There's so great many reasons to choose small-boat, wild-catch, sustainable seafood.
The James Beard Foundation is a nonprofit organization with a mission to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability.
The James Beard Foundation’s Women’s Leadership Programs address the most pressing issues female chefs face, offering the tools to move beyond simply being a great chef and becoming a successful business owner.
The Women in Culinary Leadership program has worked to shatter the ”gastro-ceiling” since 2012 by pairing emerging female chefs with top industry leaders in a mentoring, learning-by-doing environment.
Launched in September 2017 at Babson College, as a professional development fellowship that offers female chefs a “deep dive” into business creation and management to overcome the inevitable pitfalls across the restaurant industry. These are just a few ways JBF is supporting women chefs (and fisHERmen) at every stage of their careers.
Mobilizing the community toward systemic policy change that supports a thriving and sustainable food and beverage industry.
Through Open for Good, we educate, train, and mobilize the chef community to use their voice in support of public policies from combatting hunger in America to supporting farmers and protecting American fisheries to promoting fair wage models.
Since 2012, the James Beard Foundation has been training and empowering chefs to advocate for meaningful food system change through the Chefs Boot Camp for Policy and Change.
The James Beard Foundation is a founding member and seed funder of the Independent Restaurant Coalition (IRC), which was formed to create a united voice for independent restaurants to affect legislative change in the wake of the COVID-19 pandemic.
Together these chef-advocates meet regularly with mayors, state legislators, governors and members of Congress and their staffs to create policies focused on a more diverse, equitable, and sustainable food system.
Financial Support Grants to help independent restaurants survive, reopen, and rebuild.
The restaurant community is always among the first to donate their time and resources to charities, and in a time of crisis are among the first responders that keep communities nourished. They are also among those in need. The Foundation has created unique grant programs to directly support small, independent restaurants.
Food and Beverage Investment Fund for Black and Indigenous Americans(September 2020-Present)
As part of the Foundation’s commitment to building a more equitable industry, and in acknowledgment of the immeasurable contribution that these two communities have made to the modern American foodscape, the Foundation launched The James Beard Foundation Food and Beverage Investment Fund for Black and Indigenous Americans to provide financial resources for food or beverage businesses that are majority-owned by Black or Indigenous individuals.
During the height of the pandemic, @beardfoundation launched their#OpenForGood campaign to provide critical resources to independent restaurants. They are seeking donations to help forge the future of the industry.
We Copper River King is in a Class of Its Own.
We like to think of ours as the valedictorian and salutatorian.
At sea, we take great care from the very instant your Copper River King Salmon comes aboard our boat. We coddle and fret, constantly checking ice levels and being hyper-vigilant in our quest to bring an unsurpassed quality salmon back to port.
Our care does not stop there. Our small-boat catch is transformed into small-batch excellence.
Every action we take is intent on quality. Hand filleted and portioned to maximize best cuts from each fish. Speedy and efficient monitored timelines take our fish from fresh to frozen, while maintaining that fresh from the sea flavor.
We utilize cutting-edge vacuum seal and flash freeze technology to produce a seafood product in the style of old-world craftsmanship.
Sarah handwrites label codes on each package and scrutinizes the finished product. While every one of our Copper River King Salmon has been cherished from the first moment, some do not measure up in the presentation factor.
This is where our Friend & Family Cuts originate from. Maybe, we put a label on sideways or put the fish in its vacuum bag at an odd angle or cut a portion too large or too small. Or maybe during the salmon's life at sea, they got a scar on their skin or a myriad of other possibilities.
There are many reasons Sarah may designate a King portion as a Friends & Family Cut, but it will never be the result of poor handling. Always, absolutely always it is a cosmetic or surface imperfection.
For consistency, choose our Premium Cuts. For quality, choose either one. For questions, ask Sarah.
Eating our seafood will make you beautiful on the inside and out.
Our small-batch seafood is not only pleasing to the pallet but also provides skin rejuvenation, body strengthening, mood lifting and disease preventative nutritional benefits.
Skin is our bodies largest organ. It’s the first line of defense for our immune system, protects our internal organs and tissues and is a vital component of overall good health.
Why not support the good work your skin does? Nurture it with essential vitamins, minerals and healthy omega 3 oils that naturally occur in our wild seafood.
Our small-batch methods of immediate processing and flash freezing of our fresh-catch not only preserves optimal flavor profiles it also locks in B and D vitamins, iron, potassium, selenium, calcium, Omega 3’s and more.
Wild salmon generally contains 4 times the levels of astaxanthin than farmed, particularly our wild sockeye. A known antioxidant that helps to reduce free radicals present in the body.
Salmon skin contains the highest concentration of omega-3 fatty acids on the fish. There’s strong evidence that these fatty acids can decrease your chances of heart disease, according to the Mayo Clinic.
Cooking your fish with skin on can keep nutrients and oils intact that might otherwise be lost during pre-cook preparation.
Here’s a recipe for a simple fish skin preparation, or simply eat it straight from the grill with a sprinkle of sea salt.
If you just don’t see yourself eating fish skin, instead consider the needs of your furry friends.
The Omega 3s found in our fish skins are naturally anti-inflammatory and provide hydration and oil production for animal skin too. Resulting in healthy shiny coats for cats and dogs.
And lastly, in several interviews Victoria Beckham has credited her flawless skin, physical stamina and general sense of well-being in large part to her daily commitment of eating a meal of healthful salmon.
C’mon over. It’s time!
We were waiting until we got everything perfect before we invited you. But then more time kept passing and we were starting to get impatient to connect.
Since you’re considered part of our fish family we decided to go ahead and invite you over, even as we’re still tidying up.
Website updates will continue but in the mean time, please stop by. Make yourself comfortable, peek around a bit and if you can’t find what you’re looking for- please don’t hesitate to ask. We’re just a click away.
If we could, we’d offer you the “good chair”, a glass of wine and a smoked salmon appetizer to get you cozied in.
What a perfectly coincidental segue…
We have created a diverse selection of Smoked Pouches variety packs - all in stock and ready to ship. Prices include shipping for no surprise endings at check out.
Copper River King, Sockeye and Coho are all available in two characteristically different smoke styles that dazzle equally in their own way.
This is a new endeavor and we have produced a limited supply on our inaugural run.
Sarah’s elf hands will be packing each box so please know it may take a couple days from order receipt to sending off in the mail. This is a focused effort and all hours are work hours as we get this tasty new product out into the world.
Also, just incase it may have snuck up on you too…
Surprise! Thanksgiving is next week.
We’re shipping our Frozen Seafood orders for a delivery prior to Thanksgiving with a Shipping Speed Upgrade purchase option. We won’t be offering our standard free two-day shipping next week because we’re being cautious and overly particular as we always are when it comes to our seafood. We want it to arrive to you in the same exceptional condition it left our hands in.
Shipments also available for delivery the first week of December. Go ahead you do you. Pick your date.
Ships in our new eco-insulation and next week with just a tad more dry ice than likely is necessary, for good luck.
Always here for you!
In happiness, xx Sarah
We're excited to offer our new bundle packs. Choose up to 4 items in each 10 lb order.
We're an independent - family owned - small boat - low volume - sustainable - wild catch fishery.
We harvest each fish with care and provide you with the finest quality catch possible out of the Copper River region.
Thank you for trusting us with this important task. We do not take the responsibility lightly and always remember that each fish is special in it's own right as a living creature but also as a healthful and delicious food source.
In Stock Now
This is a great example of how small-boat fishers are working to be part of the solution to ocean health.
The Sablefish we offer has been caught using live pot traps. With a live harvest, there is no incidental catch of another fish species. These Sablefish are brought to the dock live and still swimming in a circulating seawater-filled fish hold.
We produce our flash-frozen products with immense care to preserve the intrinsic qualities of this unique offering. If you like Sablefish then you will looove this. Exceptionally clean flavor, firm yet succulent texture. Everything about it is "just right".
Sablefish is full of Omega 3 and Vitamin B, Potassium, Protein, Iron and more. All of the good stuff none of the bad.
Satisfy your craving for rich full-fat food with a body healthy option. It's like an avocado of the sea. 😊
The official opening to our 2021 Copper River Salmon fishery is Monday 17 May
Starting tomorrow the few fishermen who have the proper licenses to fish the Copper River region will be allowed to do so, likely twice per week for a few hours each of those days. The State of Alaska has written into law that our catch levels must work in harmony with nature. It is mandated that fish catches cannot surpass the abundance threshold on any given year, month or week.
Our fishery takes place in the open ocean. The end destination for the Salmon is the Copper River where they will spawn and die, completing their life cycle. Their eggs will produce the next generation of salmon who will leave the safety of the river beds for the open ocean. Amazingly, years later those little fish return, all grown up; to the same tributary to end their life cycle and produce the following generation.
Sonars are located at key access points at the mouth of the Copper River. These sonars count the fish as they swim past. Hourly totals are used to inform when the next fishery harvest will occur. If very few fish have entered the river system we will be prohibited from fishing. If many fish are charging past the sonar counter- additional fishing time will be announced by the fishery biologists who closely monitor each days influx of fish into the river system.
Because of a very late spring (we still have snow in our yard) the river is still very frozen. This restricts water outflow and gives the salmon less water to swim up stream in. Also the sonar counter cannot be mounted into position when massive ice chunks are still breaking loose and floating down stream.
Without the counters fish biologists are cautious and give little fishing time.
Fish don't have calendars and the general consensus is that our fishery will be off to a slow start. Once temperatures warm and the river system begins flowing (and the snow melts form our yard) we anticipate our catches to improve in volume.
However the pre-season prediction by biologists is that we will have a smaller than average Copper River Salmon return and minimal fishing time with small catch volume anticipated.
Every year is different. But as always we will do our best to get the very finest of these beautiful Salmon from our hands to yours. 😊
“I am a fisherwoman with a commitment to sustainable fishing practices, environmental protections and the advancement of gender equity."