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How it is sourced, made, and tested

Learn where our salmon comes from, how we make and test our treats, and how much to feed.

Telaquana Mountain and Turquoise Lake in Alaska

Food Sourcing

Where our salmon comes from, how it is handled after harvest, and why we use sockeye.
A laboratory technician testing a salmon sample

Quality & Safety

In-house manufacturing, third-party laboratory testing, and lot codes for batch traceability.
Mochi with a Potomac Fur Mama salmon treat in her mouth

Feeding Guidelines

Rough amounts by body weight, the 10% rule, and how to use a treat as a topper.
Mochi relaxing on the steps of a Washington, DC memorial

FAQ

Freeze-drying versus dehydrating, storage, cats, sensitivities, shipping, and the rest of what we get asked.
The story behind our sockeye salmon: wild-caught in Alaskan waters, human-grade, MSC-certified fishery, gently freeze-dried in small batches, rich in omega-3 fatty acids, antioxidants, amino acids and vitamin B12. No fillers, no preservatives, no artificial ingredients.
Quality and safety: in-house manufacturing, sourced from American fishermen, single-ingredient recipes, lot-coded for batch traceability, made in small batches in a commercial kitchen, advanced lyophilization technology, third-party laboratory testing.

One ingredient. Nothing else.

2.5 oz resealable pouch — $22.99

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