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From mid-May to mid-June, Pacific Northwesterners get to eat the famed Copper River salmon thanks to the millions of fish that spawn up the Copper River in south-central Alaska and the thousands of fishermen that catch them.
To be in Seattle right when Copper River salmon are in season is like visiting Pamplona right when the bulls are running, or showing up in Rio just in time for Carneval, or visiting France when there isn't a strike.
Connoisseurs of Copper River Salmon say that what distinguishes it from regular salmon is its rich, nutty flavor. But I think it has more to do with the fact that it is available for two months out of the year. It's like Beaujolais Nouveau --- if the wine world's answer to Kool-Aid were available year-round, probably no one would ever drink it.
Unavailability, after all, makes things taste good.
