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Article: Save wild salmon with your fork.((c) Greg Higgins)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- July 31, 2000
- Author:
CopyrightCOPYRIGHT 2000 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Strawberries in June, tomatoes in July, chanterelles in autumn. I relish the times of year my favorite foods are at their peak. Some wine lovers make a mad dash each year when the Beaujolais Nouveau is available.
But it's hard to imagine any food that garners a more frenzied race for the first taste than the seasonal debut of Alaska's wild Copper River salmon. This is the time of year when lucky gourmet supermarkets and restaurants in the Pacific Northwest compete to be the first to offer customers their first succulent bite of Copper River salmon just hours after it's caught.
Copper River salmon is one of many wild species that are sustainably caught, ...