Who says you can’t have fresh, wild sockeye salmon in the Southern Utah desert...

…of course you can.

Shy’s Salmon is your local, next-door neighbor, community member, guide, climber, and fisherman bringing healthy, USDA-approved, wild sockeye salmon to the Southern Utah desert from the Kvichak River in Bristol Bay Alaska, the largest wild and sustainable sockeye salmon run left in the world.

How it works

There are two ways to get fresh, flash-frozen* fish from us!

① Pre-order

You can pre-order boxes of fillets (20 lbs) or portions (10 lbs) to receive a discount. Add your name to our mailing list, and we will email you when we start taking orders. When you pre-order, you pay an initial 50% deposit and the remaining balance when you pick up your fish.

The pickup date is usually scheduled for late October / early November. We will notify you when the fish arrives and schedule a time for pickup. By pre-ordering and picking up your fish promptly, you not only secure a discounted rate but also ensure a supply of fish for the year.

② Grab ‘n Go

We set aside a limited amount of this year’s harvest for our neighbors and the extended community.

If you’re in Springdale or passing through after visiting Zion, you can pick it up from our freezers. Please let us know when you'll be in town, and we’ll have your order ready for you.

If you live in Southwest Utah and can’t make it to Springdale, contact us, and we’ll work with you to find a convenient location for a fish handoff.

Pricing

Pre-order:

$300 for 20 lbs of fillets
$150 for 10 lbs of portions

Regular season:

$350 for 20 lbs of fillets
$175 for 10 lbs of portions
$17.50/lb for porch price

*Flash freezing is the on-the-spot freezing technique of reducing the temperature as quickly and purely as possible then vacuum sealing to keep the flesh in pristine condition until you’re ready to defrost. Due to this method, frozen fish is often better than fresh fish these days.

About us

We are your neighbors, Shy Rohani (fisherman) and Claire Bollinger (fishmonger).

Together, we are Shy’s Salmon.

Thirty years ago, we dreamed of living in southern Utah, and during the pandemic, that dream became a reality in Springdale.

Having previously lived in the Pacific Northwest where we offered fresh, sustainably caught fish from a freezer on our porch, we wanted to bring a similar concept to our new community. We are excited to provide wild Alaskan sockeye salmon to our friends and neighbors, connecting healthy protein from a sustainable environment with good food and meaningful conversations around the table.

Meet your crew

Lead Crewman & General Badass

Rowan Hotchkiss

Lead Crewman & General Badass

Brenna Latchford

Leila “Snack Attack” Rouhani

Deckhand & Comedic Relief

Deckhand & Former Boat DJ (until he lost privileges playing Tool on repeat for hours on end)

Andy Knight, Springdale Local

FAQs

What does flash-frozen mean? That doesn’t sound fresh?

Flash freezing is the on-the-spot freezing technique of reducing the temperature as quickly and purely as possible, then vacuum sealing to keep the flesh in pristine condition until you’re ready to defrost. Due to this method, frozen fish is often better than fresh fish these days. Another term used for this technique is ‘fresh-frozen’, since this is the way to get you the freshest fish possible.

What type of payments do you accept?

We currently accept payments via cash, check, and Venmo. For your convenience, we’ll also be adding credit card payment options very soon — stay tuned for that update!

What is the best way you’d recommend cooking our fish?

There are many ways to prepare this sockeye salmon, and remember it is great to eat it medium-rare. A low-fat fish, take care to not overcook it. Slow and low is a great way to start, in the oven at 350 degrees. For more inspiration and details, take a look at Bristol Bay’s Sockeye Salmon Cooking Guide.

We regularly enjoy eating this fish raw or minimally prepared as sushi, sashimi, ceviche, poke. Bristol Bay’s processors and fishermen work together closely to clean the sockeye as quickly as possible after catch (typically within hours of harvesting). After being cleaned, the salmon is then flash-frozen at extremely low temperatures where the salmon’s just-caught freshness and quality is locked in and preserved.

Is your salmon ‘sushi-grade’?

How long will my fish last in the freezer?

Your sockeye salmon has a two year shelf life. We like to eat it all within a year so we can enjoy the next year’s harvest when it arrives!

How can I help protect the wild and sustainable fisheries of Bristol Bay?

Thanks for asking! The health of Bristol Bay is essential to sustaining its world-class fisheries and the delicious salmon you’re enjoying. A healthy watershed supports wild salmon runs for generations. To learn more and take action, visit Save Bristol Bay — it’s a great resource with tools and ways to get involved!

Are the fish you sell truly sustainable?

For over 100 years, Alaska has managed Bristol Bay fisheries. Recent strong salmon returns reflect careful management, a pristine watershed, and favorable conditions. A resident biologist ensures long-term sustainability, deciding when fishing can occur to protect migration. Salmon signal ecosystem health — and with proper stewardship, Bristol Bay's fishery continues to thrive.

How do I thaw our fillets or portions of fish?

For quick thawing, place the vacuum-sealed salmon under cold running water for 15 minutes. Or, thaw it overnight in the fridge — it’s easy either way!

What's the difference between wild, hatchery, and farmed salmon?

Wild salmon runs are natural and self-sustaining, supporting ecosystems for millennia when their habitats are protected. Hatchery salmon are human-assisted to reduce early mortality, but interfere with nature’s design—none exist in Bristol Bay. Farmed salmon are raised in confined pens, often requiring antibiotics and additives due to poor conditions, which is why labels often read “color added.”

“I have been buying Shy’s salmon for over a year. It’s excellent quality and absolutely delicious.”

Lisa Zumpft
“The quality of Shy’s salmon is remarkable. The density, texture and flavor is far beyond Costco, or what any restaurant serves in Southern Utah. It has become a staple of our diet and we savor the last fillets between seasonal deliveries to ensure we don’t run out. Raw, poached, stir fried, grilled, it is the perfect protein and brain food. Feeds our belly and our soul.”

Jonathan Zambella
“What a difference Shy’s Salmon has made in our culinary lives! Being able to access such high caliber seafood in the desert of Utah is a wonder! Such a joy to share with family and friends. The care and handling of each fillet ensures a beautiful presentation, a most delicate and delicious flavor, and has added so much to our health and happiness!”

Melanie Madsen
“We have always lived near the sea and when we moved to Zion Canyon, we were concerned about a source of wild caught seafood since it is the only meat that we eat. Then a friend told us about Shy's Salmon. We gave it a try and all of our worries vanished. We keep our freezer stocked with delicious, nutritious wild caught salmon neatly wrapped and sealed in both individual and family sizes. We believe that our food is our medicine; the difference is that salmon tastes a whole lot better than pills or potions.”

Eric & Myrian
“I have ordered and eaten a lot of fish from this supplier and I have found their fish to be of high quality and very flavorful. I also find it reassuring to know that this fish is wild caught and has not been farmed and exposed to any growth hormones or other adverse chemicals. In addition, the staff at this supplier is very friendly & helpful and I have no reservation recommending their product.”

Jerry Healey