Wild fish runs on nature’s schedule, not a purchase order’s — so timing your supply is half the game. Here’s the general picture for what we land in Homer. General is the key word: exact windows shift every year with the run, the weather, and the quota.

The Homer harvest calendar

These are general supply windows, not guaranteed dates — think of them as a planning guide, not a promise of daily availability.

Species	General window	At a glance
Homer halibut	Spring – fall	Our longest program. Landings and available grades vary through the season, so fresh is available across a wide window — but not evenly every day.
Cook Inlet sockeye	June – August	A concentrated summer run, strongest around a shorter peak. Available fresh or frozen.
Pacific cod	Winter (roughly Jan – Mar)	A separate winter program — don’t assume it’s on the same cycle as sockeye or halibut.

Reading the calendar

Halibut is the steady option — landed across a long stretch rather than one short burst, though particular grades can tighten even while others are open.
Sockeye is a summer event, with the strongest availability around the peak of the run. If you want reds, the window is tight — plan ahead. Frozen sockeye can extend availability past the fresh season, subject to what’s committed during production.
The regulated fishing season is broader than when we actually have meaningful commercial supply — so line up specifics with us rather than reading a fishery’s open dates as daily plant availability.

When to commit

Availability and pricing move with the season, so the buyers who reliably get what they want talk to us before the run, not during it. Tell us the window you’re planning around and we’ll tell you what’s realistic.

Part of our guide to sourcing Cook Inlet sockeye and Homer halibut.

Planning your season? Send a wholesale inquiry → and a 7 Seas rep will follow up.