Less than 24 hours from now Alaska’s famed Copper River salmon fishery gets underway, with first deliveries anticipated in Anchorage, Alaska, and Seattle, Washington, by Friday morning, May 18. Rain is in the forecast, along with temperatures in the low 40s.
To celebrate the arrival, gourmet chefs will face off on the tarmac at Seattle Sea-Tac Airport to see who can prepare the most creative dish made of wild caught king salmon fillets, delivered by Alaska Airlines fresh from the Copper River.
The online company FishEx in Anchorage is accepting orders for fresh Copper River sockeye salmon fillet premium portions for $46.95 a pound, compared with $34.99 a pound at Pike Place Fish Market in Seattle.
While prices have yet to be set, the popular downtown Anchorage restaurant Orso has already added to its menu a wild Alaska sockeye salmon pan seared entrée, with asparagus, baby carrots, basil pesto, balsamic glaze and fresh lemon, for $29.95.
Copper River Seafoods and 49th State Brewing Co. have teamed up to kick-off the summer salmon season with a family-friendly event on Saturday, May 19, showcasing a variety of award-winning dishes by five popular Alaska chefs.
Chefs Thomas Chapman and Daniel Shier of the 49th State Brewing Co., are preparing Salmon Mi-Cuit, a sous-vide sockeye, with whipped mascarpone, salter baguette and aromatics, plus a sockeye belly hand roll, with nori, furikake, sushi rice, compressed cucumber and Wasabi mayo. Chef Jeremy Fike of Glacier Brewhouse and Orso restaurants is preparing a crème brulee salmon. Chef Laura Cole of 229 Parks Restaurant & Tavern, just outside of Denali National Park and Preserve, will serve up Copper River salmon and spot prawn, sea lettuce dashi with pickled plums, tomatoes, green onion, cilantro, sesame, crispy salmon skin and Asuki beans. A chef for Westmark Hotels, also in Anchorage, will serve pecan and maple crusted wild Alaska salmon with mushroom potato hash.
Tickets for the event can be purchased for $15 a piece either at the door or online at https://salmonseasonkickoff.brownpapertickets.com. Children under 12 are free. Space is limited and advance purchase is advised.
To celebrate the arrival, gourmet chefs will face off on the tarmac at Seattle Sea-Tac Airport to see who can prepare the most creative dish made of wild caught king salmon fillets, delivered by Alaska Airlines fresh from the Copper River.
The online company FishEx in Anchorage is accepting orders for fresh Copper River sockeye salmon fillet premium portions for $46.95 a pound, compared with $34.99 a pound at Pike Place Fish Market in Seattle.
While prices have yet to be set, the popular downtown Anchorage restaurant Orso has already added to its menu a wild Alaska sockeye salmon pan seared entrée, with asparagus, baby carrots, basil pesto, balsamic glaze and fresh lemon, for $29.95.
Copper River Seafoods and 49th State Brewing Co. have teamed up to kick-off the summer salmon season with a family-friendly event on Saturday, May 19, showcasing a variety of award-winning dishes by five popular Alaska chefs.
Chefs Thomas Chapman and Daniel Shier of the 49th State Brewing Co., are preparing Salmon Mi-Cuit, a sous-vide sockeye, with whipped mascarpone, salter baguette and aromatics, plus a sockeye belly hand roll, with nori, furikake, sushi rice, compressed cucumber and Wasabi mayo. Chef Jeremy Fike of Glacier Brewhouse and Orso restaurants is preparing a crème brulee salmon. Chef Laura Cole of 229 Parks Restaurant & Tavern, just outside of Denali National Park and Preserve, will serve up Copper River salmon and spot prawn, sea lettuce dashi with pickled plums, tomatoes, green onion, cilantro, sesame, crispy salmon skin and Asuki beans. A chef for Westmark Hotels, also in Anchorage, will serve pecan and maple crusted wild Alaska salmon with mushroom potato hash.
Tickets for the event can be purchased for $15 a piece either at the door or online at https://salmonseasonkickoff.brownpapertickets.com. Children under 12 are free. Space is limited and advance purchase is advised.
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