June 1, 2007, - 5:19 pm
By Debbie Schlussel
If you are a salmon connoisseur and afficionado like me, then you know that we are right in the middle of Copper River Salmon season, which lasts only about 3-4 weeks. This year, it started around May 14th.
Copper River Salmon is the best tasting salmon there is. And it’s not from Norway or anywhere foreign. It’s from Alaska’s Copper River. The salmon must swim upstream 300 miles on the Copper River to spawn in Prince William Sound near the town of Cordova. To be tough enough to make it that far, they develop a special fat that helps them. That makes Copper River Salmon the tastiest that there is, if you cook it correctly and get the right cut, taken from the leanest part of the fish.
And it’s healthier than most salmon you see these days because it’s wild, not the unhealthy farm-raised variety that seems to dominate. It’s pricey, at $39.50 per pound, but well worth the taste for a once a year gourmet delicacy. Or you can order it at your local fish eatery.
The best Copper River Salmon is cooked with a lot of butter. But check out a recipe for Grilled Cooper River Salmon. And here’s one I have in my recipe collection for Maple Bourbon Copper River Salmon (never tried it and it sounds like it smothers the taste of the salmon with too many flavors, but ya never know . . .):
Read the Wall Street Journal’s take and renowned Chef Tom Colicchio’s recipe for Copper River Salmon (this one uses the butter needed).
More info about Copper River Salmon, here and here.
Authentic Copper River Salmon has a seal like this . . .
Oh, and uh, if you’re a member of PETA a/k/a PUTAh (People for the Unethical Treatment of Animals and humans), you’ll have to miss out. Sorry.
Tags: Alaska, Cooper River Salmon, Copper River, Cordova, Norway, PETA a, Prince, Salmon Season By Debbie Schlussel, take and renowned Chef, Tom Colicchio, USD, Wall Street Journal, William Sound