This year was the ninth annual Alaska Airlines Copper River Salmon cook off. What’s that? It is the first time of the season that the very tasty Copper River salmon is flown down from the crisp waters off of Cordova, AK to Seattle. Then, multiple chefs from the region cook up their favorite dishes and the audience of VIPs and MVPs vote their favorite. Even though this event requires me to get up earlier than I would prefer, I look forward to it and it is always worth it. Not only do I get to try some yummy fish, but there are always some good times with planes to be had!
The first Copper River salmon of the season arrives to Seattle on N764AS
As I headed to the eighth annual Alaska Airlines Copper River Cook Off I was excited, but a little nervous about my story angle. For six years I shared a pretty similar story about the first Copper River salmon of the season being flown down from Alaska. How the huge (and delicious) fish is walked off the plane, cut up, cooked by a few fancy restaurants, and one dish is chosen as the winner. Do not get me wrong, I have loved every year participating, but I didn’t want to be that guy, telling the same story over and over again.
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Kiss the fish!
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Nomnom
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Unloading delicious cargo
Last year I was pretty darn lucky to get a chance to fly up to Cordova, Alaska, watch all the boats go out to get the fish, and follow the fish back to Seattle and into my belly. Even with all my airline adventures, I have to say flying with the fishies has been one of my favorites (flying with fishies good, sleeping with fishies bad).
Last Friday, I was still very sleepy when I got to the Alaska Air Cargo parking lot at Seattle-Tacoma International Airport waiting for this year’s plane to land. I started chatting with Halley Knigge, Alaska Airlines Media + Content Editor, and she mentioned that Alaska was retiring their first 737-400 Combi (half cargo, half passengers, all 737) out of their fleet the following week (aka this week). Oh thank you once again AvGeek Writing Gods… I had my angle.
