Plucked from the pristine waters of Bristol Bay, AK, these wild sockeye salmon fillets are portioned into perfect meal-size pieces.  Notable for their mineral sweetness, Paul Greenberg, noted author, called Bristol Bay sockeye the most guilt-free salmon purchase in a NYT Op-ed piece: http://query.nytimes.com/gst/fullpage.html?res=9401E6D61E31F931A35753C1A9679D8B63

Check out this link for a Sunset Magazine write up of Gypsy Fish owner and private chef Chris Wang: http://www.sunset.com/food-wine/kitchen-assistant/famous-chefs/chef-christopher-wang