The Copper Chef
The first shipment of the season of Copper River Salmon from Alaska arrived on an Alaska Airlines cargo plane, Tuesday, May 17, 2011, at Seattle-Tacoma International Airport in Seattle. Several Seattle-area chefs took part in a cooking contest as soon as the fish was taken off the plane.
Section:Gallery
-
A decorative goldfish is shown on a table at the Copper Chef cooking competition to celebrate the first shipment of Copper River Salmon from Alaska, Tuesday, May 17, 2011, at Seattle-Tacoma International Airport in Seattle. The prized salmon is known for it's rich color and taste.
Ted Warren Associated Press
-
An Alaska Airlines 737, known as the Salmon-Thirty-Salmon, is shown parked Tuesday, May 17, 2011, at Seattle-Tacoma International Airport in Seattle, near where the first shipment of the season of Copper River Salmon arrived from Alaska. The prized salmon is known for it's rich color and taste, and shipment of the fish is an important part of Alaska Airlines' cargo business.
Ted Warren Associated Press
-
Alaska Airlines cargo workers unload the first shipment of Copper River Salmon from an Alaska Airlines cargo plane, Tuesday, May 17, 2011, at Seattle-Tacoma International Airport in Seattle. The prized salmon from Alaska is known for it's rich color and taste.
Ted Warren Associated Press
-
The first shipment of Copper River Salmon from Alaska is unloaded from an Alaska Airlines cargo plane, Tuesday, May 17, 2011, at Seattle-Tacoma International Airport in Seattle. The prized salmon is known for it's rich color and taste.
Ted Warren Associated Press
-
Alaska Airlines Capt. Bob Porter, right, holds up a 45 lb. Copper River Salmon as First Officer Scott Day looks on at left, Tuesday, May, 17, 2011, as they arrived with the first shipment of Copper River Salmon from Alaska at Seattle-Tacoma International Airport in Seattle. The prized salmon is known for it's rich color and taste.
Ted Warren Associated Press
-
Alaska Airlines Capt. Bob Porter reacts as he carries a 45 lb. Copper River Salmon from a cargo plane, Tuesday, May, 17, 2011, that arrived with the first shipment of Copper River Salmon from Alaska at Seattle-Tacoma International Airport in Seattle. The prized salmon is known for it's rich color and taste.
Ted Warren Associated Press
-
Frank Ragusa, left, distribution manager for Ocean Beauty Seafoods, filets a Copper River Salmn, as Jeff Maxfield, executive chef at SkyCity at the Needle, looks on at right, Tuesday, May 17, 2011, at Seattle-Tacoma International Airport in Seattle. Maxfield and other chefs took part in a cooking contest as soon as the first shipment of the season of the prized salmon arrived at the airport.
Ted Warren Associated Press
-
Nestor Guillermo, of Ocean Beauty Seafoods, filets a fish from the first shipment of Copper River Salmon of the season from Alaska, Tuesday, May 17, 2011, at Seattle-Tacoma International Airport in Seattle. The prized salmon is known for it's rich color and taste.
Ted Warren Associated Press
-
Frank Ragusa, left, distribution manager for Ocean Beauty Seafoods, and former Seattle Mariners MLB baseball player Jay Bunher, center, look on as Robert Spaulding, executive chef at Elliott's Oyster House, cuts a filet of Copper River Salmon, Tuesday, May 17, 2011, at Seattle-Tacoma International Airport in Seattle. Spaulding and other chefs took part in a cooking contest as soon as the first shipment of the season of the prized salmon arrived at the airport.
Ted Warren Associated Press
-
Charles Glenn, lead chef at Elliott's Oyster House, cooks up fish from the first shipment of the season of Copper River Salmon from Alaska after it arrived on an Alaska Airlines cargo plane, Tuesday, May 17, 2011, at Seattle-Tacoma International Airport in Seattle. The prized salmon is known for it's rich color and taste, and Glenn and other Seattle-area chefs took part in a cooking contest as soon as the fish was taken off the plane.
Ted Warren Associated Press