Copper River - Incoming

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David Wright
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Copper River - Incoming

#201 Post by David Wright » July 7th, 2017, 10:16 am

How is University Seafood & Poultry for salmon these days? They had really good fish when I lived in Seattle in the '90s.

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#202 Post by R yan C omaz zetto » July 7th, 2017, 2:04 pm

P. Willenberg wrote: You could try the Mercer Island New Seasons, Uwajimaya, Lam's Seafood and Fresh Fish Co but the fish at Seattle area Costco is the freshest you can reasonably get in the US. There's 100% inventory turnover every day.
Ah, yes - Uwajimaya... I do go there occasionally and they have great stuff. Thanks for the reminder.

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#203 Post by M Mager » July 7th, 2017, 3:27 pm

R yan C omaz zetto wrote:I have been buying my fish at PCC for the past couple years, but our West Seattle store just closed. I've found others (Met market, Thriftway, Seattle Fish Company) to be hit or miss.
Ryan - We'd had similar inconsistent results both at Seattle Fish Market in the Junction and at Met Market in Admiral. However, over the last year or so, we've had really good experience with fish (not just salmon, but halibut, etc) at the Thriftway at California & Morgan. If you haven't bought from them in a while, may want to give it another try. That's about it as far as decent fresh fish shopping on this side of the bridge.
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Corey N.
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#204 Post by Corey N. » July 10th, 2017, 10:18 am

Picked up some sockeye over the weekend from the local Costco. Would it be sacrilege if I grilled and finished with a glaze of harissa and honey?
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#205 Post by Sarah Kirschbaum » July 10th, 2017, 10:22 am

Corey N. wrote:Picked up some sockeye over the weekend from the local Costco. Would it be sacrilege if I grilled and finished with a glaze of harissa and honey?
Yes, but do it anyway if you like the way it tastes. :)

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#206 Post by Alan Rath » July 10th, 2017, 12:52 pm

Corey N. wrote:Picked up some sockeye over the weekend from the local Costco. Would it be sacrilege if I grilled and finished with a glaze of harissa and honey?
Absolutely not. My standard recipe is a mix of olive oil, soy sauce, maple syrup, mustard, ground pepper. marinate a few minutes and grill.
I'm just one lost soul, swimming in a fish bowl, year after year

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Mel Hill
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#207 Post by Mel Hill » July 10th, 2017, 2:39 pm

After about 5 or 6 filets grilled with only Salt and maybe some garlic I start thinking about other flavors to add

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#208 Post by R yan C omaz zetto » July 10th, 2017, 4:15 pm

I was going to head to Uwajimaya but it was 11:30AM on Saturday and I realized I would have to fight Sounders traffic for a noon game. And I was already really close to Costco. I must say I was pleasantly surprised. Very fresh – $9.99/lb Copper River sockeye. I was slightly worried when I opened the package to realize that they apparently mechanically removed the pin bones and left a huge gash up the middle of each fillet. But they cooked up just fine and tasted delish…. and I didn’t have to pull the pin bones myself!

And thanks for the tip Michael – I’ll have to give Thriftway another try once the temporary supply of fresh salmon at Costco ends.

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#209 Post by R yan C omaz zetto » July 10th, 2017, 4:22 pm

My recent recipe, which I've been very happy with the results of.

Remove skin and gray flesh/vein on skin side of flesh.
Marinate in olive oil, crushed garlic, and lemon juice for 30 minutes.
Rinse, pat dry.
Season with salt and very slight sprinkle of pepper, paprika, and brown sugar.
Cook on foil, indirect heat in Weber kettle. Add just a touch of cherry chips for a very slight hint of smoke.

Done. Delicious.

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#210 Post by P. Willenberg » July 11th, 2017, 8:44 am

Prime Now has SeaBear brand Smoked Copper River for $15.99/lb today. I think it's a Prime Day deal so act fast if you're within the delivery zone.
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#211 Post by P. Willenberg » July 11th, 2017, 8:50 am

R yan C omaz zetto wrote:My recent recipe, which I've been very happy with the results of.

Remove skin and gray flesh/vein on skin side of flesh.
Marinate in olive oil, crushed garlic, and lemon juice for 30 minutes.
Rinse, pat dry.
Season with salt and very slight sprinkle of pepper, paprika, and brown sugar.
Cook on foil, indirect heat in Weber kettle. Add just a touch of cherry chips for a very slight hint of smoke.

Done. Delicious.
Why do you remove the skin?
Paul (@pwillen1 on CT, Twitter, Instagram)
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#212 Post by R yan C omaz zetto » July 11th, 2017, 10:11 am

It's not so much the skin, but I don't like the gray flesh and vein that runs down the middle of the filet on the skin side. I think it has an extra funky/fishy flavor that I don't care for. Removing it before cooking just provides a cleaner flavor in the end.

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#213 Post by Alan Rath » July 11th, 2017, 11:55 am

I agree on the gray flesh, but the way I deal with that is to drill flesh side down first, then flip to skin side and finish. When I take it off the grill, sometimes the skin sticks, sometimes it comes off. Either way, I then flip the finished filet over, scrape off the now cooked gray flesh (which comes of very easily once cooked), flip back to the more visually appealing grilled side, cut and serve.
I'm just one lost soul, swimming in a fish bowl, year after year

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#214 Post by P. Willenberg » July 11th, 2017, 12:05 pm

fascinating. the bloodline is my fifth favorite part after the belly, collar, skin and fin meat.
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#215 Post by Alan Rath » June 7th, 2019, 12:23 pm

Email from Costco this morning says Copper River will be available Saturday, June 8.
I'm just one lost soul, swimming in a fish bowl, year after year

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Mel Hill
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Re: Copper River - Incoming

#216 Post by Mel Hill » June 7th, 2019, 1:33 pm

We are a week in to the season here in Colorado

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#217 Post by J. Rock » June 7th, 2019, 2:27 pm

Maybe I haven't had it prepared especially well, but I don't see how CR salmon is worth the premium compared to the normal King Salmon I get.
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Jay Selman
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Re: Copper River - Incoming

#218 Post by Jay Selman » June 7th, 2019, 2:46 pm

Alan Rath wrote:
July 11th, 2017, 11:55 am
I agree on the gray flesh, but the way I deal with that is to drill flesh side down first, then flip to skin side and finish. When I take it off the grill, sometimes the skin sticks, sometimes it comes off. Either way, I then flip the finished filet over, scrape off the now cooked gray flesh (which comes of very easily once cooked), flip back to the more visually appealing grilled side, cut and serve.
I typically lay lemon slices on the grill to raise the fish from the grates. No sticking.

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#219 Post by ATaylor » June 7th, 2019, 3:30 pm

Mountain View and Redwood City already have both King (troll caught) and CR. We grilled a piece to perfection on Wed night. So great to have the CR again as last year was Coho only.
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#220 Post by Clayton Wai-Poi » June 7th, 2019, 8:30 pm

I bought fresh copper river sockeye from Whole Foods in Chicago last weekend. $19.95/lb.

As good as expected.

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#221 Post by Andrew Kotowski » June 7th, 2019, 9:14 pm

J. Rock wrote:
June 7th, 2019, 2:27 pm
Maybe I haven't had it prepared especially well, but I don't see how CR salmon is worth the premium compared to the normal King Salmon I get.
Less a taste thing and more a fat content one, at least for me. I still swear by Columbia River Spring chinooks. No contest.
You can find me at the grill! Https://www.facebook.com/akgrill

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Re: Copper River - Incoming

#222 Post by EricE » June 7th, 2019, 10:16 pm

Andrew Kotowski wrote:
June 7th, 2019, 9:14 pm
J. Rock wrote:
June 7th, 2019, 2:27 pm
Maybe I haven't had it prepared especially well, but I don't see how CR salmon is worth the premium compared to the normal King Salmon I get.
Less a taste thing and more a fat content one, at least for me. I still swear by Columbia River Spring chinooks. No contest.
This is spot on! Only thing that beats a springer is an Alaskan ivory king feeder caught in the winter.
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#223 Post by Josh Grossman » June 7th, 2019, 10:28 pm

J. Rock wrote:
June 7th, 2019, 2:27 pm
Maybe I haven't had it prepared especially well, but I don't see how CR salmon is worth the premium compared to the normal King Salmon I get.
Is the 'normal' you get farm raised?

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#224 Post by M.Kaplan » June 8th, 2019, 8:07 am

EricE wrote:
June 7th, 2019, 10:16 pm
Andrew Kotowski wrote:
June 7th, 2019, 9:14 pm
J. Rock wrote:
June 7th, 2019, 2:27 pm
Maybe I haven't had it prepared especially well, but I don't see how CR salmon is worth the premium compared to the normal King Salmon I get.
Less a taste thing and more a fat content one, at least for me. I still swear by Columbia River Spring chinooks. No contest.
This is spot on! Only thing that beats a springer is an Alaskan ivory king feeder caught in the winter.

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Fresh with sea lice, same day river caught with a spey rod, Katmai Coho is right in my wheelhouse, too.
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#225 Post by dcornutt » June 8th, 2019, 9:09 am

Fresh Copper River Sockeye today at Costco. $14.99/lb. It was delicious for lunch.
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