Written by Jen Finn
It's been 30 years since Jon Rowley first persuaded a few salmon fishermen on Alaska's Copper River that they might be able to do something with their superb fish other than sell it to the cannery. But even he never guessed things would get this crazy.
Today, Copper River salmon is a smash hit. And at the root of this success are a couple of big ideas, one that seems obvious today -- getting the best fish and handling them carefully -- and one that is still a bit wacky -- a race to see which restaurant could serve the first Copper River king salmon of the season
As the Copper River season begins Wednesday, these fish will be one of the few name-dropped on menus. And the first fresh Copper River salmon of the season could fetch as much as $50 a pound.
But 30 years ago, almost none of the fish was even sold fresh. When food marketing guru Jon Rowley offered the fishermen $3.50 a pound, they were overjoyed.
Rowley, who was consulting with Seattle-area restaurants about fish, learned about the salmon from Seattle smokehouse owner Erling Nilson, who was buying the fish frozen. When Rowley investigated further, he found that not only was the fish superb, but also the port was less than a mile from an airport, which would allow quick shipping.
"They had the airport, they had a name you just couldn't improve on, and they had the first major run of fresh salmon from the Northwest," Rowley says.
But even more importantly, these fish were genetically a cut above.
"The fish have these superior genetics, they just put on a lot of oil," he said. "Copper River is not a long river — it's only 300 miles or so — but there are some really tumultuous rapids. The fish develop this oil so they can power up through there. That's what makes good eating.
Read the full story at the L.A. Times>>
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Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
Alaska Gov. Bill Walker is required by state statute to appoint someone to the Board of Fisheries by today, Tuesday, May 19. However, his efforts to fill the seat have gone unfulfilled since he took office in January. The seven-member board serves as an in-state fishery management council for fisheries in state waters.
The resignation of Walker’s director of Boards and Commissions, Karen Gillis, fanned the flames of controversy late last week.
Keith Decker, president and COO of High Liner Foods, will take over for the outgoing CEO, Harry Demone, who will assume the role as chairman of the board of directors. The Lunenburg, Nova Scotia-based seafood supplier boasts sales in excess of $310 million (American) for the first quarter of the year.Read more...