REGAL SALMON FROM WORLD-FAMOUS HARVESTERS
Thirty nautical miles north of the world-famous Copper River salmon fishing grounds is a vast inland sea called Prince William Sound.
The prized sockeye salmon fishing grounds here are the world’s richest. Prince William Sound is the endpoint of a 1,000-year ocean conveyor belt that carries rich minerals from Antarctica and deposits them directly into the Sound. It’s a region devoid of human development and bursting with intrigue.
Over 100 ancient glaciers and deeply-carved fjords tower above 3,500 miles of intricate coastline and act as an icy fortress to the waters below.
WHEN THE MIDNIGHT SUN ARRIVES, COPPER RIVER’S FISHERMEN MIGRATE TO THE SOUND
When June arrives, the fishermen of Cordova, Alaska, welcome the return of Alaska’s Midnight Sun. The continuous light brightens their journey from the Copper River Delta to the fishing grounds of Prince William Sound. When they arrive, they will continue to harvest Prince William Sound sockeye using the same artisanal fishing methods and high standards for quality that have earned Copper River salmon’s reputation for being the world’s finest. This presents Chefs and Foodservice Operators with an opportunity to streamline sourcing and gives consumers the chance to taste the variety of species harvested from both regions.
The Prince William Sound fishery is a limited-entry fishery, meaning only fishermen who have a permit may fish here. There are 500 gillnet permit holders and only 28 setnet permit holders. Each Prince William Sound fishing vessel is independently owned and operated.
Alaska salmon sustainability starts with sound science and is guided by a world-class management system. Not only is the number of permits regulated, but fishermen must also follow strict guidance from Alaska’s managers on where, when, and how the salmon are caught, and even the length and configuration of the drift and set gillnets are strictly regulated and enforced. In addition, fishermen work collaboratively with fisheries managers to ensure that wild salmon return, year after year, for generations to come.
IMPECCABLE QUALITY, GENERATIONS OF CRAFTSMANSHIP
Fishermen bring their fishing gear aboard periodically to individually handpick each salmon from the net. Within minutes, the salmon are submerged in a mixture of pure ocean water and flaked ice, called “slush ice,” a method proven to chill fish to icy temps much faster than ice alone. Ensuring the salmon are immersed in slush ice within minutes of leaving the water helps to maintain the intrinsic quality of each salmon.
Fishermen deliver their sockeye harvest every few hours to independently owned fishing tenders; these vessels are contracted seasonally by shore-based salmon processors. When fishing is at its peak, tenders allow fishermen to offload their harvest often, which helps to uphold salmon quality standards and gives fishermen more time to fish. Tender vessels also pack diesel, groceries, and other fishermen supplies.
This valuable service enables fishermen to reduce their carbon footprint by limiting the number of times they must travel back to shore.
A TRANSPARENT SUPPLY CHAIN, QUALITY YOU CAN TRUST AND TASTE
The fishing tenders deliver chilled Prince William Sound sockeye salmon to shore-based processors in Cordova and Valdez, Alaska, and the salmon are then processed according to customer specifications. Finally, the salmon are distributed fresh or frozen to premium markets.
CRIMSON RED SOCKEYE, MIDSUMMER’S MENU STAPLE
Sockeye salmon has the firmest, reddest flesh of all wild salmon species. It is a delicious, full-flavored fish that lends itself to a wide variety of cooking applications.
Sourced from the home of the world’s richest waters and carefully harvested by the Copper River fishermen you’ve come to trust for impeccable quality salmon, Prince William Sound sockeye salmon is the star of every midsummer menu.
Compared to king salmon, sockeye salmon has a denser, meatier texture and more salmon-forward flavor. High in omega-3 fatty acids, sockeye salmon is revered for its numerous health benefits.
Available fresh and in abundant volumes from June 1st through early August or blast-frozen during the winter months, Prince William Sound sockeye salmon is the perfect protein to star in salmon entrees, salads, small plates, or appetizers.
COPPER RIVER & PRINCE WILLIAM SOUND MENU INSPIRATION
When combined, the Copper River and Prince William Sound fresh salmon seasons last for five months, from May to September. This presents Chefs and Foodservice Operators with an opportunity to streamline sourcing while giving consumers the chance to explore and taste different regions and species harvested by 528 independent Alaskan fishermen of the region.
The Fresh Season
May
Copper River King, Copper River Sockeye
Mother’s Day, Graduation, and Memorial Day
See how Chef Ryley prepares Copper River King salmon, from nose to tail.
June
Copper River and Prince William Sound Sockeye
Father’s Day
July
Prince William Sound Sockeye
Independence Day
August – September
Copper River Coho
Labor Day
See how some of the nation’s finest Chefs prepare Copper River Coho salmon.
Sockeye Salmon Product Specifications
Sockeye salmon is available to Chefs and restaurants in various fresh or frozen forms, including head-on/gutted, head-off/gutted, pin bone out fillets (skin on or skin off), steaks, and portions (skin on or skin off).
PRIZED SOCKEYE HARVESTED FROM THE WORLD’S RICHEST WATERS
Contact us at info@copperrivermarketing.org and find your menu source for the fresh Prince William Sound sockeye salmon season today.
Copper River Salmon for Chefs
https://chefsroll.com/features/featured-company/copper-river-salmon/
Prince William Sound Provenance, Season, and Tasting Notes: https://www.soundsalmon.org/our-story
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