Wild Alaskan Keta Salmon Portions
The smart choice for premium wild salmon. Wild-caught Alaska Keta (Chum) salmon delivers mild, delicate flavor and firm, meaty texture from the same pristine waters as our premium species, just at a price point that lets you enjoy wild Alaska salmon more often. Its naturally lower fat content means clean, light taste that's perfect for people new to salmon, families with picky eaters, or anyone who wants versatile, healthy fish that works with any recipe.
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Wild caught in Alaska
Flash-frozen at peak freshness
Rich in omega-3s
Gluten free, keto and paleo friendly
Frozen guarantee
PACKED WITH GOODNESS
This is the best deal for healthy and delicious wild Alaskan salmon!
Wild Alaskan Keta Salmon Portions
- Wild caught
- Premium quality
- Rich in omega-3s
- Gluten Free
- Keto and paleo friendly
- Convenient 4oz and 6oz portions
Our Wild Alaskan Keta Salmon is a deliciously lean and versatile choice, perfect for any seafood lover. Caught in the pristine waters of Alaska, this salmon offers a firm texture and a mild, delicate flavor that pairs beautifully with a variety of seasonings and sauces. Rich in Omega-3 fatty acids, protein, and essential nutrients, Keta salmon is a nutritious addition to your meals. Whether you grill, bake, pan-sear, or smoke it, this premium-quality fish is a wholesome and tasty option that brings the authentic taste of the wild to your table.
OUR FISH SOURCE
Our keta salmon is caught exclusively by small boat Alaskan fishermen in the Prince William Sound fishing district outside of Cordova, 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
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.
Wild Alaskan Salmon and Steamed Green Vegetables
Portions: 2
Cooking Time: 30 minutes
Ingredients
2 Wild Alaskan Salmon fillets
1 tbsp coconut oil
2 handfuls of kale
4 broccoli florets
8 stems asparagus
1 ripened avocado
2 tablespoons sauerkraut
1/2 lemon
1 sheet of dried seaweed
Freshly milled black pepper
Directions
1 Salt the thawed wild Alaskan salmon.
2 Heat coconut oil in a frying pan until hot, place salmon skin-side down, squeeze lemon, and cook covered for 12 minutes.
3 Meanwhile, steam kale, broccoli, and asparagus for 4-6 minutes.
4 Slice the avocado and squeeze lemon on top.
5 Serve the steamed vegetables alongside the cooked salmon and sauerkraut.
6 Use scissors to create thin strips of seaweed.
7 Garnish the dish with seaweed, a slice of lemon, and freshly milled black pepper. Enjoy this nutritious and flavorful salmon with a medley of steamed greens.
Smoked Copper River Salmon Chowder
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
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 keta salmon more expensive than regular keta?
Copper River is one of the longest, fastest, coldest river systems in Alaska. That 300-mile upstream battle against glacial currents forces Keta to build significantly more fat reserves and muscle tone than Keta from easier rivers. The result? Firmer texture, richer flavor, and better overall quality.
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.
Is Copper River king salmon very 'fishy' tasting?
Copper River Keta is actually one of the mildest, most delicate-tasting salmon you'll find. Its lower fat content means a clean, light flavor that's perfect for people who find richer salmon "too fishy" or are new to eating salmon. Many customers tell us it's the salmon that finally won them over.
How big are the portion sizes?
Each frozen portion is generally 6 oz. Depending on how hungry you are, you can get 1-2 servings per portion. Our whole sides of salmon are around 1.5 lbs. each.
Our minced salmon and halibut cheeks and chop are 1-pound packages. Our smoked salmon is 4 oz or 6.5 oz. Check each product for exact weight details. Depending on how hungry you are, you can get 1-2 servings per portion.
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.
