FIRST CATCH of 2026 - Exclusive Fresh Copper River Sockeye Salmon Fillets
This is your exclusive chance to be a part of the 2026 Copper River wild Alaskan salmon season opening day!
The Copper River opens for just 12 hours on the opening day, the first wild salmon of the entire state are harvested, and within days they disappear into the world’s top restaurants and exclusive private buyers.
This is your rare chance to secure one of those fish - fresh, never frozen, caught on opening day, and shipped directly to you. And as a bonus you will receive a personalized video message straight from the fishing boat!
This isn’t just about buying fish it’s about experiencing the moment. A once-a-year connection to the source. A connection most people will never have.
Order now! Once May 22 passes, this exact opportunity is gone for another year.
Delivery date (to your door): May 27, 2026.
Next Day Air delivery from Alaska included in the price.
Wild caught in Alaska
Most omega-3s in any salmon
Gluten free, keto and paleo friendly
PACKED WITH GOODNESS
For a single moment each year, the Copper River opens - and with it, the most anticipated wild salmon harvest in the world. This is not just the start of a season. It is the first wild salmon fishery to open in all of Alaska, a fleeting event that chefs, fishermen, and seafood insiders wait for all year.
We are offering a strictly limited number of fresh, never frozen Copper River sockeye salmon fillets, harvested on opening day and shipped immediately from Alaska for delivery on May 27.
Fish that used to be available only to top chefs and premium buyers are now available to you, thanks to your fishmongers Juro and Adra at Alaska Fresh Seafood.
Next Day Air delivery from Alaska included in the price.
Juro will be on the boats with the fishermen and as your salmon is harvested, you’ll receive a personalized video message directly from the fishing boat, giving you a rare, behind-the-scenes look at the exact moment your fish comes out of the Copper River.
Most people never experience Copper River salmon like this. Why is it so special?
- Harvested on opening day
- Never frozen — preserved only by time and precision
- Flown directly from Alaska to your door for the fastest delivery
- Harvested and processed at the highest level of quality with a personal touch - proven by a personalized video message
This is the closest you can get to standing on the dock in Alaska as the first boats come in.
And being the first is not the only quality of the Copper River salmon. Copper River sockeye is one of the most nutrient-dense foods you can eat:
- Rich in omega-3 fatty acids (EPA & DHA) for heart and brain health
- Packed with high-quality protein for muscle and recovery
- Contains astaxanthin, a potent antioxidant that supports skin, eye, and immune health
- Naturally high in vitamins like D and B12
It’s not just exceptional seafood - it’s exceptional fuel for your body, sourced ethically and sustainably. The Copper River fishery, similar to other wild Alaskan salmon fisheries, is tightly controlled. Fishing windows can last only hours. Supply is limited. Demand is global.
So don't hesitate and reserve your fresh first fish of the 2026 Copper River sockeye salmon season.
Because this isn’t just salmon.
It’s the first harvest of Alaska.
It’s one of the most coveted ingredients in the world.
And it’s a moment that only happens once a year.
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.
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
Every order will be shipped Next Day Air from Alaska, with estimated delivery on May 27. Shipping is included in the price.
GUARANTEED FRESH
Your fish will be handled in the most delicate way and shipped Next Day Air directly from Alaska with ample gel ice packs to guarantee freshness.
The Wild Difference You Can See, Taste & Feel
Good For You Naturally
Recommended recipe
Easy Cook From Frozen Copper River Wild Alaskan Salmon
Preparation and Cooking Time: 30 mins or less.
Ingredients
For the fish
Frozen Copper River wild Alaskan sockeye
Olive oil
Salt
Pepper
For the sides
Fresh broccoli
Frozen French fries
For the sauce
Mayonnaise
Ground black pepper
Mustard (any kind you have on hand will work)
Pickles (e.g., Milwaukee's Baby Kosher Dills)
Directions
Salmon
1 Remove frozen Copper River wild Alaskan salmon from the packaging.
2 Lightly drizzle a frying pan with olive oil and place the Copper River wild Alaskan salmon on the pan, skin side down.
3 Turn the heat to medium-low, cover the pan, and let the fish cook skin side down for about 20 minutes or until it seems cooked all the way through.
4 Flip the Copper River wild Alaskan salmon for a couple of minutes.
Sides
French Fries
While the Copper River wild Alaskan salmon is cooking, prepare the frozen French fries in the oven following the instructions on the bag.
Broccoli
1 Cut fresh broccoli into approximately 1-inch pieces.
2 Season it with salt and pepper.
3 Steam the broccoli until it reaches a soft texture, being cautious not to overcook. Check every couple of minutes.
Tartar Sauce
1 Cut one small pickle into the smallest cubes possible.
2 Mix the pickle cubes with about a cup of mayonnaise.
3 Add a spoonful of mustard and ground black pepper to taste.
4 Achieve a semi-runny consistency by adding a bit of pickle juice. Adjust the thickness with more pickle juice or mayo, according to preference.
Copper River Sockeye Salmon Lettuce Wraps
Ingredients
1 lb Copper River Sockeye Salmon
1 cup julienned carrots
¼ cup unseasoned rice vinegar
1 tbsp honey
¼ tsp salt
salt & pepper
1 tsp oil
12 leaves of butter lettuce
1 cup sliced cucumber
1 cup sliced radish
1 cup pickled carrots
1/3 cup each of fresh herbs: basil, mint, cilantro
½ cup chopped peanuts
1 cup dipping sauce of choice: nuoc cham, peanut sauce, or sweet chili sauce
Directions
1 Combine vinegar, honey, and salt in a small saucepan.
2 Heat until dissolved, then add carrots.
3 Let cool and refrigerate for an hour, preferably overnight.
4 Season Copper River sockeye salmon with salt and pepper.
5 Heat oil in a pan over medium-high heat.
6 Add salmon flesh side down and cook for 3 minutes.
7 Flip and cook Copper River sockeye salmon for 2-4 minutes, or until flesh is opaque and separates easily with a fork.
8 Gently flake Copper River sockeye salmon, and arrange on a platter with the vegetables and herbs.
9 Offer the peanuts and dipping sauce on the side.
10 To assemble, place about one ounce of cooked Copper River sockeye salmon in a lettuce cup, then add vegetables and herbs, and top with peanuts and a drizzle of sauce.
Salmon Onigiri (Rice Balls)
Makes roughly 5 large onigiri.
Ingredients
- 3 Cups cooked short grain rice
- Dash of salt and sugar
- 1 Cup cooked salmon, flaked
- 1 Tbs diced green onion
- 1 Tsp Coconut aminos
- 1 Tbs kewpie mayonnaise
- 2 Tbs pickled red onion or radish, diced
- Furikake seasoning
- 5 sheets nori seaweed
Instructions
- Cook the rice following package instructions. Add a dash of salt and sugar and stir well with a non-stick paddle or spatula while still warm.
- Create the filling by mixing the cooked salmon with the green onion, mayonnaise, coconut aminos, and pickled onion.
- Next, prepare your space by cutting the nori sheets in thirds with scissors. You may want to trim them further depending on the size of your final rice ball. Place a shallow bowl of water nearby for dipping your fingers and spread the furikake seasoning out onto a plate for rolling to coat the final rice ball.
- To assemble, wet your hand and place enough rice inside to cover your palm. Add one spoonful of the salmon filling into the middle. Using the rice paddle add another palm sized amount of rice on top making a "sandwich" in your hand. Before you shape the ball make sure to wet your other hand, this will prevent the rice from sticking to your fingers and making a mess! Slowly squeeze and shape the ball until the rice envelopes the filling. Next, you can shape a triangle with your fingers, or using a square pyrex you can push the ball into shape in the corner. It doesn't have to be perfect, as long as it holds together!
- Once you have shaped the onigiri, rewet your fingers and place a piece of nori seaweed along the base of the onigiri. This helps maintain the structure and adds a nice umami chewiness to the whole bite. Roll as much as you desire in the furikake mix to finish.