We're Selling Fish Now. And we have a story to tell you.
Wild, line-caught Alaskan salmon and halibut,
from one fisherman's cooperative to your door.
When people get their first taste of North 36 Farms beef, one of the most common things we hear is some version of what else you got? Since we started doing what we do, we’ve always had one answer we liked: dry-aged Black Angus, raised right, shipped cold. But we also had a quiet rule. We don't put our name on food we can't stand behind. So for a long time, the answer to "what else" was "not yet."
Today, we have a new answer and we’re thrilled to tell you about it.
Why fish, and why now?
The honest reason is that our customers are particular, and we love them (you!) for it. You are, by and large, connoisseurs of the good life — people who can spot a shortcut from across the room, have zero tolerance for anything that compromises quality, and who believe the kinds of things you buy says something about the kind of life you’re quietly building. That's the crowd we built this farm for. And that same instinct, the one that made you care where a ribeye comes from, doesn't stop at the water's edge.
In fact, good beef and good fish are the same argument made twice. Both require a provenance you can name, a person you could shake hands with, and nothing hiding in the supply chain. Once we found seafood that could clear our (very high) bar, keeping it off the table started to feel like the strange choice. So here we are, sharing something new with you.
Fish from a fisherman
Our salmon and halibut come out of the cold water of Southeast Alaska, landed by a cooperative of small-boat fishermen. They’re the people who own the boats, work the lines, and have fished these waters for generations. There’s nary a factory trawler in sight. In fact, each fish is line-caught, most of it one fish at a time, by hand.
This method is slower and it catches less, which is exactly the point. A fish taken on a line is landed calm and handled fast, then frozen once, at the peak of freshness, right near where it came out of the water. It’s single-origin and single-frozen, so it never thaws and refreezes its way across a dozen middlemen. When it lands on your counter, it's as close to the boat as a fish can be without you standing on the dock yourself.
Meet the fish
Wild Alaskan King Salmon. You may know it as Chinook, Spring, or Tyee. We just call it dinner. This is the richest of the wild salmon, with a deep orange color, heavy with natural fat, and thick enough for a real sear. King earns its name honestly: it's the largest and fattiest of the wild salmon because it stores deep reserves of fat for the long run up glacier-fed rivers, and that fat runs through the flesh like marbling through a good steak. In fact, all that fat means it bastes itself so you only need a hot pan, salt, and 10 minutes. An added bonus? All that richness carries the omega-3s wild salmon is famous for.
Wild Alaskan Halibut. This is the fish for people who swear they don't like fish. It’s snow-white, firm, and mild, with big meaty flakes that hold on the fork. In fact, it eats closer to a steak than a delicate fillet. Where our salmon is rich, our halibut is clean, sweet, and just sturdy enough to take a hard sear. Butter, lemon, a hot skillet, and dinner is done before the table's even set. If someone at your house thinks they're not a fish person, this is how you find out they were wrong.
Both come two ways. Start with an 8-ounce portion, offering one perfect piece, no commitment, and an easy weeknight solution. Or go big with a whole side: the King Salmon Filet to roast whole and carve at the table, or the Halibut Filet, a whole boneless loin off the largest flatfish in the sea.
Land and sea, on one plate
Here's the part we're most excited about: We didn't add fish to change what North 36 is. We added it because a dry-aged ribeye and a side of wild King salmon belong at the same table, one seared hard in a screaming skillet, one grilled over open flame, everybody at the table reaching for seconds. And stay tuned for new ways to bring home the best of all that we offer, including our Reserve Surf & Turf collection, launching just in time for Holiday 2026.
Come & Taste
Our Wild Alaskan King Salmon and Wild Alaskan Halibut are live today. Start with a single-serve portion if you're new to it or go for a whole filet if you're feeding a crowd. Then cook it the way we would: hot pan, light hand, pull it early, and savor.
Shop the wild-caught fish
You already trust us with the best steak you've ever cooked. This is that same promise, pulled cold and clean from the other side of the country, and we'd wager it's the best fish you've ever tasted.
Onward,
The North 36 Farms Team
