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Copper River Salmon- In Florida?

I was in Fresh Market and stumbled upon some great looking Cooper River Salmon (which is a first for me in Florida). I was introduced to Copper River Salmon while visiting the Northwest and blown away with the flavor and rich red color. Anyway, I had to jump on it and had a great Sunday evening meal. I went with a little raging river and then added an Asian flare with some soy ginger dressing, rice vinegar and a good helping of Hoisin. It came out great and enjoyed with sticky rice and snap peas prepared with sesame oil. Anyway, I love my Florida seafood but...Holy cow Copper River Salmon is great fish!



  • MickeyMickey Posts: 18,691
    What was the plank?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • I went with Cedar Plank but to be honest I like to cheat a little when I plank a fish and I was a little rushed for time. So, I get the plank fired and smoking with no fish on it. I also put fish flesh down for a little to make sure get a little charred, then I flip onto plank and slow down the egg. Works for me.
  • DonWWDonWW Posts: 323
    Hmmm...  Not being to raise a red flag on this, but this is not really Copper River season.  It's May and June, but rarely past that.
    XL and Medium BGE.  Dallas, Texas.
  • nolaeggheadnolaegghead Posts: 26,382
    It's sold year round.  It's wild, but managed.  They probably freeze it fresh.  Fresh Markets carries it.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • DonWWDonWW Posts: 323
    Nola.  True.  Had not considered fresh frozen, which would be the best way to benefit from the extra fat/oils that make this truly remarkable salmon at that time of the year.  
    XL and Medium BGE.  Dallas, Texas.
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