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Incomparable Copper River Salmon

This could be the world's best-tasting fish.

Copper River Salmon  

Copper River Salmon Marbled with layers of fat and oil, the better to protect them on their long journey from the sea to the spawning grounds at the headwaters of the Copper River, these rare salmon have firm flesh that is remarkably red and rich. The taste is almost nutty.

There is no other fish that gets fine chefs and restaurateurs so exicited that its almost an obsession. Even Julia Child is impressed: "With such a beautiful fish, there is only one thing to do," she says. "Poach it in butter! It was just wonderful."

Our Wild Salmon fillets are skin-on and bone in. Fillets are approximately 8 -16 ounces each. If you would like to avoid bones you can request tail portion fillets.

These are premium quality salmon, harvested by family fishermen, and protected for long term sustainability

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  • Copper River Salmon Fillets
  • King Salmon
  • Fresh flash frozen, vacuum packed.
    8-16 ounce portions
    $49.95 lb.
    Out of Stock
  • Sockeye Salmon
  • Fresh flash frozen, vacuum packed.
    8-16 ounce portions
    $25.95 lb.
    Out of Stock

Grilled Copper River King Salmon with Pinot Noir Sauce

(Adapted from Ray's Boathouse, Seattle)
  • 4 Copper River king or sockeye salmon fillets
  • Olive oil
  • Pinot Noir Sauce
  • 12 blackberries

  1. Prepare mesquite or charcoal coals. Baste flesh side of fillets with olive oil and place flesh side down on grill. When marked, turn fish 90 degrees to achieve a "crisscross" look. Baste skin side with olive oil and turn over. Cook just until the translucency is leaving the center of the thickest part of the fillet. Total grilling time is approximately 10 minutes, depending on thickness of fish.
  2. Place grilled salmon fillet in center of plate. Drizzle Pinot Noir Sauce around the edge of each plate and garnish with blackberries. Serve immediately.
Pinot Noir Sauce
Yield: 1 cup
  • 1 cup Pinot Noir
  • 6 blackberries
  • 1 shallot, chopped
  • 1 sprig fresh thyme
  • 1/2 cup fish or chicken broth
  • 1/4 cup heavy cream
  • 1/2 pound unsalted butter, softened and cut into 1-inch pieces
  • Kosher salt
  1. In a heavy 2-quart saucepan over medium heat, combine Pinot Noir, blackberries, shallots, thyme and stock and reduce, stirring, until sauce is thin and glossy, about 10 to 15 minutes. Be careful not to scorch.
  2. Add cream and reduce by half, about 2 to 3 minutes. Reduce heat to low. Slowly whisk in butter one piece at a time until thoroughly incorporated. Do not boil or sauce will separate. After all the butter has been added, immediately strain through a fine-mesh sieve to remove solids. Season with salt to taste. Serve immediately.
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Tim BergYour host, owner, and fishing expert
Alaska Tim

Contact us:
Great Alaska Seafood

Visit us, or write to:
Peninsula Processing & Smokehouse
720 Kalifornsky Beach Road
Soldotna, Alaska, 99669

Local Phone: 907-262-8846

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