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Fresh and Wild Copper River Coho Salmon - SOLD OUT

The Coho (also called "Silver") salmon from Alaska’s legendary Copper River run features large, succulent flakes with a beautiful orange-red color, delicate texture, and mild flavor. While wonderful when prepared in the oven, this salmon is just perfect for the grill on Labor Day weekend.

As summer begins to wind down, Alaska’s Copper River ushers in this very special run of Coho salmon. Like the Copper River Sockeye and King from earlier in the spring and summer, these Coho salmon are true "thoroughbreds of the sea". The Copper River presents these salmon with a turbulent, highly challenging 300 mile journey as they seek to swim their way back up river to spawn.

Over the centuries, nature has prepared the salmon for this journey by making them stronger and richer in the wonderful fats and oils which give wild salmon its distinctive flavor. Perhaps no other river on earth is as renown for yielding salmon which offer such a distinctive – and spectacular – culinary experience.



What You can Expect from SeaBear:
Your Fresh and Wild Copper River Coho Salmon will be hand-filleted, and will be shipped fresh, never frozen. It should arrive to you cool to the touch, on gel ice packs. We provide free sea salt & cracked pepper with every order of this phenomenal salmon, along with cooking instructions, storage guidelines, and tips to make this a memorable meal.

Here's what customers are saying about SeaBear's Fresh and Wild Copper River Coho Salmon :
“Such a great way to get fresh fish! Excellent service, easy to work with. We’ve had positive experiences everytime we order.”
– M. Gibbs, Leonard, MI

Product Name Price  Qty
2 lb. Fillet - SOLD OUT! (BRCRCO32-FIL) $49.99 Out of stock.
Eight Dinner Fillets (6 oz. ea., 3 lbs. total) - SOLD OUT (BRCRCO48-POR) $74.99 Out of stock.

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How to Serve Storage
Contrary to what many cookbooks will recommend, the best way to cook salmon is to cook it slowly over low heat.  Slow cooking allows the fish to remain moist and full of flavorful oils.  When cooking in the oven, bake at 275ºF degrees for approximately 20 minutes or so.  When grilling, use a low-to-medium flame.  The salmon is done when the meat has turned opaque.  Don’t wait for it to necessarily “flake easily with a fork” as is often recommended - at that point, it may already be a bit overdone.
Storing Your Fresh & Wild Salmon
Upon arrival, remove your salmon from the bag and rinse both the salmon and the bag in cold water. Repackage until ready to use. Your fresh fillet can be stored in the refrigerator for 3-5 days.

Freezing/Thawing
The fillet can be frozen & will keep in the freezer for approximately 30 days; when you freeze this fresh salmon, wrap it first in plastic wrap and try to get as much air out as possible. Then, wrap in foil and place in a zippered plastic bag.

Once thawed it should be cooked and used within 1-2 days. The best way to thaw your salmon is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely not recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.