Arrival of the Copper River kings
The annual first air shipment of Copper River king salmon arrived from Alaska early Friday morning, May 18, 2012, in Seattle and were used in a cook-off among Seattle restaurants. The fish are prized for their high oil content and flavor and typically bring the highest prices at restaurants and fish markets.
Section:Picture story
Alaska Airlines Capt. Trent Davey carries a 55 lb. Copper River king salmon, Friday, May 18, 2012, as the annual first air shipment of the prized salmon arrived from Alaska early Friday morning in Seattle.
Ted Warren Associated Press
Alaska Airlines Capt. Trent Davey holds up a 55 lb. Copper River king salmon, Friday, May 18, 2012, as the annual first air shipment of the prized salmon arrived from Alaska early Friday morning in Seattle.
Ted Warren Associated Press
From left, executive chef Pat Donahue, of Anthony’s Restaurants, executive chef Wayne Johnson, of Ray’s Boathouse, Frankie Ragusa, general manger of Ocean Beauty Seafoods, and executive chef Jason Wilson, of Crush, walk with a 55 lb. Copper River king salmon, Friday, May 18, 2012, as the annual first air shipment of the prized salmon arrived from Alaska early Friday morning in Seattle.
Ted Warren Associated Press
Filets of Copper River salmon are shown, Friday, May 18, 2012, after the annual first air shipment of the prized deeply-colored fish arrived from Alaska early Friday morning in Seattle.
Ted Warren Associated Press
Chef Al Levinsohn gets a sniff of one of the the season’s first Copper River king salmon Friday, May 18, 2012 at his Anchorage, Alaska restaurant. The 30-pound king, along with a seven-pound sockeye were flown from the fishing grounds of Cordova, Alaska where they were caught the night before. “When you can’t smell anything, you know it’s fresh,” Levinsohn said.
Michael Dinneen Associated Press
Pat Donahue, executive chef of Anthony’s Restaurants, presents his finished Copper River salmon dish, Friday, May 18, 2012, following a cook off to mark the annual first air shipment of the prized salmon arriving from Alaska early Friday morning in Seattle. Donahue was the winner of the cook-off.
Ted Warren Associated Press
Wayne Johnson, left, executive chef of Ray’s Boathouse, and sous chef Seth Prigg, right, cook Copper River salmon, Friday, May 18, 2012, shortly after the annual first air shipment of the prized salmon arrived from Alaska early Friday morning in Seattle.
Ted Warren Associated Press
A plate of Copper River salmon featuring morel mushrooms and peas that was prepared by Jason Wilson, executive chef of the Seattle restaurant “Crush,” is shown, Friday, May 18, 2012, during a cook-off to mark the annual first air shipment of the prized salmon arriving from Alaska early Friday morning in Seattle.
Ted Warren Associated Press
Bill Ayer, left, Alaska Air Group chairman, and Seattle Mariners great Jay Buhner, right, judge an entry in a cook-off featuring Copper River salmon, Friday, May 18, 2012, after the annual first air shipment of the prized fish arrived from Alaska early Friday morning in Seattle.
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