Copper River Salmon

The best salmon in the world

Copper River salmon has 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 taste 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 sustainable future. Fishing season is short with areas and times regulated to guarantee the needed escapement.

Why Is It Frozen?

From ocean to plate, temperature control makes all the difference. Our fish are flash-frozen within hours of being caught to lock in freshness, flavor, and nutrients — ensuring premium quality that stays consistent, even thousands of miles from the sea.

Is It Farmed?

Our fish are wild-caught in Alaska’s pristine waters by small-boat fishermen who take pride in their craft and care for the environment. Through close ties with the Copper River fishing community, we’re able to support their sustainable practices and bring you exceptional, responsibly harvested seafood — straight from their boats to your table.

FAQs

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.

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.

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.

What's the difference between the salmon types?

If you’re foodie or want to taste the world's best wild salmon, treat yourself to the Copper River king. Copper River sockeye is also amazing. If you need more fish in your diet but aren’t a “fish eater” go for the halibut. Our smoked salmon needs no preparation and is ready to eat out of the jar or pouch!