Coho sits right between sockeye and king — more richness than sockeye, but lighter and cleaner than king, with a naturally tender texture. It’s hearty enough to be satisfying, but still feels clean and light.

Coho return to Alaska later in the season, usually from late summer into early fall, after feeding for years in cold open-ocean waters. That migration gives them a balanced flavor, gentle marbling, and a vibrant orange-red color that holds up beautifully in simple cooking.

Great for weeknights: pan-seared, grilled, roasted, or flaked into bowls, salads, pasta, or tacos.

Caught by small-boat fishermen in Alaska and frozen at peak freshness.

A quick note: These portions are hand-cut, so weights may vary slightly (generally around ~7 oz each).

Coho sits right between sockeye and king — more richness than sockeye, but lighter and cleaner than king, with a naturally tender texture. It’s hearty enough to be satisfying, but still feels clean and light.

Coho return to Alaska later in the season, usually from late summer into early fall, after feeding for years in cold open-ocean waters. That migration gives them a balanced flavor, gentle marbling, and a vibrant orange-red color that holds up beautifully in simple cooking.

Great for weeknights: pan-seared, grilled, roasted, or flaked into bowls, salads, pasta, or tacos.

Caught by small-boat fishermen in Alaska and frozen at peak freshness.

A quick note: These portions are hand-cut, so weights may vary slightly (generally around ~7 oz each).