In this candid conversation, Damian shares how his time in Alaska's fishing community and his experience at the Copper River & Prince William Sound's Summer Salmon Camp transformed the way he thinks about the ingredient he once took for granted. From learning about the grit and timing behind every catch ...

Chef Bryant Kryck of ROAM in Bend, Oregon spent five days in Cordova to see the Copper River salmon fishery up close. This is what he learned about the work, the families, and the real story behind the fish.

Derek Simcik talks shop on the restaurant industry and why he chooses ingredients like our very own Copper River salmon for his menu. 

Subsistence Fishing in Cordova, Alaska: A Way of Life for the Rutzer Family. How one local family harvests, prepares, and relies on Copper River salmon to feed their household and stay connected to the rhythms of the season. 

What makes Copper River King salmon so special? Ready out latest blog post to find out. 

A visit to Cordova shows chef Cameron Dunlap how Copper River salmon connects fishermen, chefs, and place. 

After a last minute trip north to Cordova, JP Taylor reflects on how experiencing the Copper River fishery firsthand deepened his connection to sourcing, story, and the role it plays on his restaurant.  

Fresh from her transformative experience at our 2025 Copper River Summer Salmon Camp, we got on the horn with Chef Courtney Wright. The Food Network champion and private chef shared powerful insights from her time in Alaska—from witnessing the meticulous, human-centric fishery process to forging a profound new connection with ...

Fresh from her adventure at our 2025 Copper River Summer Salmon Camp, we caught up with Dana Spandet. The co-owner of Flour Girl and Flame gave us the inside scoop on her time in Alaska, her passion for intentional sourcing, and how she's bringing that same ethos to Milwaukee's vibrant food ...

A James Beard nod, the start of our season, and one incredible salmon. Join us behind the scenes of a special collaboration with Chef Paul Reilly of Denver's Coperta, where our Copper River King met cannellini bean spuma and green tomato puttanesca.