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PSA: Copper River wild salmon at Costco - Page 2

post #16 of 28
6/3/09 at 4:25pm
If it's pre-frozen (almost always is unless you're on the coast), ask them to get some out of the freezer so you don't have to refreeze.
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post #17 of 28
6/3/09 at 7:03pm
Quote:
Originally Posted by why View Post
If it's pre-frozen (almost always is unless you're on the coast), ask them to get some out of the freezer so you don't have to refreeze.
Excellent suggestion. All they do is weigh it and package it up.
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post #18 of 28
6/4/09 at 2:23am
O.K., this is my issue with the idea of Copper River Salmon: I know that it is salmon from a specific river, but there are MANY types of salmon that go up that river. I would think (and it's my personal taste) that the species of salmon is more important than the origin. Hell, the salmon you're actually getting from the Copper River actually recently returned from the ocean, where it mingled with all other salmon, right? Also, when they say its Copper River Salmon, are your getting king, sockeye, or coho?
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post #19 of 28
6/4/09 at 3:03am
I can ask my dad, he's been up to Copper River on a few fishing trips and brought home many pounds of salmon. IIRC there are two types they fish: king and ? (coho?). I'll find out the particulars next time I talk to him.

Also, their catch is packed up in ice and air/water-tight containers and checked-in as luggage on their return flight. That way it's home when they are and their clothes, etc. are sent freight/USPS. I don't know if everyone on those trips does it that way, but the way he described it, it was standard procedure.
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post #20 of 28
6/4/09 at 3:10am
Its King, Sockeye, and Silver.

At the moment, the King run is pretty much over, and I don't think the Silver run has started yet. So likely you are getting Sockeye.
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post #21 of 28
6/4/09 at 11:08pm
Picked up 2 pounds today in DC. Looks great. I'll be cooking it up tomorrow. Do you guys think it's quality enough to make a tartare with some of it? I've been wanting to make Thomas Keller's salmon Tartare recipe and thought it might be a good time to try it. Like this: http://www.alacuisine.org/alacuisine..._tartare_.html
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post #22 of 28
6/4/09 at 11:10pm
Quote:
Originally Posted by KJT View Post
Picked up 2 pounds today in DC. Looks great. I'll be cooking it up tomorrow.

Do you guys think it's quality enough to make a tartare with some of it? I've been wanting to make Thomas Keller's salmon Tartare recipe and thought it might be a good time to try it.

Like this: http://www.alacuisine.org/alacuisine..._tartare_.html

I wouldn't chance it. Plus, frozen fish won't have the same texture as their fresh counterpart, which is the #2 most important part of a tartare.
BTW, if you're going to do Keller, go whole hog and make the cornets!
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post #23 of 28
6/4/09 at 11:49pm
Thread Starter 
I went back and purchased four more pounds.

They are the sockeye variety.
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post #24 of 28
6/5/09 at 1:26pm
I just cooked up a big piece of the salmon I bought for lunch - cooked in a pan with just a little olive oil, salt and pepper - man was it good! Delicious salmon. Thanks for the PSA!
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post #25 of 28
6/5/09 at 1:43pm
Quote:
Originally Posted by HORNS View Post
O.K., this is my issue with the idea of Copper River Salmon: I know that it is salmon from a specific river, but there are MANY types of salmon that go up that river. I would think (and it's my personal taste) that the species of salmon is more important than the origin. Hell, the salmon you're actually getting from the Copper River actually recently returned from the ocean, where it mingled with all other salmon, right? Also, when they say its Copper River Salmon, are your getting king, sockeye, or coho?


Think the the reason the salmon from some rivers are considered better than from others is because salmon that have to go longer up river to spawn will have more fat stored for the journey. Fat = teh yum.
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post #26 of 28
6/5/09 at 2:19pm
Never mind, post above addressed my question.
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post #27 of 28
6/5/09 at 2:28pm
Quote:
Originally Posted by HORNS View Post
O.K., this is my issue with the idea of Copper River Salmon: I know that it is salmon from a specific river, but there are MANY types of salmon that go up that river. I would think (and it's my personal taste) that the species of salmon is more important than the origin. Hell, the salmon you're actually getting from the Copper River actually recently returned from the ocean, where it mingled with all other salmon, right? Also, when they say its Copper River Salmon, are your getting king, sockeye, or coho?

Most people dont know or can't tell what kind of salmon they are eating from a fillet. What makes copper river salmon (all three kinds) so sought after is the much higher level of oils and omega 3 fats in the meat that give it the color and flavor. The copper river is one of, if not THE longest salmon spawning run in the world. The fish that are swimming in it have a different taste/texture/color than they do in the open ocean because of the increased nutrients the fish takes on to make the long swim.
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post #28 of 28
6/8/09 at 2:06am
Quote:
Originally Posted by RedLantern View Post
Think the the reason the salmon from some rivers are considered better than from others is because salmon that have to go longer up river to spawn will have more fat stored for the journey. Fat = teh yum.

Quote:
Originally Posted by Tokyo Slim View Post
Most people dont know or can't tell what kind of salmon they are eating from a fillet. What makes copper river salmon (all three kinds) so sought after is the much higher level of oils and omega 3 fats in the meat that give it the color and flavor. The copper river is one of, if not THE longest salmon spawning run in the world. The fish that are swimming in it have a different taste/texture/color than they do in the open ocean because of the increased nutrients the fish takes on to make the long swim.

Very interesting. Thanks.
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