Copper River - Incoming

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#51 Post by ybarselah » June 7th, 2014, 7:47 am

CR is still above $30 at eataly NYC

but they sold me some unreal king collars last week for "fish bone" prices - under $5 for almost 3 pounds. these eat so well. rich, fatty, intense flavor. oven roast at 350 for 20 minutes, then blast under the broiler.
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#52 Post by ryancurry » June 7th, 2014, 12:56 pm

At my local Bristol Farms CR Sockeye was $25 and CR King was $50 per lb!!

I bought some sockeye and it came out perfect. As others have said, it isn't as forgiving as king. Over cook it at all and its super dry.
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#53 Post by Andrew Kotowski » June 7th, 2014, 7:20 pm

CR sockeye was $10.99/lb for whole fish (5 lbs) at Gemini (Seattle). As expected, we rocked out with our sock out tonight.
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#54 Post by Eric Sch » June 8th, 2014, 10:43 am

$14.99/lb at our neighborhood Albertson's. Grilling it up tonight with a shitty 2006 Oregon Pinot. champagne.gif
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#55 Post by Bruce Leiser_owitz » June 8th, 2014, 11:00 am

Someone was kind enough to bring Copper River salmon to our Champagne tasting/pizza party last night; I put it in the pizza oven to cook it. Delicious.

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#56 Post by c fu » June 8th, 2014, 11:10 am

Bruce Leiser_owitz wrote:Someone was kind enough to bring Copper River salmon to our Champagne tasting/pizza party last night; I put it in the pizza oven to cook it. Delicious.

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Is that a pizza oven or fireplace?
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#57 Post by Bruce Leiser_owitz » June 8th, 2014, 2:46 pm

Charlie Fu wrote:
Bruce Leiser_owitz wrote:Someone was kind enough to bring Copper River salmon to our Champagne tasting/pizza party last night; I put it in the pizza oven to cook it. Delicious.

Bruce
Is that a pizza oven or fireplace?
I was told pizza oven, but my sense is that it was more the latter than the former.

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#58 Post by Jim Friedman » June 12th, 2014, 4:09 pm

Fresh copper river sockeye filets were 12.99 at Costco today. Very good.

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#59 Post by Alan Rath » June 12th, 2014, 5:06 pm

Yesterday's Costco catch

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#60 Post by Larry P » June 12th, 2014, 5:45 pm

Damn Alan, that looks fantastic!
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#61 Post by Andrew Kotowski » June 12th, 2014, 5:58 pm

Larry P wrote:Damn Alan, that looks fantastic!
What he said.
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#62 Post by Alan Rath » June 12th, 2014, 6:07 pm

Andrew Kotowski wrote:
Larry P wrote:Damn Alan, that looks fantastic!
What he said.
Oh yeah, yum! I did it on the Egg this time, which worked well. But honestly, for the time I have it cooking it is SO much easier just to fire up the gas grill.

If you're interested, I use a marinade of equal parts olive oil, soy sauce, maple syrup; mix in some brown mustard, bit of crushed garlic, plenty of black pepper. Doesn't really need to sit long, just a few minutes to coat the fish. Then put on grill flesh side down, turn 90 degrees after couple minutes to help with grill marks, few more minutes, then flip to skin side to finish. Check for done-ness, take off on the early side, it will continue to cook a little.
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#63 Post by Anton D » June 12th, 2014, 10:38 pm

Lemon juice and dill then sitting at room temperature for one hour.

Fired up the Green Mountain Grill smoker and set it at 500°.

Salmon onto the grill for eight minutes, skin down, no turning.

Even the finicky neighbor kid liked it.

Served it with french fries and salad with blue cheese dressing.

J Brut sparkling wine 2007, nice citrus notes.

Two thumbs up for Copper River salmon season.
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#64 Post by rfelthoven » June 19th, 2014, 12:56 pm

Wife picked up CR sockeye fillet yesterday for $10.99 at our local Costco. Really tasty piece of fish but I did get a hit of fish smell when I opened up the package. Didn't translate over into the finished product, however. Very moist and tasty.
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#65 Post by Alan Rath » June 19th, 2014, 2:52 pm

Ron, check the "packed on" date when you buy. They generally filet and package every few days, so you can be several days after packaging. I like to try and buy as close to the packed-on date as possible. But hey, it's fish! Can't really escape the fact that it will smell a little like fish ;)
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#66 Post by Larry P » June 19th, 2014, 3:53 pm

Best yet, the fish monger at our Costco is really friendly and if asked he'll tell you what days they get in new shipments.

We were there last Saturday and resisted the temptation for the nice looking CR sockeye fillets at $10.99. Just too much fish for us to commit to, unless I smoke some, and I just didn't have time to deal with it.

Instead we went for a couple really gorgeous pieces of Ahi. Get ready for some thread drift...
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#67 Post by Alan Rath » June 19th, 2014, 8:05 pm

Heck, Larry, why'd you cook it so much? Just kidding, looks fabulous! That's the kind of thread drift I can go for.
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#68 Post by Larry P » June 20th, 2014, 8:18 am

Alan Rath wrote:Heck, Larry, why'd you cook it so much? Just kidding, looks fabulous! That's the kind of thread drift I can go for.
Yeah when Lori said it was "cooked perfectly" I knew I had overdone it [wink.gif]
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#69 Post by NickWittman » June 20th, 2014, 1:03 pm

Have recently been getting some good fresh fish from Sonoma Market and Santa Rosa Seafood. At Sonoma Market, prefer the King Salmon ($19 lb) or Scottish Salmon ($15 lb), both center cut, over the CR and Sockeye.

A better source, Santa Rosa Seafood! Top notch fresh fish if in the area. About $15 a pound for King Salmon. Their smoked salmon is awesome as well. Hard to pass on picking up Uni, sushi grade Ahi, and sometimes a few other special items.

Not sure if Flannery still has fish, but his selection use to be excellent as well. Any other North Bay sources I am missing?
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#70 Post by J. Ashourian » June 20th, 2014, 1:52 pm

Last week in Jax, FL Whole Copper Rivers for $8.99/ lb. Best salmon of my life.
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#71 Post by Larry Stein » June 23rd, 2014, 10:06 am

Grilled Copper River filets from Costco on Sat. Rubbed with cumin, brown sugar, Rancho Gordo chile powder, pepper, and salt. Put them on cedar planks. Yum.

That being said, I prefer the King Salmon from Costco over the Copper River. Certainly nothing wrong with either!

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#72 Post by brianmcbrearty » June 23rd, 2014, 1:06 pm

Need leftover fish recipes I guess. I cooked up four pounds of it last weekend and even at 10.99 couldn't bring myself to buy four more pounds this weekend after throwing a couple pounds away. It wasn't easy passing it up. Will be sorry when it's over.

Thread drift: Instead, rediscovered boneless short ribs grilled medium rare. Still had to buy a ton of it, but I know what to do with ... hey, it's lunchtime already!

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#73 Post by Mark Y » June 23rd, 2014, 3:54 pm

Found a good use: make fried rice..
it's actually amazing.. so amazing that my wife wants me to go plank some more salmon just so we can have leftovers to make fried rice with.

I think one of the main reasons is the fish loses the soft/tender texture and becomes rather hard.. but in fried rice, u don't mind the flakier/drier fish pieces..
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#74 Post by P. Willenberg » June 23rd, 2014, 4:00 pm

brianmcbrearty wrote:Need leftover fish recipes I guess.
1:1 with Chevre in Food processor, eat with crackers.
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#75 Post by CWun » June 23rd, 2014, 5:45 pm

I Vacu pack with my foodsaver in individual cut filet portions. They defrost and cook up rather well. I always buy tons of the stuff so I can freeze and eat them the rest of the year.
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#76 Post by Alan Rath » June 23rd, 2014, 6:04 pm

brianmcbrearty wrote:Need leftover fish recipes I guess. I cooked up four pounds of it last weekend and even at 10.99 couldn't bring myself to buy four more pounds this weekend after throwing a couple pounds away. It wasn't easy passing it up. Will be sorry when it's over.
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#77 Post by Chris Freemott » June 23rd, 2014, 8:38 pm

McB - watch Alton Brown's smoked fish episode. Smoke it. Lasts longer that way.

+1 to the chèvre and fish combo - but would add you can also add Boursin cheese and do the same thing for some extra 'zing' if you wish.

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#78 Post by brianmcbrearty » June 23rd, 2014, 10:56 pm

I'm liking the salmon and chévre idea. The Boursin too.
AND I don't watch enough TV so I'll look for the good eats.

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#79 Post by Larry P » June 24th, 2014, 12:24 am

Definitely smoke it, then vacuum seal and it will last for quite a long time.

I haven't had any time to deal with smoking this season, and fear I won't until after the 5th; hoping I don't miss the season entirely, but there's always chinook which I guess runs later.
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#80 Post by G. Bienstock » June 24th, 2014, 6:46 pm

Finally tried some King from Costco. While normally a big fan of Sockeye, this charcoal grilled King finished with a raspberry BBQ sauce was excellent.
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#81 Post by P. Willenberg » June 24th, 2014, 7:17 pm

Larry P wrote:Definitely smoke it, then vacuum seal and it will last for quite a long time.

I haven't had any time to deal with smoking this season, and fear I won't until after the 5th; hoping I don't miss the season entirely, but there's always chinook which I guess runs later.
I think you get a better pellicle by freezing before smoking, not the opposite.
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#82 Post by CWun » June 25th, 2014, 9:45 am

salmon rillettes too is an easy leftover salmon recipe.
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#83 Post by MBerto » June 25th, 2014, 11:19 am

Planked Salmon a big myth:

http://amazingribs.com/tips_and_techniq ... nking.html

Your thoughts?
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#84 Post by Dale Bowers » June 25th, 2014, 11:22 am

MBerto wrote:Planked Salmon a big myth:

http://amazingribs.com/tips_and_techniq ... nking.html

Your thoughts?
Don't know if it's a myth or not, but most everything I've read and tried via Amazingribs has been spot on.
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#85 Post by CWun » June 25th, 2014, 1:21 pm

wood preparation is key for planking. Most of the experience is from the "aroma" and just like cigarette smoke, even if a little "sticks" on the surface of the fish, it's very apparent to the diner. Smoke penetrating the meat isn't necessary. IMHO
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#86 Post by Larry P » June 25th, 2014, 2:47 pm

MBerto wrote:Planked Salmon a big myth:

http://amazingribs.com/tips_and_techniq ... nking.html

Your thoughts?
Interesting but I never cook on cedar planks - I find the taste of cedar dominates the fish and I don't find it enjoyable. I've often thought I should try a professionally cooked cedar plank salmon, since maybe I'm just not doing it right, but until then I don't get the appeal of this technique. Pretty much the same conclusion they reach, but from a polar opposite direction.
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#87 Post by Frank Deis » June 25th, 2014, 4:09 pm

I bought CR Sockeye at Costco for the 3rd time this season and grilled it over charcoal last night. I had made a garlic butter and put a pat on each section of fish. It was really the best prep ever, for me. I just had the leftovers and yum..
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#88 Post by Rick Allen » June 26th, 2014, 2:10 pm

MBerto wrote:Planked Salmon a big myth:

http://amazingribs.com/tips_and_techniq ... nking.html

Your thoughts?
If I was smoking fish, I wouldn't use red-cedar (actually a member of the cypress family), and I wouldn't cook it over a direct fire. To say that the method doesn't add flavor to the fish makes me question the rest of his comments. There is a danger, as Larry points out, of having this method add too much smoke flavor. Besides some flavor, what the red-cedar plank does is create a partially indirect cooking method with some direct heat coming through the board. The advantage of red-cedar is that it is more resistant to burning than other woods that might be used.

BTW, this is not the method used by the local Native Americans to cook salmon. Their traditional method was to strap the fish to a board (likely alder) and hang the fish over a fire. This is how they cook fish at the IPNC Salmon Bake.

One other thing - when I cook salmon this way, the fish goes on the board, and the board goes on the grate above the coals.

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#89 Post by Diane Kessler » June 27th, 2014, 3:58 pm

We just grilled a couple of pieces from our Costco purchase. I warmed some blood orange olive oil, added butter and minced garlic until it softened and spooned it over the salmon. Served it with just picked zucchini, sliced and sautéed. Quite good with a bottle of Baudry rose.

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#90 Post by Andrew Kotowski » July 1st, 2014, 4:45 pm

I've never been a fan of cooking on cedar planks. I'd much rather cook on foil, indirect (between two charcoal baskets) and either toss some wood chunks in the coals or throw a plank on the bottom grill between the two baskets. Bigger issue for me is that the bottom of the fish just doesn't cook as well because it's sitting on a piece of wood... I've found that alder or, surprisingly, pecan are my two favorite woods to use with salmon.

Brown in the finished pic is caramelized brown sugar ;-)
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#91 Post by Ron Kramer » July 1st, 2014, 8:02 pm

Did the Copper River vs Sockeye Sunday and all four diners liked the Sockeye better.

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#92 Post by Rick.T » July 1st, 2014, 8:51 pm

I'll be picking up my Copper River Reds next month. I'm visiting a friend in Anchorage who has a freezer full of Kenai and CR Reds. When I lived in AK we use to taste these side by side; the differences vary but when both are fresh, not a big difference. My favorite is fresh 20-30 lb king salmon (chrome) cut into steaks and grilled. Just incredible.
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#93 Post by Marshall Gelb » July 3rd, 2014, 4:46 pm

Interesting and FWIW, the Copper River Sockeye dropped to $8.99 at the Skypark/Torrance Costco.
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#94 Post by Dale Bowers » July 3rd, 2014, 5:58 pm

Rick Allen wrote:
MBerto wrote:Planked Salmon a big myth:

http://amazingribs.com/tips_and_techniq ... nking.html

Your thoughts?
If I was smoking fish, I wouldn't use red-cedar (actually a member of the cypress family), and I wouldn't cook it over a direct fire. To say that the method doesn't add flavor to the fish makes me question the rest of his comments. There is a danger, as Larry points out, of having this method add too much smoke flavor. Besides some flavor, what the red-cedar plank does is create a partially indirect cooking method with some direct heat coming through the board. The advantage of red-cedar is that it is more resistant to burning than other woods that might be used.

BTW, this is not the method used by the local Native Americans to cook salmon. Their traditional method was to strap the fish to a board (likely alder) and hang the fish over a fire. This is how they cook fish at the IPNC Salmon Bake.

One other thing - when I cook salmon this way, the fish goes on the board, and the board goes on the grate above the coals.
Thanks Rick.

Over the past year I've expanded my grilling horizons. This helps tremendously. [cheers.gif]
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#95 Post by Barry L i p t o n » July 3rd, 2014, 6:25 pm

Don't understand Copper River vs. Sockeye

Copper River can be Sockeye or King (or maybe others too).

The Costco Sockeye that's the lower price at my Costco isn't Copper River.

I love Copper River King, but the Copper River Sockeye is great too - I never overcook it so maybe I don't run into the issues others do. I just cook it on a super hot gas grill skin side down, don't turn it, with a spice rub. Top gets a nice slight crust, the fat bubbles up from the skin into the filet, all wonderful.

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#96 Post by Dale Bowers » July 3rd, 2014, 6:31 pm

Barry L i p t o n wrote:Don't understand Copper River vs. Sockeye

Copper River can be Sockeye or King (or maybe others too).

The Costco Sockeye that's the lower price at my Costco isn't Copper River.

I love Copper River King, but the Copper River Sockeye is great too - I never overcook it so maybe I don't run into the issues others do. I just cook it on a super hot gas grill skin side down, don't turn it, with a spice rub. Top gets a nice slight crust, the fat bubbles up from the skin into the filet, all wonderful.
Barry, that's my go to method. Skin down, simple, max hot grill. Hard to beat.
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#97 Post by Ron Kramer » July 3rd, 2014, 8:06 pm

I do the same but sometimes I spatula the filet to leave the skin on the grill.
Thicker cuts give me crisp skin due to longer grill contact.

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#98 Post by Rick.T » July 3rd, 2014, 8:28 pm

We use to catch Kings in our dip nets when we were fishing the Copper River; biggest one we ever caught was only about 30 lbs, maybe less. I only caught one in the 3 years I fished this river but usually 1-2 people in our group would catch one. I prefer Kenai River Kings to Copper River Kings but in the end, if both are fresh and chrome, they are both delicious.
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#99 Post by Rick Allen » July 4th, 2014, 1:04 pm

Rick,
Don't the Kenai Kings run up to 70 or 80 pounds?

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#100 Post by Rick.T » July 4th, 2014, 2:29 pm

Rick Allen wrote:Rick,
Don't the Kenai Kings run up to 70 or 80 pounds?
I had to google this; the largest King caught on the Kenai was 97 lbs / 1985. The largest King ever caught weighed in at 126 lbs / 1949. This website has some interesting info on salmon.

http://www.fishex.com/seafood/salmon/king-salmon.html

When I have to purchase AK seafood, I go to: http://www.newsagaya.com/seafoodpackages.aspx

The best time to purchase crab legs is Dec-Jan; get on their mailing list so you know when the specials are. We use to get King crab legs for $8/lb in Dec when they ran their specials. I still buy every year and have them sent to family.
T~@~n**d~y

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