Gallery

What the photos show

The seared fillet shows the skin crisped in a pan. Sockeye fillets cook skin down. The skin protects the flesh from the heat. A fork tap on finished skin gives a crackle.

The raw fillet shows the color. Bristol Bay sockeye flesh is deep red. Krill in the diet put the color there. Zooplankton in the diet put the color there. The red runs through the whole piece.

The aerial photo shows Bristol Bay from above. A river winds into the bay. Tundra lines the shore. Sockeye come back to water like this each summer.

The plated dinner shows a cooked portion on a plate. Portions are single servings. One portion is one plate. The rice bowl photo shows the same cut over rice with vegetables.

The smoked platter shows smoked sockeye served cold. Lemon wedges sit on the board. Capers sit on the board. Smoked sockeye needs no cooking. The board is the whole job.

The fish behind the photos

Every dish on this page starts as a wild sockeye from Bristol Bay. Joseph Montecuco fishes out of Igiak, Alaska. The catch is flash frozen soon after harvest.

Boxes ship in August 2027. Door delivery is $29 per order. Spokane pickup is free. Orders close at the end of June 2027.

At home, keep the packs frozen and sealed. Thaw a pack in the fridge the night before you cook. Cook fillets skin down. Roast portions for about ten minutes. Serve smoked sockeye cold.

Boone sells sockeye only. The shop page lists fillets by the box. The shop page lists portions by the box. The shop page lists smoked sockeye by the pack and by the gift box.

From these photos to a plate

A box from the August 2027 shipment can become any plate on this page. The seared fillet starts with a thawed skin-on fillet and a hot pan. The rice bowl starts with a portion and a pot of rice. The board starts with a smoked pack and a knife.

Plan the thaw the day before. Move one sealed pack to the fridge at night. Wake up to fish that is ready to cook. That single habit covers most of the cooking on this page.

The recipes page carries the full methods. Times sit on each recipe. Ingredients sit on each recipe. A first-time sockeye cook can work from those pages with a pan, an oven, and a cutting board.

More photos will come from Boone's own season. These plates stand in for the fish until then. The color in the raw fillet photo is the color to expect. Bristol Bay sockeye reads deep red before cooking and stays red on the plate.

Orders for the fish in these photos close at the end of June 2027. Boxes ship in August 2027. The gallery shows the end of that trip. The season in Igiak is the start of it.