Sockeye Smoked Salmon Ekuk

The salmon is an anadromous fish, which means that it swims from the sea up the stream in the river to lay eggs. That’s hard work, so beforehand the fish fills its belly with plankton and small crustaceans. Exactly: that’s where it gets its gorgeous deep red color. And because the fish is caught the fattiest, it is also full of flavor.
  • Certificates
    • Guaranteed sustainable caught, 3rd party certified by the MSC
  • Product facts

    Net weight: 4.0 OZ (113 gr)

    Ingredients: Sockeye salmon (oncorhynchus merka), salt, distilled vinegar powder, smoke

    Contains: salmon (FISH)

    Serving: 2 servings per packaging. Serving size 2 OZ (56 gr)

    Nutrition facts:

    Per serving
    Calories 60 %DV
    Total Fat 1.5 g 2%
    Saturated Fat 0.5 g 1%
    Trans Fat 0 g
    Cholesterol 20 mg 6%
    Sodium 670 mg 29%
    Total Carb. 0 g 0%
    Dietary Fiber 0g 0%
    Total Sugars 0 g
    Incl. Added Sugars 0 g 0%
    Protein 12 g
    Vitamin D 12.8 mcg 60%
    Calcium 10 mg 0%
    Iron 0.1 mg 0%
    Potassium 210 mg 4%


    Per packaging
    Calories 120 %DV
    Total Fat 2.5 g 3%
    Saturated Fat 0.5 g 3%
    Trans Fat 0 g
    Cholesterol 40 mg 13%
    Sodium 1360 mg 59%
    Total Carb. 0 g 0%
    Dietary Fiber 0 g 0%
    Total Sugars 0 g
    Incl. Added Sugars 0 g 0%
    Protein 24 g
    Vitamin D 26 mcg 130%
    Calcium 10 mg 0%
    Iron 0.1 mg 0%
    Potassium 430 mg 10%


Ekuk means ‘the last village below’. This can be taken quite literally: it’s the most southern village of the Nushagak Bay, a branch of the Bristol Bay. You can only reach it by boat or plane, making it feel a bit like it’s at the end of the world.

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Fish with a story

Every summer Johnna travels with her family to Ekuk to fish for sockeye salmon. What’s on their plate for dinner? ‘Pickled salmon is my favorite,’ says Johnna. ‘Once you’ve had that, you never want something else.’

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Fishing Method

The Ekuk fishery is the only fishery in Bristol Bay catching with small gillnets. That makes the quality so outstanding. During ebb, the fishermen in Ekuk throw out their gillnets horizontally in the sea and anchor them on the beach. The fishermen swim upstream during the ebb and afterward pull the nets with their trucks on the mainland. They manually take the fish out of the nets; within one hour the fish are iced.

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Between mid-June and the beginning of August, the salmon swim by the coast of Ekuk towards the rivers. The state of Alaska meticulously notes how many fish swim up the river to lay their eggs, and only if enough fish have passed, fishing is allowed. This way the catch remains in healthy balance with the fish data.

Straight from the ocean

At Sea Tales we want you to know what the origin is of your fish and what has happened between the catch and your frying pan. We believe that a fully transparent chain makes it easier to choose for fair products - and to enjoy your fish totally guilt-free.

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