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Copper River salmon

RRPRRP Posts: 19,171
edited 9:39AM in EggHead Forum
National Public Radio did a piece this morning about the hoopla in Seattle about Copper River salmon which experts claim to be the world's best. Do we have any eggperts to attest to that? Either way the piece was enough to convince me what to fix tonight!
L, M, S, Mini
Dunlap, IL


  • sprintersprinter Posts: 1,188
    RRP,[p]Copper River salmon or not, if you have a chance to get some salmon on the egg, DO IT. I've eaten enough in the past couple of weeks to start growing gills, its AWESOME. I've posted some of my 'speriments over the past couple of weeks or email me if you want more detail. Salmon and fish on the egg is GREAT.[p]Troy
  • MaryMary Posts: 190
    I've eaten copper river salmon when I was in Alaska and it is awesome. but even farm raised Atlantic salmon is delicious on the egg - especially if you toss on some alder wood.[p]Mary

  • sprintersprinter Posts: 1,188
    Mary,[p]I've really got to get some more wood choices. I have a TON (literally, not figuratively), of fruit woods to smoke with but have never used any alder, pecan and some of the other more exotic stuff that others rave about. I have several orchards around me that are more than happy to supply me with their prunings and my dad has a dozen or so apple, cherry, pear and peach trees in the yard.[p]The salmon I've been eating is from Lake Michigan, mainly Coho (different than Atlantic?) and I have a couple of lake trout also, my dad makes several trips a year to go fishing with a buddy and always brings back a big cooler (or two) full. Never tried any Atlantic salmon (to my knowledge) or Copper River salmon but if I see it, I'll definitely give it a shot.[p]Troy
  • Frozen ChosenFrozen Chosen Posts: 131
    RRP,The Copper River fishery opened Monday; king and red (sockeye) salmon from this run must ascend the Copper, a very long, strong, glacial river. Because they need a lot of stored energy for this spawning migration, these fish have more fat reserves than normally found in coastal runs of salmon. Same is true for Yukon River fish, which are every bit as good but have a poor press agent. The river is open to dip-netting, and I may make it over this year. The fish grills great, as the fat keeps the meat a little moister than it would be for other salmon. I like this quick grilled on high heat, just like a beef fillet, with a finishing dollop of tarragon/garlic butter.
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