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week's catch


Copper River Sockeye Salmon

Gillnet caught, Alaska

It’s back! Last year our members' response to Copper River salmon was overwhelming. Perhaps it's the short season—from mid-May until June—that makes Copper River salmon the most celebrated salmon. Or maybe it's the deep red color, melt-in-your-mouth texture, and exceptional flavor. Or maybe it's the marketing. Who knows. But nearly everyone you talk to says that Copper River salmon is among the best. The salmon travel upstream some 300 miles from the ocean to spawn in Alaska's pristine glacier-fed Copper River (the 10th largest river in the US). Since they don’t eat once they re-enter freshwater, they need to store massive amounts of fat to make the journey, accounting in large part for the great texture, flavor, and high omega-3 content. Low mercury. Kosher.
1 lb. for $24.00

-- Grilled Salmon with Tarragon Butter (adapted from For Cod and Country: Simple Delicious, Sustainable Cooking by Barton Seaver)
-- One Pan Lemon Salmon, Roasted Potatoes and Parmesan Asparagus (Half Baked Harvest)


Net pens, Vietnam

Barramundi, reportedly a name given to the fish by indigenous Australians means, large-scaled silver fish. It is also called Passion Fish. In an Australian Aborigine Dreamtime legend, part creation story, the barramundi transforms itself into the moon.

Scientifically speaking barramundi is comparable to wild sea bass. It is recommended for its sweet buttery flavor and is packed with omega-3 fatty acids. This barramundi is farmed in Vietnam under strict conditions. Believe it or not, because of its low environmental impact—low use of chemicals, effluents monitoring, and transparency—Seafood Watch rates this Vietnamese farmed barramundi a "Best Choice." Low mercury.  Kosher.
1 lb. for $18.50

-- Barramundi with Red Peppers and Olives  
-- New Orleans Style Barramundi Cakes (The Better Fish)

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