Copper River Sockeye Salmon Has Arrived at Central Market
Let the frenzy begin! Every year foodies, fishmongers, and restaurateurs wait breathlessly for the brief window, mid-May to mid-June, when the highly prized Copper River salmon becomes available. In Seattle, as well as other parts of the Pacific Northwest, restaurants compete to be the first to bring this ruby red fish to market. These little guys are big business.
The Copper River is one of the longest and most rugged rivers in Alaska, so these robust sockeye salmon are challenged by the river’s length and icy cold rapids. Their bodies are amply insulated with natural oils and body fat. That marbling contributes to its rich, almost nutty flavor. Just brush on a little olive oil and season with salt and pepper. Then throw it on the grill to let the full flavor of the salmon shine through.