Category: Dining

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Ordering Copper River Salmon from CopperRiver.com

CopperRiver.com delivers salmon to chefs like this one

Copper River salmon is the best in the world. Wild Chinook (King), coho, and sockeye fillets are delicious, nutritious, endlessly versatile, and prized by both home chefs and fine dining establishments. Today we’re answering your questions about ordering Copper River salmon from CopperRiver.com.

Who can buy salmon from CopperRiver.com?

We offer individual 6-8 ounce skin-on Chinook, coho, and sockeye fillets and 16-ounce skin-on portions of smoked sockeye salmon to residential and commercial customers in the United States and Canada.

Our customers include individuals, fine dining restaurants, country clubs, and anyone with a discerning palate for delicious salmon.

When can I order salmon from CopperRiver.com?

Our Copper River wild salmon is available all year. We offer fresh fillets during the summer salmon runs and flash-frozen (also called blast frozen) fillets year-round.

Customers from Palm Springs, CA, to Phoenix, AZ, to New York, NY, can enjoy a taste of the Alaskan wild even during the winter.

How is CopperRiver.com salmon shipped?

Both fresh and flash-frozen salmon going to residential customers is shipped overnight on dry ice. Country clubs and restaurants that want larger orders are eligible for bulk volume using our national distribution providers.

Why should I buy my salmon from CopperRiver.com?

At CopperRiver.com, we are dedicated to providing you with the highest quality salmon from the finest salmon fishery in the world. All of our products come directly from the icy waters of Alaska’s Copper River.

The fish are sustainably harvested to preserve the Copper River Basin ecosystem while offering our customers all the benefits of eating wild salmon. We believe it is firmer, more flavorful, and healthier than farmed salmon.

We have all three varieties of wild Copper River salmon available year-round, as well as a smoked option. By offering individually sized portions, we maximize the versatility of your order. You choose the combination of Chinook, coho, and sockeye and the number of servings that best fits your needs and tastes.

How do I order salmon from CopperRiver.com?

Unlike other companies, we communicate with you directly from word one. Fill out the form below (there is also a form on each product page) and we will work with you to provide the specific products and quantities you need when you need them. We take pride in the salmon we offer and love sharing the bounty of the Copper River throughout the year.

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    Preparing Perfectly Baked Salmon

    Baked Salmon

    There are an almost infinite number of ways to prepare Copper River wild salmon. We’ve talked about grilling, especially for thick, firm Chinook filets. But by far the most common salmon cooking method is baking.

    Roasting vs Baking

    First, don’t let terminology trip you up. Roasting is not, in any practical sense, different from baking your salmon. Some argue that roasting uses higher temperatures or different convection settings, but in the real world, it’s just semantics. Roasting and baking are both terms for cooking your salmon in the oven.

    The same is true for the pans you use. Your salmon will be delicious whether it’s prepared on a baking sheet, in a roasting pan, or in the pan you use for everything from lasagna to macaroni and cheese.

    Choose Your Fighter

    All three varieties of Copper River wild salmon bake beautifully in the oven. So your choice should be based on your texture and flavor preferences.

    Chinook is the largest salmon species and the filets tend to be thicker than other species. Its high omega-3 oil content gives it a silky texture unique to the species. It has a rich but delicate flavor profile.

    Coho salmon has the palest flesh and mildest flavor of the three Copper River species. It’s the leanest salmon of the bunch, with firm flesh and plenty of healthy omega-3 oils.

    Sockeye is also known as red salmon due to the color of the fish when spawning as well as its rich red color on the plate. Sockeye has the strongest, richest flavor of the Copper River wild salmon species, with a dense, meaty texture, with the highest level of omega-3 oils.

    There is no wrong choice here, only personal preference.

    Oven Baked Salmon Basics

    • Prepare your filets by rinsing and patting them dry. A dry filet holds your seasonings and browns beautifully. Place them skin-down on your pan of choice. A lot of recipes will suggest using parchment paper or foil to prevent sticking. You might also find that your fish retains its moisture better on a lined pan.
    • Brush the filets with olive oil and season with your favorite salt and pepper. That’s all you need for pure, baked salmon bliss. Adding fresh lemon or herbs gives the flavors a subtle boost without being overwhelming.  
    • Most recipes call for an oven temperature of 400-425°F. Using a high temperature helps cook the fish quickly without drying it out.
    • Safely cooked salmon has an internal temperature of at least 145°F. In a 400° oven, that usually means about 10 minutes per inch of thickness. Use a meat thermometer for the greatest accuracy, and be careful not to overcook and dry out your filets.
    • Let your filets rest! Salmon continues cooking after you remove it from the heat, so give it a few minutes to finish before serving. Simply cover the baking pan with foil for 5-10 minutes after removing it from the oven. The result is juicier, more flavorful fish.

    Baked Salmon Sauces and Sides

    Wild Pacific salmon is remarkably versatile. Simple baked salmon can be paired with crispy fried or oven-baked potatoes, asparagus or fresh green beans, or a creamy risotto.

    If you love sauces, try honey garlic, lemon dill (dill pairs beautifully with salmon’s flavors), or a chipotle crema (the smoky chipotle is a fantastic complement to salmon).

    The beauty of baked salmon is that it can be a simple weeknight meal or the centerpiece of a formal dinner. Perfectly cooked Copper River salmon is as versatile as it is delicious.

    Sources: Chef’s Resources, Martha Stewart, The Fork Bite, The Kitchen Know How, The Kitchn

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    Grilling Copper River Wild Salmon

    You can grill Copper River wild salmon

    We are wild about Copper River wild salmon. The Copper River Basin is a beautiful natural area and the three wild salmon species are fascinating fish. They are also a healthy, sustainable food source for Indigenous people and diners all over the world.

    But how do you prepare this delicacy for maximum culinary enjoyment? Let’s take a look at a few cooking methods for Chinook, sockeye, and coho wild salmon. We’re going to start with the grill. Grilling gives your salmon a deliciously crisp, caramelized exterior.

    Before you start cooking, or eating, make sure you got the fish you paid for. If you’re in a restaurant, ask your server where they get their salmon. Atlantic farmed salmon doesn’t taste as good as Copper River wild salmon.

    Order Copper River Salmon Here

    Chinook salmon is called king salmon for a reason. It’s the biggest, richest Pacific salmon species. It has plentiful omega-3 fatty acids that give it a tender, buttery texture. On your plate, it will look pale pink and you’ll be able to see some fat marbling.

    Because Chinook are so large, they produce much thicker filets than other species and have firm flesh with a mild flavor. This combination makes Chinook perfect for the grill. It holds together well, particularly if you leave the skin on while grilling.

    A few tips for perfectly grilled Copper River wild Chinook salmon:

    • Don’t turn salmon on the grill too often or you risk it falling apart.
    • Avoid overcooking and drying out your filets. Cook just until opaque with an easy flake. Use a meat thermometer on thicker filets and make sure the middle gets to 145° F.
    • The mild flavor of Chinook pairs beautifully with glazes and sauces. Try a honey mustard glaze or a fresh plum sauce.
    • Try a marinade! If you’re using a citrus marinade, or something else acidic, keep your marinade time under an hour to avoid affecting the texture of the fish.
    • After a short initial sear of the fish side, turn your filet skin side down. It will stay together and be easier to get off the grill when done.
    • Some of you may prefer to place your filets on foil or use a grill basket to ensure that your salmon stays together and doesn’t stick.
    • When your Copper River wild Chinook salmon is done to perfection let it sit for a few minutes before serving for the best flavor.

    No matter what cooking method you choose, your Copper River wild salmon will be delicious. If you don’t like to grill, never fear! Next time we’ll talk about roasting and pan frying for your coho and sockeye filets.

    Sources: Food Network, Champagne Tastes, Ambitious Kitchen, Chef’s Resource, foodsafety.gov

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    Copper River Coho Salmon

    Wild Alaskan Coho Salmon

    Having taken a look at both Chinook and sockeye it’s only fitting that we offer a primer on the final wild salmon species that runs on the Copper River: coho salmon.

    It’s tempting to think that salmon is salmon, but that isn’t true. Wild salmon tastes better and offers more nutritional benefits than farmed salmon. Each species is different in size, appearance, and flavor profile.

    Chinook salmon are the largest species (up to 130 pounds) with a buttery, rich flavor profile. Sockeye are the smallest (5-6 pounds) and most abundant species, known for their deep red color and firm texture. Coho are generally 8-12 pounds and about 2 ½  feet long.

    Wild Coho Salmon Lifecycle

    Like all of Copper River’s salmon species, coho are anadromous, spending the beginning and end of their life in freshwater and their adult years in saltwater. They hatch in the freshwater streams of the Copper River Basin and after a year or so, head to the open ocean. Like Chinook, coho feed on smaller fish and are preyed upon by large fish and marine mammals in adulthood.

    After a few years in saltwater, the adult fish head back upstream to spawn. Their lifespan is usually 3-4 years.

    Adult wild coho salmon are sometimes called silver salmon because of their ocean coloring. Their distinctive silvery sides and blue backs change as they reenter fresh water. Their sides turn a reddish maroon and their backs and heads darken. Like other salmon species, male coho develop a pronounced hooked jaw with sizable teeth called a kype.

    Wild adult coho and Chinook salmon have similar coloring. The main differences are in size and the appearance of their gum lines. Coho do not have the dark gums distinctive to Chinook.

    Wild coho salmon die after spawning, providing nourishment for wildlife and the entire complex ecosystem of the Copper River Basin.

    Coho Salmon Stock

    While coho numbers in the lower 48 have declined, the Alaskan stock of this wild salmon species remains vigorous and is not endangered. Like all wild Copper River salmon species, harvests are carefully controlled to maintain the health of the species and support subsistence, commercial, and sport fishing.

    Order Copper River Salmon HERE

    Copper River Coho Salmon for Diners

    Wild Chinook and sockeye salmon have strong, distinct flavor profiles and deep-colored flesh. Coho is a lighter color on the plate and the flavors are milder. If a diner is new to eating salmon, coho is a good choice. It has firm flesh that can withstand grilling and its flavor pairs well with sauces and glazes.

    Coho salmon is leaner than Chinook, with less fat and calories, leading to a lighter taste and feel. You’ll find wild coho salmon in good fish markets and fine-dining establishments.

    Sources: Downshiftology, NOAA, Alaska Dept. of Fish and Game  

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    Copper River Sockeye Salmon

    Sockeye Salmon

    The Copper River produces some of the world’s most delicious sockeye salmon. Of the three species that run here, sockeye are the most abundant, and the smallest. The name sockeye comes from suk-kegh, the name of the fish in the British Columbian Indigenous language Halkomelem. Translated, it means red fish.

    While one of the defining traits of Chinook salmon is its size, sockeye is known for its deep red/orange color, both in the water and on the plate.

    But that isn’t the only thing that makes Copper River sockeye salmon distinct among the region’s salmon species.

    Wild Sockeye Salmon Life Cycle

    Sockeye, like Chinook and Coho, is anadromous. It hatches in freshwater, lives its adult lives in the icy ocean waters, and swims upstream to its freshwater birthplaces to spawn.

    Unlike other Copper River wild salmon, sockeye does not usually spawn in streams. They prefer the quieter waters of the lakes in the Copper River watershed. Sockeye eggs hatched in lakes may spend up to three years in freshwater before heading out to sea.

    Alaskan sockeye salmon generally grow up to two feet in length and weigh around 5-6 pounds. The largest documented sockeye was nearly three feet and weighed 15 pounds. Coho generally top out at around 11 pounds while Chinook usually weighs in at a kingly 30 pounds.

    Sockeye salmon feed on zooplankton, unlike Chinook which feed on smaller fish. A female sockeye lays between 2,000 and 5,000 eggs during spawning.

    During their ocean life, Copper River sockeye salmon have blue backs, silver sides, and white bellies. But when they return to the river to spawn, their bodies turn a vibrant red and their heads green. Males develop a pronounced hump, called a kype, on their backs and an exaggerated hooked jaw filled with sharp teeth. Larger fish, both male and female, have a better chance of reproducing.

    Once spawning is complete, Copper River sockeye salmon dies within weeks. Like Chinook salmon, sockeye provide nutrients important to the ecological health of the Copper River Basin.

    Brown bear fishing for sockeye salmon
    Sockeye is also a major food source for Copper River Basin wildlife

    Sockeye Salmon Stock Management

    Sockeye salmon have a remarkable range. They are found on the Pacific Northwest coast from Oregon to Alaska, as well as on the waters of Japan and Siberia. Unlike other regions, the sockeye salmon population in Alaska is stable and managed accordingly.

    Wild sockeye salmon is the most economically valuable salmon species in Alaska. More abundant than Chinook and Coho, they are also highly prized by chefs and home cooks. Sockeye is harvested for commercial, subsistence, and sport fishing.

    Copper River Sockeye Salmon for Diners

    These large harvests are of great significance to the entire Copper River area. Sockeye has the deepest red/orange flesh of any salmon species, with a firm texture and deep flavor.

    This high-quality meat brings better revenue to the region than pink or chum salmon, which are paler and have a less robust taste and texture. Sockeye fillets are thinner than Chinook but lend themselves well to grilling due to the compact, firm nature of the meat.

    You’ll find sockeye salmon on the menu in fine dining restaurants as well as high-quality fish markets. Some of it is canned due to its vibrant color.

    Sockeye Salmon Fun Fact

    There is a type of sockeye salmon that lives its entire life in freshwater. Called kokanee in the Okanogan and Sinixt Interior Salish languages, this fish lives in lakes and is called by various English names including silver trout, little redfish, and Kennerly’s salmon.

    Kokanee may spawn in the same areas as anadromous salmon, but the two groups do not interbreed. There is much debate as to whether kokanee is a subspecies, a different species, or something else altogether.

    Kokanee is smaller and does not exhibit the body changes of anadromous sockeye. While they are interesting from an evolutionary standpoint, kokanee will not end up on your plate as Copper River sockeye salmon.

    That honor is reserved for the delicious, nutritious, deep red wild sockeye that makes its way upstream every year.

    Sources: The Spruce Eats, Alaska Dept. of Fish and Game, NOAA

    Order Copper River Salmon HERE

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    Copper River Wild Salmon: Chinook Salmon

    Chinook Salmon

    We’ve talked several times about the three species of wild salmon that run each year on the Copper River: coho, sockeye, and Chinook. Today we’re going to tell you about the granddaddy of them all, the Chinook, or king, salmon.

    Chinook wild salmon, named after an Indigenous Salish village, are the largest of the Copper River species (and all Pacific Ocean species), earning them the nickname of king salmon. These whoppers usually top out at around three feet and 30 pounds. Some grow even larger, reaching almost five feet long and nearly 130 pounds.

    Their size is just one of the traits that make them the most prized salmon for subsistence, commercial, and recreational fishing.

    Chinook Wild Salmon Lifecycle

    Like all Copper River wild salmon, Chinook are anadromous fish: they begin and end their life in freshwater and spends their adult years in the open ocean. There are as many as 49 distinct spawning areas on the Copper River and its tributaries. Young Chinook salmon hatch and spend a full year developing in these icy lakes, streams, and rivers.

    These fish are called fry and have camouflage marking patterns of spots and stripes as protection against predators including birds and larger fish. Fry eat insects and crustaceans.

    When they are ready to head for the ocean, young Chinook salmon lose their camouflage markings. They take on their adult appearance—a white belly, silvery sides, a dark, blue/green head and back, and unusual black gums that no other salmon species exhibits.

    Once they make it to the open sea, they will feed on fish and grow for 1-8 years. Chinook are powerful swimmers and use their speed to evade predators, including orcas, sharks, and sea lions.

    Once they mature, usually between the ages of three and seven years, Chinook head back to the place of their birth to spawn. A full-grown female Chinook salmon can lay as many as 14,000 eggs in nests dug in the gravel bottom of the upper Copper River system.

    Both male and female Chinook change color as they prepare to make their upstream journey, turning from blue/green to reddish brown. The males also develop a long, hooked upper jaw.

    All Chinook salmon die after spawning, ending their life cycles and enriching the ecosystem of the entire Copper River Basin.

    Chinook Stock and Management

    Chinook salmon are the least abundant of the Copper River wild salmon species and the stock began to decrease further in in the mid-2000s. Researchers don’t fully understand the complex reasons for the decline and harvests are adjusted to protect the species.

    The drop has led to species protection. Allowable harvests of chinook are based on careful research determining the health of the overall population. As the fifth largest watershed in Alaska, the Copper River is home to a sizable percentage of spawning Northern Pacific Chinook salmon.

    The population is managed by what is called escapement. Escapement refers to the number of fish that make it to the spawning grounds each year. If the population is down, fewer fish can be harvested as they head upstream to allow for adequate resupply of eggs, fry, and eventually adult fish.

    The science of fishery management is complex, relying on expert recommendations to maintain the ecosystem balance that is vital to the environmental health of the area.

    Order Copper River Salmon HERE

    Chinook Salmon for Diners

    Why is Chinook the most prized of all the wild salmon species? Not only is it the largest wild Pacific salmon, but it also has a rich, complex flavor palette. The fish is firm while maintaining a delicate flake. It is a beautiful deep color and looks stunning on the table.

    Chinook has the highest fat content of any Pacific wild salmon, giving it a silky, buttery consistency. This complex flavor and texture profile is what draws diners to dishes made with this magnificent fish. It is particularly popular as a steak with a crisp exterior.

    No matter how you prefer your Copper River Chinook salmon prepared you will not be disappointed. Living up to its King Salmon nickname, it is a delicacy served by fine chefs around the world.

    Sources: Alaska Dept. of Fish and Game, NOAA Fisheries

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    The Enduring Popularity of Copper River Wild Salmon

    salmon sushi

    We love Copper River wild salmon—that comes as no surprise. We are not alone! U.S. diners consistently eat more salmon each year than any other fish. And it’s not only Americans, salmon is popular worldwide. How has this culinary gem retained its popularity over the years?

    Healthy

    One reason people choose salmon is because it’s good for us. We’ve talked before about the health benefits of Copper River wild salmon. Diners are choosing healthier options and salmon, with its low fat, high protein, and abundance of Omega 3 fatty acids, fits the bill.

    Eco-Friendly

    Now more than ever, we’re aware of the fragility of Earth’s ecosystems. Copper River wild salmon is sustainably harvested; ensuring that no more is taken than the river can bear. The Copper River basin provides sustenance for animals, native peoples, and diners worldwide without disrupting the area’s natural balance.

    Flavorful

    As much as we want to eat sustainably sourced, nutritious food, the main reason salmon remains popular is because it tastes great. Copper River wild salmon varies in taste from the light, delicate flavor of Coho salmon to the rich flavor and firm texture of King salmon. Sockeye salmon, the third variety found in the Copper River, falls somewhere in between, with a deep red color and robust flavor.

    Salmon is earthier, heartier, and meatier in texture and flavor than white fish. Many of you who don’t like other fish love the taste of salmon.

    Versatile

    Copper River wild salmon is arguably the most versatile seafood in the world. It can be served raw in sashimi or grilled as a steak. It can be smoked and served with breakfast or baked as a dinner entrée.

    Chefs all over the world use our salmon in their most inventive dishes and their long-running favorites. Its distinctive taste complements myriad other flavors, pairing beautifully with everything from a light cucumber salad to hearty roasted potatoes.

    Copper River wild salmon is popular for a lot of great reasons: nutrition, sustainability, and versatility. But in the end, it comes down to flavor. It’s simply the best salmon in the world, available year-round.

    Order Copper River Salmon HERE

    Source: NFI

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    Is Copper River Wild Salmon a Sustainable Food Source?

    bear catching wild salmon

    Deliciously Eco-Friendly

    We are all invested in preserving, maintaining, and healing our environment. The foods we choose to include in our diets have a huge impact on our ecological footprint. So where does Copper River wild salmon fit into sustainable eating?

    Large-scale farming of cows, pigs, chickens, and other animal protein livestock requires large tracts of land and copious amounts of water. Land mammals raised on factory farms also produce high levels of greenhouse gases, including methane and nitrous oxide. Using current farming practices around the world, raising livestock on land is extraordinarily harmful to the environment.

    Many organizations, including the United Nations and the World Economic Forum, recommend reducing the amount of red meat and dairy we eat as one of the top ways individuals can help slow climate change.

    Order Copper River Salmon HERE

    Sustainable Salmon

    Copper River wild salmon has all the benefits of other dietary animal protein without the environmental impact. It’s also healthy, far healthier than red meat.

    What makes Copper River wild salmon an excellent sustainable food choice? Responsible harvesting limits the number of fish taken from the river each year. Teams of marine biologists set the limits for the three species of Copper River salmon based on updated analyses of the conditions on the river.

    Copper River salmon stay in their natural environment, contributing to healthy ecosystems in the rivers and oceans where they feed and breed. Harvesting has a very low environmental impact, with anglers using traditional fishing methods.

    Wild salmon harvesting is tightly controlled to maintain the fish population, the health of the river system, and the needs of the native Alaskans. Alaskan rivers also support local wildlife like the hungry bear in our picture. As climate change warms Alaska’s waters and alters the river ecosystems, the allowable catch is adjusted accordingly.

    Salmon farms also play a role in providing high-quality, protein-rich food for a hungry world. Farmed salmon is not as environmentally sustainable, healthy, or flavorful as Copper River wild salmon, but it is more abundant. The salmon you see at the grocery store is probably farmed.

    Salmon farms negatively impact the surrounding marine ecosystem and many suffer from the overcrowding, antibiotic use, and other pitfalls of factory farming. It is potentially significantly more sustainable than land-based livestock, but there are issues yet to be completely resolved.

    Copper River wild salmon is in a class of its own. It’s a healthy, sustainable, eco-friendly delicacy favored by fine dining establishments worldwide.

    Sources: NIH, UN, WEC  

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    Is Copper River Salmon Healthy?

    fresh raw salmon

    We all know that Copper River Coho, Sockeye, and King salmon are delicious. But how do they fit into a healthy diet? The great news is that you can have your salmon and eat it, too. Wild Copper River salmon is packed with nutrition.

    Protein

    All three varieties of Copper River salmon are rich in protein. A four ounce serving of King salmon has about 30 grams of protein. Sockeye has about 31 grams per serving. Coho has a whopping 36.5 grams of protein per four ounce serving.

    In comparison, a four ounce filet mignon contains 30 grams of protein. Salmon is an excellent, non-red meat source of high-quality dietary protein.

    Fat and Calories

    A four ounce serving of King salmon has about 263 calories and 15 grams of fat. Sockeye comes in at 250 calories and 12.5 grams of fat, and Coho, the leanest of Copper River’s wild salmon, has just 160 calories and 4.5 grams of fat.

    Let’s compare this again to our 4-ounce filet mignon, which contains 227 calories and 15 grams of fat.

    Omega-3 Fatty Acids

    Because Copper River salmon are wild, they need plenty of energy to brave the cold water and their journey to the river. They carry that energy as omega-3 fatty acids. These powerhouse polyunsaturated fats play a vital role in how our bodies function.

    Omega-3 fatty acids are part of our cell structure and give us energy, but they also protect us from illness. Omega-3s help us:

    • Keep our hearts healthy by lowering cholesterol and blood pressure, improving blood flow, and reducing the risk of blood clots, heart attack, and stroke
    • Reduce inflammation
    • Bolster brain health and mood
    • Protect and maintain joint health

    Scientists continue to study omega-3s, researching more possible health benefits from these nutritional heavyweights.

    So how much omega-3 fatty acid is in salmon? 4 ounces of Copper River King has 1,942 milligrams, Sockeye has 1,371 mg, and Coho has 1,257 mg. Our filet mignon is not a source of these healthy fats.

    Other Nutrients and Their Benefits

    Wild Copper River salmon isn’t just a great source of protein and omega-3s. King, Sockeye, and Coho salmon are also excellent sources of Vitamin D, potassium, antioxidants, and calcium.

    Combined with the mighty benefits of omega-3s, these nutrients further support healthy hearts, reduced inflammation and fluid retention, promote strong bones, and reduce the risk of some cancers.

    Wonder how this stacks up against our filet mignon? Beef is not a good source of the vitamins and minerals found in wild salmon. It does, however, provide more iron, zinc, and vitamins B-6 and B-12.

    Wild Copper River Salmon vs. Farmed Salmon Health Benefits

    Farmed salmon does not have the same health benefits as wild Copper River salmon. Farmed fish have a very different diet than their wild cousins. This and the conditions on fish farms change the nutritional profile of the fish.

    Farmed salmon has more fat, less calcium, less iron, and lower levels of some omega-3s. It is also more likely to contain contaminants including PCBs (up to 16 times higher) and dioxin.  

    Like other livestock, antibiotics are sometimes introduced to fight infection and disease in crowded fish farms.

    Bottom Line

    Wild Copper River salmon is packed with nutrition that benefits your heart, brain, joints, and more. It’s an excellent, delicious addition to a healthy diet. Caught in the first salmon run of each season, Copper River salmon is available year round thanks to flash freezing.

    Order Copper River Salmon HERE

    Resources: Healthline, WebMD