by Bea James, senior manager of organic, natural and sustainable programs
Wednesday, May 28, 2014
Our Copper River sockeye salmon is the kind of fish you’re proud to put on your table. You know exactly where it came from, the strict guidelines behind its fishing practices and the top-quality flavor.
Pacific salmon in Alaska is among the most intensively managed species in the world, with excellent monitoring of both the fish populations and the fishing practices. Alaska has always subscribed to strictly regulated management practices and is recognized internationally as a leader in sustainable fisheries management. Alaska Seafood, one of our many Responsibly Sourced partners, helps us reach our sustainable seafood goals by offering the best wild-caught Alaskan seafood.
Scott Kersting, director of meat and seafood
Thursday, May 22, 2014
In the seafood world, this is one of the most exciting times of the year. The Copper River in south-central Alaska is where you’ll find the first salmon of the season as they return to the rivers and streams, where they were hatched years before, to spawn and lay their own eggs.
The Copper River is one of the longest and most rugged – 300 miles of pristine glacier-fed waters with hundreds of rapids. Because the salmon have such a long way to travel to the spawning grounds, not eating much along the way, they store extra fats and oils prior to leaving the ocean and heading up the rivers to make this treacherous trek. The high fat and oil contents are why Copper River salmon are recognized as one of the tastiest salmon to eat!