Where
is the best tasting salmon in
the world? No doubt, the Yukon
River. That’s where I went
on an incredible journey for
2 days to make the buy of a lifetime
for all our guests.
 Day
1. Arrive at 5 pm
and fish for Wild Yukon River
Kings 'til midnite. The sun
never sets up here and I didn’t
know what time it was! Copper
River gets all the hype but
Yukon River has more taste.
Why? It’s really simple.
The Yukon River is more than
2,000 miles long and the fish
have more fat so they can make
the journey. Yukon River 34%
fat. Copper River at 23%. The
more fat, the more flavor!
Dined on King Salmon with fresh
blueberries and goat cheese
prepared by our Executive Chef “Wild” Bill
Ranniger.
 Day
2. Visit the sonar lab on the river and
watch the Fish & Wildlife agency count the fish.
They want to make sure that enough “escape” to
insure the run will last for an eternity. This year,
600,000 fish passed thru and only 40,000 were caught.
We bought 2,500 fish (50,000 lbs) – this
is the largest buy of any restaurant in the history
of restaurants worldwide. Another first
for Duke’s!
Fished again 'til
midnite. Again dined on King Salmon (Caramelized
Ginger) prepared by our Executive
Chef “Wild” Bill Ranniger.
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