Copper River Salmon season is almost over, as someone posted on the LA board. We made some last night, and it was delicious, simply grilled with lemon,salt and my secret, a tiny drizzle of honey.
Can anyone tell me what the difference is between King Salmon from Copper River and other Alaskian wild King salmon. I have certainly had excellent wild Alaskian King Salmon that was not from Copper River.
Is it how Copper River fish are handled/shipped/caught, how big and fat they are? sub species?, minerals in the water???
(Please no posts about anything other than WILD salmon...that farmed/wild debate has been beaten to death)