Why Copper River salmon makes a splash in the Pacific Northwest | Benjamin McBee, ExplorePNW
The coveted fish swims in a swirling sea of context, so we set out to sort through the facts behind the hype with expert insight from Tim Ferleman, the head seafood buyer for Anthony’s Restaurants.
In the Pacific Northwest, the concept of terroir is commonly used to describe how environmental conditions shape the character of wine. The same principle is increasingly applied to another popular staple: Copper River salmon, which has earned a reputation as one of the finest and most sought-after fish available, prized for the unique conditions in which it is harvested.
Tim Ferleman, head seafood buyer at Anthony’s Seafood, is an avid fisherman and former chef. He’s well-versed in what goes into serving the highest-quality catch for Anthony’s customers across the region.
In early May, when the planes depart Southern Alaska with the first runs of Copper River salmon, they always land in Seattle with plenty of fanfare, but is it warranted? We talked to Ferleman to find out.
