Luke Kolpin talks to us about working with local seafood suppliers and his journey north to our salmon fishery. 

Sara dishes on her decision for sourcing domestically harvested salmon..and more! 

Chef Andre Uribe making waves with his thoughtful cooking ideals. 

Spokane native Chad White is the co-owner of TT’s Old Iron Brewery and Zona Blanca, a seafood-focused restaurant that celebrates the flavors of coastal Baja California, Mexico. Since opening in 2016, Zona Blanca has gained a strong reputation-- just like Chad, who has been recognized as a James Beard semifinalist ...

As the weather and the colors of the landscape change, so does the species of fish that is available in our very own Copper River. Here are 3 recipes using Coho salmon that are a must-try this Fall season. 

A step-by-step guide to making dry-aged Copper River Sockeye, complete with tips for beginners.

How conscious consumption, sustainability, and healthy practices can transform your year. 

I really appreciated talking to several fishermen to get a better understanding of their process - from catching the salmon to cleaning the salmon to flash-freezing the salmon and gently handling each salmon individually along that process. The respect that the fishermen have for their catch and the environment in ...

Learning about the culture of the Copper River, the people that wake up every morning to go fishing to feed their families, to feed the world, has made a big impact on my life and I can’t help but to look at things, especially wild salmon, in a new ...

Getting to see firsthand how much care and respect goes into catching the salmon to preparing them for shipping helps me be able to better inform my readers on why Copper River Salmon is my top choice and helps them to make that choice as well. The more they trust ...