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1306 NW 13th ave.
Portland, Oregon 97209
USA

(971) 248 0425

Sustainably-caught wild salmon, halibut, king crab, scallops and cod.   Sugpiaq Alaskan Seafood are cleaned and flash-frozen quickly after harvest, preserving the fresh-caught quality and taste. Establishing ourselves over multiple generations in the best Alaskan fishing grounds gives us access to the highest quality seafood available on the market.

Our hand-selected, Wild Alaskan Seafood contains no hormones, additives or GMOs. We are stewards of our Alaskan waters and Sugpiaq is an authentic, genuine Alaskan seafood company.

“For most, seafood is an industry, to me, a sugpiaq, it is part of my heritage, culture and lifestyle”. Isabella – President

Marine Stewardship Council Certified Sustainable

Alaskan Native Certified

Sun’ami Tribal Council Member

 

Quyanaa (Thank You!)

 

 

Smoked Salmon

Consumer Wholesale Prices

Order reservations start 60 days before each specie's season.  For example: Crab order reservations start appx Aug 15th 

Do to our high quality & sustainable supply, pre-season orders are required to insure we can balance our order demand with our catch & supply production. 

Sugpiaq's seafood catch never leaves the US.  Sugpiaq catches, cleans, processes,     direct sells, and eats it own seafood.  No coloring, No chemical additives,             No water-retaining additives, No false labeling, No GMO modified fish.            Sugpiaq only catches ocean wild seafood from Alaska

Any confusion or questions contact us directly at: 

gary.sugpiaq@gmail.com      or      907 *  345 * 3311   

Smoked Salmon

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Smoked Salmon

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Beware, properly smoked seafood is a luxury item that can become an addiction.  Good or bad, we are a little moody and punctilious when it comes to smoking our seafood.  First, we only smoke Wild Alaskan seafood that we catch.  We also only use grade 1 fish, not seafood that we are trying to salvage - which is the industry standard.  The difficult part is us.  We do not know why, but we change flavors and seafood quite a bit.  We also smoke halibut, cod, sablefish, and for fun, we smoked red king crab, but just once.  With switch woods, rubs, brine, and spices. We are a little unpredictable from season-to-season when it comes to our smoked seafood, but it seems to be a habit at this point with us - good or bad, we are still unsure - but I doubt if we will be changing our habits anytime soon  :)

Scientific Name:  Onchorhyncus (smoked)

Catch Area:  View on Salmon Pages

Style:  Fillets;  Portions;  Strips;  Nuggets

Grade:  8oz to 16oz

Packaging:  Boxes,  &  Custom Box Sizes

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