DiningBuzz! - copper river salmon 2012

Copper River Salmon Season Opener Begins May 17, 2012. course many of the wagyu doubters will say it is the same taste as atlantic farmed salmon. is supposed to be a bumper crop year, so price should drop to $10 a lb by first week in june. see you at costco.

I'll start my Costco surveillance in about a week. :D

I used to fly to SEA every year around the first of June just to eat the CRS and a few monsters crabs (washed down with a local MB). This is a habit I think I should start again.

So excited. I've been being teased by my local monger who's been putting out last year's frozen holdovers for the past few weeks.

Arrrgh, I'm so jealous! :mad: I am happy to have finally found a source here (Picard (http://www.picard.fr)) for Pacific wild salmon, since normally the only option available in France is Atlantic farmed salmon. No Copper River, though.

Bon appétit!

Arrrgh, I'm so jealous! :mad: I am happy to have finally found a source here (Picard (http://www.picard.fr)) for Pacific wild salmon, since normally the only option available in France is Atlantic farmed salmon. No Copper River, though.

Bon appétit!

the first place i would try is Restaurant Le Saint-Laurent
Corinne et Jean-Philippe Denizet and ask them if they would know where to find crs. at the same time, i would ask them if they could procure it, and prepare it.

Cordeillan-Bages is not that far away, i would ask them also.

At our local supermarkets in Seattle, Copper River time is a bonanza even for those for whom Copper River king salmon is unaffordable. We can almost always score Copper River sockeye at about half the price, and they drop the price on non-Copper River king salmon, too.

And don't turn up your nose at Yukon River salmon--a somewhat later run. It hasn't got the marketing cachet of CRS, but it's a high-fat run and to my palate just as good.

I have been buying Wild Alaska King Troll salmon for about a week. It's great. It is also very expensive @ about $30 a lb.

I'll be at the airport Friday morning when the first planeload of copper river salmon hits the lower 48. And will be enjoying my first bite less than an hour later.

Meanwhile, here in the Bay Area, we're suffering with the best run of local Chinook in years. Yes, I know they are just baby little fishies, but they are still plenty tasty. It looks like a few years of restricted and/or no fishing seasons has done the trick.

Just my opinion, but I used to own a fish market and two seafood restaurants . . . 'Copper River Salmon' is a great marketing tool, but the fish doesn't compare to Spring Chinook in the Pacific NW. Find Spring Chinook that is caught close to the bar, before it swims upstream and loses its fat. Once you've had legitimate Springers, no other Salmon is acceptable.

Just my opinion, but I used to own a fish market and two seafood restaurants . . . 'Copper River Salmon' is a great marketing tool, but the fish doesn't compare to Spring Chinook in the Pacific NW. Find Spring Chinook that is caught close to the bar, before it swims upstream and loses its fat. Once you've had legitimate Springers, no other Salmon is acceptable.

As a devoted "Fishaholic", I agree. CRS is a good example of wild Pacific salmon, but as RRW posts, the often neglected virtues of fresh Spring Chinook in season are hard to surpass.

Less spectacular in size and hue (but then, those wiley Chileans can make farmed Steelhead trout "orange" with enough Annato in the fish food) and although "Size is important", the variety of methods of preparation possible with small "whole" Chinook livens up our menus.

I suppose that it's a general comment on the disregard most of us 'Merkins have for fish is the tendency for US restaurants, especially chains, to believe that slathering/lathering with sweet Teriaki is the best way to present salmon, any salmon, along with what seems a commitment to over-cooking.

Of course, I remain confident that in Heaven, the salmon's always fresh and wild-caught, fileted, pan-broiled and served with little more than butter, Sauvignon Blanc, lemon and capers (for feast days it may be baked whole with herbs or poached in Court Bouillon). On the other hand, I recall a soup/stew with clams, white wine and fennel for which the chef deserved beatification, while my sophisticated Canadian friend maintains that Salmon Mousse is a trick for leftovers.

I'll be at the airport Friday morning when the first planeload of copper river salmon hits the lower 48. And will be enjoying my first bite less than an hour later.

Do a layover in SEA on your way to drop off a pound in NY. @:-)


Less spectacular in size and hue (but then, those wiley Chileans can make farmed Steelhead trout



I enjoyed this in Portland last fall. Never heard of it before then. Went well with a Kramer pinot noir from OR.

Copper River Salmon are considered as the world's best selling salmon as they can store extra fat and oil in order to survive long trips. These are bright silvery salmon with bright red flash, having a rich and very delicious flavor.Its a smart choice for healthy diet. Catching this fish is not too difficult but it must be handled very carefully after catching. It must be kept in ice immediately and shipped fresh.

Copper River Salmon are considered as the world's best selling salmon .?????

what about all that terrible grain fed stuff(color added) that sits on grocery store shelves 10 months a year. surely it outsells CRS.

?????

what about all that terrible grain fed stuff(color added) that sits on grocery store shelves 10 months a year. surely it outsells CRS.


Well if you need it, you can go to Alaska where the annual celebration has been started and get the wild copper river salmon.

Copper River Salmon are considered as the world's best selling salmon as they can store extra fat and oil in order to survive long trips. These are bright silvery salmon with bright red flash, having a rich and very delicious flavor.Its a smart choice for healthy diet. Catching this fish is not too difficult but it must be handled very carefully after catching. It must be kept in ice immediately and shipped fresh.

Best selling? Compared to what? I suspect that sales of farm-raised Atlantic salmon now far outweigh the sales of "wild-caught" salmon of all types species/types/sources, perhaps discounting the varieties of salmon that are canned.

Those of us who grew up being fed salmon croquettes/patties in the school lunch room at least once week (every Friday at Sanger Ave. Elementary) were willing to welcome the advent of fresh farm-raised salmon, better than canned by a long shot.

CRS are great eating, especially in the interim of their freshness, but then the ancient fisherman's maxim, to keep the time from hook to pan as short as possible applies. You would be amazed as how 'good" even a humble Great Lakes Coho can taste when it goes on fire within minutes of coming out of the water....

Best selling? Compared to what? I suspect that sales of farm-raised Atlantic salmon now far outweigh the sales of "wild-caught" salmon of all types species/types/sources, perhaps discounting the varieties of salmon that are canned.

+1

Those of us who grew up being fed salmon croquettes/patties in the school lunch room at least once week (every Friday at Sanger Ave. Elementary)

Ah, Catholic schools or schools catering to Catholic students. I still remember waiting until midnight Friday to feed my date a cheeseburger.

CRS are great eating, especially in the interim of their freshness, but then the ancient fisherman's maxim, to keep the time from hook to pan as short as possible applies. You would be amazed as how 'good" even a humble Great Lakes Coho can taste when it goes on fire within minutes of coming out of the water....

+1

+1


.....
Ah, Catholic schools or schools catering to Catholic students. I still remember waiting until midnight Friday to feed my date a cheeseburger.+1

No, "Public" and in an area with few RCs and some latent anti-papist intolerance. It was 1946 when I entered the 2nd grade, and canned salmon was still standard fare, surviving the war years, rationing, and sending much of the pork and beef off to feed the troops. We war-year kids, dosed on "Cod Liver Oil" (actually from sharks, mostly) for supplemental nutrition, were even exposed to the joys of "meat loaf' made with canned mackerel.

Don't blame fish on Friday entirely on the Bishop of Rome! It was Henry VIII, who though flip-flopping on his level of Anglican Protestantism, stimulated English fisheries by pushing new Prods to make Fridays fish days.

dosed on "Cod Liver Oil"

Oh gawd, I remember my first trip to Disneyland, shortly after they opened (I was 6 or 7) and someone was giving away Cod Liver Oil capsules. I thought is was candy, so bit down on it. I can still taste it. Egads!

It was Henry VIII, who though flip-flopping on his level of Anglican Protestantism, stimulated English fisheries by pushing new Prods to make Fridays fish days.

Now there is some good history. Thanks!

I see it's that time of year again.

Between spending a summer walking past a fish processing plant on my way to work at 6am and smelling the obnoxious September odour every year for 8 years wafting up my nose anytime I'm anywhere close to work....no thank you..no more salmon...

Aah..the joys of living in a commercial fisheries town...:p

I wouldn't say no to some Halibut freshly caught by hubby.

I regularly fly across the country.

Is it worth a trip to Seattle to buy this or should I just wait for it to appear in markets in Boston?

If you purchased in Seattle to carry it through the airport, where would you buy it and how to pack it?

or .. any tips on availability in Boston?

I regularly fly across the country.

Is it worth a trip to Seattle to buy this or should I just wait for it to appear in markets in Boston?

If you purchased in Seattle to carry it through the airport, where would you buy it and how to pack it?

or .. any tips on availability in Boston?

i am certain it will be in boston a day or two after the season opens. it is kept properly chilled, and airfreighted to major(boston included) metro areas. the first day the price will be double the price two weeks later. if you have a mccormick shmick, they usually have it very early on.

i once had a friend in alaska send fome he had caught, by airfireigt. the airrieght cost, including ice weight, came to about $ 40 a lb. unless this is a bad year, within a couple three weeks, costco has had crs for $10/lb.

I went to Santa Monica Seafood and bought a beautiful piece of Copper River Salmon. It was $39.99 a pound :eek:. I am grilling it tonight and will give an update.

Surprised this morning at my local HEB....

Copper River salmon, obviously in substantial availability, previously seen in this neck of the woods only at Whole foods (Austin) and HEB's "Central Market" upscale, up-price outlets (Austin, Houston, San Antonio that I know of) and by repute Costco (which we've none of here in the sticks, ACT).

And at $12.95 per pound, at that. Gorged on it for dinner, pan broiled in lightly oiled cast iron, super heated, finished with a bit of butter and served with a lemon wedge, hardly needed. My Jack Russells had to fight me for the crisp skin (intense flavor, and almost duck-breast fat).

One forgets just how good some infrequently encountered fish can be, especially the flavor when prepared under the "Less is best" school of prep & seasonings, etc. At that price, I'm of a mood to run back to the store for more. Probably taste as good tomorrow, too.... (and fresh Sockeye fileted halves were $7.97lb, probably a better value, but not as rare).

I went to Santa Monica Seafood and bought a beautiful piece of Copper River Salmon. It was $39.99 a pound :eek:. I am grilling it tonight and will give an update.

The salmon was beyond delicious. Grilled on the BBQ and brushed with a simple glaze I make of blood oranges and a tiny bit of marmalade. I asked my husband if he thought the Wild Copper River was worth $10.00 more a pound than the Wild King. His answer: ^

For those of you getting your CRS at $10 a pound ... make sure to ask your fish monger if its fresh... and not last years previously frozen, and also what type of salmon it is. When I see it cheap, it usually because its CR Sockeye and not King, and not always this year's catch.

When I see it cheap, it usually because its CR Sockeye.

Yup.

2012 copper river KING salmon showed up in a local fish market in Dallas.

They want $45/lb for it.

Just had my first CRS at lunch in Seattle. Quite good and even satisfies this meat lover.

It is for sale in my neighborhood for @$27/lb.

Hoping to score some at Costco soon.

I had Copper River Salmon sushi tonight. It's reminiscent of toro.

a few years back i decided to have a copper river salmon party. so i went to the friendly local fish wholesaler, and ordered up a king salmon. cost was abour $30/lb or so, gutted, and head off. the fish weighed a bit over 30 lbs. cost was about $1000(plus tax)!!!!

Just bought CRS at Fred Meyers in SEA today for $13/lb. :-)

Aside from the King vs. Sockeye debate, and the possibility of previously frozen (and I've been eaten fish including salmon often and long enough to have an eye for the once frozen, as well as credible smell and touch judgement of relative freshness), there does seem to be more than a hint here that some purveyors, especially "Fishmongers to the elite", may be pricing the product under the "Whatever the market will bear!" maxim....

...There does seem to be more than a hint here that some purveyors, especially "Fishmongers to the elite", may be pricing the product under the "Whatever the market will bear!" maxim....As opposed to pricing it how?

Aside from the King vs. Sockeye debate, and the possibility of previously frozen (and I've been eaten fish including salmon often and long enough to have an eye for the once frozen, as well as credible smell and touch judgement of relative freshness), there does seem to be more than a hint here that some purveyors, especially "Fishmongers to the elite", may be pricing the product under the "Whatever the market will bear!" maxim....

here in dc, fish at balducci (say toothfish) is $2-2.50 an oz. the same fish from the same purveyor, delivered the same day(same batch, same truck) and of the same quality is 0.90-0.75 an oz at H-mart, and a buck an oz at harris teeter. the bearing of the market also has to do with the marketing and the clientele.and the service is a lot better at h-mart.

worth the caps. at costco brandywine md. side weighed 1.67lbs. will feed the fresh sordfish to the racoons.

Returned to Santa Monica Seafood today for Copper River Salmon. It was still $39.00 a pound. CR Sockeye was $14.00. I detest Sockeye. I wound up buying the Wild King Salmon for $29.00 a pound. It was so fresh and delicious. I am no longer convinced that the Copper River Wild is worth $10.00 more a pound.

worth the caps. at costco brandywine md. side weighed 1.67lbs. will feed the fresh sordfish to the racoons.

Same price at Costco in Spokane, WA.

Same price at Costco in Spokane, WA.

$8.99 at Winter Park, FL yesterday too.

The HEB (Texas) CRS is Sockeye, down to $7.97 in Houston Friday. The man behind the counter claimed that the market had been absolutely flooded, and he had marked his down to $7.97 lb, the same as "Atlantic Farm". For $7.97, I'm happy with fresh Sockeye.

I am headed to Chitina to dip-net for reds this weekend. I hope to put 20 in the freezer. I'll smoke the rest.
The Copper River "personal use" fishery is not for the faint of heart. You climb down a rocky cliff above the river and use a 4 foot in diameter net on the end of a 20 foot pole to scoop the salmon out of the water as they swim upstream. The 38 degree water is moving at better than 15 knots through a glacier carved canyon. If you fall in, your body will never be found. Required equipment includes a strong rope to anchor yourself to a tree or other object at the top of the riverbank.
I for one am glad that fish farming is illegal here in Alaska. Too many problems with disease and cross breeding with our wild fish. Farmed salmon tastes like the processed fish food (cannery waste) that it is fed.

mid may start for 2013.

http://copperriversalmon.org/press/press-releases/2013-cr-pws-salmon-forecast