Press Clips
See us in the news!
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Delicious Omega-3's Anyone?
May 17, 2012Cooking n' Kickin
- There is a list a mile long when it comes to the health benefits Omega-3's bring to you. Copper River Salmon has got it goin' on baby! And I can't wait to try it!
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Delicious Omega-3's Anyone?
May 17, 2012Cooking n' Kickin
- There is a list a mile long when it comes to the health benefits Omega-3's bring to you. Copper River Salmon has got it goin' on baby! And I can't wait to try it!
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Alaska's prized Copper River salmon are on their way
May 15, 2012The Cordova Times
- Upscale seafood markets and restaurants in Alaska and around the country are getting ready to go wild to buy up and cook wild Copper River red and king salmon in a tasty rite of spring.
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In Season, May 16-22
May 15, 2012The Dallas Morning News
- Seasonal wild salmon is rich and tasty, filled with healthful omega-3 fatty acids.
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Copper River Salmon Could Hit Alaska Plates This Week
May 15, 2012KTUU-TV Channel 2
- Copper River fishermen will hit the water at 7 a.m. Thursday to bring back the taste of summer -- and the salmon they catch could reach local markets as early as Friday. Channel 2's Rebecca Palsha reports. (Dan Carpenter/KTUU-TV)
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The Salmon are Coming, the Salmon are Coming!
May 15, 2012Alaska Bites
- Fresh Copper River Salmon will be available this week. Let me repeat:Fresh Copper River Salmon is coming
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Ready, set, sockeye ... and king salmon too
May 11, 2012Cordova Times
- The wild anticipation and general excitement aside, nobody ever knows what the first two or three commercial openings will yield. A lot depends on the weather, which has proven absolutely miserable cold and stormy in some years past. Other years have shown a strong start.
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Fork Dork: These Kings are Wild
May 10, 2012Fork Dork: Woodinville Pacth
- Seafood consultant Jon Rowley is the king of Copper River King Salmon. It was Rowley who, in 1983, transformed how Copper River King Salmon was treated, raising it from frozen and canned salmon for export to a delicacy anticipated every spring like school children anticipate the end of the school year.
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Ottawa-raised chef Hugh Acheson wins best American cookbook
May 09, 2012Ottawa Citizen
- There is nothing better than a true Copper River King salmon from Alaska.” Hugh Acheson writes in A New Turn in the South.
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Copper River Salmon Season Set to Open May 17
May 08, 2012Progressive Grocer
- With the countdown on for the much-celebrated opening of the Copper River wild salmon season set for May 17, the delicious fish will be easier than ever to find this year with the new Copper River Salmon Locator app.
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Spawning simplicity in salmon dishe
Apr 30, 2012Nation's Restaurant News
- Springtime herbs, vegetables highlight fish's natural richness
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Alaska Copper River Salmon Skewers with Quinoa
Apr 29, 2012Giant Eagle Market Recipes
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Salmon From Alaska's Copper River — The Best
Apr 27, 2012The Daily Meal
- Omega-3 acids and lots of flavor make this salmon worth looking for
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Kitchen Careers: Jen Pickett, Commercial Fisherman
Apr 23, 2012PBS Food Blog
- Kitchen Careers is a regular feature that goes behind-the-scenes with chefs, bloggers, critics and others in the food industry to get the inside scoop on what its like to cook, or eat, for a living.
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Who has authority to assess Pebble mine risks: Alaska or EPA?
Apr 04, 2012Cordova Times
- As fishermen organize nationally to protect the Bristol Bay watershed from potential adverse affects from mining, the state of Alaska is blasting a federal watershed assessment that could justify prohibitions against mine wastes in the watershed.
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Cordova residents at the International Boston Seafood Show
Mar 30, 2012Cordova Times
- With the 2012 commercial salmon fishing season fast approaching, the Copper River/Prince William Sound Marketing Association was busy at the International Boston Seafood Show spreading the word on the joy of eating Copper River reds and kings.
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Salmon Delight
Mar 29, 2012Anchorage Food Mosaic
- As the end of winter draws near I open the chest freezer to find it mostly empty. It is a sight that stirs both sadness due to a diminished food stash and excited anticipation for how to best fill it again in these imminent summer months.
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SNIFF SNIFF
Mar 23, 2012PickFish Tales
- Can you hear that? That’s the sound the kinky boys make when they sniff their way back to Alaska. They have swum the distance, went wherever it is king salmon go, did whatever it is that king salmon do and are now, right now, swimming their way back home. Can you hear them now? Isn’t that exciting? The King Salmon are returning!
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Copper River Salmon
Mar 19, 2012Chef Drew: the evolution of global cuisine
- This dish is the perfect spring salmon dish especially if you can get Copper River Salmon. Copper River is the one all the longest rivers in Alaska along with the Yukon river. Fish running longer distances to spawn must build up more strength and higher fat contents to survive the journey.
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Copper River Salmon Dinner
Mar 16, 2012Boise Foodie Guild
- That was a super dinner. Brush the salmon lightly, after drying it off, with a little salt and pepper and then some lemon curd. Rub the potatoes in bacon drippings before baking.
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Salmon Tacos from Alaska
Feb 29, 2012The Epi-Log
- The Baja taco truck is not located in Mexico. In fact, it's located very far from it, in Cordova, Alaska. Next to the truck is a tiny dining room where locals and visiting fisherman can enjoy their lunch. Baja Taco puts its own Alaska spin on Mexican food.
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French Lentil Salad with Salmon
Feb 22, 2012A Sage Amalgam
- I enjoyed the salad so much that I decided to make my own version — topped with salmon — a mere three days later. To bring out the brinyness of the feta a little more, I tossed in some capers — plus, the jar of 'em had been hanging out in my fridge, unopened, for longer than I care to admit
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‘Salmon Locator’ Launched to Help Folks Find Copper River Fish
Feb 15, 2012Fishermen's News Online
- Retailers carrying Copper River salmon this season can take advantage of the free promotion by adding their locations to the app at www.findcopperriver.org, or they or can contact jessyka@copperrivermarketing.org directly to be included in the app.
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Copper River Salmon Casts First-Ever ‘Salmon Locator’ on Facebook
Feb 09, 2012Alaska Fresh Seafood
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Snow Cuisine Includes Moose, Deer, Salmon, and Jam Bars!
Jan 18, 2012Al Dente
- While watching the events unfold in Cordova this month, I began to wonder what everyone was cooking and baking up there. Cordova is a small remote town.
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Simple Weeknight Dinner with Brussel Sprouts
Nov 18, 2011south of ultima thule
- We’re lucky to have some Copper River sockeye salmon in the freezer, so after thawing the filet I brushed it with some maple syrup and then baked it in the oven at 350 degrees for about 20 minutes, until the flesh began to flake.
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Around The Corner
Oct 14, 2011Kath Eats Real Food
- On the side I had a slice of sourdough toast (made at the bakery!) with cream cheese and some Copper River smoked salmon. The salmon was sent to me in the final shipment of my partnership with the Copper River group this summer. My love for salmon has definitely grown.
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Grilled Salmon with Mint Honey Mustard Sauce
Sep 22, 2011Tiny Urban Kitchen
- Bryan had told me he preferred his salmon with a sauce versus eating it the simple way I usually prepare it. So, after some internet searching, I combined two elements to form what I thought would be a clear winner for Bryan: Bobby Flay + mustard/horseradish sauce
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Alaska Diary Day One
Sep 19, 2011Cooking with Amy
- Cooking with Amy visited Cordova in September 2011 as a part of the first Coho Media Tour. Here is a blog post about her initial impression of our cozy little town.
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Handy Dandy
Sep 14, 2011Kath Eats Real Food
- Home in time to make a gourmet dinner.
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Texas-Style Chipotle Rubbed Salmon
Sep 14, 2011Joylicious
- Upon eating his infamous Smoked Brisket with Corn Bread Hash, I knew there was no turning back: I was in love with Smoke. He shares a bold and spicy rub which was originally for beef but I replaced it with a beautiful Coho Salmon filet from the lovely folks of Copper River Salmon.
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Sunday Fun Day Giveway Winner & Alaska
Sep 11, 2011What's Cookin, Chicago?
- Happy Sunday! I've been experiencing a bit of jet lag the past day or two since I just came back from some time away in Alaska. It was such an amazing experience to be far away from the urban jungle of Chicago and in the small, cozy town of Cordova, Alaska.
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Brew Thru
Sep 04, 2011Kath Eats Real Food
- When a few pounds of Copper River Coho salmon arrived on our doorstep this week, we knew we needed some help eating it. The materials that came with the fish said it was ‘perfect for grilling’ so we took note and preheated the grill.
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Hurricane Irene Reflections
Aug 30, 2011Tiny Urban Kitchen
- We began with some house cured gravlax which I had made from Copper River Sockeye salmon from Costco (only $5.99/lb - fabulous deal for such amazing fish!). I love this Thomas Keller recipe - as long as you start with really high quality fish, the end result is additively delicious.
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Copper River Reds on the Run
Jul 26, 2011ADF&G Webpage
- In 2011, the program was expanded to feature the full Copper River salmon run – king, sockeye, and coho salmon in both male and female forms. A total of six molds were distributed to lucky artists – two king, two sockeye, and two coho.
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Shady Sunday
Jul 24, 2011Kath Eats Real Food
- Tonight’s salmon was from the Copper River Salmon Flavor Sampling Club! They have been more than generous providing our family with the true taste of Alaskan salmon. Tonight’s fish was Sockeye from the Prince William Sound – on the other side of the region as the last Sockeye shipment. This one felt a little bit tougher to me than the first Sockeye and the king, but our seared + oven-finished at 400* for 10 minutes method was still delicious.
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tapas (Copper River salmon with mojo sauce, lemon-garlic chicken wings, and mango-pluot gazpacho)
Jul 23, 2011The Manhattan [food] Project
- The fish and chicken too a little more effort, but only moderately so–the chicken wings were a simple combination of lemon, garlic, white wine, olive oil, and parsley. The mojo for the salmon was garlic, olive oil, cumin and pimenton de la vera, and the salmon was simply gently browned on all sides and doused in the stuff.
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Wanderer
Jul 21, 2011Kath Eats Real Food
- High heat + lots of salt + lots of oil = salmon crisp. This was from the Copper River salmon marketing association who sent a GIANT piece of fish a few weeks ago. We couldn’t eat it all – even with Karen’s help and leftovers – so I sliced it into pieces, individually wrapped them in plastic wrap and froze them. Perfect for a quick dinner (just remember to thaw ahead!)
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Salmon & Spinach Pesto Pasta
Jul 20, 2011What's Cookin, Chicago?
- My favorite salmon? Copper River Salmon, hands down! My friends in Alaska have generously been sharing the season's bounty and I recently received some Sockeye Salmon to play with. One of the things I made with the salmon was this Salmon & Spinach Pesto Pasta. The creamy spinach pesto sauce compliments the fresh salmon ever so delicately and makes for a colorful and flavorful pasta dish.
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Let's Lunch | Home Cured Copper River Salmon | Gravlax
Jul 18, 2011Chez Us
- Our luncheon date this month was to share nibbles that we enjoy with a glass or two of Champagne. I had a few recipes I was going to share with my group; but, then this gorgeous shipment of freshly caught Copper River Salmon showed up just in time (almost just in time) for the party. I knew instantly what I was going to do with some of it.
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Meatless Monday | Copper River Salmon Salad with Creamy Asian Avocado Dressing
Jul 11, 2011Chez Us
- We came back from holiday, just in time to receive another shipment of freshly caught Copper River Salmon; this time it was gorgeous sockeye. It really is a beautiful thing, to tear away the packaging, take a breath, and have the fresh caught smell of fish, completely engulf you…….hmmmmm! I have been thinking about this shipment since the last one, and have some glorious things planned.
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home-curing salmon (Copper River sockeye gravlax with goat cheese over a bagel)
Jul 09, 2011The Manhattan [food] Project
- Perhaps I should backtrack a bit–so at the beginning of the month the kind folks at Copper River sent us some Sockeye salmon to play with, and so Michael and I wanted to try out a few new (to us) preparation methods. He took half of a fillet to try his hand at hot smoking and I took mine to turn into gravlax.
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Homemade Gravlax (Copper River Sockeye Salmon)
Jul 06, 2011Tiny Urban Kitchen
- I had two fillets, so I decided to try something a little different this month. Why not try making my own house-cured salmon?
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Spice Rubbed Salmon
Jul 05, 2011What's Cookin, Chicago?
- A little over a month ago, I was super excited about Copper River Salmon Season starting. It's a special season where prized salmon in the Copper River of Alaska are harvested. Salmon from this part of the world are extremely rich and amazingly delicious. It's distinguishable by the bright red color and fresh taste.
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Food Stories
Jul 02, 2011Kath Eats Real Food
- On Thursday another delivery from the Copper River salmon marketing association. Wild Alaskan salmon is my favorite fish (no offense sardines!) and I was thrilled to receive these fish to help create excitement about the Copper River season. I would love to travel to Alaska someday! Last month they sent King salmon, which is in season in the spring, and Sockeye rules the summer season
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June 21, 2011
Jun 21, 2011Canal House Cook Lunch
- In celebration of the summer solstice: A summer salad of grilled Copper River wild salmon, sliced potatoes buttered with lemon-anchovy mayonnaise, and early ripe tomatoes with fresh herbs and really good extra-virgin olive oil.
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Grilled Copper River Salmon with Dill Pesto
Jun 19, 2011Chez Us
- May brought us fresh Copper River King Salmon. We were so excited when a package arrived on our doorstop; so fresh, that we could still smell the cool, crisp waters glistening over the silvery skin. King is the largest of the salmon from the Copper River.
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dinner and a movie (quasi-bouillabaisse and Day for Night)
Jun 18, 2011The Manhattan [food] Project
- Making a big pot of fish soup was not even the initial plan to use up the rest of our Copper River salmon, as I had this lovely Gordon Ramsay recipe ready to go on Friday night–plans that quickly died when my train ride lasted three times as long as it should and it was pouring out and neither Michael nor I felt much like cooking anything by the time we both got home. The recipe wasn’t ideal anyway as our salmon was kind of hacked up after Wednesday’s paillards, so when I suggested using them as the firm fish in the bouillabaisse instead, Michael was immediately on board.
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dinner (wild king salmon paillard, sweet-and-sour shallots, and Bloomsday)
Jun 16, 2011The Manhattan [food] Project
- Earlier this week, three mostly-unrelated but equally thought-provoking prompts caught my eye: a New York Times piece on the Spanish chefs filling the cocina de vanguardia void left with the closing of El Bulli, a professional chef waxing poetic on the superiority of home-cooked meals, and the weekly prompt for Serious Eats’ Weekend Cook and Tell on essential cookbooks.
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Copper River King Salmon
Jun 12, 2011Joylicious
- This Summer I’ll be representing Dallas as one of the Copper River Salmon Fresh Catch Crew Members where I’ll be pointing out places I spot CRS through my Facebook Page and Twitter and sharing all the wonderful recipes I’ll be making using Copper River Salmon. My first shipment arrived last week: Copper River King Salmon — the king of quality, flavor and nutrition.
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Debriefing
Jun 11, 2011Kath Eats Real Food
- During this busy time, dinner tonight was courtesy of the Copper River Salmon Flavor Sampling Club! Copper River’s spokesfolks sent me this beautiful piece of fresh salmon on ice yesterday, and it was perfect timing for dinner tonight. Of all the salmon varieties, King (aka Chinook) is my very favorite. It seems to be the most succulent of King/Sockeye/Coho and it’s the one I look for on menus. It also has the highest omega-3s of all salmon species!
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Oceanaire's Rick Kimmes talks Copper River salmon plus a recipe
Jun 09, 2011CityPages
- So what's the big deal about this Copper River Salmon we've been hearing about? To get the scoop, the Hot Dish went to Oceanaire general manager Rick Kimmes to find out more about the bounty from this Alaska river and what makes it so delish. He not only educated us but graciously gave us some preparation tips and a bona fide Oceanaire recipe from the home office.
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Copper River Salmon (King)
Jun 06, 2011Tiny Urban Kitchen
- Like I said earlier, this is definitely the best salmon I've ever had. It was fatty, succulent, flavorful, and grilled up beautifully. The skin was crispy and I loved the way the fat melted in a way that made the filet even better. I've always loved King salmon the best, but I think this particular type of King salmon blows other ones away.
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Copper River Salmon Season! And a fun weekend just celebrating that.
Jun 05, 2011City Girl Chicago
- I think a meal becomes extra special when you can appreciate where the food is from. When a personal relationship with the source of the food is formed, the dining experience is heightened. Your own vegetable garden, your local farmer, or knowing the life of the animal. It's all about appreciation.
