Copper River Salmon.

I love the call I get from my fish guy over at Santa Monica Seafood each May. "Copper River Salmon is here". And I usually order at least 30lb's right off the bat.

I have been having great fun creating some wonderful dishes with the salmon and will create an old classic later this week. Poached Copper River Salmon with a classic sorrel sauce. The richness of the salmon is balanced beautifully with the soft buttery bitterness of the baby sorrel.

(I will include some pics & recipes later)

What is all this fuss I hear you say.

Well, for one thing. The Copper River Salmon season is a short one, three or four weeks in May & June for the fresh salmon. The Copper River flows through the state of Alaska. Almost 300 miles in length, this rushing river empties into Prince William Sound at Cordova. Salmon that originate in these pristine waters are challenged by its length and its strong, chill rapids. Copper River salmon are strong & robust with a healthy store of natural oils and body fat. These qualities make the salmon among the richest, tastiest fish in the world. And it is loaded with Omega-3 oils. Those good one's we are told to look out for which are good for the heart.

And speaking of the heart. That is not the only part of your body that benefits from salmon consumption: studies have found that fish oil can help combat such ailments as psoriasis, rheumatoid arthritis, breast cancer and migraines.

And speaking of Sorrel, I recently started a raised herb garden. And included sorrel in the garden, can't wait to use it.

Later my fellow cooks.

Mark.