Copper River Sockeye are often called the best salmon in the world.
I have eaten a lot of salmon in my lifetime, and I couldn't agree more.
Copper River Sockeye is special for these three reasons:
Wild fish is seasonal, just like fruits and vegetables, and Copper River Sockeye are the
first wild commercially fished salmon to spawn in the spring. As the weather turns to spring, we are hungry for fresh produce and fresh wild fish - in our house, that means Copper River.
The Copper River is long, cold, and powerful. This arduous upstream swim 
requires enormous exertion, and the salmon have to rely on huge reserves of built-up fat for fuel and insulation. This extra high Omega-3 fat content gives the Sockeye its rich, moist, and delicious flavor; as well as outstanding health benefits.
best, they treat them that way- with the respect they deserve. The Copper River fishery is slower paced than other salmon fisheries. This gives fishermen more time to handle the fish properly and cool them quickly. Rich and I take this careful handling one step further by doing the cutting and packaging ourselves.
We are so proud to take this extra care and offer you the Best of the Best.
Eat wild to save wild,
- Sena C Wheeler
www.senasea.com
Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife. Visit her at SenaSea.com where she blogs about family, fish and food. 
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Comments
What is difference between Copper River salmon and Cedar River Salmon? Why would Cedar river be as good!
Couldn’t find copper river salmon at stores this year. I usually buy a years worth. I live in Colorado and this is a first! What gives? SS
This was the best tasting salmon I’ve ever had. My wife loved it. Traditional flavor was so true to the smoked salmon of lox, yet more intense. The lemon dill was so perfectly done. Bright and balanced, as sometimes dill can be overpowering…you nailed it. Barbecue was just as we would have wanted it…smokey, spicey, and complex- must take hours of patient low temps and yet not dried out. You guys should be really proud of this culinary project. The salmon is fantastic! We wish you success! Tom and Nina, NY Adirondack Park, Saranac Lake