As I mentioned in my last post on Sushi Yasuda, Copper River Salmon is now available! What’s better than Copper River Salmon? Two types of Copper River Salmon, both shockingly bright orange. On the left is the King Salmon, slightly softer than the Sockeye Salmon on the right. The flavor of both is wonderful yet subtle, so subtle that I think they would be better as sashimi. (note to self)
The very strong salmon flavor in this Sockeye Salmon Roll really shines here, exhibiting a pungency the other salmons don’t seem to have.
The Wild Salmon Roe (also from the Copper River) are smaller than the usual salmon roe, softer, smoother in flavor, like it was purified. I’m imagining that the water in the Copper River must be very clean.
I’m so glad I got to eat Copper River Salmon at least once this year cause we just called a few other restaurants and can’t seem to find anyone else serving it (possibly because it’s very expensive this year due to lower inventory). Thanks again Sushi Yasuda!
I just had some very fresh Copper River Salmon sashimi on Saturday–Chef Inoue (ie. my hero) drove all the way to Seattle and back Friday night/Saturday morning and prepared the best salmon I’ve tasted in a long time. You’re right on the subtleness but for some reason it tasted like butter. Sooooo worth the wait.
Oh yeah and I meant to mention that you’re right about the Copper River being very clean. Some of my students have been interns and hired help in the conservation programs in Alaska, and I’ve read countless papers on the benefits of a self-sustaining massive delta ecosystem. 2 million salmon spawn on the CR a year, and they are some of the most coveted fishy treasures in the world.
Dr. Food, although we are on different sides of the country, I almost feel like we are eating together, so glad we could share the experience. =)