Know Your Fisherman

Meet The Fleet

A community of fishermen committed to preservation and conservation.

The fishing families of south central Alaska are 560 independent, small business owners dedicated to long term sustainability of wild salmon stocks, the environment and a traditional way of life. Our passion not only preserves our livelihood but also ensures abundance for future generations. These are just a few of the men and women who work hard to bring you the world's finest salmon, Copper River king, sockeye and coho.

Mike Webber,
F/V Amulet
Bill Lindow,
F/V Red Sky
Matt Maxwell,
F/V October Skye
Joey Katz,
F/V Belafonte
Kent Herschleb,
F/V Savonia
Michael Bowen,
F/V Jenna Marie
Brian Rutzer,
F/V Controller Bay
Thea Thomas,
F/V Myrmidon
John Bocci,
F/V Wingham
Kelsey Opstad,
F/V China Cat
Ezekiel Brown,
F/V Cape Fear
Rita Spann,
F/V Naiad

Mike Webber,
F/V Amulet

Hometown: Cordova, AK

Fishing Copper River/PWS Since: I have an original permit from 1974, the year limited entry started.

Commercial fishing: "Has been in our family since canneries started to process salmon here. My mother's family was from Prince William Sound and my father's family was from Katella and the Cape Yakataga area. Subsisting salmon has been done in this water for thousands of years.”

The Copper River: "Has the legendary salmon. It’s the stand-out salmon to people who know salmon. I've fished the mouth of the Copper River since 1974 and have seen a lot of changes in the river, but the salmon will never change. Nothing but the best.”

Favorite way to prepare: “My favorite way to cook Copper River sockeye is to pan-fry with salt/pepper and crushed fennel seed. Cook at medium temp, add olive oil so the meat and spices don’t stick to the pan. Keep shuffling the fish every 30 seconds, key is to slightly burn the spices or brown the meat. Then flip the skin side down till done, and turn the heat down a little to allow the fish to cook through. Pull all fish out of the pan when the center of the thickest section of the salmon portion has about 1/2 inch of transparent meat. Eat minutes later, the fish will be juicy this way. With King salmon portions, I bake these at 375 with just salt/pepper. I cut a cross (#) about 1/2 inch deep in the fattest part of the fillet portion, this allows it to cook though. It will take 18 to 25 minutes to cook, depending on how large the king portion is. Always check a few minutes early to check how the middle is cooking. The goal again, is to have 1/2 inch of transparent meat in the middle. Pull the fish out of the cooking dish to prevent further cooking on the hot surface.”

Bill Lindow,
F/V Red Sky

Hometown: Anchorage, AK

Fishing Copper River/PWS Since:1978

Commercial fishing: "Has been really great for my family and me, and it's nice to be your own boss."

The Copper River: "Is a dynamic river, and the salmon it produces supports Cordova through commercial and subsistence fishing."

Favorite way to prepare:"Simply; either oven-baked or on the grill, with a dry spice mix sprinkled on top."

Matt Maxwell,
F/V October Skye

Hometown: Cordova AK

Fishing since: "I started fishing with my dad when I was 10 years old. I started running my own drift boat on the Copper River back in 2012."

Commercial fishing: "Is a way of life passed down from generation to generation."

The Copper River: "Is home to the best wild salmon on the planet."

Favorite way to prepare salmon: "I love to simply season copper river salmon. Grill, fry, or bake until 125* internal. Then serve with green curry with lots of Thai basil & rice."

Joey Katz,
F/V Belafonte

Hometown: Wesley Hills, NY

Fishing since: 2018

Commercial fishing: "Is the best job in the world. It’s made me into a person I can be proud of. The free fish is cool too."

The Copper River: "Is a magical fairytale land that I can’t believe really exists."

Favorite way to prepare salmon: "Poké Bowl!"

Kent Herschleb,
F/V Savonia

Hometown: Portland, OR

Fishing since: 1968

Commercial fishing: "Is a family affair for us; grandpa, uncle, brothers, sons, daughters, nieces, and nephews, grand nephew--all out of the great little town of Cordova.”

The Copper River: "Is a national treasure."

Favorite way to prepare: "I love a slow roast with lemon and dill, nothing fancy."

Michael Bowen,
F/V Jenna Marie

Hometown: Anchorage, AK

Fishing since: 1970

Commercial fishing: "I started fishing the Copper River with my Dad as a kid and it is what I love to do."

The Copper River: "There are many things that set Copper River Salmon apart - the most unique one for me is the diversity of sockeye salmon stocks that return to the watershed. This allows for a 3 month long sockeye fishery."

Favorite way to prepare: "Spicy/sweet dry rub with barbecue."

Brian Rutzer,
F/V Controller Bay

Hometown: Cordova, AK

Fishing since: 1984

Commercial fishing: "This is a family fishery, people take a lot of pride in what they do here."

The Copper River: "It's the place to be for great fishing, great community and wild nature. The long season, high oil content and quality minded fishermen of the Copper River and Prince William Sound set this salmon apart."

Favorite way to prepare: "Simply grilled"

Thea Thomas,
F/V Myrmidon

Hometown: Cordova, AK

Fishing since: 1987

Commercial Fishing: "It is the best possible job. It is challenging, fun, and we work in one the most beautiful places on earth, harvesting one of the world's very best foods."

The Copper River: It's that long cold river, and the high oil content necessary for them to fight their way home, giving them all that wonderful rich flavor."

Favorite way to prepare: "Marinated in my own lime juice, soy sauce, olive oil marinade and then grilled."

John Bocci,
F/V Wingham

Hometown: Cordova, AK

Fishing since:

Commercial Fishing: "It's an extraordinary, challenging and richly rewarding way to make a living. It's awesome to be able to be a primary producer of food, the better the product the better I feel about it."

The Copper River: "It's the water mon, not to mention the oil content in the flesh and those omega 3's."

Favorite way to prepare: "We like to keep it simple, if its fresh then just a dash of salt and pepper. If its been frozen then I like it blackened, quickly with a good cajun rub."

Kelsey Opstad,
F/V China Cat

Hometown: Anchorage, AK

Fishing since: 2009

Commercial fishing: "I love the freedom to see where my work goes. This business is risky, you never know what the market is going to do, or the nature of the resource, but you can’t back down from things because you are afraid."

Favorite way to prepare: "Keep it simple!"

Ezekiel Brown,
F/V Cape Fear

Hometown: Cordova, AK

Fishing since: 2011

Commercial Fishing: "Has a lot more value to me than just as a way to make money. I grew up with salmon in my life, it's built into this place. I'm lucky enough to catch these fish and be able to share them with others."

The Copper River: "Is like having a gold mine in your backyard!"

Favorite way to prepare: "I love a simple brown sugar and chili rub."

Rits Spann,
F/V Naiad

Hometown: Cordova, AK

Fishing since: I started fishing in 2014 and started my own operation in 2021.

Commercial Fishing: "Is a trip. High highs and low lows, but ultimately super rewarding."

The Copper River: "Is a beautiful and crazy place to work!"

Favorite way to prepare: "I like to make a glaze with maple syrup and spicy mustard and bake. And I love making salmon croquettes with leftovers!"

Mike Webber, F V Amulet