May 20, 2022

Copper River Salmon

Wild Caught Fish - the last frontier

Copper River salmon, specifically the Copper River King salmon, has gotten the title of “The Wagyu of Seafood” because of its succulent & buttery texture from their natural yet wild genetics.
These salmon carry the highest amount of omega-3 fatty acids compared to the others. This comes from their biological need to store extra fat for energy to return home to their spawning grounds up the Copper River. The river is 300 miles long; lined with massive glaciers and an elevation increase of 3,600 feet, causing it to be the most difficult salmon migratory terrain in the world!

Because of this frigid & taxing journey, the salmon must store extra fat and omega-3s in their bodies, giving it a buttery texture & robust flavour, attracting the attention of Michelin-starred chefs, restaurants, & popular fish markets, like ours, every year.

The dock price on these fish reflect the demand. Wild Salmon is a limited commodity. No more can be made. Demand is high and the cost to bring it to market is reflected in its price.

Filed in: salmon, wild

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