This Wild Alaskan Halibut was caught in Prince William Sound, Alaska by Rich Wheeler of Sena Sea, a pro with 20+ years of sustainable fishing under his belt. It’s mild, sweet and has a firm texture so you can throw it on the grill and sear it off without it falling apart. Other ideas: Fish tacos, tempura battered (which will bring the house down) or pan fried simply with an aioli or salsa topping — the possibilities are endless.
Verified • 24 orders
The 2 pieces of halibut are very inconsistent. They may weigh the same but they’re totally different shapes. Be difficult to cook properly. Not happy with this for the first time buying from Crowd Cow. I’ve had a few other orders with seafood items that were misshapen but this time it’s really extreme.
Verified • 1 order
Arrived totally warm & Thawed , support from customer service was none to zero
Verified • 29 orders
I haven’t tasted them, just arrived.
Verified • 72 orders
We were looking for a new place to get our fish and we found it here. Definitely a winner.
Verified • 47 orders
I never received this delivery
All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.
We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you're serving.
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Fifth-generation fishermen. Their own processing plant in Cordova. Every fish photographed, traced to exact catch location, and frozen within hours of landing.
2026 Season · Now Available
~1 million fish run. A good opener for a Copper River fisherman is 200–300 fish. Flash-frozen at Sena Sea's Cordova facility within hours of landing.
Sena’s grandfather immigrated from Norway and started commercial fishing in 1938. Rich learned the trade on the family boat — the Alrita — and has been fishing the Copper River commercially for more than 25 years.
Sena holds a master’s degree in Nutrition and Food Science, specializing in quantifying omega-3s in fish and optimal handling practices. Together they run 60 North Seafoods, their own small processing facility in Cordova — 25 people, the smallest plant in town, and nobody works harder.
Every fish is photographed. Every fish is traceable to exact catch location. Their fish never leaves their hands.
The Wheeler Family
Why it tastes different
Farmed Atlantic
Pen-raised on feed pellets. No migratory challenge means low natural fat development. Consistent but undistinguished.
Bristol Bay Sockeye
Wild and excellent — but a 40-million-fish run. Commodity scale. Shorter migration means less stored fat than Copper River fish.
Copper River
~1M fish run. 300-mile migration with 3,000 ft elevation gain forces higher fat storage. Caught at the ocean mouth — peak fat content, before any energy is burned swimming upriver.
Fifth Generation of Fishermen
Quality explained
Unless you’re pulling it off the dock yourself, the chance you’re eating fish that’s never been frozen is extremely rare. Most “fresh” fish is previously frozen and thawed by the time it hits the shelf.
Freezing at harvest pauses the fish at peak quality. Done right — the way Rich and Sena Sea do it — it preserves the product better than 99% of what’s sold as “fresh” today. The difference is in how quickly it’s frozen after the catch, and that’s exactly what a family-owned plant in Cordova allows them to control.
