Welcome to Coffee Point
- Tony Neal
- MSC certified
- Partner sinds 2025
- Coffee Point, Alaska
At Coffee Point, the salmon season doesn’t kick off in a harbor – it starts on a remote 12-mile stretch of beach at the edge of the Alaskan wilderness. No roads. No stores. Not even a single phone pole. Just sand, sea, and salmon. Every day, the state decides – tide by tide – whether fishing is allowed. Around lunchtime, the updates go up at the beach shacks: what time you can hit the water, and when you have to be back. And when the green light comes... it’s go time!
One of the fishing families at Coffee Point is the Neal family. They hold permits for four spots along the twelve-mile stretch of beach. At low tide, they set their nets by hand directly on the sand. As the tide comes in, the net tightens — ready to catch the incoming sockeye salmon. In small inflatable boats, Tony and his family check the nets, hand-picking the salmon one by one. Once the fish are collected, they’re hauled by quad bike straight to the landing station.
All the fishermen at Coffee Point bring their fresh catch to the small processing station at the end of the beach. There, a compact facility processes the salmon — usually within just a few hours — and gets it ready to ship around the world. Fast, efficient, and with minimal waste.
Coffee Point is a remote stretch of beach in southwest Alaska. He’s one of the fishermen who returns here year after year. Back in 1987, he and his wife Gwen started a small fishing operation with just one permit and a big dream. Today, their family has grown into a tight-knit fishing crew spanning three generations. Their children fish alongside them, joined by grandchildren, nieces, friends, and seasonal helpers. For Tony and Gwen, it’s all about craftsmanship, family, and passing on a proud tradition.
Wild salmon is an anadromous fish, meaning it swims upstream from the ocean into rivers to lay its eggs—a true powerhouse! To build up enough energy for this tough journey, the salmon feeds on plankton and shrimp. And that exact diet is what gives its flesh that beautiful, deep red color.
Unlike farmed Atlantic salmon, wild Sockeye salmon swims freely in the wild. This means it works harder for its meals and has a much more varied diet. As a result, Sockeye salmon is lower in fat than Atlantic salmon, but it has a higher concentration of healthy omega-3 fatty acids, along with a significant dose of vitamins and minerals like iron, vitamin B12, and vitamin E.
Our salmon is traditionally cold-smoked using beechwood smoke, giving it that irresistible, subtle smoky flavor. Want to see the whole process? Check out the video on our fishery page and follow the salmon’s journey from ocean to plate!
