Wednesday 20 May 2015

Flying fish: Prized king salmon arrive to market by Boeing 737

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Scenic Cordova, Alaska, as seen on May 15, 2015.

It has been a good day for Chef Dezi Bonow of Seattle's Palace Kitchen.
The Copper River king salmon season opened for harvesting just the day before, and already Chef Bonow has managed to acquire half of a 53-pound fish. He beams as he strides into the restaurant's walk-in freezer and slides a bin of freshly cut filets off a shelf. Each of which will turn into an appetizer offered on tonight's dinner menu.
It might seem unusual to get so excited about a fish, but Copper River kings are not your ordinary salmon. One of the first salmon species of the season to open for commercial fishing, the fish are prized for their oily, rich and buttery flavor.
"There are some people that will say it's all hype, but there really is a noticeable difference," says Bonow. "The belly is delicious; it's like the bacon of the sea."





















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