The Story of the Copper River:
High on Alaska’s remote Mt. Wrangell, the melting ice of Copper Glacier gives birth to the legendary Copper River - a raging 300-mile river, which is home to the most anticipated, and celebrated, wild salmon run in the world.
Beginning 3,600 feet above sea level, the Copper River squeezes its way through narrow canyons with walls of rock towering hundreds of feet above the river. As the Copper River forces its way downstream, it creates fast currents and powerful waves until it ultimately reaches sea level at the Copper River flats where it meets the Gulf of Alaska.
Copper River Salmon have been commercially harvested since 1889. Today these “thoroughbreds of the sea” are widely recognized for the unmatched culinary experience they offer, as they find their way to fine restaurants and markets across the country direct from one of the most pristine, most rugged, most untouched corners of the world.
What You can Expect from SeaBear:
Your Copper River 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 Copper River Salmon
"Received and cooked the Copper River Salmon today. Best I ever ate. I will be a repeat buyer of this item."
– L. Zidow, Wesley Chapel, FL
"My mother-in-law loved the last salmon order sent to her in Connecticut and so I am ordering fresh salmon again."
– C. Taylor, Moorpark, CA
You will also receive information about the niche fishery that provided your fish, as well as a recipe card from our foodie friends, such as Seattle's acclaimed chef Tom Douglas, recent cookbook author Dean Sheremet, and more.
Reserve yours today. Please note your credit card will not be charged until your order ships.
***Please note, due to these fish being so fresh and tender, removing all bones is not possible, so fillets will likely contain bones.
COOKING: Regardless of how you like to cook your wild salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your fresh, wild salmon will continue to cook for several more minutes.
Here are some specific guidelines by cooking method:
TO BAKE: Pre-heat oven to 275°F. Place your wild salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.
TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the wild salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked.
TO BROIL: Place your wild salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.
Your fresh & wild salmon fillet can be stored in the refrigerator for up to 3 days.
The wild salmon fillet can be frozen & will keep in the freezer for approximately 30 days; once thawed it should be cooked and used within 1-2 days.
The best way to thaw your salmon, after freezing it, is to leave it in the refrigerator overnight (still in its wrapper), 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, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.