People seem to really love our Wild Sockeye Salmon Sausage, which comes in three succulent varieties: Savory Country Breakfast Style, Spicy Italian, and NEW Chorizo Style.

The ingredients couldn’t be simpler: just Wild Alaskan sockeye salmon, 100% organic herbs and spices, organic arrowroot, natural sea salt, and water. For tips on how to cook 'em from straight from the freezer, see our Web site.

“I just tried your new Country breakfast sausage for the first time … they are wonderful! I never thought a salmon sausage would be this good. Thanks!” — Dr. Bruce Felgenhauer

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.

Over the past century or more, America’s fat intake has slowly but steady drifted toward a pattern that, in evolutionary terms, is both extremely recent and grossly imbalanced.

Diets typical of modern America — ones high in omega-6 fatty acids and low in omega-3s — are linked to higher risk of cancer, diabetes, and immunity disorders.

Lab studies indicate that these associations reflect real influences that various patterns of omega-3 and omega-6 fat intake exert over the risks of major chronic diseases.

Key Points Study in piglets shows the typical American diet reduces absorption of omega-3s needed for brain development. American diets are excessively high in omega-6 fats, and lacking in omega-3s: an imbalance that limits omega-3 levels in growing brains. Mothers should adjust their diets and consume fish and fish oil during pregnancy and nursing.

For those of us still caught in winter’s steely grip, here’s a recipe that’ll help you forget the chill and gray.

This colorful creation blends sunny equatorial and Mediterranean accents, and because it’s a roasting recipe, it will help keep your home warm as well!

You’ll end up with a delicious repast abundant in flavorful, healthful vegetables, herbs, and spices.

The cheese melted on top adds a wonderful depth and richness that really brings everything together.

Subtropical Roasted Salmon

Makes 4 servings   

4 (6 oz each) wild Alaskan salmon fillet portions

3 cloves garlic, chopped

1 medium onion, chopped

1 red bell pepper, chopped

1 rib celery, chopped

2 Tbsp organic extra virgin olive oil

1 15 oz can diced tomatoes, undrained

1 Tbsp organic balsamic vinegar

1/2 tsp organic dried basil

1 tsp organic ground cumin

1/4 tsp ground nutmeg

1 lime

4 slices Boursin or goat cheese

• Preheat oven to 400 degrees F.
• Place a large skillet over medium-high heat. Add a bit of olive oil and then add the onions, garlic ...