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. 

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

Our take on Bang Bang salmon showcases the delicate balance of sweet, savory, and spicy flavors that characterize the traditional "Bang Bang" dish.

"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."

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 ...