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The story behind our Copper River Salmon

by Bea James, senior manager of organic, natural and sustainable programs
Wednesday, May 28, 2014

Our Copper River sockeye salmon is the kind of fish you’re proud to put on your table. You know exactly where it came from, the strict guidelines behind its fishing practices and the top-quality flavor.

Pacific salmon in Alaska is among the most intensively managed species in the world, with excellent monitoring of both the fish populations and the fishing practices. Alaska has always subscribed to strictly regulated management practices and is recognized internationally as a leader in sustainable fisheries management. Alaska Seafood, one of our many Responsibly Sourced partners, helps us reach our sustainable seafood goals by offering the best wild-caught Alaskan seafood.

Copper River salmon is here!

Scott Kersting, director of meat and seafood
Thursday, May 22, 2014

In the seafood world, this is one of the most exciting times of the year. The Copper River in south-central Alaska is where you’ll find the first salmon of the season as they return to the rivers and streams, where they were hatched years before, to spawn and lay their own eggs.

The Copper River is one of the longest and most rugged – 300 miles of pristine glacier-fed waters with hundreds of rapids. Because the salmon have such a long way to travel to the spawning grounds, not eating much along the way, they store extra fats and oils prior to leaving the ocean and heading up the rivers to make this treacherous trek. The high fat and oil contents are why Copper River salmon are recognized as one of the tastiest salmon to eat!

Artisans at Sea – Coho salmon caught exclusively for Lunds and Byerly’s

Mary Smith, Alaskan fisherwoman
Friday, January 10, 2014

It’s still dark out when the captain yells, “rise and shine!” You can’t argue with the captain (even if he is your husband). I roll out of the bunk and pull on my wool socks and rubber boots. We have about 15 minutes before we have to set the gear; just enough time to make a pot of strong coffee and eat a granola bar. It’s early September in Alaska and even though the summer has been sunnier than normal, it’s still pretty chilly out at 5 a.m., so I slip on a sweatshirt and a warm hat before heading out on deck.

King of salmon: wild-caught Yukon Keta

by Bea James, senior manager of organic, natural and sustainable programs
Monday, August 5, 2013

Nestled in the Lower Yukon River in western Alaska is the home of Kwik’Pak Fisheries (pronounced kwee’puck, meaning”great river”) We have a long standing partnership with Kwik’Pak Fisheries and recently traveled to Alaska to visit them. This is where some of the finest salmon in the world, wild Yukon River salmon, are caught. This Responsibly Sourced salmon is definitely Alaska’s best kept secret because of its extraordinary qualities that truly make it in a class of its own.

Fresh Alaska Salmon

by Pat Yorek, director of meat and seafood
Wednesday, June 1, 2011

Fresh Alaskan salmon is almost here at Lunds and Byerlys! We are so excited for the season to start as we bring in the freshest and highest quality of salmon that you can find in Alaska. We have traveled to various regions of the Great Frontier scouring for the best salmon to bring home to you year after year. And no one in the world knows salmon like our friends up in Alaska.


Welcome to Our Blog

It was created with a simple goal in mind: to provide you with a heaping scoop of mealtime inspiration and food education from our passionate and knowledgeable staff. Our contributors come from every corner of our company and are truly experts in their field.

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