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The mighty Copper River is one of the longest and most rugged rivers in Alaska. Twisting and cutting deeply through the Wrangell and Chugach mountains, it's 300 mile
stretch of pristine glacier-fed waters are riddled by hundreds of rapids.
 Every May, around the 15th, the first salmon of the season return to the rivers and streams of
Alaska with the Copper River being one of the first. King, Sockeye, and Silver salmon embark on long journeys up the Copper River to spawn and lay their eggs. As salmon begin their
last journey up this home stretch and prepare to mate, their feeding habits diminish. Because the Copper River salmon's journey is
so long, they must store extra fat and oils in order to survive the long trip. This high fat and oil content is why Copper River salmon are recognized
as some of the world's best eating salmon.
Copper River salmon are bright silvery salmon with a bright red flesh, a
firm texture, and a rich flavor that makes them a very delicious dining experience whose popularity is rapidly growing.
 Hundreds of fishermen try their
luck, flooding the local Alaskan fishing town of Cordova in a "salmon rush" frenzy. The 500 some gill-netters fish the 35-mile wide Copper River Delta(mouth) where depth and sandbars
change yearly. The rushing waters of the Copper River empty steeply from the mountains above while breakers pound in from the ocean. Parralled with unpredictable
weather and tides makes fishing the "Flats" of the Copper River a bit dangerous at times. But the catch is well worth it.
For the fisherman, catching 100 sockeye in a set is okay, but 400 is outstanding. There are tales of catches bearing as much as 700 fish!
One of the reasons Copper River salmon are so prized is that the salmon are handled very carefully when caught, being bled and dressed immediately, put on ice and shipped out fresh.
The first fish are tendered and rushed back to Cordova where "salmon-thirty-salmons", as locals call them, quickly fly directly to Seattle and off
-load the fish to distribute them into markets and restaurants.
Additionally, each May, the Pacific Northwest restaurants and markets
celebrate the arrival of the first fish. There are festivals, parades and community activities all centered around the local competition of whose
going to have the first available Copper River salmon. As the newspapers fill with ads of fish for sale, "low flying fish" can be seen commonly at Pike
Place Fish Market in Seattle as locals buy whole salmon and fillets for memorable outdoor barbecues and picnics. Exquisite dining is offered by
many restaurants featuring gourmet dishes of salmon delicacies.
And when it comes to nutritional benefits, it is definitely a smart choice for
a healthy diet. The high oil content of Copper River salmon contains Omega-3 fatty acids which help reduce heart disease and lower
cholesterol. Studies have also found that fish oil can help combat ailments as psoriasis, rheumatoid arthritis, breast cancer, and migraines.
Furthermore, salmon is an excellent source of protein and essential amino acids.
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