WHY COPPER RIVER SALMON IS THE BEST SALMON YOU'LL EVER TASTE

So what’s the deal with Copper River salmon?

Copper river salmon season is approaching, so now is the best time for a refresher on why Copper river salmon is the best salmon to buy and the best salmon to eat.

Seafood lovers know that there’s an incredible diversity to salmon. There’s Pacific and Atlantic salmon, wild-caught and farmed, king, sockeye, and coho, and the list goes on. Each type of salmon has its strengths. But when it comes to what the best salmon to eat is, many salmon lovers agree that Copper River salmon tops the list.

All About Copper River Salmon

Located in Alaska, the Copper River presents conditions that produce the best wild salmon in the world. In order to make it through the icy, grueling 300 mile stretch of glacial water back to their spawning grounds, Copper River salmon start their journey with exceptionally high fat and Omega-3 levels in their bodies. All that fat acts as stored energy to help fuel their epic migratory quest.

Along the way, of course, the migrating salmon still need to eat. And unlike farmed salmon,  Copper River salmon don’t eat nutritional pellets. Instead, they eat their natural diet. Their diet consists mostly of krill and shrimp, along with small fish, and their diet is robust—again, to fuel their epic quest back to their spawning grounds.

This natural diet, as well as that high body fat content, give Copper River salmon incredible richness, flavor, and nutritional value. That’s what make it the best wild caught salmon, period.

The general distinctions between types of salmon still hold true, with coho and sockeye being firmer and king salmon being more tender and delicate in taste and texture. But whether you choose Copper River king salmon, Copper River sockeye salmon, or Copper River coho salmon, take one bite and you’ll know why Copper River salmon is the best wild caught salmon on many experts’ lists.

Don’t Miss Copper River Salmon Season

And there’s the (salmon) rub: Copper River salmon isn’t available year round like most other types of salmon. The best salmon to buy isn’t available to buy whenever you want. You’ll have to get it when it’s in season. Further limiting the supply, Copper River maintains high standards of sustainability. This ensures Copper River salmon for years to come, but it also means what’s caught goes fast each year.

Copper River hosts the first salmon run of each year, which usually begins in mid or late spring. Keep an eye on your favorite fishmonger (hint: it’s us) so you don’t miss out on the best Alaskan salmon—in fact, the best salmon, period, that you can buy.

Order directly from the Pike Place Fish Market fishmongers’ catch here.

SMOKED SALMON DEVILED EGGS

Looking for an easy, delicious appetizer to wow your friends and family this Easter or your next potluck? Look no further. Deviled eggs are a classic party favorite finger food that (most) everyone enjoys, don’t require a ton of ingredients, and won’t take you long to whip up. Here at the fish market we like taking them to the next level with a few easy tweaks.

INGREDIENTS:

12 Eggs

6 Tbsp mayonnaise

4 Oz. smoked salmon

Jar of your favorite caviar (we like sturgeon)

2 Tsp dijon (or your favorite) mustard

2 Tsp apple cider vinegar

Salt and pepper to taste

Few shakes of our favorite hot sauce

HOW TO MAKE THEM:

Put 12 eggs in a pot, cover with cold water, and bring to a boil. Once they boil you can add a tsp. of baking soda if you’d like, to make them easier to peel. Cover with lid, remove from heat and set a timer for 12 min. Don’t go longer or your eggs could turn green and ugly. While they are cooling prepare an ice bath. After 12 minutes remove eggs and place in the ice water. Once they are nice and cool, it’s peeling time! After peeling, cut the eggs in half lengthwise and scoop yolks into a mixing bowl and place whites on a plate. Now it’s time to whip these into a simple masterpiece. Add 4oz of smoked salmon to the bowl, with the mayo, dijon mustard, and apple cider vinegar. Add a bit of salt and pepper to taste. At this point you can get creative with your filling and experiment if you’re feeling brave. We like it a bit spicy so we add a few dashes of Secret Aardvark hot sauce. Now grab a fork or your favorite wooden spoon and mix and mash it up until you get it nice and creamy with no big chunks. Good job. Time to stuff some huevos!

Add the filling to the half egg whites until they are nice and full and look well rounded. Now is time to make them look and taste extra fancy! We like sprinkling them with a bit of smoked paprika for a nice pop of color and topping with our salmon or sturgeon caviar. Set them on your favorite serving platter and serve them up. Time to eat!









HERE'S WHAT TO COOK FOR FISH FRIDAYS

Whether you happen to be religious or not, Fish Fridays are here and we are excited to show you some of our best selling seafood to cook up during Lent. We get fresh salmon delivered daily that make the perfect pairing for your Fish Friday dinners that the whole family can enjoy. Looking for something new to try for Fish Fridays? We have plenty of fish options from rockfish, to true cod, halibut, crab, and more. thE OPTIONS ARE TRULY ENDLESS!

Arguably, our favorite fish at the shop. Don’t tell anyone! Wild king salmon makes an excellent option for lent and fish fridays! It’s filled with heart-healthy omega-3s and sourced straight from Alaska. Order a whole fish and put some in your freezer for later. We will even fillet it for you for free!

Cooking king salmon can be as easy as rubbing a little olive oil on it, adding some Pike Place Fish seasoning, and bake it at 375° for 15-20 minutes, depending on the size and thickness of the fillet. Trust us; your results will make you want to order more. If you decide to go the steak route. Add your favorite seasoning, throw the steaks on the grill, and let them cook. We love a good salmon steak!

Let’s talk about Alaskan Halibut Fillets! This is a great option for all those picky eaters in the family. Halibut is a mild white fish that picks up any flavor you add to it. Making it a great seafood pick for Fish Fridays. Add your favorite spice, throw it in the oven at 400 °, and cook for 15-20 minutes, depending on the fillet size. You’ll instantly have a delicious, healthy, meal.

Not in the mood for fish? No problem, we’ve got all the crab you can eat and then some! It all comes cooked and ready for you to enjoy. All you have to do is crack it open to enjoy. From wild Dungeness crab locally caught to Alaskan King crab, you can take your pick and chow down this Lent on the wildest crab you’ve ever tried! Check out the video below if you’re unsure which one to try. We break down the differences between our 3 favorites.

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