Seattle receives Copper River salmon

Former Seattle Mariners baseball player Jay Buhner, right, takes a bite of salmon as he judges a chef cook-off contest following the arrival at Sea-Tac Airport outside Seattle of the first shipment of the season from Cordova, Alaska, Friday, May 17, 2013. Also judging at left is Mike Fourtner, a deckhand on the Time Bandit fishing boat from Discovery Channel’s “Deadliest Catch” show.
Ted S. Warren
Alaska Airlines first officer Peter Michels carries a 40-pound Copper River king salmon off the plane as Capt. Jeff Meyer looks on as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Alaska Airlines first officer Peter Michels carries a 40-pound Copper River king salmon off the plane as Capt. Jeff Meyer looks on as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Alaska Airlines Capt. Jeff Meyer carries a 40-pound Copper River king salmon off the plane as first officer Peter Michels looks on as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Chefs taking part in a salmon cook-off pose with a 40-pound Copper River salmon that arrived with the first shipment of the season on an Alaska Airlines flight from Cordova, Alaska, that was piloted by Capt. Jeff Meyer, second from right, Friday, May 17, 2013, in Seattle. The chefs are, from left, Pat Donahue, AnthonyÕs Restaurants executive chef; Chris Bryant, WildFin American Grill executive chef; and Master Sgt. Robert Shulman, far right, a U.S. Air Force Reserve chef with the 446th Airlift Wing at Joint Base Lewis-McChord.
Ted S. Warren
Alaska Airlines Capt. Jeff Meyer lifts up a 40-pound Copper River king salmon after stepping off the plane as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Frankie Ragusa, general manager of Seattle distribution for Ocean Beauty Seafoods, carries a 40-pound Copper River salmon after its arrival at the Sea-Tac Airport outside Seattle as part of the first shipment of the season of Copper River salmon from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Nestor Guillermo, right, of Ocean Beauty Seafoods fillets a 40-pound Copper River king salmon after its arrival at Sea-Tac Airport outside Seattle on the first shipment of the season from Cordova, Alaska, Friday, May 17, 2013. The arrival of the Copper River salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Nestor Guillermo, right, of Ocean Beauty Seafoods fillets a 40-pound Copper River king salmon from the first shipment of the season of the valuable fish from Cordova, Alaska, Friday, May 17, 2013, in Seattle. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
John Howie, left, executive chef of Seastar Restaurant and Raw Bar, cooks Copper River salmon on a charcoal grill Friday, May 17, 2013, at the Sea-Tac Airport outside Seattle. Howie was taking part in a cook-off competition with the first shipment of the season of Copper River salmon that had just arrived on an Alaska Airlines flight from Cordova, Alaska. Howie beat out three other chefs to win the annual competition.
Ted S. Warren
Former Seattle Mariners baseball player Jay Buhner, right, takes a bite of salmon as he judges a chef cook-off contest following the arrival at Sea-Tac Airport outside Seattle of the first shipment of the season from Cordova, Alaska, Friday, May 17, 2013. Also judging at left is Mike Fourtner, a deckhand on the Time Bandit fishing boat from Discovery Channel’s “Deadliest Catch” show.
Ted S. Warren
Alaska Airlines first officer Peter Michels carries a 40-pound Copper River king salmon off the plane as Capt. Jeff Meyer looks on as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Alaska Airlines first officer Peter Michels carries a 40-pound Copper River king salmon off the plane as Capt. Jeff Meyer looks on as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Alaska Airlines Capt. Jeff Meyer carries a 40-pound Copper River king salmon off the plane as first officer Peter Michels looks on as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Chefs taking part in a salmon cook-off pose with a 40-pound Copper River salmon that arrived with the first shipment of the season on an Alaska Airlines flight from Cordova, Alaska, that was piloted by Capt. Jeff Meyer, second from right, Friday, May 17, 2013, in Seattle. The chefs are, from left, Pat Donahue, AnthonyÕs Restaurants executive chef; Chris Bryant, WildFin American Grill executive chef; and Master Sgt. Robert Shulman, far right, a U.S. Air Force Reserve chef with the 446th Airlift Wing at Joint Base Lewis-McChord.
Ted S. Warren
Alaska Airlines Capt. Jeff Meyer lifts up a 40-pound Copper River king salmon after stepping off the plane as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Frankie Ragusa, general manager of Seattle distribution for Ocean Beauty Seafoods, carries a 40-pound Copper River salmon after its arrival at the Sea-Tac Airport outside Seattle as part of the first shipment of the season of Copper River salmon from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Nestor Guillermo, right, of Ocean Beauty Seafoods fillets a 40-pound Copper River king salmon after its arrival at Sea-Tac Airport outside Seattle on the first shipment of the season from Cordova, Alaska, Friday, May 17, 2013. The arrival of the Copper River salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Nestor Guillermo, right, of Ocean Beauty Seafoods fillets a 40-pound Copper River king salmon from the first shipment of the season of the valuable fish from Cordova, Alaska, Friday, May 17, 2013, in Seattle. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
John Howie, left, executive chef of Seastar Restaurant and Raw Bar, cooks Copper River salmon on a charcoal grill Friday, May 17, 2013, at the Sea-Tac Airport outside Seattle. Howie was taking part in a cook-off competition with the first shipment of the season of Copper River salmon that had just arrived on an Alaska Airlines flight from Cordova, Alaska. Howie beat out three other chefs to win the annual competition.
Ted S. Warren
Former Seattle Mariners baseball player Jay Buhner, right, takes a bite of salmon as he judges a chef cook-off contest following the arrival at Sea-Tac Airport outside Seattle of the first shipment of the season from Cordova, Alaska, Friday, May 17, 2013. Also judging at left is Mike Fourtner, a deckhand on the Time Bandit fishing boat from Discovery Channel’s “Deadliest Catch” show.
Ted S. Warren
Alaska Airlines first officer Peter Michels carries a 40-pound Copper River king salmon off the plane as Capt. Jeff Meyer looks on as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Alaska Airlines first officer Peter Michels carries a 40-pound Copper River king salmon off the plane as Capt. Jeff Meyer looks on as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Alaska Airlines Capt. Jeff Meyer carries a 40-pound Copper River king salmon off the plane as first officer Peter Michels looks on as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Chefs taking part in a salmon cook-off pose with a 40-pound Copper River salmon that arrived with the first shipment of the season on an Alaska Airlines flight from Cordova, Alaska, that was piloted by Capt. Jeff Meyer, second from right, Friday, May 17, 2013, in Seattle. The chefs are, from left, Pat Donahue, AnthonyÕs Restaurants executive chef; Chris Bryant, WildFin American Grill executive chef; and Master Sgt. Robert Shulman, far right, a U.S. Air Force Reserve chef with the 446th Airlift Wing at Joint Base Lewis-McChord.
Ted S. Warren
Alaska Airlines Capt. Jeff Meyer lifts up a 40-pound Copper River king salmon after stepping off the plane as the first shipment of the valuable fish arrives in Seattle from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Frankie Ragusa, general manager of Seattle distribution for Ocean Beauty Seafoods, carries a 40-pound Copper River salmon after its arrival at the Sea-Tac Airport outside Seattle as part of the first shipment of the season of Copper River salmon from Cordova, Alaska, Friday, May 17, 2013. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Nestor Guillermo, right, of Ocean Beauty Seafoods fillets a 40-pound Copper River king salmon after its arrival at Sea-Tac Airport outside Seattle on the first shipment of the season from Cordova, Alaska, Friday, May 17, 2013. The arrival of the Copper River salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
Nestor Guillermo, right, of Ocean Beauty Seafoods fillets a 40-pound Copper River king salmon from the first shipment of the season of the valuable fish from Cordova, Alaska, Friday, May 17, 2013, in Seattle. The arrival of the salmon, which is prized for its taste and color, is a rite of spring in Seattle, and the fish bring top dollar in restaurants and fish markets.
Ted S. Warren
John Howie, left, executive chef of Seastar Restaurant and Raw Bar, cooks Copper River salmon on a charcoal grill Friday, May 17, 2013, at the Sea-Tac Airport outside Seattle. Howie was taking part in a cook-off competition with the first shipment of the season of Copper River salmon that had just arrived on an Alaska Airlines flight from Cordova, Alaska. Howie beat out three other chefs to win the annual competition.
Ted S. Warren
Craig Medred