Since the launch of Heather’s Choice in 2014 our Smoked Sockeye Salmon Chowder has been one of our most popular meals. Our backcountry chowder is gluten, dairy, and soy free and made with sustainably sourced Alaskan Sockeye Salmon, vegetables, and dill. Salmon is one of our favorite superfoods because it’s so rich in protein and omega 3’s. These omega 3 fatty acids are important because they help combat inflammation, which is one of the reasons that we LOVE it for our physically challenging backcountry adventures. You can wake up feeling refreshed (and not quite so sore) after having salmon for dinner.
Why Sockeye Salmon?
Personally, I love the sockeye salmon because it’s a beautiful, vibrant red color when it comes out of the water. It is also very firm and holds up well when made into tacos, chowder or served as a filet. If you’re new to salmon, sockeye salmon is an excellent choice because it’s such a high-quality product. This doesn’t mean we don’t love all species of salmon, but sockeye is definitely our favorite! In fact, every summer Brad and I make a pilgrimage to the Copper River to dip net fish for our subsistence share of salmon. In Alaska, each family is allowed to fish 25 salmon per household and 10 salmon for each additional family member. That's a lot of fish!
Where Does Our Salmon Come From?
We currently source of salmon from Deep Creek, Alaska. When they come out of the water in Deep Creek they are “live bled” on their way to be smoked. This process ensures that we receive top quality fish for our meals. Our fish is then smoked with a really simple brine of sugar, salt, and garlic powder. We buy upwards of 15,000 pounds of whole salmon every summer, which is still crazy to us! Once the salmon is smoked it’s ready to be dehydrated. We dehydrated the salmon here in our kitchen in Anchorage and then mix it into great big batches of our best selling meal: Smoked Sockeye Salmon Chowder.