Copper River Salmon

Unknown

Tonight's supper will be the last Copper River Salmon steaks left over from last spring's run. I sealed several pieces in Food Saver bags and have had them sparingly in the last 12 months. I'm here to tell you they look and smell like they did when I sealed them. Question though is when are they available again?

Unknown

one feral kat,
Late spring, early summer they start to hit, not too much longer.
Jim

bigarms

one feral kat,[p]Is there a big difference between Copper River and King other than $4.00/lb

Unknown

bigarms,
I was a doubting Thomas myself, but I sprang for a small piece of CR at 14.99/# and cooked it the same way, same sauce - same everything as a beautiful piece I had bought at Kroger. I would have given myself a blindfold (but I'm a dangerous sort with a fork) but I did test my wife who wasn't privy to my demented testing plan. Not only did she offer up comments on the superior taste of the CR vs the other I myself could clearly pick the two apart. So, yes in my book it is worth the money. Since it is only available for a short time I do buy other salmon during the year, but hold back the frozen CR for the special meals!

Unknown

bigarms,
Here's link that has more info on the Copper River Salmon.
rj
[ul][li]Copper River Salmon[/ul]

Unknown

one feral kat,
You're one lucky cat.When I lived in Seattle, the middle of May restaurants would put signs in their windows saying "the coppers are coming."[p]Worlds best salmon. Great when smoked over alder with only a little salt, pepper, and lemon.

Unknown

rj,
The oil and fat content is the main difference, there are other runs in Alaska that have same kind of traits but are not as well marketed. It wasn't that many years ago that the Copper River runs was mainly canned.
The kings are very costly, the sockeyes are also very good and lower in price. The kings are a very small portion of the run so that the reason for the price difference.
Living in the Seattle area means we can get very fresh and it is a treat to cook and serve.
jim

Marvin

Jim Minion,
Another great run is the Rogue River in Southern Oregon. I had the great pleasure of catching a large king on that river a few May's ago; excellent eating.

Frozen Chosen

one feral kat[p]The Copper River is open to dipnetting, and State residents may take several hundred lbs of king and sockeye, usually beginning in June, after the commercial boys have had their turn. We fill the freezer here and from the Kenai River. All "up river" kings are great, but are second to troll caught kings, especially white kings which, are our favorite. White kings are oiley beyond belief, but very mild and not "Salmony". ITs mostly marketed in State or through some desinger fish wholesalers to upscale restarants.

Unknown

That salmon was T E R R I F I C ! I basically only salted & peppered, dusted lightly with onion powder and parsley all so the fish could shine through. Went indirect at 350 with a drip pan of water with a T of tarragon in the water. Adler for smoke and WOW for taste. I served with wild rice. Great meal though quite simple.