Originally Posted by olyve
The sockeye I've been buying is very good too but this one makes it really a pleasure.

I'll look for King or Chinook but I can't imagine improving on that.

I swear when I cook that up I feel like a gourmet cook for real.
Sockeye, aka Copper River salmon, has less fat than King, aka Chinook.

It all depends on the customer's preference.

...but Sockeye/Copper River AND King/Chinook are both wild salmons - which is a good thing.

Contrarian, extraordinaire