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Sustainable
Our seafood is sourced using low-impact fishing methods and sustainable farming practices.
Honest
We partner with fishermen and farmers who use fair labor practices and transparent processes to provide traceable products.
Healthy
Always delicious and healthy,
high in Omega-3s and simple,
clean ingredients.
Clean
No antibiotics, growth hormones,
GMOs or synthetic pigments are used
in raising or processing our products.
Audited
Audited by Trace Register and the
International Marine Organization to meet strict sustainability and traceability standards.
Certified
Certified by the Aquaculture Stewardship Council and Marine Stewardship Council.
Sustainable
Our seafood is sourced using low-impact fishing methods and sustainable farming practices.
Honest
We partner with fishermen and farmers who use fair labor practices and transparent processes to provide traceable products.
Healthy
Always delicious and healthy, high in Omega-3s and simple, clean ingredients.
Clean
No antibiotics, growth hormones, GMOs or synthetic pigments are used in raising or processing our products.
Audited
Audited by Trace Register and the International Marine Organization to meet strict sustainability and traceability standards.
Certified
Certified by the Aquaculture Stewardship Council and Marine Stewardship Council.
As Seen In
What’s a Salmon Sausage?
Make cooking fish at home easy and even more sustainable.
Our Salmon Sausages won’t fall apart on the grill, and just like our Happy Fish and Salmon Burgers they consist of 40% cuts that do not meet the typical size requirements to be sold as portions. It’s the same premium salmon that we use in our smoked and portioned products, rescued.
Fishing and farming
Blue Circle Foods is an employee-owned sustainable seafood company founded in 2005 by organic industry pioneers. We’re passionate about continuous improvement in both aquaculture (fish farming) and wild-caught fishing practices. Our farmed salmon and shrimp are net producers of protein, meaning that unlike farmed beef, chicken, and pork, our salmon and shrimp generate more protein than they take out of the environment.