SEATAC — An annual rite of spring in Seattle — the arrival of the first planeload of Copper River salmon from Cordova, Alaska — is scheduled Friday morning at Sea-Tac International Airport.
A few of the first fish will hit the grill in a cook-off of local chefs near the Alaska Air Cargo warehouse.
Joining the competition this year is Master Sgt. Robert Schulman, a 31-year Air Force Reserve chef representing the 446th Airlift Wing at Joint Base Lewis-McChord.
Copper River salmon are prized for their high oil content and flavor. They typically bring the highest prices at restaurants and fish markets.
Alaska Airlines carries hundreds of thousands of pounds of Copper River salmon a year.
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