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.  

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

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.

At Widnor Farms in rural Washington, chefs gathered for 'Salt & Smoke' - a weekend of sustainable cooking that transformed farm-fresh ingredients paired with wild Copper River sockeye, into an extraordinary dining experience.

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

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

Chef Andre Uribe making waves with his thoughtful cooking ideals. 

"I don’t know how I can go back to eating salmon at the store after eating Copper River salmon. Just seeing the process, how it’s all done, it's just amazing."