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Any fresh Copper River Salmon (circa 2013) sightings yet?

Yes, yes, I know it's more about hype at this point than anything else, but still like the stuff.

Season started some 5 days ago, if I have my math done correctly.

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  1. Just for the record, can you tell us about the hype surrounding copper river salmon?? I live in AZ. We like to taste vicariously through people like you.

    4 Replies
    1. re: EWSflash

      This is a nice summary. http://www.theatlantic.com/health/arc...

      Like the article, at the end of the day, it's less about what estuary the fish comes from, and more about how it's handled.

      1. re: EWSflash

        We live in SE AZ. The weekly newsprint ad from Fry's (like Safeway) said that they have Copper River Salmon again, as they have in May for years. In Tucson you can probably find some at Rincon Market.

        Cheers!

        1. re: EWSflash

          It's just plain delicious, hands-down the favorite salmon for those lucky enough to have tried it.

        2. my harris teeter has friday as copper river salmon day!

          1. Fish King in Glendale had some yesterday.

            5 Replies
            1. re: miwine

              Second Fish King, saw it there Monday as well. They also have lovely steelhead right now.

              1. re: MissBubbles

                Out of curiosity, do you remember how much it cost at Fish King?

                On a recent visit to Phoenix, a friend of mine suckered me into going in 1/2 at the obscenely overpriced AJ's supermarket (kind of like our Bristol Farms) and I think the stuff cost $45/lb.

                Mr Taster

                1. re: ipsedixit

                  I saw Copper River Sockeye at Whole Paycheck in Glendale about two hours ago. They also had fresh King but didn't say it was Copper River so I figure it isn't.

              2. I'm assuming you're looking for stores that carry it, but Kiriko just started serving it yesterday: https://www.facebook.com/photo.php?fb....

                20 Replies
                  1. re: bulavinaka

                    At Kiriko now. Just had a piece. Dense, rich, lightly smokey. The fat was evenly distributed so it didn't seem too oily. Excellent.

                     
                    1. re: PeterCC

                      pete, i really hate you right about now.

                      :)

                      just joking, funds are a little tight now (save for the s.h. blowout dinner).

                      1. re: kevin

                        I'd hate me too right now. Lol

                        But you got to have all that great food at the LAT party.

                        1. re: PeterCC

                          yeah, that's right, i forgot about the bite nite event.

                          Damn, if we were only content with mcd's for breakfast lunch and dinner everyday.

                          or if we didn't live to eat.

                          1. re: kevin

                            Got a second piece of the Copper River salmon... and a piece of tamagoyaki, so you can properly hate me.

                             
                             
                            1. re: PeterCC

                              damn, you ordered the tamago that i owe so love.

                              someone can write some poetry about that beautiful morsel. i always have to get at least three to four pieces.

                              you know what i may have to hit up that $40 omkase, at least it will save me a few bucks over the one at dinner which will range at a minimum from 100 to 150 per.

                              1. re: kevin

                                Curious - what's the per piece price on that tamagoyaki?

                                1. re: ns1

                                  Per piece. Single piece. 2 bucks. I usually get three pieces at least and scatter that throughout the meal.

                                  1. re: kevin

                                    that's it? O_O

                                    the smoked salmon/mango/caviar thing was like a $30 upcharge during dinela. You mean I can have 15 pieces of tamagoyaki for the same price!?

                                    1. re: ns1

                                      Yeah. Though you can possibly get a piece of the smoked salmon caviar mango thing in a tinier portion for about 10 to 12 bucks.

                                      Also, tamagoyaki is usually the cheapest item on a sushi menu anyhow.

                                      1. re: kevin

                                        "Also, tamagoyaki is usually the cheapest item on a sushi menu anyhow."

                                        Funny, it seems like the most labor intensive item too (based on what I saw in "Jiro Dreams of Sushi".

                                        1. re: ns1

                                          My bad. I miswrote. Tamago but not necessarily tamagoyaki is the cheapest item usually on the sushi menu.

                                          1. re: kevin

                                            Tamago at a sushi bar is usually tamagoyaki.

                                            1. re: PeterCC

                                              Double my bad.

                                              I stand completely correctd.

                                          2. re: ns1

                                            I think ingredient cost is the primary factor for pricing. Labor is probably averaged.

                        2. re: PeterCC

                          Btw, you got the $40 omakase today ?

                          1. re: PeterCC

                            Will they wrap that sucker around the ripe mango ?

                            1. re: kevin

                              If you order it sashimi I'm sure they would!

                      2. Bought some today at S.M. Seafood