Products

The Right Catch

Wholesale seafood

Premium seafood for buyers who care about the catch.

Cast Right Catch Co. partners with seafood buyers domestically and globally, providing premium seafood while simplifying the logistics that keep the supply chain moving.

We work with top-tier producers who manage quality, sustainability, and commitment — so you can count on product that holds up from the source to your dock.

Atlantic salmon

Farmed Salmon

Salmo salar

Raised Atlantic salmon fillets come from Salmo salar raised in net pens or recirculating aquaculture systems (RAS), primarily in Norway, Chile, Canada, and Scotland.

These fish are bred and harvested under controlled conditions, allowing consistent supply year-round.

Per 3 oz serving: 22 g protein · 2 g omega-3s
Availability: Fresh & frozen year-round

Two raw Atlantic salmon fillets on a wooden board with lemon and fishing net.

Pacific species

Wild Salmon

Fresh availability is limited to seasonal commercial seasons. Frozen is available year-round.

Wild salmon is high in protein and omega-3 fatty acids, with about 18 g protein and 1.2 g omega-3s per 3 oz serving.

Per 3 oz serving: 18 g protein · 1.2 g omega-3s
Frozen: Available year-round

Chinook

King

Rich red color, succulent flavor, and delicate texture.

Fresh available year-round during commercially regulated fisheries.

Sockeye

Red

Deep red color, rich flavor, and firm texture.

Fresh available May–September. Season starts in late May, with peak availability mid-June through August.

Coho

Silver

Bright orange-red color, delicate flavor, and firm texture.

Fresh available June–October. Most consistent availability starts late August and ends mid-September.

Keta

Silverbrite, Chum

Coral-pink color, mild flavor, and firm texture.

Fresh available June–September.

Pink

Humpy

Light rosy-pink color, delicate flavor, and tender texture.

Fresh available June–September.

Whitefish

Pacific Halibut

Hippoglossus stenolepis

Pacific halibut has a mild, slightly sweet flavor with firm, white flesh and minimal fishiness, making it versatile for many cooking methods.

Pacific halibut is known for its lean, firm, and meaty white flesh that carries a subtle sweetness and a clean, fresh taste, often described as how the ocean should taste — pure and gentle.

A Pacific halibut fillet on crushed ice beside a whole fish.

Pacific halibut shown from above, with a spotted brown topside.

Black cod

Sablefish

Anoplopoma fimbria

Black cod, also known as sablefish, has a rich, buttery flavor with a mild, slightly sweet taste and a melt-in-your-mouth, velvety texture that makes it a premium choice for seafood lovers.

Sablefish fillets with white flesh beside dark, skin-on pieces.

Two whole sablefish, also called black cod, on ice.

Whitefish

Pacific Cod

Gadus macrocephalus

Pacific cod fillets are mild-flavored, firm, and flaky whitefish, prized for their versatility in cooking and ability to pair with a wide range of flavors.

A raw Pacific cod fillet with flaky white flesh.

A whole Pacific cod on a white background.

Looking for a specific catch?

Tell us what you need. We will help match the right product to your buyers.