In what town do people get up before 4:00am to greet some fish? In the land of the flying fish, of course!
This was the sixth year in a row that I woke upÂ earlier than I probably should to greet my breakfast, which was flying in on an Alaska Airlines Boeing 737-400 Combi. Why? Well, it is a special (aka delicious) kind of breakfast; some Copper River salmon.
Also, I Â enjoy the fun event that Alaska Airlines puts on each year to celebrate the official start to the salmon season.
Why are these salmon different? Well, they like to travel — about 300 miles from the ocean to their spawning grounds and that type of journey requires lots of energy (aka fat). That fat gives the fish its special flavor for whichÂ many people are willing to pay a premium.
“Alaska Air Cargo is proud to deliver the largest catch of wild Copper River salmon from our namesake to the masses here in Seattle and across the country,” said Betsy Bacon, Alaska Air Cargo managing director. “As the salmon season gets into full swing, our team is prepared to continue to bring fresh Alaska salmon to restaurants and consumers in the Lower 48 and points beyond.”
The 737 landed at Seattle-Tacoma International Airport (SEA) a bit before 6:30am, with 18,000 pounds of Copper River salmon on-board.
The fish used today was specially selected and weighed in at 53lbs. It was carried off the 737 by the captain and first officer to be greeted by a crowd made up of elite Alaska Airlines fliers, winners of a Facebook contest, media, airline employees, and some local chefs.
When you are a fish, probably the last thing you want to see are chefs. But these aren’t just any chefs. These are some of Seattle’s finest and their mission was to square offÂ against each other to create the best meal possible in a little friendly competition.
The chefs included wereÂ 2014 Copper Chef Cook-off champion John Howie, chef and owner of Seastar Restaurant & Bar and John Howie Steak House;Â Ethan Stowell, executive chef and owner of Tavolata, Anchovies & Olive; andÂ Eric Tanaka, executive chef at TanakaSan.
The salmon was quickly filleted and given to the chefs who had half-an-hourÂ to whip up a dish. Once completed, aÂ VIP judging panel did the dirty work of “having” to tasteÂ the food and pick a winner.
The judges were Jay Buhner, Seattle Mariner Hall of Famer;Â Alisha Valavanis, Seattle Storm president and general manager;Â Jim Zorn, Seattle Seahawks quarterback (1976-84); andÂ Betsy Bacon, Alaska Airlines Managing Director Cargo.
After the tasting, the winner was announced: Ethan Stowell. However, I kind of feel like we were all winners of the event, because none of us left with an empty stomach. We were all able to taste some of the dishes and I have to say, that is a great way to start the day!
If you want to make your own special salmon, you can download the recipes from today via Alaska’s website (pdf).
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