Sara dishes on her decision for sourcing domestically harvested salmon..and more!
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Meet Chef Andre Uribe
Sep 19Chef Andre Uribe making waves with his thoughtful cooking ideals.
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Wild Flavors: Dry-aging Copper River Sockeye Salmon with Cesar Figueroa
Jul 11A step-by-step guide to making dry-aged Copper River Sockeye, complete with tips for beginners.
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Copper River Bang Bang Salmon
Apr 2Our take on Bang Bang salmon showcases the delicate balance of sweet, savory, and spicy flavors that characterize the traditional "Bang Bang" dish.
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Interview with Lisa Nguyen
Feb 6"I don’t know how I can go back to eating salmon at the store after eating Copper River salmon. Just seeing the process, how it’s all done, it's just amazing."
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Sustainable Resolutions: Navigating the Waters of 2024 with Copper River Salmon
Jan 2How conscious consumption, sustainability, and healthy practices can transform your year.
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A Culinary Voyage of Copper River Salmon with Lisa Bryan
Nov 28I 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 ...
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A Culinary Voyage of Copper River Salmon with Mariah Scott
Nov 14Learning 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 ...
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A Culinary Voyage of Copper River Salmon with Shanna Schad
Oct 30Getting 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 ...
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Chef Thoughts with Lesa Lewis
Sep 12One thing that really blows my mind is the dedication that I see in Cordova. It’s like the whole community is centered around one single fish. It’s pretty spectacular. And I think as chefs we try to source the best possible quality items and this ...
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