I've heard Copper River salmon is going for about 35 bucks a pound these days. Fred Meyer here in western Washington recently had a sale on whole sockeye for $2.99 a pound. I've never tried Copper River salmon before but is it that much different than the kind that Fred Meyer was selling for $2.99 a pound? The ones Fred Meyer were selling were all caught in FAO Area 67, which covers the Gulf of Alaska and on down along the Washington and Oregon coast and all the square mileage westward toward the end of the Aleutian Islands. What I'm asking is, given the price differential of Copper River salmon as compared to other salmon of the same type, is it hype or is there really something special about it? Thanks.
Copper river red salmon(sockeye). They have the highest fat content, compared to other reds(sockeye) from elsewhere. That means more... omega 3 oils. Which, is good for you. It will also taste really good, with all that rich fat. Now, this isn't like bad fats, that is in beef e.t.c. The fats from fish, have omega 3 oils, which is a good fat for you. Oh, forgot. Once you eat a copper river red(sockeye). You can tell the difference, between a copper river red(sockeye) and a red(sockeye) from somewhere, else. It is the fats I talked about, that makes the copper river red(sockeye), a prized fish.
yes it is. When it is in season, I buy several pounds. I put the steaks in the freezer for later. The oil just pours out, while eating. It flakes like a fresh Tuna belly. That is when the Tuna's are just off the boats, and the belly is cut out. That was years ago. I miss the Tuna bellies. A little garlic, and olive oil, cooked on the B B Q The best fish ever. The sharks know what is good eating. They go for the belly.
