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I bought a beautiful piece of (fresh) Copper River at Sprouts today for $9.99 LB. It was delicious!
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When thinking color of salmon consider that much of what you will find in the avergae grocer will be artifically colored the bright reds you often see. The farm fish is naturally gray or white.
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re: DallasDude
Correct. By the addition of shrimp and crab shells in the salmon food they fling to the fish. There was a debate some years ago as to whether that actually constituted artificial coloring or not.
Copper River Salmon not only have a deep red color, they have a high fat content. That's what makes them so good.
There's another kind of salmon we can sometimes buy, for only $0.99/lb. (If something seems too good to be true, it probably is!)That's chum salmon, the greenish fish you see the Kodiak Bears eat on wildlife videos. Alaskans call it "Dog Salmon" because it's only fit to be fed to their sled dogs. It tastes AWFUL!
In Renton, WA we have a library built over a stream that's 20 yards wide and no more than a yard deep, so you can look over the porch to the "river" below. It's called the "Cedar River" although "Clear Creek" would be a better word. In the fall, you can look over and this river is just full of 5-10 lb fish, and those fish are bright red, with green tails and heads, with blue noses. With me coming from the American South, it's strange to see a clear tiny creek that shouldn't support a goldfish suddenly filled with big, delicious fish all fighting for space, and those fish seem to be the color of Christmas ornaments!
those are Sockeye, the same species of fish as the Copper River nuggets!
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There's a major mining corporation that wants to buy the entire Copper River and strip mine the headwaters for copper and gold. They've been trying to get their way for years and have run into serious opposition from the lovers of Copper River Salmon!
Here's hoping we prevail for eternity.
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re: driggity
Well, maybe I misspoke: Last night I saw Copper River Salmon in my local Saar's grocery store for FIVE dollars a pound! Don't know the whole story on that, but it was clearly Copper River Sockeye and not farm-raised Pink. (Too red) Perhaps it had been frozen and thawed? (I was doing steaks last night or I'd have snagged it up)
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