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  • Simplicity Shines
    • Simplicity Shines with Copper River Salmon
    • Questions on Deck
    • Tools for the Task
    • Simplicity Shines Recipes
  • Forty Years of Fresh
    • The Noble Fish
    • Ray's Boathouse King Salmon
    • 40 Year Anniversary King Salmon
    • 40 Tips to Enjoying Copper River Salmon
  • Our Story
    • Know Your Fisherman
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Home  ›  The Corkline  ›  Chef Thoughts

  • Meet Chef Luke Kolpin

    Nov 18

    Luke Kolpin talks to us about working with local seafood suppliers and his journey north to our salmon fishery. 

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  • Meet Chef Sara Hauman

    Oct 17

    Sara dishes on her decision for sourcing domestically harvested salmon..and more! 

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  • Meet Chef Andre Uribe

    Sep 19

    Chef Andre Uribe making waves with his thoughtful cooking ideals. 

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  • Meet Chef Chad White

    Aug 27

    Spokane native Chad White is the co-owner of TT’s Old Iron Brewery and Zona Blanca, a seafood-focused restaurant that celebrates the flavors of coastal Baja California, Mexico. Since opening in 2016, Zona Blanca has gained a strong reputation-- just like Chad, who has been recognized as a James Beard semifinalist ...

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  • Copper River Coho: The Last Great Salmon of the Season

    Aug 15

    As the weather and the colors of the landscape change, so does the species of fish that is available in our very own Copper River. Here are 3 recipes using Coho salmon that are a must-try this Fall season. 

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  • Wild Flavors: Dry-aging Copper River Sockeye Salmon with Cesar Figueroa

    Jul 11

    A step-by-step guide to making dry-aged Copper River Sockeye, complete with tips for beginners.

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  • Chef Thoughts with Lesa Lewis

    Sep 12

    One thing that really blows my mind is the dedication that I see in Cordova.  It’s like the whole community is centered around one single fish. It’s pretty spectacular. And I think as chefs we try to source the best possible quality items and this ...

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  • Chef Thoughts with Kenneth Anderson

    Sep 6

    Before coming here, I didn't truly know what Copper River salmon was. To see the science and sustainability connected to the fish; where you can fish, how many people can go out there and what times they can fish, all of that was already pretty mind blowing. But to ...

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  • Chef Thoughts with Akshay Bhardwaj

    Aug 14

    I think on this trip particularly, there was a great balance of learning and seeing a lot. We got to experience the inner workings of a town of around 2,600 people and saw how the whole community is working towards one product. We use different products, you know, all the time ...

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  • Chef Thoughts with Kevin Guard

    Aug 2

    Chef Kevin Guard from the Guarden during his time in Cordova land learning about our small boat fishing community. 

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  • Fishing & Industry(24)
  • Sustainability & Science(25)
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Recent Posts

  • Is Copper River Salmon Overhyped? The Truth Behind the "Marketing Myth"

    March 26, 2025

  • Simplicity Shines with Copper River Salmon Season Opens May 22!

    March 13, 2025

  • What Are The Nutritional Benefits Of Wild Alaska Salmon?

    March 13, 2025

  • How to Identify Wild Alaska Sockeye at Your Local Seafood Source

    March 12, 2025

  • How Are Wild Alaska Salmon Caught?

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