The first of the famous Alaskan Copper River salmon arrived in the Puget Sound region today on an Alaskan Air jet.
This fish, prized for it's beautiful color and rich, oily meat, likely is the most expensive fish you'll ever buy.
I talked yesterday to chef Matt Dillon of Seattle's Sitka & Spruce. He just won Best Chef of the Northwest from the James Beard Foundation, the Oscars of the culinary world. Dillon doesn't serve Copper River salmon at his restaurant, citing the high price and the fine taste and flavors of fish from local waters.
Still, it's kind of exciting to splurge and have a piece of Copper River. If you wait a few weeks, the price will come down. Check local markets for specials too.
My favorite way of preparing really good, fresh salmon is to stick with simple recipes. Salt, pepper, olive oil and some lemon juice are enough to season the fish, then grill or broil it until just done.
Do you think Copper River is worth it? And what's your favorite recipe. Let us know by posting a comment below.
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