Covid 19

In this time of uncertainty it is even more important to reassure you of the purity and care our fish are handled with. From the moment they leave the ocean exceptional care in handling is utilized to preserve all that is good and glorious in Copper River Salmon and the other Wild Alaska varieties of seafood we provide directly to your home or business. 

Each and every item we produce and ship must be of the highest quality or it stays here with us. We personally consume the rejects- be it a misplaced label or unsightly cut. Only the finest tasting and visually appealing seafood is shipped with our Copper River Fish Market label. 

Here is a good explanation from the State of Alaska with regards to the procedures in place to safeguard the production standards of Alaska Seafood. We adhere to or exceed all qualifiers. 
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About Alaska Seafood Processing
Alaska seafood processors have in place the highest food safety and sanitation standards required by the federal government. Alaska processors also voluntarily apply additional strict protocols to implement industrial food safety best practices designed to protect against pathogens. Alaska’s processing facilities are audited annually regarding these food safety measures by state and federal authorities. 
As part of each plant’s required preparedness plans, there are contingency mechanisms in place to deal with human disease outbreaks and other externalities so as to protect the health and safety of both employees and the public and guard against threats that could cause a disruption to plant and processing activities. Human health and food safety are always the priority. 
Alaska seafood processors adhere to the following food safety and sanitation standards designed to protect against pathogens:
Food and Drug Administration (FDA) current Good Manufacturing Practices (FDA cGMP)
In Alaska’s seafood processing facilities, the required Food and Drug Administration (FDA) current good manufacturing practices (cGMP) address concerns pertaining to the design, maintenance and sanitation of a facility as well as personal hygiene and disease control for plant workers. 
Hazard Analysis and Critical Control Point (HACCP)
Processors of seafood and seafood products are required by the FDA to address food safety by following a Hazard Analysis and Critical Control Point (HACCP) prevention system. HACCP identifies food safety hazards, creates controls to prevent hazards, and then monitors those controls within a seafood processing facility. 
Sanitation Standard Operating Procedures (SSOPs) Sanitation Standard Operating Procedures (SSOPs) are detailed procedures followed by Alaska’s seafood processors specifying what to clean, how to clean, how often to clean, and the records used for monitoring. SSOPs are plant specific.