Savor Wild Copper River Salmon in the Off Season
Tips for Using Plus A Chowder Recipe
October 23, 2012—Cordova, Alaska/PR NEWSWIRE—
Alaska’s Copper River salmon season is wrapped up for this year, but salmon lovers don’t need to be left high and dry at the seafood counter. Sustainably harvested from the pristine waters of the Gulf of Alaska, this salmon is a flavor and nutrition powerhouse that is available all winter in canned, frozen, and smoked forms. For those who think salmon is only worth eating fresh, think again. Frozen, canned and smoked salmon are perfect for incorporating into all of your favorite salmon recipes from the winter grill and warming chowders to pasta dishes and kid-friendly sandwiches.
“Many people think that since the fresh season is over they have to wait until spring to enjoy wild Alaska salmon,” says Beth Poole, Executive Director of the Copper River/Prince William Sound Marketing Association.. “Our fishermen all stock their freezers and pantries with vacuum sealed fillets, cans and smoked jars to sustain them all winter, and so can everyone else.”
Eat Like a Fisherman
Danny Carpenter, captain of the F/V The Quicksilver, has fished the Copper River region for 27 years. He doesn’t get to eat very much salmon during the summer because he’s too busy catching it. During the winter, however, he uses canned and frozen salmon for family meals. He often makes salmon salad sandwiches with the canned for a quick lunch and he regularly defrosts individual fillets for healthy dinners during the winter. He said, “There are all kinds of ways to use these products. It’s fun to experiment and play around. You can definitely use salmon year round and it’s all good.”
At the Seafood Counter
Will Martin is the Seafood Manager of the Denver-based Seattle Fish Co, which distributed over 15,000 pounds of Copper River sockeye to area markets this season. A loyal Copper River customer, Martin just sold his last wild Alaska coho catch and is rolling right into selling frozen at the seafood counter. “Our stores are making the switch over to frozen Wild Alaska salmon and we’ve definitely seen more consumer interest in frozen as they learn more about how easy it is thaw and use.” At the sales counter, Martin and his staff tell seafood lovers that frozen is a great alternative to fresh and they can’t go wrong with smoked or canned salmon either. CookItFrozen.com is an excellent source for recipes and techniques for cooking and enjoying frozen seafood.
From A Chowder Guy
Duke Moscrip, owner of Duke’s Chowder House in Seattle, is a huge fan of Copper River salmon and each year he visits Cordova to carefully select and purchase more than 50,000 pounds for his restaurants. He buys some of the salmon fresh, but the majority is frozen and Duke says his restaurants have had phenomenal success using frozen fillets. He’s also a fan of smoked salmon and added, “If you like Copper River, wait ‘til you taste the Smoked Copper River Salmon. It’s to die for!”This fall, Duke’s will be featuring smoked Copper River Salmon in a new pasta dish and in Duke’s signature Copper River Smoked Salmon Chowder, which Duke was kind enough to share his recipe for.
Quick and simple, it’s just one rich and flavorful way to enjoy Copper River salmon during the chillier months this winter.
DUKE’S COPPER RIVER SMOKED SALMON CHOWDER
1 pound fingerling potatoes, cooked just until tender and sliced thick½ stick butter, cut into pieces
1 cup chopped leek (3 ounces), white part only 1 cup (3 ounces) chopped fennel bulb1 cup (3 ounces) chopped celery 4 tablespoons flour
2 cups warm vegetable broth
1 teaspoon Old Bay seasoning
1 cup heavy cream
8 ounces smoked Copper River salmon, skin removed and flaked
Salt and freshly cracked pepper to taste
½ cup finely chopped green onion for garnish
- In a large heavy pan or Dutch oven melt the butter and cook the leek, fennel, and celery over moderate heat, stirring for about five minutes, or until the vegetables are softened.
- Add the flour and cook over moderate heat, stirring, for about five minutes. Add the warm vegetable broth slowly, whisking constantly. Simmer the mixture over moderate heat for about four minutes but do not boil (180 degrees if you have a thermometer).
- Reduce the heat and add the cooked fingerlings and Old Bay seasoning. Stir in the cream and the salmon, being careful to keep the chowder over a moderately low heat. Add salt and pepper to taste.
- Serve in bowls and garnish with chopped green onions.
- Makes about eight one-cup servings.
–Recipe courtesy of Duke Moscrip of Duke’s Chowder House, Seattle