Caviar + King Gift Box
This box ships FREE to all continental US states!
This luxurious Alaskan gift, includes two very special Alaskan seafood top picks - the rare Copper River King salmon and the popular Alaskan Sockeye Ikura red caviar. The combination of the velvety texture and buttery flavor of the king salmon, with the bright salmon-forward taste of the sockeye caviar creates an unforgettable experience. This unique combination will be appreciated even by the most experienced seafood connoisseurs.
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Wild caught in Alaska
Flash-frozen at peak freshness
Most omega-3s in any salmon
Gluten free, keto and paleo friendly
Frozen guarantee
PACKED WITH GOODNESS
This box ships FREE to all continental US states!
Inside this bundle, you'll find the highest quality wild salmon - the Copper River King Salmon (6oz) and the very popular Wild Alaskan Sockeye Salmon ikura caviar (250g).
Copper River King Salmon - frozen vacuum packed 6oz portions:
- Wild caught in Alaska
- World's best salmon
- Premium taste with rich flavor
- Most omega-3s in any salmon
- Packed with protein, vitamins and rare nutrients
- Gluten Free
- Keto and paleo friendly
Wild Sockeye Salmon Ikura Caviar (250g) by Copper River Seafoods:
- A grade quality
- Top freshness
- Processed right after catch
- 2mm - 4mm in size
- Kosher Certified
- Product of Alaska - USA
Nestled within the Alaskan wilderness lies a culinary gem cherished by seafood enthusiasts worldwide: Copper River King Salmon. People know this amazing fish for its great taste, texture, and healthy omega-3 fats. It comes from clean waters and untouched nature.
Our dedication to quality begins with a meticulous selection process. Our fishermen pluck each Copper River King Salmon from their net by hand. The icy cold Alaskan Copper River has fast currents, making it an ideal habitat for these fish.
After catching the king salmon, the fishermen immediately place it on ice. The fish stay in temperature controlled environment throughout the process, until they reach your plate.
To keep our King Salmon fresh and tasty, we vacuum seal and flash-freeze each fillet right after catching it. Our advanced flash freezing technology preserves the natural flavor, texture, and nutrients of the fish until it reaches your plate. Whether enjoyed immediately or saved for a special occasion, our frozen portions promise an unparalleled dining experience every time.
Each piece of Copper River salmon also goes through rigorous quality control measures to ensure consistency. We carefully inspect each one for size, color, and texture to ensure a reliably exceptional product every time.
What distinguishes Copper River King Salmon from other wild Alaskan salmon? Not just the taste, but mostly the nutrient-rich content.
Copper River King Salmon is packed with important nutrients like omega-3 fatty acids, which are crucial for your health. They can help reduce swelling, keep your heart healthy, and improve brain function.
It is also a great source of high-quality protein, vitamin D, Vitamin B12, selenium, potassium and a power antioxidant astaxanthin.
As stewards of this valuable resource, we prioritize sustainability in our fishing practices. Our commitment ensures that future generations can enjoy the wonder of Copper River King Salmon for years to come. By choosing our product, you're not just enjoying a culinary delight; you're supporting the preservation of a natural treasure.
Preparing Copper River King Salmon offers endless possibilities. Whether grilled, baked, or pan-seared, our frozen portions provide a versatile canvas for your culinary creations. Each bite is delicious and offers a taste of the wild.
Enjoy our Copper River King Salmon frozen portions for more than just a meal. It's an experience that lets you savor the exceptional taste of Alaska's most sought-after seafood.
From the Copper River to your dinner table, each bite tells a story of adventure, sustainability, and exceptional quality.
Elevate your dining experience with our premium frozen portions and taste the difference for yourself. Order now and embark on a culinary journey like no other.
Sockeye salmon ikura is a rich, deep-red delicacy with a firm texture and unique robust taste, often used to enhance sushi, sashimi, and other culinary creations. Known for its distinct popping sensation, this roe adds both visual appeal and a rich, salty flavor to dishes.
Sockeye ikura is visually striking and brightens the presentation of any dish. This vibrant color is a natural result of the sockeye salmon’s diet, which includes krill and other crustaceans high in carotenoids. Roe from other salmon species, particularly those that are farmed, often appears paler in color, lacking the same intensity and appeal that sockeye roe offers on a plate.
The flavor of sockeye ikura is more robust and richly savory compared to milder options from other salmon varieties. The roe has a fuller, bolder taste, creating a distinct umami profile that stands out in dishes. This intensity appeals to sushi enthusiasts and chefs who value a flavorful burst in each bite. While other ikuras, such as those from pink or chum salmon, can offer a softer taste, sockeye roe is celebrated for its unmistakable, vibrant character.
Sockeye ikura has a balanced texture, delivering a pleasant firmness and a satisfying “pop” in each bite. This makes it particularly desirable in sushi, where texture is key to the dining experience. Chum salmon roe, while also popular, is sometimes softer and more fragile. Sockeye ikura's firmness without being overly tough is a preferred trait among chefs who seek both taste and texture for premium dishes.
To enjoy its maximum freshness, sockeye salmon roe should be defrosted and stored in a refrigerator, ideally in an airtight container, and used within a few days.
Our ikura caviar is produced by Copper River Seafoods in Cordova, AK, with over 20 years of experience with salted ikura processing.
OUR FISH SOURCE
Our Copper River salmon is caught exclusively by small boat Alaskan fishermen in the Copper River fishing district just outside of Cordova, Alaska. The fishing season “on the flats”, as this district is called, starts in mid-May and ends in mid-July.
Our wild Alaskan keta salmon roe and Alaskan sockeye salmon roe are harvested from fish caught exclusively by small boat Alaskan fishermen in the wild Prince William Sound fishing district just outside of Cordova, Alaska. The fishing season starts in early June and ends in late July.
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.
WHAT IS INCLUDED
COPPER RIVER KING SALMON (6OZ) - YOU CHOOSE PORTION QUANTITY
Wild Sockeye Salmon Ikura Caviar (250g) - 1 PC
The Wild Difference You Can See, Taste & Feel
Good For You Naturally
Recommended recipe
Simple Sheet Pan Salmon with Veggies
Serves: 4
Total Time: 30 minutes
Ingredients
For the Salmon:
- 4 salmon fillets (about 1 lb total)
- 1 tsp sea salt
- ½ tsp black pepper
- Optional topping: Primal Kitchen Garlic Aioli
Vegetables (fresh or frozen):
- 1 small head broccoli, cut into florets (or 2 cups frozen)
- 1 red bell pepper, chopped (or 1 cup frozen pepper strips)
- 1 yellow bell pepper, chopped (or 1 cup frozen)
- 2 small red onions, cut into wedges
- 1 large zucchini, chopped (or 2 cups frozen zucchini)
- 1 lemon, cut into wedges (for serving)
Simple Marinade (for veggies):
- 2 Tbsp avocado oil or olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
Copper River Sockeye Salmon (6oz portions)Buy Now
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Prepare the salmon:Pat salmon dry.Season both sides with salt and pepper.Place fillets in the center of the sheet pan.Option: skip the marinade and top with 1-2 tsp Primal Kitchen Garlic Aioli per fillet after cooking.
- Prep the vegetables:If using fresh:Cut veggies into bite-sized pieces.Toss in a bowl with oil, salt, and pepper.If using frozen:No need to thaw.Spread frozen veggies in a single layer on the sheet pan.Drizzle with oil, salt, and pepper. Toss lightly to coat.
- Assemble & roast:Arrange vegetables around the salmon in a single layer.Roast for 20-22 minutes, or until:Salmon flakes easily with a forkVeggies are tender and slightly browned
- Finish & serve:Top salmon with Garlic Aioli (if not already added).Squeeze lemon wedges over salmon and veggies.Optional: Sprinkle fresh dill or cracked black pepper before serving.
Glazed Copper River Salmon with Pistachio, Saffron Risotto
Ingredients
For the Copper River salmon
2 fillets of Copper River salmon (of choice)
4 oz Pomegranate Molasses (recipe below)
2-3 tbsp finely chopped pistachio nuts
2 tbsp pomegranate seeds (arils)
For the risotto
1 cup Arborio rice
1 tsp saffron
6 cups chicken stock
¼ cup dry white wine
½ cup chopped shallots
Directions
For the Pomegranate Molasses
1 It is available at stores carrying Middle-Eastern products, but can easily be made with POM brand pomegranate juice.
2 Add a quarter cup of sugar to two cups of POM juice.
3 Bring to a boil then reduce to a simmer.
4 Reducing by half to a cup or less. (Watch that it doesn’t burn.) It will thicken as it cools, so no worries if it appears a bit thin.
For the Risotto
1 Bring the chicken stock to a near-boil in a separate pot.
2 Take a quarter cup of the stock and add the saffron to allow it to soak while you sauté the shallots with either olive oil or butter.
3 Add the Arborio rice and continue to sauté 3-4 minutes and add the white wine.
4 Once the wine is cooked off, add the hot chicken stock a ladle at a time, stirring constantly until the rice absorbs the stock, then continue to add one ladle at a time, continuing to stir until the rice has become creamy and fully absorbed the stock. (If you taste it and get a “crunch,” it’s not ready.)
5 Add the saffron mixture as you finish the risotto (saffron loses its flavor if cooked too long or at too high a heat).
For the Copper River salmon
1 Season the Copper River salmon with salt and pepper (if you want a North African flair, add a sprinkle of Ras El Hanout, available at most well-stocked grocery stores).
2 Brush lightly with the Pomegranate Molasses, and broil Copper River salmon under high for 8-9 minutes 6 inches below the broiler.
3 Remove and plate Copper River salmon, adding another brush of Pomegranate Molasses, top with finely chopped pistachios and pomegranate seeds, and serve with risotto and salad.
Cedar Planked Salmon
Ingredients
- 4 Copper River salmon servings
- Olive oil
- Fresh rosemary
- 1 cedar grilling plank (we love this woman-owned brand, Fire and Flavor!)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp brown sugar
- 1/2 tsp chili powder
Instructions - Soak the cedar plank in water for at least one hour before use
- Coat each side of the salmon fillets with olive oil and arrange on the cedar plank
- Place sprigs of fresh rosemary underneath and in between the salmon steaks
- Mix all the spices together and sprinkle the mixture evenly across the salmon steaks
- Place the cedar plank on grill or campfire grate over coals for cooking, avoid cooking over open flames
- When flesh is opaque and separates easily with a fork, remove from heat and serve
Serve with your favorite side.
ASK YOUR FISHMONGER
What makes Copper River salmon special?
Copper River salmon have to swim 300 miles up the stream of an icy cold Copper River Watershed to get to their spawning grounds. They have to gather enough muscle and fat to survive this tremendous journey. The high fat content gives Copper River salmon its incredible taste, moist texture and a lot of Omega-3 acids, one of the most important nutrients in any fish.
This unique salmon is praised amongst the top chefs for its taste and texture qualities, while home cooks also enjoy the simplicity. Copper River salmon tastes so good that the only other ingredient you need is a little bit of salt.
High quality brings high demand, but whether you look for kings, sockeyes, or cohos, Copper River salmon is hard to get. Knowing its uniqueness and fragile balance in the ecosystem, everyone involved in the Copper River fishery works towards a sustainable future. Fishing season is short with areas and times regulated to guarantee the needed escapement for future populations to thrive year after year.
Fishermen are often considered lucky to be able to participate in the Copper River fishery and they are known to be a poster child of quality fish handling and temperature control.
What's the difference between Copper River sockeye, Copper River king and keta salmon?
Copper River king is known as the best salmon in the world because of its extremely high omega-3 content, buttery flavor and velvety texture. The fishing season for this special fish is short and extremely regulated so only a very limited amount is available each year.
Copper River sockeye is known for its intense salmon-forward flavor, high level of omega-3s and beautiful bright red color. It lives in the same ecosystem as the Copper River king salmon, and while it doesn’t get as “fat” as the king, it has more omega-3s than wild sockeyes from other fishing areas. It is also very high in an antioxidant astaxanthin, which is 6000 more powerful in neutralizing harmful free radicals than vitamin C.
Our keta salmon is harvested in the Prince William Sound area. It doesn’t offer the fat content of the king or bright color of the sockeye, but it’s still a very good source of omega-3s, nutrients and healthy protein. Its mild flavor makes it an ideal choice for marinating or cooking with flavorful sauces and spices. It’s also our most affordable wild salmon species.
When is Copper River salmon season? Is this from this year's catch?
Copper River king salmon has the shortest fishing season, usually from mid to late May until late June, early July. Copper River sockeyes can be caught from mid May until late July and cohos usually run from early August until late September.
Why is Copper River king salmon more expensive than regular king?
Copper River king salmon is more expensive than regular sockeye because of where and how it’s harvested, and how it’s handled. Think of it as the “wagyu beef” of salmon. Copper River king (same as Copper River coho and sockeye) are specifically from the Copper River fishing district, in South Central Alaska, full of pristine, glacial-fed waters. The salmon swim free range for 3-7 years in the Pacific ocean to build up fat and muscle for their 300 mile journey against the strong and cold river current back to their spawning grounds in the Chugach mountains.
The fish are harvested by small boat fishermen, each one picked from the net, by hand. There are no mass fishing boats allowed in the district. The fishery is a poster child for quality and sustainability, unlike many fisheries around the globe where fish stocks are drained.
The fishing fleet is less than 500 boats, all of which undergo specific training and protocols for how to properly handle each fish after catch with particular bleeding and slush-ice storage methods.
Fishing for Copper River salmon is an art form. The technique has not changed much over centuries, which is becoming more and more rare as working waterfronts collapse due to mismanagement - something you do not need to worry about when sourcing from the Copper River.
How do I eat caviar?
If you really want to appreciate the taste and texture of caviar, use a non-metallic spoon to scoop a little bit, put it on your tongue and pop it against the roof of your mouth.
Otherwise caviar is best served as a cold topping or condiment. The options are limitless - you can put it on sushi, mix it into a rice bowl, put it on top of your cooked salmon fillet, mix it with scrambled eggs, eat it with smoked salmon or lox, or eat it with bagel and cream cheese.
You can find more caviar eating tips in this blog post: Ikura caviar: What's the difference between Sockeye and Keta Salmon Roe?
Is caviar good for you?
Yes, caviar is incredibly good for your cardiovascular and brain health, because it’s packed with essential nutrients.
It contains high levels of omega-3 fatty acids DHA and EPA, protein, phosphorus, selenium, potassium, zinc, and vitamins B12 and D.
It also contains astaxanthin, which is a potent antioxidant 6,000-times more powerful than vitamin-C.
Why is the fish frozen? That's not how it looks in the grocery store case.
Flash freezing fish right after catch is the only way to preserve its quality. Fish in general have very short shelf life. They start to spoil right out of the water. Bringing fish from Alaska to the Lower 48 without freezing can negatively affect the appearance, structure and taste.
It's a seasonal fish so you need to stock up in the summer to enjoy it year-round. Beware the thawed piece of wild Alaskan fish for sale! As your butcher if it was previously frozen and how long it’s been thawed.
Flash frozen is actually the freshest way to go!
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.
