World-famous Copper River Salmon!
The start of Copper River salmon season is just around the corner.  An amazing transition is happening in the waters off Cordova, in the Gulf of Alaska where wild salmon are beginning their long trek home. They face one of the most arduous journeys to their spawning grounds in the world, up nearly 300 miles of icy, pristine river water, flowing through some of the most rugged territory in the state. They are biologically programmed to store more oils for their long journey, oils that produce incomparable flavor and texture, ensuring particularly high levels of heart-healthy omega-3 fatty acids.

Copper River King, Sockeye and Coho
Copper River King salmon have been the subject of much attention by the consumer media in recent years, but they’re only part of the story. While the much-anticipated Copper River King season lasts just one month, from May through June, it is partnered by a longer Sockeye season May through August and then—perhaps the best-kept secret—the Coho season in August and September.  That’s five months to enjoy a trifecta of exquisite, world-renowned wild salmon.

Copper River Salmon Nutrition
OMEGA-3S, VITAMIN D AND HIGH-QUALITY PROTEIN
Copper River salmon is loaded with omega-3 fatty acids, a form of polyunsaturated fat that provides essential nutrients for health. Omega-3s have been associated with heart health and improved brain function, but they are not made by the body—they must be obtained from food, like wild Alaska salmon. Stored in the layer of fat found between the skin and the underside of the fillet, omega-3s are associated not just with health-giving benefits, but also with the renowned melt-in-your-mouth flavor and texture of Copper River salmon.  More than just a source of omega-3s, however, all salmon are an incredible source of high-quality protein, with low amounts of cholesterol and saturated fat. A 31⁄2-oz. fillet of Copper River salmon contains more vitamin D than a glass of milk.

Sustainability
The Copper River continues to support healthy salmon runs because it is carefully managed for long-term sustainability. Since statehood in 1959, Alaska’s Constitution has mandated that “fish... be utilized, developed, and maintained on the sustained yield principle.” With every aspect of its fisheries strictly regulated, closely monitored and rigidly enforced, Alaska’s management practices are considered a model of sustainability for the world.

Artisan Fishermen
The Copper River region is home to generations of fishing families who will tell you that the local harvest is not just a source of income, it is a way of life. This intimate relationship with the land and sea fosters the art of mindful fishing that sets these artisan fisherman apart.  Local harvesters are the first link in Copper River salmon’s journey from ocean to plate. One to two-man crews onboard small boats tend their nets from sunrise to sunset, and each salmon brought onboard is individually handled, bled and chilled immediately; these are quality handling measures that ensure that you receive a consistently premium product.

Copper River King – The premiere choice for chefs and diners, Copper River King salmon is also a nutritional star, providing the highest amounts of omega-3 fatty acids of all the salmon species. Capitalize on King salmon’s great flavor, sublime mouthfeel and nutritional benefits with simple, low-calorie preparations: grilling, broiling or oven roasting.
Copper River Sockeye – Copper River Sockeye is known for its naturally brilliant deep-red coloring and distinct flavor. Poach, steam, broil, grill, roast, pan-sear or sauté and let Sockeye’s color and flavor shine.
Copper River Coho – Copper River Coho’s orange-red color, firm flesh and delicate flavor make it a highly versatile fish. In fact, Coho has yet to receive the attention it deserves. Many say that Coho is one of the best salmon species in which to grill, a testament to its firm, yet succulent texture.