Copper River Salmon
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King Salmon Fillet
The King is the largest and rarest of the Pacific varieties.
The meat has a rosy pink color and a full complex flavor.
This fish has the highest level of life-saving Omega oils.
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5 lbs fillet (serves 8) $170 - Order
3 lbs fillet (serves 6) $120 - Order
2 lbs fillet (serves 4) $92 - Order |
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Sockeye Salmon Fillet
The Sockeye is the smallest most delicate of the Copper River
salmon family. The firm flesh is fire-engine red even after
cooking, and has a buttery texture and brilliant taste.
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5.0 lbs fillet (serves 8) $160 -
Order
3.0 lbs fillet (serves 6) $110 - Order
2.0 lbs fillet (serves 4) $82 - Order |
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Silver Salmon Fillet
The Silver Salmon is considered the most handsome, with stunning
metallic coloration. The meat is a vivid orange, with a mild
mellow tang, and less fat than its cousins.
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5.0 lbs fillet (serves 8) $135 -
Order
3.0 lbs fillet (serves 6) $92 - Order
2.0 lbs fillet (serves 4) $70 - Order |
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Far into the vast interior of Alaska, gripping the
side of the Wrangell Mountains, melting glaciers spawn the powerful
Copper River, one ancient droplet at a time. Streaming through the
Saint Elias range, the Copper makes a 300 mile journey before plunging
3,600 feet into the sea. To these churning waters, formerly finger-sized
baby salmon that left their upstream birthplace four to five years
ago, now return from their ocean migration as full-grown adults,
primed to navigate the mighty Copper River.
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"Sorry about the delay in getting back
to you. I was out last week. As expected, the halibut and
salmon were great. They really brought back fond memories
of the Pacific Northwest. I will make some more orders in
the future.
One of my Seattle friends here asked if you
ever get salmon cheeks. We like them almost as much as the
halibut. I remember when I was a financially challenged student
at the University of Washington in the 1970s that we could
buy salmon cheeks for about a third of the price of salmon
steaks/fillets.
Most people tended to look at them as a waste
product. I liked them best of all. Has anyone ever marketed
smoked salmon cheeks? I think they would be dynamite! (My
uncle used to smoke razor clams in his garage). Best fishes
to you! Thanks for providing the best seafood experience I
have had in a long time. Regards"
Robert S.
Tue 2/24/2004 12:40 PM
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Every year around April, the fabled King Salmon return. Then the
renowned Sockeye, and finally the glistening Silver. One after the
other, these wild Alaskan Salmon valiantly "run" the Copper
River.
The Alaska Department of Fish & Game carefully
regulates this valuable resource with an eye towards long term sustainability.
Using a sonar fish counter, they insure that large numbers hatch
their eggs. In the last two years, the total catch has actually
increased.
The salmon "runs" at Copper River have become
world-class culinary events. Most fish are sold directly to Japan.
FRESH-FISH-FAST.com has joined forces with Alaskan fishermen Jeff
Bailey and Sue Laird to provide gourmet food hobbyists the finest,
most carefully selected salmon ever. In season, fish will be shipped
directly to FRESH-FISH-FAST.com customers by overnight delivery.
Salmon swimming in 30 feet of the Copper River one day, can be served
for dinner the next. Their flavor is unsurpassed.
Studies have proven that people who eat fish at least
once per week live longer. Wild Alaskan salmon have an Omega oil
content that is off the chart. Do yourself a favor, from mid-April
till early October, eat wild Copper River salmon.
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