All posts tagged: Copper River Salmon

Copper River Salmon – Salmon Pot Pie

Granted, it’s probably not the first thing that comes to mind when you say Pot Pie…. maybe not even the second… yet. First things first – A huge thank you to Copper River Wild Salmon and the Folks of Cordova, Alaska for all the hard work in managing the season, responsibly sustaining and catching all the beautiful salmon, and allowing me to represent your hard work in my posts this year. It’s been a hoot and a half –  and a blast. It’s been an honor, and I hope I have done you justice. This marks the end of the Copper River Salmon posts. The season, for intents and purposes, is over. And the salmon are making their way deep into the freshwater rivers and streams to get busy and do the nasty. I really should have done more before now with the shipment of Coho* they sent me, but I just couldn’t think of anything new.. and different.. and that you hadn’t seen 100 other times in 1,000 different incarnations. So I vacuum packed …

Copper River Salmon – Coho Salmon

Coho Salmon or “Silver” Salmon are the smaller, less fatty variety of Alaskan Salmon – typically weighing in at 6 to 12 pounds at capture. They are easily identifiable by the thinly skinned silver side panels and the dark bluish fins and top. They will spend between 2 to 3 years feasting on the ocean bounty before returning to the Copper River area to spawn. And, once the hormones start kicking in and they enter fresh water, they transform to look like THIS! The mouth becomes decidedly hooked and the color flushes brilliant reds…. I know some guys like that…. c r e e p y… But we’re dealing with the silver guys… As I’ve said, Coho Salmon are somewhat less fatty then Sockeye or King, which in turn gives them a much milder salmon-y flavor – and have been marketed as the “Salmon for people that don’t like salmon.” And like their bigger, behemoth cousins, the skin is entirely edible and somewhat less tough then the fattier fish. A little about salads… I love a good salad. And while I may dabble in deconstructed, …

Copper River Salmon – SWAG and Stuff and Such…

It’s Coho Season! And while I’ve already gotten my big Bag ‘O Fish from Copper River Salmon to play with, both of us here at Turtle Creek  are battling a severe allergy season  and subsequently have been in the dumps a bit. I just haven’t had the desire to cast in … so to speak. So, We’ll be getting to the exciting, tasty, sexy, Coho next week. Until then, I’ve got some SWAG to give away to get you in the mood for that last fire up on the grill. In with our fish shipments, occasionally there are additional goodies tucked in-between. I’ve held 2 of them back to give away. 1 – Emeril’s Alder Plank Smoker set up,  and  1 – Little tin of Slammin’ Salmon Rub (really… that’s its name…) from Summit Spice and Tea Company. I’m making it a package deal so you can season up a great slab of Coho, smoke it up, and impress all your friends. So, if you want it… you gotta fight for it…. and I’m only doing it on the …

Copper River Salmon – Poked and Prodded, The Big Thaw, Part 2

You remember last week when I grilled that Tequila and Lemongrass Salmon? well…. Tequila & Lemongrass Salmon That was only part of the story. There was supposed to be  crispy salmon tacos, ancho roasted salmon and salmon skewers to go along with it for just this glutton-fest of frozen salmon. Only, I spent the morning cleaning two bedrooms, a bathroom, did a little gardening, took a nap, spent an hour in a fog because I took an afternoon nap, mopped the house, made the tequila glaze, and took another nap (leave me alone, I’ve been suffering with a sinus infection)… and then, I was beat… and tired… and didn’t want to do anything except grill a big ole’ piece of salmon. Which left me either lying to you about the other stuff… or going out and buying more salmon to do the other stuff. I got around to it yesterday. Crispy Salmon Tacos When Copper River sent us this last box o’ joy, they suggested we make tacos with it. Honestly? I wasn’t all that …

Copper River Salmon – The Big Thaw

A couple of weeks ago, as part of the Fresh Catch Crew, the super folks at Copper River sent me a new box o’ salmon. It was a frozen whole frozen side of  sockeye salmon from the Prince William Sound. Prince William Sound A Sound is a large body of the ocean located between two bodies of land. The Prince William Sound is located on the Southern coast of Alaska – bordered by the Kenai Pennisula on the west, and the Montague and Hinchinbrook  Barrier Islands to the south offering protection from the rugged Gulf of Alaska. This optimum location provides isolated, pristine, glacial pure water into the gulf that supports a healthy, sustainable salmon run. I’ve already extolled the beauty and glory of sockeye salmon… many times – so I’ll dispense with that this time… a little. But – like I said – what I got this time was a frozen side. Here’s the thing with frozen fish. Given the choice (and available cash), I’ll buy fresh fish. Not that there’s anything wrong with frozen – I just prefer it that …

Copper River Wild Salmon – King and Fresh Pea Pesto Pizza

I told you last week I was going to do it… There’s a couple of reasons for this: One – King Salmon has a super high fattiness to it, so it lends itself extremely well to quick, high heat cooking. and Two – it’s really… really expensive. So to keep you from passing out at the market trying to buy enough to feed 4 people, I decided to come up with several ways to use a little and get a lot out of your Copper River King Salmon. The omelette the other night used 3 ounces for 2 people, and tonight we’re only using 4 ounces for 4 to 8 people (depending if you’re doing the pizza as an appetizer or entree.) – so, with just under a half pound of fish, we’ve successfully fed 6 people. That’s a winner, winner fishy dinner any day in my book. So, the pizza. You’re going to read below that this is one of those french-bread-dough-in-a-tubes. Don’t be hatin’. It actually makes a stupid good crust, and I’m all about …

Copper River Salmon – King and Roasted Corn Omelette

 Having a plethora of fresh salmon to do my bidding makes me feel a little invincible, and yes..like something off Mount Olympus… BE A PIZZA – and  Voila! there he is – A Fresh Pea Pesto with Salmon Medallions and Caramelized Red Onions BE A ROAST – and… it’s a roast – An Open-Face  Aubergine / Porcini Coulibiac (We’ll get to both of those this next week) … or maybe that’s just the Omega -3s talking… I dunno… But I feel pretty damned special. My latest incantation was for an Asian inspired Omelette. “Salmon,” I says, ” Make me something with sesame oil, scallions and fermented black beans.” Fish in the Bag says, “I can do you one better, O’ tikkity-typey man, I’ll throw in some of that corn you roasted the other night and some fish sauce.” “Who’s owning who now?” Well played, mighty ruby-red king… “Let’s see you do your stuff.” What… you don’t talk to your ingredients? First, the corn. The roasted corn is the Nero Wolfe method. Yes, that Nero Wolfe, the crime …

Copper River Wild Salmon – Talkeetna Giveaway

As a part of being in the 2012 Copper River Fresh Catch Crew, we’re shipped salmon and salmon related items to use and talk about during the season. In this past week’s box, I received two of the Talkeetna Condiments seasonings to play around with. I used their Savory Salmon Seasoning as a rub in yesterday’s Oil Seared King Salmon. But, in addition to the rub, I got a bottle of their Lemon Caper Salmon Sauce – which is dairy dairy dairy.. and some butter. … I thought it best not to put Jane in the hospital. So instead, I’m going to give the wonderful folks at Talkeetna Condiments a little gratuitous plug and give it away. I know… I don’t do a lot of giveaways, but humor me and play along. It’s time now for the Plate Fodder `Talkeetna Condiments Giveaway – Death-Match 5000 version. I’m giving away the 12 ounce bottle of Talkeetna Condiments Lemon Caper Salmon Sauce to one lucky person. This is what you’re winning To enter to win: 1. Like Plate Fodder …

Copper River Catch – King Salmon

Prized for it’s velvety, melt – in – your – mouth texture, Chinook (or King) Salmon are the prize of the Pacific Northwest. By far the largest of the Copper River Salmon, the king typically weighs in at 20 lbs at harvest, although a 40 to 50 lb Chinook aren’t uncommon when the conditions and feeding stock are perfect. That velvet texture? The result of a much wider selection menu than the smaller varieties. These beauties spend the year preceding the harvest season feasting on kelp and other seaweeds, jellyfish, starfish and smaller omega rich fish in addition to the usual wild salmon diet. Bigger fish… bigger appetite. Which, for us, translates into the highest concentration of Omega-3 fats than in any other variety, and that signature ruby-red color. How high you might ask?   A whopping 1700 mg per 3.5 ounce serving! Compare that to the Sockeye we had the other week, at 1200 mg per 3.5 ounce serving. It’s respectable still… But – The higher the fat-to-protein ratio, the more unctuous the meat, the more …

The Sandwich Diaries – SSBLT

I always liked how Woolworth’s labeled the lunch counter “Luncheonette”… just to make sure you didn’t confuse it with the sundries – or plastic flowers section. I think the first time I ever had a sandwich out somewhere was probably the  Luncheonette counter at the Woolworth’s in the now gutted and reworked Cobb Center. Getting to sit at the counter, swinging my short stubby legs, the faint smells of disinfectant, cheap clothing dye and new stuff… crammed right in there with burger grease, eggs and bacon. Well, that’s just the stuff dreams are made of. And to top it off, I got to eat right alongside people I didn’t even know… Life was good for a kid at the luncheonette counter. I even remember my 1st sandwich. A BLT with copious amounts of mayonnaise, salty – salty bacon and that shredded iceberg lettuce… shredded so fine it looked like was like a bird’s nest of green straw crowning the toasted Colonial bread. It  is  the best sandwich  on earth…   As you know, I’m doing the Fresh …