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I'm new to the pacific northwest.  

King Copper is available for about a month each year.

Copper Sockeye a bit longer.

I am hooked.  It's so wonderful.

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Yes and it is outstanding. To cook I would do nothing more than salt and pepper and grill over mesquite or other hardwood coals. BTW “Mutual Fish” in S Seattle is the place some of the best chefs shop for fish.

Fresh Halibut is another wonderful treat.

Edited by cuistot

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Time to stock up Japanese whiskey 🥃 

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Love all the wild caught Salmon from the region.  Very very delicious indeed. 

 

 

 

 

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