On Thu, 07 Jun 2007 18:22:35 -0300, gerald > wrote:

>By now, copper river salmon should have even reached the hinterlands
>of the USA. Our Safeway(pedestrian chain grocer, similar to the A&P
>of your childhood) has CRS.
>
>What is the wine of choice for CRS? I do not find chard based to be
>big enough, and find pinot(even the fruity ones) to be a bit bitter
>with the fish.

We've been desperately waiting for the Copper River arrival. About two
weeks ago the local Albertson had some Copper River Sockeye, but alas,
it only showed up in one shipment. Calls to Whole Foods and Central
Market in Dallas/Plano have come up negative except for one shipment
of Sockeye. Still no availability of Copper River King--which is "the"
real deal!

Maybe some will still show up in the next week or so.

My choice is usually a dark, smokey PN--not the fruity, sweet cherry
style. But, I've also enjoyed Pinot Gris/Grigio, Chablis, or even Cru
Beaujolais.

Our favorite prep is a Bobby Flay recipe from "Boy Meets Grill" using
an ancho chile powder rub and serving with a grilled fresh corn
relish. About ten minutes on the grill, indirect heat, skin side down
and it's as close to heaven as you can get.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com