We are very excited & thankful to be able to receive some fresh Copper River salmon this season, starting this week. Thanking all of the Copper River team, and especially CT, who is insanely good & goes above and beyond, and no one cares more about getting us the highest quality wild seafood on the planet & then working night and day with us to thread the logistics needle of fresh fish from remote Copper River, Alaska into your Hong Kong kitchens, we wouldn't want to be working exclusively with anyone else.
These salmon carry the highest amount of omega-3 fatty acids compared to the others. This comes from their biological need to store extra fat for energy to return home to their spawning grounds up the Copper River. The river is 300 miles long; lined with massive glaciers and an elevation increase of 3,600 feet, causing it to be the most difficult salmon migratory terrain in the world! Because of this frigid and taxing journey, the salmon must store extra fat, full of minerals & nutrients, and omega-3s in their bodies. The salmon has a buttery texture and robust flavor, attracting the attention of Michelin-starred chefs, restaurants, and popular fish markets, every year. The best part is, cooking Copper River salmon is pretty easy, or use for sashimi, and you can enjoy it at home with your family.
THE FIRST WILD SALMON RUN OF THE YEAR
Every year, the salmon that have reached maturity return home to breed. These fish are highly sensitive to water temperature, but because of the extra fat the Copper River salmon carry, they’re able to travel colder waters sooner than the rest. This makes the Copper River salmon season the very first wild salmon run of the year. You may be wondering how they navigate and know when to return home. Salmon have an incredible sense of smell, and they use the characteristics of their natal waters to navigate from the Pacific Ocean back to the exact rivers they came from.
Unlike farmed salmon where buyers have the ability to purchase year-round from their fish pens, wild salmon cannot be manufactured. Their runs are seasonal and the size of the run can vary drastically each year. Beginning mid-May, the sockeyes and kings begin to arrive. Kings continue to fill the waters through until the end of June, while the Sockeyes stick around until early August. Once the season ends for wild salmon, that's it.
Fun fact: Salmon is the most popular seafood and the most cooked seafood in homes. So, with that being said, wild salmon and farmed salmon both have their places at the table. However, unlike farmed salmon that consumes pellets that are frequently made up of antibiotics and other additives, Copper River salmon breed and feed in their natural environments. In the wild, salmon feed on smaller fish, krill, shrimp, and other small amphipods, which is where they get their color and nutritional content.