About our fish

At Leap, we believe the best fish swim free

Healthy. Sustainable. Natural.

That’s why all our salmon is wild-caught.

Sockeye Keta

Sustainability

Responsible fishing is at the heart of everything we do. We know where every fish has come from, who caught it and how.

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Alaska

Alaska’s cool, crystal clear waters are home to the finest wild salmon.

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Health

A naturally nutritious diet and a life spent swimming free makes wild salmon incredibly healthy.

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Smoking

We smoke our salmon over a unique blend of woods to make it buttery, rich and deeply delicious.

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Sockeye

Sockeye salmon (Oncorhynchus nerka) is among the smallest of the Pacific wild salmon, and is probably the best-known species. Their name has nothing to do with their eyes, but comes from the American Indian name for the fish: suk-kegh, meaning red fish.

Where?

Sockeye Salmon live and feed in the pure waters of the North Pacific Ocean, returning to their birth place in Bristol Bay in south west Alaska.
This is one of the world’s largest Salmon runs completing one of the most remarkable migration stories in the animal kingdom.

Taste

Sockeye feed on a higher percentage of shellfish than other pacific salmon, which gives them their vibrant red colour, firm, succulent flesh and rich flavour.

Suggestions

Wonderfully versatile, Sockeye salmon works well in a huge number of recipes. Because of their firm flesh, the fillets are especially good pan-fried or grilled. Simply rub the skin with a little olive oil and sea salt before cooking to make the skin crispy – and add a good squeeze of lemon to serve.


Keta

Keta salmon (Oncorhynchus keta) has a lighter colour and more delicate flavour than other wild salmon species. They grow to almost a metre in length and swim further in their lifetimes  than all the other species of Pacific wild salmon.

Where?

Keta live for the majority of their lives in the Arctic and North Pacific Oceans , before returning to Alaskan rivers such as the Yukon , the longest river in Alaska.

Taste

Keta from the Northerly regions are prized for their succulent flesh, firm texture and orange-pink colour. They are delicately flavoured and fabulous grilled, poached or smoked.

Suggestions

However you cook Keta, be sure not to overcook it, to keep its delicate flesh tender and soft. Pan-fry fillets in olive oil with cracked black pepper and lemon, or gently poach them and serve with fresh vegetables.