Eva's Wild

Eva’s Wild menu spotlights sustainably harvested wild salmon from two storied fisheries: Bristol Bay, Alaska, where Eva’s Wild co-founder and COO Mat Cerf captains a commercial vessel each year, and the Upper Skagit River in Washington, where Eva’s Wild Director of Supply Chain and Upper Skagit tribal member Janelle Schuyler fishes with her father. Bristol Bay is home to the largest intact wild salmon ecosystem left on the planet, and is a gold standard for sustainable wild salmon, while the Upper Skagit is a fishery where Janelle’s people have fished since time immemorial. Our menu pairs this natural bounty with seasonal vegetables from growers in the Puget Sound, and specialty ingredients from local artisans. The result: renowned dishes that showcase the best of the Pacific Northwest, combining the delicacy of wild salmon alongside local ingredients, to connect customers to our wonderful region through food. We give back 10% of our profits to indigenous-led efforts to safeguard salmon habitat, and our storytelling — through award-winning documentaries — fuels the fight to keep our salmon streams wild. Eat wild, save wild.