Driving the “Rolls Royce” first again! Executive Chef Sandy Ingber reports that the first catch of the succulent Copper River Salmon has been reeled in and is on its way to the Grand Central Oyster Bar in New York City’s Grand Central Terminal. Harvested from the icy waters of  Alaska’s 300-mile long Cooper River in Alaska, the most prestigious Wild King and Sockeye Salmon in the country will be on the lunch and dinner menu at the Centennial-celebrating Oyster Bar on Monday, May 20.
 
These kings are renowned for their high fat content and brilliant red color.  As is customary, the Oyster Bar will be the first restaurant to serve this year’s Copper River.
 
Ingber says that “Rolls Royce of King Salmon” should be on the menu for the remainder of the month.
 
Because of limited availability the market price for the Copper Kings will vary. “We always love to be the first,” says Ingber, a.k.a. The Bishop of Bivalves. “One of my favorite recipes for the Kings is Sautéed with Horseradish Crust and Honey Mustard Glaze. It’s just one of various hot and cold preparations because they are suitable for so many different ways of cooking.” (recipe below).
 
The Copper River Salmon live most of their 3-5 year life span in the cold, clean waters of the North Pacific. As the salmon return to spawn in the fresh water streams of their origins, they build up incredible reserves of fat and nutrients to carry them. It is the most sought after fresh fish of the year.
 
The Oyster Bar, established in 1913, celebrates its Centennial this year, and is open for lunch beginning at 11:30 AM through the last evening reservation at 9:30 PM. For reservations call 212.490.6650.