Willy Guzman

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.

METLAKATLA, Alaska — Circle Seafoods will buy and process salmon in Metlakatla during the 2025 season as part of its mission to shape the future of the wild seafood industry. Through innovative handling techniques like freezing round fish to ultra low temperatures and transporting them out of Alaska in bulk, Circle delivers pink salmon to global and domestic markets in formats that have traditionally not been available to the species.

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 […]