Find a back issue

Copper River Salmon: One Side of the Story

This just in from Deep Goatfish, my source who swims near the top of the national seafood business:

I just wanted to give you some info on Wild Salmon this season. We in the fish business call Copper River Salmon, Stupid River Salmon. Way over priced, especially with what will immediately follow.

This year’s class of king and sockeye salmon is strong and the winter melt off in the rivers is high, this should lead to good supply on fish throughout. Even though quotas have been set a little lower in 2009 than previous years, given the numbers, fisheries biologists think this could be one of the top ten harvests of the last century.

This coupled with a weaker yen and all-around global economic slump should give relief to the prices seen for the last few years.

I’m still for organizing a blind tasting. If you are interested in participating, shoot me an e-mail.

4 comments on “Copper River Salmon: One Side of the Story

  1. With all I know and have read with regards to farm raised Atlantic salmon and the texture of the frozen wild salmon I think part of the allure of the Copper River is how clean and fresh it tastes.After suffering all winter long with inferior product it is the first taste of the season. Here in Dallas all we do is go out to eat and to be the first on your block to eat this divine species, with all the bragging rights that go with it is cool. Couple that with some mighty fine marketing ( the Copper River is one of the strongest rivers making the salmon gorge on extra protein….) akin to a black cow ( Angus) being better than any other cow and you have some pretty good hype.
    Also adding to the hype is the fact that most years the Japanese come in and buy up the first couple of ships (as the story goes) and demand exceeds supply.
    With that said I would still drive across the metroplex to have it for dinner..
    For a blind tasting I’m in, where do I sign up

  2. In our opinion @ TJ’s, the hype surrounding copper river salmon refers to price, not quality.

    Last year some of the “gourmet” supermarkets were selling copper river for $70/lb. that’s absurd and definitely overhyped.

    (We’re speaking in general terms and not accusing anyone of bad business practices!)

    At tj’s we expect the fish to be $35-40/lb.

    That is a fair market value for what is generally considered to be the best salmon on the planet.

    feel free to email me with any questions:

  3. Copper River salmon is fattier than the average salmon and, as such, tastes more fatty (which is usually good).

    Any salmon run where the fish has to travel longer than average to spawn is going to taste similar to a Copper River fish. It has to do with all the fat the fish has stored up. Most salmon you purchase at the market has a much shorter river to travel and you can not verify the spawning river… at least the Copper River brand has that going for it.

    I would happily do a blind taste test, but I guarantee I will taste it 10 times out of 10.

    Oh, and I’m originally from Seattle, which might help.