There’s a palpable energy at the start of our fishing season—a sense of anticipation for the incredible flavor journey that's about to begin. The fleet begins to gather, their boats launching in the harbor, speculating when the first official announcement of the fishing season will be. The scent of salt and creosote mingles as crews meticulously mend their nets, knot by careful knot, ensuring they’re ready for the salmon they will soon catch. You can hear the chattering—stories of past seasons, forecasts for the run, and the shared, unshakable focus on the task ahead. For us, that journey is never complete until our salmon reaches the kitchens of chefs who treat it with the same respect and dignity that our fleet does. So, as our 2025 season swung into action, we knew exactly where we wanted one of our magnificent King Salmon to go: into the capable hands of an old friend who was celebrating a major milestone of his own.

Cordova, Alaska. The home of wild Copper River salmon.

We were thrilled to send a stunning, hand-caught and picked Copper River King salmon to Chef Paul C. Reilly of Coperta in Denver—a chef who had just been named a 2025 James Beard Award Semifinalist for "Best Chef: Mountain". The timing felt perfect as a gift to his achievement, and to the exciting start of the Copper River fishing season. This recognition comes as no surprise to anyone who has followed Chef Reilly's career. Coperta, which means "cover" or "blanket" in Italian, pays an homage to the rustic, and deeply comforting cuisine of Rome and Southern Italy. Stepping into Coperta is like being transported onto a warm, bustling cobblestone alley in Rome, where the focus is on distinctive flavors, house-cured meats, and pasta made with soulful precision. Chef Reilly's philosophy is rooted in respect for ingredients which is something we share with him to no end, making our collaboration a natural fit. 

Chef Paul Reilly during the 2019 Summer Salmon Camp in Cordova, Alaska 

But our connection with Chef Reilly runs deeper than that. The bond was forged back in 2019, when he joined us as a guest on our annual Summer Salmon Camp tour. He came to observe and immerse himself in the culture of Alaska, specifically Cordova--the home of the world's finest salmon. He stood on the deck of our fishing vessels and gained a firsthand understanding of the natural habitat, intricate science that goes behind regulating the fishery, and a time-honored fishing practice that makes Copper River salmon so special. He saw the respect that our fishermen have for this righteous resource and the swift, careful handling that ensures every fish--every fillet-- reflects the vitality of its origin.

Paul C. Reilly (right) in is kitchen showing off Copper River Coho filletsTo kick off our 2025 fishing season with a moment of triumph, we sent Chef Reilly one of our most majestic King salmon that had been carefully flash frozen, keeping it just as fresh as the day it arrived from the boat. It was a nod to the new season ahead. He and his team took this and created an exquisite meal. The dish was a tribute to the salmon's rich, velvety texture and robust flavor: 

Cannellini Bean Spuma: A light, airy spuma (an Italian-style foam) of cannellini beans provided a delicate, creamy foundation. Unlike a heavy puree, the spuma offered a subtle, cloud-like texture that complimented the salmon without overpowering it, with its mild nuttiness allowing the king salmon to shine through. 

Green Tomato Puttanesca: In a brilliant seasonal twist, Chef Reilly reimagined the classic, bold puttanesca sauce using bright, tangy green tomatoes. This version cut through the pofound richenss of the King salmon with its vibrant acidity and briny punch, likely from the caper and olives. It was a lively, spirited sauce that awakened the palate and highlighted the fish's clean, oceanic notes. 

Mustard Greens: Adding a final layer of complexity and earthiness were the mustard greens. Gently wilted or sauteed, they brought a pleasant, peppery bite and sturdy texture that stood up to the other powerful elements in the dish. Providing a necessary bitter component, balancing the dish's creaminess and acidity, and grounding it in rustic, Italian tradition.

Our collaboration continues to show a lasting partnership built on shared passions for excellence in food, sustainability, and storytelling. We are super proud to have our Copper River King salmon be presented and part of Chef Paul Reilly's culinary trajectory and are excited to see his talent recognized on a national stage. From the wild, untamed waters of Alaska to the warm, inspired kitchen in Denver, this is the journey of a truly extraordinary salmon.