The first shipment of the highly prized Copper River salmon arrived at Sea-Tac Airport Friday morning aboard an Alaska Airlines cargo plane from Cordova, Alaska.
It carried 25,000 pounds of fresh sockeye and king salmon from the fishery that opened Thursday on Alaska's Copper River.
Most of the first shipment is headed for Seattle restaurants. Several chefs waited at the airport for a cook- off for a celebrity panel to pick the best salmon recipe.
MyNorthwest.com's Chef Jeremy says everyone asks him if it's really that good:
Imagine walking across the dessert for 2 days and finally you get that first taste of water. It can be out of a muddy pond but it will probably be the best water you have ever tasted.
Well that is how chefs feel about Copper River salmon. We wait all winter long for some good stuff and then finally we get our fix. My biggest recommendation is, if you can handle it, wait a couple weeks after opening day to try it because the price drops significantly.
