Fresh Salmon

Home > Food & Drink > Seafood > Salmon

>	fresh salmon
>	smoked salmon
>	buying guide

Look for wild salmon, instead of farmed. A good general rule to go by: Salmon from the Atlantic is almost always farmed. Salmon from Alaska or the Pacific is always wild. The best Alaskan/Pacific species to look for is King. Sockeye is good too. Learn more

fresh salmon

	ChefShop This gourmet superstore sells super fresh (never frozen) troll-caught wild Alaskan salmon. Don't miss their seasonal shipments of wild Yukon River (mid to late June) and Copper River (mid May to mid June) salmon from Alaska. With its 16-17% oil content, Copper River king salmon is known as some of the oiliest (and therefore tastiest) in the world. With a whopping 24-30% oil content, Yukon River king salmon is quickly surpassing the Copper River king as the most highly prized.
	Alaskan Harvest According to New York Times food critic Marian Burros, this Portland, Oregon company "freezes wild Alaskan salmon so expertly that you would be hard-pressed to tell it isn't fresh after it is cooked." The fish are caught using traditional hook-and-line methods, not netting, which can bruise the fish.
	Farm-2-Market The wild salmon from Alaska's Copper River has something of a cult following amongst foodies, who rave about their nutty flavor and exceptionally high oil and fat content. Alaskan fishermen Jeff Bailey and Sue Laird will catch your fish and ship it out fresh via overnight delivery the next morning. Available in season only from mid-April to early October.


Wild Pacific Salmon - Buy direct from the fishermen from this family fishing operation. Their wild Alaskan salmon is bled, cleaned and FAS (Frozen At Sea) on board their fishing vessel within an hour of being caught, so its taste and texture are immediately preserved. Sells Copper River salmon in summer. Featured in the Wall Street Journal.	Taku Smokeries - Wild king salmon troll-caught and cleaned at sea in southeast Alaska. Shipped frozen.