In article >,
Mark Lipton > wrote:

> 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.
>
> How are you preparing it, Gerald? I have gently smoked two sides of CRS
> in the past two weeks and greatly enjoyed a GC Chablis and a powerhouse
> older Muscadet with it. If those don't do it for you, what about a
> bigger Riesling?
>
> Mark Lipton

I like Oregon Pinot Noir with Cedar Planked Copper River Salmon. I
figure Oregon is closer to Alaska anyhow.