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 ...

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. 

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 ...

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 ...