We want the whole world to be able to enjoy wild fish for generations to come. So we only work with fisheries who we know and trust and who share our passion for sustainable seafood. We work very closely with them to make sure our supply chain is constantly improving and we always choose fishing methods that have the least possible impact on the marine environment.
Third-party certification is very important to us. It’s by far the best way to ensure all our fish comes from sustainable, well-managed fisheries. Our salmon, cod and haddock are certified by the Marine Stewardship Council, and we only source our tuna from suppliers that have a proven commitment to sustainable fishing and are firmly on the path to MSC certification.
The MSC is a non-profit organisation dedicated to ending overfishing, ensuring marine habitats are treated with respect, and making sure people who depend on fishing can maintain their livelihoods. It’s the most rigorous standard for sustainability in the industry. All our suppliers are either fully MSC certified or are in the process of being certified.
We see it as our duty to drive change in the fishing industry, and we don’t take this lightly. Overfishing poses a considerable threat to species, marine ecosystems and the supply of seafood for future generations of food lovers. So we work collaboratively with governments, NGOs and initiatives such as the Global Tuna Alliance to push for positive change.
Whether it’s on land or at sea, no food production or fishing method is perfect. That’s why we – and all the fisheries we source from – are committed to reducing any impact we may have on fish stocks and marine ecosystems.
We have a responsibility not just for the marine environment but for all of the incredible people who work so hard to bring our wild fish from the oceans to your plate. It should go without saying, but it’s absolutely vital to us that everyone involved should be treated with fairness, dignity and respect. That’s why we’re constantly pushing for improvements in social responsibility across the seafood industry.
Every fish bearing the LEAP name can be traced back to the boats that caught it. This is just one of a whole range of checks and controls we’ve put in place to make sure all of our wild fish is caught responsibly. It assures us that we’re getting the best fish available, whether it’s sockeye salmon from the pristine waters of Central Alaska or yellowfin tuna from the high seas of the Eastern & Western Central Pacific.
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Every fish bearing the LEAP name can be traced back to the boats that caught it. This is just one of a whole range of checks and controls we’ve put in place to make sure all of our wild fish is caught responsibly.
Our salmon, cod and haddock are certified by the Marine Stewardship Council, and we only source our tuna from suppliers that have a proven commitment to sustainable fishing and are firmly on the path to MSC certification.
Our aim is to bring you the finest sustainable wild-caught fish. But that wouldn’t be possible without the help of these incredible organisations
Our community
Lorri Cockrell and her family live and work in Bristol Bay, Alaska. She is a 5th generation set netter, fishing in one of the most responsibly managed fisheries of its kind. Bristol bay is home to the world’s largest sockeye salmon run which supports a thriving local fishing community. The exceptional quality and taste of Leap wild salmon is testament to the care and passion instilled in fisherman like Lorri by her parents and grandparents who once fished the very same spot.
Our community
Steve Kurian fishes for Leap Sockeye Salmon in the responsibly managed waters of Bristol Bay, Alaska.
“We’ve been fishing Bristol Bay for nineteen seasons now. My wife Jenn fished with us for the first 11 years until our daughter came along. Now she spends her summers raising our kids until they are big enough to help out on the boat. The season’s only 35-40 days long, so we spend the entire time on the boat. We’re living by the tide, the weather and the salmon, living a hunting and gathering lifestyle as people have done for thousands of years of harvesting salmon”
