Who doesn’t love fresh fish? Two of our favorites, fresh Northern Halibut and Copper River Salmon, are in season and in our seafood cases now! From flavor profiles to sourcing info, learn more about these tasty fish and how to make the most of them in your kitchen.

Northern Halibut: With a mild flavor and flaky texture, fresh Northern Halibut is a popular lean protein, even among those who don’t usually like fish. Northern Halibut hails from ocean waters off of Alaska and Canada and is usually available fresh March through November (frozen fillets are available year-round). Halibut is simple to prepare and great on the grill, cooked in foil pouches or in a pan.

Ready to eat? Try Simple Halibut Fillets on the grill or Baked Halibut “En Papillote.”

Copper River Salmon: Widely regarded as some of the best salmon in the world, Copper River Sockeye Salmon are wild-caught where the Copper River meets Prince William Sound in Alaska. These fish boast high oil content, bold salmon flavor and vibrant red flesh. Be sure to try some while you can!

Ready to eat? Try Yogurt and Horseradish Glazed Copper River Salmon. 

Visit our meat department to find these fresh fish and other succulent seafood options!