Wild Alaskan Coho Salmon

In the first several years of our marriage, my wife Eliza and I taught school and began building our family in the Bristol Bay watershed — near the villages of Port Alsworth and New Stuyahok. It didn’t take long for us to understand what makes this place different.

Bristol Bay is home to the largest wild sockeye salmon run in the world. Every summer, millions of salmon return from the North Pacific to the same rivers where they were born. It’s one of the last truly intact wild fisheries on the planet.

This isn’t a marketing story for us — it’s where we’ve lived, worked, and fished.

• Flavor: Mild, clean, and balanced—slightly more oil than sockeye
  
• Texture: Tender and flaky with a smooth, delicate bite
  
• Fat Content: Medium (leaner than king, richer than pink)
  
• Best For: Grilling, baking, pan-searing, roasting, and everyday meals
  
• KEY TIP: Because wild salmon does not contain the saturated fats that farm-raised salmon contain, it can be easy to overcook. Our salmon is sushi-grade. The less cooking the better ;).
  
  If you’re looking for a salmon that’s approachable, versatile, and perfect for the whole family, coho is your fish.
  

*Fun Fact: Coho are often called “Silver Salmon” for their bright chrome color in the ocean, and they’re known by fishermen for their aggressive strikes and acrobatic fights.