Copper River Salmon is a Favorite at Ray's Restaurants and Umi

Copper River salmon is now available at Ray's Restaurants! Click here for the original press release, including a recipe from Ray’s corporate executive chef Mike Fuller. You can also read more about Copper River salmon below from Umi's Fuyuhiko Ito:

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Fuyuhiko Ito, executive chef/co-owner of Umi, uses Copper River salmon for its unmatched quality, but out of nostalgia, as well. “I like this type of wild salmon because it reminds me of my childhood," he says. "Typically in Japan, we would make Shiozake or Shiojyake. We bury the salmon in sea salt, let it preserve and then slice the salmon into medallions and grill it. It's so salty that a tiny slice of the Shiozake is usually served with a big bowl of rice.

Another way to prepare the salmon is Ruibe, a tradition of the Japanese Ainu people. This technique freezes the salmon to cure it and then eat it raw, it is not completely defrosted. Copper River salmon is rated number one in a world because of this aroma, color and taste.”

For preparing the salmon, Ito recommends:
Use tweezers to remove all bones from a cleaned and filleted salmon. Pour sea salt (2% of fish weight) on top of fillet. Chill in the refrigerator for 1-2 hours. This process will firm up the texture of flesh as well.

After salt process is done, wash off the salt with running water. Cut fillet into your desire size for consumption. Dry fish with paper towel and wrap it in a plastic wrap. Freeze for at least 48 hours with temperature at least below -11F to cure parasites.

After freezer cure, move fish to a regular refrigerator for about 4-6 hours. Use a very sharp knife to slice it about 1mm thick. Make sure your plates are ice cold. Serve along with Sumiso (recipe below).

Sumiso 
5 oz. miso (white or red)
5 oz. sugar
5 oz. rice wine vinegar (or any white vinegar)

Mix everything together and adjust to taste. Wasabi and soy sauce are also great accompaniments.