Copper King River Salmon

[kcnyc]

Does anyone have an idea whether copper river king will still be available first week of June?

[Ericshinkle]

I just want to clarify this. Copper River means the salmon was caught at the mouth of the Copper River in Alaska, before it spawns upstream and dies. Copper River is not a separate species. There are 5 species that are caught in the Pacific; King (Chinook), Sockeye (Red), Silver (Coho), Pink, and Keta (Dog Salmon). This means you can have Copper River King, Copper River Sockeye, etc.
King (Chinook) is generally considered the "best" flavor-wise because it has the highest reletive fat content (fat = flavor). Sockeye (Red) is leaner but has the most beautiful red orange flesh. Copper River King (Chinook) is going to be the most expensive, followed by Copper River Sockeye (Red), Then Silver (Coho). Pink and Keta salmon are most usually canned.
If you see Fresh Wild Alaskan Salmon, it was most likely caught off shore via troll lines. It should be less expensive than Copper River varieties.
By the Copper River Salmon Cult's logic, Yukon river salmon should be superior to Copper River because it is a longer and colder river. This means even more fat than the Copper River Variety.

[MMRuth]

Thanks that is very helpful.

[newfoodie]

Wow that does sound expensive but delicious. Can I ask, for those who have tried it, how does the flavor differ from regular salmon?

[RGR]

When you say "regular salmon," what do you mean? There are many types of salmon. I don't care much for farm-raised because it too often has a metallic taste. Though the flavors differ, both Copper River and Wild King Salmon have a deep, rich, true salmon flavor.

Edited to add: There is also a white Wild King Salmon. Quite rare. We had it a Corton, and it was sensational!

[RGR]

The season for Copper River, aka Sockeye, and Wild King Salmon (different species) just started. The season can run until late June/early July. In restaurants, from my experience, Wild King seems more prevalent than Copper River.

[erica]

Has anyone spotted either of these at Manhattan fish markets?

[MMRuth]

http://chowhound.chow.com/topics/621001

Someone found it a Citarella. I forgot to ask at Dorian's when I was there yesterday.

[MMRuth]

Copper River Salmon is available at Dorian's - they just got it in, and the person I spoke to said she thought it would be about $45 a pound, but it hadn't been priced yet.

[MMRuth]

And, to follow up further, per Eli's on Third Avenue:

Copper River Salmon - $44.95 a lb
Copper River Sockeye (which he said was a smaller fish) - $39.95 a lb
Wild King Salmon - $39.95 a lb.

[erica]

Thanks, Ruth! Ouch!!

[MMRuth]

I'm thinking maybe 12 oz might do us for the season!

[RGR]

NYC prices just slay me! I just bought sockeye at Wegmans, in NJ, for $28/lb. Not that that's inexpensive, but still far less onerous than $45. As the season progresses, the cost at Wegmans will come down. I think it bottomed out last year at around $12/lb. Wild King is currently $26/lb.

[MMRuth]

What I do find interesting is that in a test a couple of years ago done by the NYT, a number of places in NYC that said they were selling wild salmon, actually weren't, based on genetic testing. So, in this case, I might be willing to shell out a bit more, to get the real thing (Eli's was one of the ones that "passed").

http://www.nytimes.com/2005/04/10/din...

[goodhealthgourmet]

the season runs to about the middle of June...but that doesn't mean you'll still be able to get it! are you looking to buy it, or order it in a restaurant?