Wild Alaskan Smoked Sockeye Salmon Jar (6.5 oz)
Bold flavor, artisan craft. Our wild Alaska sockeye smoked salmon showcases the deep, rich flavor of premium sockeye with traditional natural Alderwood smoke. Nothing artificial, just time-honored smoking craft that lets the fish shine. Ready to eat straight from the package, it's perfect for bagels and cream cheese, charcuterie boards, pasta, salads, or elegant appetizers that taste like you spent hours in the kitchen.
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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
Very unique and exclusive smoked salmon product. This shelf stable 6.5oz jar is packed with delicious flavors of smoked wild Alaskan sockeye salmon. It is ready to be enjoyed by itself, or in any smoked salmon recipe. It is not processed with any additional oil. All of the oil you see is from the fish itself.
Excellent as a gift, a quick lunch, snack, an ingredient or a just-in-case supply in your pantry for unexpected guests.
Store in your pantry, refrigerate after opening and consume within 3 days (but it usually doesn't last that long because its so delicious!).
Purchase individual jars or a case (12).
Ingredients: Wild Alaskan sockeye salmon, salt, brown sugar, natural Alderwood smoke.
Makes a great gift and healthy snack/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
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 sockeye salmon more expensive than regular sockeye?
Copper River sockeye 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 sockeye (same as Copper River coho and king) 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 one person, on a small boat, 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 sockeye salmon very 'fishy' tasting?
Our Copper River sockeye is definitely not fishy tasting, which is why it is so coveted by salmon eaters. Sockeye should have a fresh, salmon-forward taste. The “fishy” taste comes from lack of freshness but because our fish is flash-frozen at peak freshness, it tastes like fresh out of the ocean. Once you have Copper River sockeye, it’s really hard to go back to any other salmon. If you have fishy tasting sockeye, it’s probably not very fresh or it was sitting in the deli case for a little too long.
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.
