shipping cubes from Vital Choice, visit our Vital Green™ page.

If you haven't tried our Wild Red Sockeye Salmon you're in for a treat, because it tastes much fresher than standard supermarket brands.

The rich, red color of the meat and oil is unlike any you're likely to have had before.

Our minimal processing methods ensure that you'll get the maximum amount of nutrients naturally abundant in Sockeye Salmon.

These include omega-3s, vitamin D, and astaxanthin: the super-potent carotene-class antioxidant that gives the oil brimming in every can of Wild Red its bright orange-red color. (The liquid in standard canned Salmon is pallid and watery by comparison.)
 

Choose Skinless-Boneless Wild Red, or Traditional Style with skin and soft edible bones for extra flavor and ample calcium.

Both kinds are available with salt (less than is added to most brands) or without added salt ... and several varieties come in EZ-Open pull-tab tops.

“You are providing a wonderful health-giving service to the planet with your business. And it is a pleasure to bring this information to my audience. It is also a pleasure to snap open these little cans of salmon and have an instant healthy meal!”

-- Christiane Northrup, M.D.

All of our flash-frozen seafood is inherently safe – and decidedly delicious – to serve uncooked as sushi or sashimi.

The guides were produced by the Blue Ocean Institute (BOI), the Environmental Defense Fund (EDF), and the Monterey Bay Aquarium (MBA), which are members of the larger Conservation Alliance for Seafood Solutions at www.solutionsforseafood.org.

If you live anywhere near Minneapolis and enjoy The Splendid Table on public radio, read on.

Award-winning show host Lynne Rossetto Kasper and her producer Sally Swift will be at the Room & Board home goods store in Edina, Minnesota on Thursday, October 2 at 7:00 p.m.

The ladies will discuss the art of gathering and share favorite stories and the inspiration behind their latest book, How to Eat Supper, while the 300 expected guests sip wine and enjoy refreshments – including Vital Choice Sockeye Salmon and samplings from recipes in the book.  

Space is limited, so reserve a space now by registering online.

About The Splendid Table

Lynne Rossetto Kasper's The Splendid Table was named “1999 Best National Radio Show on Food” by the ...

I received this letter recently from a concerned customer, concerning the common practice of selling farmed Salmon labeled “wild” and the relative healthfulness of farmed and wild Salmon.

Here’s his letter, followed by my response:

______________________________________________

Dear Vital Choice:

Can anyone please tell me why the federal government allows the farming of Salmon when it is known to cause cancer?

I know that eating the wild Salmon is the healthiest fish and of course a lot better than eating steak or chicken but I now wonder how can I possibly eat the proper wild Salmon at a restaurant when the restaurant tells me its wild. How can I be sure?

I had been purchasing Whole Foods frozen wild Sockeye Salmon and now I am wondering if that is really wild.

What do you suggest to help me out here since I usually eat out more than eat in?

I’d love to hear your suggestions. Thank you very much in advance.

Mark

______________________________________________

My response

Hi Mark,

Thanks for writing to express your concerns.

In the past few months I’ve traveled to conferences in Baltimore, Denver, Boulder, and Phoenix, each time encountering farmed Salmon being sold as wild.

Supermarkets and restaurants can be a “minefield” for seafood consumers, and we take pride in offering safe and reliable alternatives.

Our deep commitment to doing so is the reason we’ve won the endorsement of so many health and wellness leaders who’ve come to know us and our products.

The wild Sockeye Salmon you find at Whole Foods is likely to be genuine, though the quality will vary depending on how long it sat in the hold of a boat before being processed and frozen, and how long it’s been thawed and exposed to light and air. 

Large retailers generally purchase wild Salmon from fisheries where the Salmon are not handled as carefully

The healthy omega-3 polyunsaturated fats in Salmon are highly unstable and begin to oxidize and go rancid relatively quickly once exposed to the air.

This explains why so much supermarket seafood tastes “fishy,” and why so many people think they don’t ...

Today’s simple, easy, quick recipe combines the fresh, zesty flavors of herbs, mustard, and cress.

Together, they provide the perfect complement to wild Salmon.

If you use chicken or vegetable broth in place of water to poach the Salmon, choose low-sodium varieties without MSG or its many aliases. (For a list of the guises under which MSG hides, see “MSG Linked to Obesity in Landmark Study”.)

Poached Salmon with Greens and Mustard Sauce

This healthy fish supper features refreshingly spring-life flavor welcome any time of year.

Serves two.

2 skinless wild Alaskan Salmon fillet portions

Chicken or vegetable broth (optional)

2 Tbsp tarragon, chopped

2 Tbsp flat-leaf parsley, chopped

2 tsp Dijon mustard

2 Tbsp white wine vinegar

2 Tbsp organic extra virgin olive oil

Watercress (or spinach)

• Bring a shallow pan of water or low-sodium chicken broth to a simmer.
• Add the Salmon to the pan, cover and cook for 7-8 minutes, until just opaque in the center.
• Place all other ingredients in a small food processor and blend until smooth (if it's too thick, add a splash of water or broth).
• Lift the Salmon out of the water and drain.
• Serve the Salmon with potatoes, watercress and the sauce -- and perhaps red or new potatoes (in season), cooked to your liking.

Per serving (excluding potatoes and watercress)

362 calories, protein 29g, carbohydrate 1g, fat 26.9 g, saturated fat 4.6g, fiber 0.3g, salt 0.55 g