Much-hyped Copper River Salmon arrives in Seattle

The first Copper River Salmon of the year arrived at Sea-Tac Airport Friday, and the rush is on to get it to your favorite restaurant and fish market. But is this all just hype?

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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. (AP Photo/Ted S. Warren)
Photo by Ted S. Warren
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Chris Sullivan, KIRO Radio Reporter
Chris loves the rush of covering breaking news and works hard to try to make sense of it all while telling stories about real people in extraordinary circumstances.

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