Blog

In August 2024, the New York Times featured Circle Seafoods as a company trying something different: freezing wild Alaska salmon whole, at ultra-low temperatures, within hours of being caught, and selling it at a price that doesn’t require consumers to choose between quality and their grocery budget. Two years in, here’s where we stand.

As part of Circle's holistic approach to quality, we hosted a Seafood Workforce Development Specialist from Alaska Sea Grant to train production managers on essential leadership skills.

If you’ve ever stood in the seafood aisle wondering what the difference is between pink salmon and sockeye salmon, you’re not alone. These two types of salmon are both popular, tasty, and packed with nutrients — but they’re not the same. Whether you’re grilling fillets, tossing salmon into a salad, or finding new ways to […]