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The mighty Copper River is one of the longest and most rugged rivers in Alaska. Twisting and cutting deeply through the
Wrangell and Chugach mountains, it's 300 mile stretch of pristine glacier-fed waters are riddled by hundreds of rapids.
 Every May, around the 15th, the first salmon of the season return to the rivers and streams of Alaska with the Copper River being one of the first. King,
Sockeye, and Silver salmon embark on long journeys up the Copper River to spawn and lay their eggs. As salmon begin their last journey up this home stretch and prepare to mate, thier
feeding habits diminish. Because the Copper River salmon's journey is so long, they must store extra fat and oils in order to survive the long trip. This high fat and oil content is why
Copper River salmon are recognized as some of the world's best eating salmon.
 Copper River salmon
are bright silvery salmon with a bright red flesh, a firm texture, and a rich flavor that makes them a very delicious dining experience whose popularity is rapidly growing.
 Hundreds of fishermen try their luck, flooding the local Alaskan fishing town of Cordova in a "salmon rush"
frenzy. The 500 some gill-netters fish the 35-mile wide Copper River Delta(mouth) where depth and sandbars change yearly. The rushing waters of the Copper River empty steeply
from the mountains above while breakers pound in from the ocean. Parralled with unpredictable weather and tides makes fishing the "Flats" of the Copper River a bit dangerous at
times. But the catch is well worth it.
For the fisherman, catching 100 sockeye in a set is okay, but 400 is outstanding. There are tales of catches bearing as
much as 700 fish! One of the reasons Copper River salmon are so prized is that the salmon are handled very carefully when caught, being bled and dressed immediately, put on ice and shipped out fresh. |
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The first fish are tendered and rushed back to Cordova where "salmon-thirty-salmons", as locals call them, quickly fly directly to
Seattle and offload the fish to distribute them into markets and restaurants.
Additionally, each May, the Pacific Northwest restaurants and markets celebrate the arrival of the first fish. There are
festivals, parades and community activities all centered around the local competition of whose going to have the first available Copper River salmon. As the newspapers fill with ads of fish for sale, "low
flying fish" can be seen commonly at Pike Place Fish Market in Seattle as locals buy whole salmon and fillets for memorable outdoor barbecues and picnics. Exquisite dining is offered by many restaurants featuring
gourmet dishes of salmon delicacies.
And when it comes to nutritional benifits, it is definately a smart choice for a healthy diet. The high oil content of Copper River salmon contains Omega-3 fatty acids
which help reduce heart disease and lower cholesterol. Studies have also found that fish oil can help combat ailments as psoriasis, rhumatoid arthritis, breat cancer, and migraines. Furthermore, salmon is an
excellent source of protein and essential amino acids.
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Copper River Salmon Nutrition
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Serving Size:3 oz.
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King
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Sockeye
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Silver
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Calories
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200
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180
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160
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Protein
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21 gr.
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23 gr.
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23 gr.
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Fat
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11.5 gr.
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9 gr.
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7 gr.
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Carbohydrate
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0 gr.
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0 gr.
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0 gr.
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Sodium
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50 mg
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50 mg
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50 mg
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Potassium
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360 mg
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410 mg
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470 mg
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Cholesterol
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70 mg
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60 mg
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40 mg
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"Several times during the summer of '99, Fisherman's Express offered fresh Copper River salmon at the Anchorage Downtown Saturday market-
less than 12 hours off the boat! The fish would be put on an Alaska Airlines flight 91 out of Cordova in the morning, and would be flown directly to Anchorage.
They would be delivered to market usually by 2:00 or 3:00 in the afternoon."
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"We would pop the lid off the first box, revealing the iced-down Copper River sockeye salmon, whose unruffled scales shone brilliantly in
the sunlight, and buying frenzy would ensue.
The fish were absolutely gorgeous; every one of them. One was always put aside and reserved for our own personal barbecue- at the day's end after market was finished." - Cade Smith
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