Wayne O.
The Copper River Salmon is absolutely the best salmon I've had. We've regularly order the other but this is the best. We pan fried low and slow in a little oil.
Yuko H.
Copper river salmon is rare. Only this time of the year you can find them. I don’t exaggerate but this is the best salmon for sashimi !! So tasty!
J C.
Grilled for 5.5 minutes total between 180 and 200 Celsius most of the time skin side down. Great flavor and just needs a touch of salt and white pepper
Yuko H.
Lightly smoked salmon. So easy to eat in many ways. This salmon has a good balance of fats !
Maureen K.
I’ve been making this simple salmon pasta salad for two decades, but it goes from ordinary to excellent when I use this delicious Copper River salmon.
Patrice B.
I found this Four Star Fish when I was searching to buy fish for a large party.
I bought Wild Salmon
I would have to say the quality, was both shown in the fish I received, the exceptional customer service and the packaging.
Never will I buy fish any other place!
Maureen K.
Salmon so good, even the skin is delicious, sautéed with butter and caraway seeds, and served with a dill and yogurt sauce and farro salad with beets.
vijay l.
consistently great
vijay l.
flawless and delicious
Rajdeep B.
Totally worth the money.
Maureen K.
I wait all year for the Copper River salmon, the tastiest salmon there is! One way I make it is to roast in on a bed of Yukon Golds with a lime and clementine vinaigrette, topped with more clementines. Delish!
Carolyn J.
Admittedly I was a snob about salmon, honing in on only King salmon. But this Copper River sockeye rivals it in taste. It may even be richer tasting, too. Count me as a new fan.
Divina T.
The Copper River Sockeye Salmon is now my favorite. It tastes so good. It
Brett H.
This sockeye salmon had the most amazing color and texture. I lightly cured strips before coating it with green garlic powder and compressing it. The slices came out well and were placed in a white asparagus cream sauce and topped with a salmon chicharrón made from the skin. I served it with white asparagus tips and morels and finished with ramp oil. Everything from Four Star Seafood!
Maureen K.
Copper River is my favorite salmon and I always buy it during the short season. I love it baked briefly in a sauce of mandarin orange juice, shallots and garlic on a bed of roasted chard.
