WILD ALASKAN
COPPER RIVER
SALMON
“It's the most pristine wild salmon in the world.”
— Tom Douglas, James Beard Award Winner
Buy Copper River Salmon
Is Copper River Salmon All Hype?
All salmon instinctively return to the spawning ground of their birth, and these have adapted over thousands of years to survive 300 miles of cold, glacier-fed, fast-running wild water, resulting in the fattiest, MOST delicious and highly sought-after Salmon in the world. Watch to get the inside scoop on our Copper River fisherman partner, one of only a handful of Copper River Salmon fisherman with complete traceability.
Know Your Alaskan Salmon Source
Rich Wheeler is one of a tiny group of fisherman allowed to catch Copper River Salmon, and is one of a handful with 100% traceability. With each salmon fillet, you’ll receive a traceable identifier and authenticator so you can be certain you’re getting real authentic Copper River Salmon.
Copper River Salmon Recipe
After you purchase Copper River Salmon, if you're in need of a new recipe, there is one we recommend trying from Savor the Best, a from-scratch food blog that focuses on using only ancient grains and wholesome foods. Their Broiled Copper River King Salmon Recipe produces a healthy, succulent and delicious special dinner-for-two. Get the recipe here.
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Copper River Salmon FAQ
Copper River Salmon are special because of the environment they grow up in. The Copper River is a large, frigid, and rushing body of water that have helped evolve the salmon to have bigger fat reserves to survive. The arduous upstream swim the salmon must make requires an enormous amount of exertion on their bodies, and it's their fat reserves that give them fuel and insulation. This extra high Omega-3 fat gives Copper River Salmon its rich, moist, and delicious flavor; as well as outstanding health benefits.
Copper River Salmon has a bolder flavor profile and typically a higher fat ratio than Atlantic Salmon. For these reasons, many consider it better tasting due to its richer flavor, but whether it's better or not depends on the flavor preferences of the person eating the fish.
The Copper River Salmon season begins in mid-May and runs through September. Kings run through mid-June, Sockeyes continue through early August, while in late July the Coho begin to run until September.
Coho Salmon is a slightly leaner variety of salmon than Sockeye and King. It has a milder flavor, which is perfect for those who enjoy more subtle-tasting fish. It packs more flavor than a fillet of white fish, but is much milder than the fuller flavor of Sockeye or King Salmon.
Sockeye Salmon is the firmest, reddest of all wild Pacific salmon. It’s a full-flavored fish with high-fat content. Compared to Coho, Sockeye has a denser, meatier texture and a more intense flavor.
King Salmon is the largest of Pacific salmons and has the highest omega-3 oil content. It is a delicious, rich-flavored fish that has a more succulent, tender texture than Sockeye or Coho Salmon.
