Wild Alaskan Smoked Coho Salmon Jar
Rich flavor, authentically Alaskan. Our Wild Alaskan Smoked Coho Salmon is naturally Alderwood smoked for a savory, delicate flavor that lets the wild salmon shine. Ready to enjoy straight from the jar, it’s perfect for crackers, charcuterie boards, salads, pasta, appetizers, or a delicious snack anytime.
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Wild caught in Alaska
Ready to eat
Most omega-3s in any salmon
Store in the pantry until open
PACKED WITH GOODNESS
Wild Alaskan Smoked Coho Salmon Jar – 6.5 oz
A unique and delicious taste of Alaska! This shelf-stable 6.5 oz jar is packed with the rich, smoky flavor of wild Alaskan coho salmon. Ready to enjoy straight from the jar or add to your favorite smoked salmon recipe, it’s a convenient way to keep premium wild Alaska seafood on hand.
No additional oil is used in processing - the natural oils you see come directly from the salmon itself. The salmon is traditionally processed by Native Alaskans in a skin-on style and naturally smoked over Alderwood for exceptional flavor.
Perfect as a gift, quick lunch, protein-packed snack, recipe ingredient, or just-in-case pantry staple for unexpected guests.
Shelf stable - simply store in your pantry until you're ready to enjoy it. Refrigerate after opening and consume within 3 days (although it rarely lasts that long!).
Available as individual 6.5 oz jars or by the case (12 jars).
Ingredients: Wild Alaskan coho salmon, salt, brown sugar, natural Alderwood smoke.
A great gift and a delicious, convenient snack or meal on the go!
OUR FISH SOURCE
Our salmon is caught exclusively by small boat Alaskan fishermen in Alaska.
The men and women in our fleet are dedicated to the best handling practices, such as bleeding every fish immediately after it comes out of the water, using slushed ice or refrigerated sea water to minimize the pressure on the meat and keeping their fishholds at 32 – 36 degrees Fahrenheit to maximize the shelf life of the product while they transport and deliver their catch to our processor.
SHIPPING INFORMATION
STANDARD SHIPPING:
Your order will ship via UPS the Monday, Tuesday or Wednesday after you place your order. Your fish will arrive Tuesday - Thursday depending on your location. The orders are shipped from our hub in Milwaukee with dry ice for transit. Don’t worry, ALL fish are from Alaska! We do quality control and reduce your shipping cost by shipping from Milwaukee.
EXPEDITED SHIPPING:
If you pick expedited shipping during checkout, your order will be shipped within one business day with overnight delivery. With the exception of our shelf stable products, we are not able to ship on Fridays.
PICK-UP:
You will receive an email when your order is ready with instructions on how to coordinate your pick-up date, time, and place.
FROZEN GUARANTEE
Frozen shipments are shipped with ample dry ice to sustain the shipment duration. Frozen products need to be put in the refrigerator for immediate consumption or in the freezer for future use shortly after delivery. The dry ice is sublimating during the shipping process so your shipment may arrive with no ice left in the box, but it is good and safe to consume as long as it remains frozen.
If your shipment arrives partially thawed on the edges, it is still good and safe to consume. If the frozen products arrive completely thawed out or damaged in any other way, please take pictures and/or videos with as many visual details as possible and contact us for a possible refund or reship.
The Wild Difference You Can See, Taste & Feel
Good For You Naturally
Recommended recipe
Copper River Smoked Sockeye Salmon Stuffed Avocados
Delight your taste buds with Copper River Smoked Sockeye Salmon Stuffed Avocados, a flavorful fusion of Greek yogurt, fresh herbs, and premium Copper River smoked salmon.
Ingredients
2 avocados
½ cup celery, finely diced
1 green onion or handful of chives, diced
2 tbsp fresh parsley
1 tsp Dijon mustard
1 tbsp lime juice
2 tsp mayonnaise
⅛ tsp ground pepper
⅛ tsp salt
½ cup Greek yogurt
2 4 oz pack of Copper River smoked sockeye salmon
Directions
1. In a medium bowl, combine Greek yogurt, celery, parsley, lime juice, mayonnaise, Dijon mustard, salt, and pepper. Mix well.
2. Add the Copper River smoked sockeye salmon to the mixture and blend thoroughly.
3. Halve the avocados lengthwise and remove pits.
4. Scoop about 1 tablespoon of avocado flesh from each half into a small bowl.
5. Mash the scooped-out avocado flesh with a fork and stir it into the Copper River smoked sockeye salmon mixture.
6. Fill each avocado half with about ¼ cup of the Copper River smoked sockeye salmon mix, mounding it on top of the avocado halves.
7. Garnish with diced green onions or chives.
Enjoy these Copper River Smoked Sockeye Salmon Stuffed Avocados as a flavorful and nutritious appetizer or light meal!
Wild Alaskan Smoked Salmon Dip Recipe
Everyone needs a good smoked salmon dip recipe in their arsenal – a blend of premium wild Alaskan smoked salmon, cream cheese, mustard, and lemon juice.
Serves: 10-12
Prep time: 20 minutes
Ingredients
1 jar or pouch of wild Alaskan smoked salmon (4oz - 6.5 oz depending on how salmon-y you want it)
8 oz of cream cheese (a standard Philadelphia cream cheese brick)
1 tbsp mustard (brown preferred but any kind you have on hand will do)
juice from ½ of a lemon
½ of a white or yellow onion, grated
½ tsp salt, add more to taste
½ tsp pepper, add more to taste
Directions
1. Remove salmon from the retort packet or jar and its juice. Reserve juice.* Take cream cheese out of the refrigerator to soften while preparing other ingredients.
2. For a chunkier consistency, mix all ingredients by hand.
3. For a more hummus-like smooth consistency, mix all ingredients in a food processor or blender.
4. Combine all ingredients in a food processor or blender. Break up wild Alaskan smoked salmon fillet into 5 or so pieces when put into the mix.
5. Blend in your mixer. We recommend a food processor for the best spreadable consistency, but a blender will also work.
6. With a food processor, set to the 'spread' setting and blend for 30 seconds. If there are still unprocessed ingredients, use a wooden spoon to move the unprocessed ingredients closer to the blade and process for another 15 seconds.
7. With a blender, blend on high for 30-second increments and use a wooden spoon to move the unprocessed cream cheese and salmon closer to the blade.
8. Blend until you have your desired consistency. You can add a bit more lemon juice, juice from the grated onion, or the set-aside juice from the retort packet to make your dip thinner and more spreadable.
9. Refrigerate until serving.
10. Top with cracked pepper, capers, or edible flowers for a fun presentation in a bowl.
11. Serve with crackers, and veggie sticks (carrots, celery, cucumbers) or serve on bread or rolls like a pâté.
Smoked Copper River Salmon Chowder
Enjoy the richness of Smoked Copper River Salmon Chowder with flakes of salmon, bacon, vegetables, and a velvety blend of herbs and spices. Ideal for a tasty and comfortable dining experience.
Serves: 8
Ingredients
1.5 lbs. smoked Copper River salmon, flaked
10 strips of raw bacon
2 large onions
4 stalks celery
3 carrots, finely chopped
5 green onions, finely diced
6 cups fish broth (water mixed with fish base)
8 red potatoes, chopped
3/4 bunch fresh parsley, chopped
1 cup butter
1/4 cup lemon juice
1.5 tbsp dry dill
1.5 cups corn kernels
1 cup flour
1/3 tbsp black pepper
5 cups milk
3/4 cup white wine
Directions
1. Chop bacon and sauté in a large pot with onions, celery, carrots, green onions, and parsley for about 4-5 minutes over medium heat. Slowly add in 1/2 cup water and cover for 1 minute.
2. Add spices and fish broth, and simmer until carrots are tender. Add the chopped red potatoes and simmer until tender.
3. In a separate saucepan, mix butter and flour over medium heat to make a roux. Before adding it to the pot, thin the roux by adding a few spoonfuls of hot broth. Bring it to the proper temperature.
4. Add the thinned roux to the pot with vegetables and broth. Stir thoroughly and let simmer for 5 minutes.
5. Add milk, stir, and bring to a simmer, allowing it to thicken slightly. Add white wine, lemon juice, corn, and flaked smoked Copper River salmon.
6. Continue simmering, stirring frequently, until the desired thickness is obtained. Add water if the chowder becomes too thick. Enjoy your flavorful Smoked Copper River Salmon Chowder!
ASK YOUR FISHMONGER
How long are the smoked salmon jars shelf-stable for?
The smoked salmon jars are fully shelf stable just like a can of tuna, so they will last a very long time in the pantry before opening. Up to a year is perfectly safe, as long as the packaging stays intact.
What does coho salmon taste like?
Coho sits in the middle of the salmon lineup. It's milder and more delicate than sockeye, with a medium oil content that keeps the flavor light rather than heavy. Smoking builds on that with a gentle wood note that carries the fish instead of covering it. If sockeye is bold and king is buttery, coho is the easygoing one most palates take to right away.
Do I need to cook the smoked salmon, or is it ready to eat?
It's ready when you are. Flake it into eggs, fold it through pasta or a grain bowl, or set it out with crackers, cream cheese, and a squeeze of lemon. No cooking required
How is coho different from sockeye and king salmon?
All three are wild Pacific salmon, but they cook differently. Sockeye is deep red with a bold, pronounced flavor. King carries the most oil and the richest, most buttery texture. Coho lands in between, with firm orange-red flesh, a cleaner flavor, and medium oil that makes it easy to work with. That balance is part of why it takes so well to smoking.
Why do you also call it silver salmon?
Coho and silver are two names for the same fish, Oncorhynchus kisutch. You'll hear "silver" on the docks in Alaska and "coho" on most menus and labels. Same fish either way.
Do I need to put it in the fridge?
Store in your pantry, refrigerate after opening and consume within 3 days (but it usually doesn't last that long because it's so delicious!).
Who do I support when I buy your fish?
Small boat fishermen in south Central Alaska, our processors in Cordova and Anchorage and our family in Menomonee Falls, Wisconsin.
When will I get my order?
Your fish will be shipped the Monday or Tuesday after your order is placed. You will receive your fish 1-2 days after shipping. We ship out of our hub in Milwaukee. Don’t worry, all of your fish is from Alaska! Adra’s originally from WI.
We relocated back here and started our company. And shipping from MKE versus Alaska saves you $$ on shipping as the customer! If you’ve purchased a 'preorder' product then the delivery date is in the product description.
THE CATCH CLUB
Our way of saying thanks.
When you join, every time you shop, you’ll earn points to redeem for exclusive Catch Club rewards!
Earn bonus points on your birthday and for referring you friends.
Simply click on the Catch Club button to JOIN or SIGN IN.
Meet your Fishmongers
With 17+ years living in Cordova, Alaska, owners Adra and Juro built relationships directly with local fishermen and ran seafood processing operations, giving us the inside perspective most seafood companies simply don't have.
We hand-pick each fish from trusted boats, then partner with elite processor Copper River Seafoods (where Juro worked for 13 years) to ensure every fillet is perfectly cut, flash-frozen within hours, and vacuum-sealed to lock in peak freshness for up to two years.
While there's a myth that "never frozen" is best, the truth is unless you live on the Alaska coast, our flash-frozen fillets will taste fresher than anything that's been shipped fresh for days. We guarantee that our proven boat-to-box process delivers the quality consistency you deserve, with the personal expertise you can trust.
