June 2nd, 2010, 03:26 PM
The Copper River salmon thread
Where have you seen it? How much was it? How are you preparing it?
I just got back from Costco. They have gorgeous, huge filets there for $13.99/lb. Can't wait to throw it on the grill with my citrus marinade recipe. NOM!
June 2nd, 2010, 07:51 PM
Bastards. I've calling around for days, but we're always at least a week behind you guys.
June 3rd, 2010, 04:42 PM
I was just up in Seattle and they had it at Pike Place Market and at other restaurants. We ate at SeaStar and they had it on the menu, but it was more expensive so I stuck with regular King Salmon. I doubt that I would have noticed the difference.
June 3rd, 2010, 09:53 PM
Homer you would have noticed the difference. Copper River chinook has the highest fat content of all the chinook/salmon. As a result it ends up turning out to be like eating butter. It is the richest tasting and most delicate salmon I have ever had. All this said you have got to get some and grill it up.
I bought a full four lb. whole fish last week and had it cut into two large fillets. I grilled the first one last Monday and it grilled up as the most delicate fish I have grilled but it grilled up nicely. It is difficult to grill up and you need to really watch it when you grill it up. I used my Tequila-Lime recipe I provided in the grill thread. I can highly recommend it.
Oh and the last thing. I paid $9.99 a lb. and about $41. for my two fillets. We can't wait to grill up the other fillet. This is a huge deal when the salmon come into Seattle. They talk about it on the local news when it is arriving. Whole fish have been on sale for the last two weeks at $9.99 a lb. and the fillets will start this week at our local super market at $13.99 a lb.
Enjoy it while you can peoples.
June 8th, 2010, 09:36 PM
Originally Posted by roenick
Epic... you used the word "grill" 9 times in one post.
Just yankin your chain Roenick... yer a good egg...
June 9th, 2010, 02:45 AM
Nothing here but shrugged shoulders.
June 4th, 2010, 01:11 PM
Kind of pissed I did not order, thanks. I recommend Seastar, the crab corn bisque was great.
June 5th, 2010, 12:23 AM
What say you, Jo? Yums?
Originally Posted by ketel&tonic
June 9th, 2010, 10:08 AM
I used lime, extra virgin, a bit of kosher salt, celery seeds, pepper, hot sauce, a bit of soy sauce and some fresh cilantro for the marinade. Used half on the fish, saved the other half for serving. Then sliced some grapefruit and got a few sprigs of dill and layered those on the fish in the basket. Like I said before, my basket allows for the fish to sit a few inches above the grill surface - awesome. Cooked it skin-side down for a few minutes, then flipped it to the flesh side for about a minute or so. The fish slid right off the skin, and the skin was super crispy, like what you'd get in a salmon skin salad at a sushi joint. My brother ate it all in like, 2 bites. LOL. Took the other half of the marinade and added chopped scallions and some honey to it, spooned that over the cooked fish when serving. Yeah. Y'all can HAVE your Chef Paul crap, fresh is THE way to go.
Originally Posted by Unfiltered
June 9th, 2010, 01:44 PM
What hot sauce do you like to use?
Originally Posted by ketel&tonic