Copper River Salmon is marketing hype. It is a good tasting fish, as any
fresh caught wild salmon is. It is certainly is the most expensive. But
you will not taste the dif unless it is caught and air shipped on ice to you
or your restaurant overnight. The marketing hook from their fleet
association is "300 miles of rugged river makes this fish more fatty with
Omega 3 fatty flavor of the good type". True? or Hype? Well, they are
certainly not caught in the river by any gill netter or troller so they are
Ocean caught fish, as to the fact they have more Omega 3? see the links
below. Much better than Farm fishies for sure but the facts a
VALUES FOR ALASKA SALMON - 3 oz. (85 g) cooked, edible portion
Calories Protein (g) Fat (g) Saturated Fat (g) Sodium (mg) Cholesterol
(mg)*
KING (Chinook) 196-200 21-22 11-11.5 3 50-55 70-75
SOCKEYE (Red) 180-190 23-24 9-9.5 1.5 50-55 60-70
COHO (Silver) 157-165 23-24 6-7 1-2 45-55 40-49
CHUM (Keta) 130-135 22-23 4 1 50-55 80-85
PINK 130-131 22 4 .5-1 57-75 55-81



http://www.alaskaseafood.org/flavor/sbg5.htm


a.. Copper River Salmon Nutrition

a..
b..
Serving Size:3 oz.
King
Sockeye
Silver

Calories
200
180
160

Protein
21 gr.
23 gr.
23 gr.

Fat
11.5 gr.
9 gr.
7 gr.

Carbohydrate
0 gr.
0 gr.
0 gr.

Sodium
50 mg
50 mg
50 mg

Potassium
360 mg
410 mg
470 mg

Cholesterol
70 mg
60 mg
40 mg





c.. 3 oz portions
d.. http://www.fishermansexpress.com/cop...er-salmon.html

So why do I want to pay approx. 20-30 $ a pound for Copper River King and
approx. 18-23$ for Silvers ? Name brand recognition? give me a break. All
Alaskan wild salmon is usually In optimum conditions when it is caught and
taken to port in one day & processed the same day, most likely shipped the
next day, from the Alaskan processing port to Distribution point on the next
day. Say the 3rd or 4th day, it is in the hands of the major Continental
market distributor making its way to in an Chain Store Ice Chest near you in
5-7 days.

It really is the freshness of a PNW Wild Caught fish, the handling and how
it is cooked that is important. just as is a fresh picked Tomato and a fresh
caught fish cooked that evening. Frozen or fresh picked? Frozen in a day or
to market week old produce? Which is better?

The fact that it was caught in the Copper River Delta or the Kenai
Peninsula, the coast of British Columbia or WA Coast matters not. All wild
Salmon swim and grow in the same vast ocean region , eating the same things
and swimming back towards the various stream waters calling them. There are
many times even here in the Puget Sound region of the PNW we cannot get
fish in the markets fresher than 3 days. Our Puget Sound runs are
practically extinct and we rely on Hatcheries to placate the sport fisherman
and the Native population with what will be announced soon as PCB laden
Hatchery fish.

Now for Offloaded prices, we have Kodiak King @ 1.50 a lb the week of June
19th and Copper River King @ 3.50. Other Alaskan Sockeye at .70 and Copper
River @ 1.75. Silvers at 40 or 1.00 @ #.
Source:
http://www.alaskaseafood.org/industr...2006-06-23.pdf

Store market prices for Wild Alaskan Silver here in the PNW is 5-8 dollars a
lb, King $8-14 and it seems in the SE upwards of 20$. It is not supply and
demand, it is greed and It is not the greed of the fisherman that was
alluded to in an earlier misinformed thread, nor is it the Rancher's fault
for high beef prices or store loss leaders come-ons. I do not think the
present high price of oil qualifies for the profit margin our food supply
is wringing out of us. Face it, we have an complacent, uneducated buying
public and they have a good Co-Op marketing teams.

Be an informed consumer. Get to know the dock prices as well as what a
reasonable profit margin is for the veggies, fruit, meat and fish products
we eat. Along with that where it is coming from and the political aspects
of protectionism, and globalization. It is the Foodies that can address this
matter not the politicians.


"Melba's Jammin'" > wrote in message
...
>I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?) What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.
> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.
>
> I await your counsel.
> --
> -Barb
> <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
> "If it's not worth doing to excess, it's not worth doing at all."