The story behind our Copper River Salmon
Posted by 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.
The first salmon of the season return to the rivers and streams of Alaska to spawn and lay their eggs, with the Copper River being one of the first. Because the fish have a long journey, they store extra fats and oils in order to survive, which is why this river produces some of the richest, most naturally succulent salmon in the world. The high fat and oil content are why the Copper River salmon is recognized by seafood experts as one the best eating salmon.
Copper River salmon are a delicious, heart-healthy fish. They’re rich in omega-3 fatty acids, which can reduce inflammation and may help lower the risk of heart disease. They’re also an excellent source of protein and essential amino acids.
Cooking tips: Copper River sockeye salmon fillets are firm enough to withstand grilling. The flakey texture of the fillets also delivers excellent results when baking or broiling.
Cooking methods: Bake, broil, grill, poach, sautéed or smoke.