Dubbed the Noble Fish over forty years ago, Copper River salmon is indeed a seasonal taste luxury that has withstood the test of time. Thanks to the rugged Alaska region this fish calls home, these salmon–king, sockeye, and coho–are some of the finest salmon available to consumers.
Inherently silky, rich, and robust, they are a seasonal taste that seafood lovers have been celebrating for decades now. When these fish hit the market fresh in May, the annual celebration of salmon begins.
There’s no denying however that these fish come with a price tag that some folks scoff at. The price does fluctuate each year and throughout the season, but for savvy seafood cooks, there are ways to still appreciate these all-American beauties while at the same time being fiscally savvy.
The answer?
Watch the sales in season and avoid any waste.
Buy the fish whole, if possible.
Ask the fishmonger to fillet it, and use all parts of it.
Get creative and try different seasonings and techniques.
Think beyond dinner. Use the trim for breakfast.
I’ve known this for years but last week I was reminded of this when I ventured to Town and Country Markets in Shoreline. Family owned and operated, T&C has, in my opinion, the finest full service seafood counters in the area. Their Big Board Sale Notice featured whole fresh Copper River Sockeye for $7.99 a pound ($17 off the usual price). The Big Board also noted that the fishmongers would fillet the beauties for free.
Without missing a step, I was off to see my favorite fishmongers. I asked for a big fat sockeye and requested that they fillet it and cut it into six-ounce portions. I also asked to keep the carcass, which included the bones, the backbone, the tail and collar because I was going to make stock.
At home, the salmon was gorgeous. Fresh and silky and a small piece cooked beautifully for lunch. Simply sprinkled with salt, drizzled with a little olive oil and seared on my Le Creuset grill pan it cooked in minutes. Served over salad it was great.
This little exercise got me thinking.
How many ways could I use the salmon, fillets, carcasses, collars and even that swanky tail?
When I went back on Sunday to get another salmon, there was a line of seafood lovers patiently waiting and chatting to place their order for a Copper River salmon. The staffers were still serving everyone at a fast clip and with a smile!
I mentioned to one customer that I was going to use the fillets in a variety of ways and that I was going to vacuum pack some with my Food Saver to make easy lunches in the next month or so. She got on board and requested her fillets be cut into 6 ounce “lunch size portions”. She, too, was going to vacuum pack hers.
When she rejected the carcass and bones, she offered them to me and said, “No Bones about it. You can have em!” We all laughed and I was happy to snag them!
Another mom alongside with a baby in tow, got in the conversation. She asked me the best way to have hers cut. I told her to have them filleted and cut into six-ounce portions as the portions are a bit easier to cook than a whole fillet. She loved that idea.
When the guy asked her how she wanted hers cut, she pointed to me and said, “The same as her.”
Clearly, the love for fresh Copper River salmon, with its superior quality, remains a stalwart here in Seattle.
At home, I really began to think of how home cooks can utilize all aspects of this wonderful fish. Years ago, when I took cooking classes at Peter Kump’s Cooking School in NY (now ICE) and at Ballymaloe Cookery School in Ireland, Peter Kump and Darina Allen taught the students how to use a whole chicken…cut it up, use the skin, make stock, use the leftovers.
Well, I thought, of course those same techniques apply to a whole Coopper River Sockeye…And so my little experiment began.
My husband and I laid out all the pieces when I got home. We had gorgeous “lunch size” fillets, plus the tail ends, plus the carcass with the backbone and pin bones, Then I had the collars, which still had hunks of meat and cartilage. And I had the swanky tails which in many ways made me think of a mermaid…
So, here’s a little lineup of my creations this week:
Grilled on a Le Creuset Grill Pan
My first easy dish was to simply salt a six-ounce fillet, spray with a little oil and sear it on my preheated Le Creuset Grill Pan. I flipped it and finished the cooking on the other side. It was done in short order and made a great topping for a simple salad.
Sockeye Tagine with Cilantro
Next up? A Moroccan inspired tagine. The traditional clay tagine was perfect. It’s cone shaped dome naturally steamed the sockeye and it came out perfectly cooked and moist. Although most homes don’t have tagine at hand, the concept of baking the fish covered (perhaps lightly with foil) is one that can easily be adapted. The traditional flavorings of onion, garlic, pepper, cilantro and cumin added some culinary spunk to the dish.
Mermaid Broth
Next up? Go for the Stock Option! I don’t normally make fish stock with salmon bones, tails and collars but with these beauties I did. (For stock I generally use white fish such as halibut and cod.) I simply rinsed the carcass, added it to a large Dutch oven and then sprinkled on savories such as carrots, onions, celery and herbs. The tail flopped over the edge of the pan and I immediately chuckled and imagined a mermaid! The medley was gently simmered on the stove for about an hour. I let it cool, strained it and let it cool further. The fish stock came out clear and lightly flavored with scent of the sea. It went into a Leek and Tarragon sauce that I drizzled over yet another six-ounce fillet.
For Stock Option Round Two, made with another carcass, I used ginger, garlic, lemongrass, carrots, celery, scallions to bring some Asian influence on the project. I might use this in a coconut curry sauce of some sort…. still working that one out.
Monday Eye Opener
On Monday morning, I needed a power boost before launching at my desk, so ITook a tail end of the fillet, and with a sharp knife carved off some flesh strips on an angle. I seared those in a pan for about 20 seconds each side, salted and drizzled with a dash of olive oil. They were great with poached eggs and sour dough disks. And, frankly, it really did keep me fueled through the morning, which was great! My Cronometer Nutritional Tracker noted increases in protein and Omega Three fatty acid intake for breakfast that day, so Monday was off to a solid start!
The Bottom Line
I am still working through other concepts, but the bottom line is keep your eyes open for fish market specials featuring Copper River Salmon while its fresh and in season. And, when you do purchase these beautifies, ask questions, experiment and use it all up. Whether it’s bits of trim, the carcass, or the leftovers!
If you want more tips on using Copper River, fresh and in season, check out the tips I wrote last year for the Copper River Prince William Sound Marketing Association. Forty Tips to Enjoying Copper River Salmon.
For some background on the fishery itself, check out Forty Years of Fresh, which I wrote and which explores the history of how this fish made the leap from being relegated to cans to being celebrated fresh at markets and restaurants throughout the country.
My Other Posts on Salmon
Process This: The Ultimate Salmon Burger Recipe-this is a wonderful method for creating a salmon burger without the added fillers of panko, egg, and it uses small bits and bobs of the fish.
