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Wild Alaskan Coho Salmon is the crowd-pleaser of the salmon world—mild, balanced, and incredibly versatile. It has a tender, flaky texture with just enough richness to feel indulgent without being heavy. Coho is naturally high in omega-3s and has a bright, fresh flavor that shines whether you keep it simple or dress it up. Caught in Alaska’s icy waters and handled with care from boat to box, this is salmon that tastes clean, pure, and unmistakably wild.
Because Coho salmon feed on shrimp and krill in their natural environment, their flesh takes on a warm reddish-orange color that can vary from fish to fish. That natural variation is a hallmark of wild salmon—not a flaw—and a reminder that this fish comes straight from the ocean, not a farm.
Source: Wild
Coho Salmon, aka the silver salmon, has a luscious red-orange color to it. It’s slightly leaner and has a milder flavor profile than Sockeye or King. Because it’s lean, you should cook this fish for a shorter period of time than you would for a King or Sockeye Salmon. If searing, sear it skin-side down until the skin is crispy and the flesh turns from pink to white, then flip the fillet and let the residual heat from the pan finish it.
Family-owned business founded by the Erikson family, who have spent generations working in the state’s fishing industry. Partnering with more than 50 local fishermen across Southeast Alaska, the Erikson family sources and processes wild Alaskan crab directly at the docks, preserving peak freshness and flavor. Each catch reflects their deep connection to Alaska’s waters and their commitment to sharing their love of the sea with generations to come.
The frigid waters of Southeast Alaska create the ideal conditions for crab to grow slowly and naturally, which produces larger crabs with more meat content. Each one is harvested in small batches and processed close to the fishery, then flash frozen at peak freshness to preserve its clean, ocean bright taste. This unique combination of environment and handling results in crab with extraordinary consistency, delicate texture, and flavor that lingers with every bite.
In Alaska, a “home pack” is what fishing families keep for themselves: the best of the catch, packed and frozen right where it’s landed. For the Erikson family, that tradition defines how they operate. By sourcing locally and handling each crab with care, Alaska Home Pack preserves the clean, briny sweetness and tender texture that make their Wild Alaskan Snow Crab and Dungeness Crab the pride of Southeast Alaska.
The frigid waters of Southeast Alaska slow crab growth, creating larger clusters filled with rich, sweet meat. Nutrient-rich currents shape the delicate, buttery flavor that defines Wild Alaskan Snow Crab and Dungeness Crab. Harvested by small, family-run boats and frozen at peak freshness, it’s the purest taste of Alaska — a flavor born of cold seas, careful hands, and a deep respect for the resource.
Enhance the unique and natural flavor of Dungeness Crab with this quick and easy recipe. Simply grill the crab legs and mix with lemon, compound butter and spices — light, flavorful and ready to enjoy in just 10 minutes or less!
Crab legs are sweet with a tender texture. These come precooked and are ready to heat and serve. Coat the legs in lemon juice, cook in the oven, and pair with your favorite dipping sauce (ours is garlic herb butter!) for a quick, mess-free cooking process that is sure to impress!
Transition your Wild Dungeness Crab cooking techniques from summer to fall and winter meals by making a chowder. This recipe is hearty, zesty and yummy!
Juicy and full of meaty, subtly sweet crab chunks and fresh ingredients, this dish makes for a delicious seafood appetizer or entrée.
