Copper River Salmon

The spring arrival of the first Copper River salmon on a Alaska Airlines cargo plane is a big deal around here. What is so special about it? Well, I've only had Copper River salmon a few times, and there's nothing like it-- rich, buttery and delicious, with an amazing texture and color. That said, the high price and short season certainly add to the expectation and mystique of eating it.

Is wild salmon from other Alaska rivers as good? How about the Yukon River, for example? Probably just as tasty, but Copper River salmon has benefited from a brilliant marketing campaign. Twenty years ago, no one knew about the "Copper River," which is actually an extensive delta region. Now all the Alaska "rivers" would love to jump on this exclusive salmon bandwagon.
Want to really impress someone? Take them out for a special Copper River salmon dinner. Personally, I don't care for the restaurant style of serving rare salmon, and no chef would overcook such an expensive portion. So if you know how to cook and really want to show off, throw a $100 fillet on your grill.

I took this picture at Thriftway's retail fish counter yesterday. Next to the salmon, wild Key West prawns, which I've never noticed in Seattle before. But I hear the shrimpers are pulling them out of the water as fast as they can down there, with the dreadful oil slick approaching.

(In case you're wondering, John got chicken tacos for dinner last night.)