High prices prompt shoppers to alter Copper River salmon buying habits

Turns out, even one of the Northwest's most celebrated fish is not immune to the economy's woes.

Fishmongers around Puget Sound say shoppers are buying fewer Copper River salmon fillets than in previous years, and in some cases skipping the run altogether in favor of less-expensive fish.

"It's out of sight for a lot of people," said Dale Erickson, owner of University Seafood & Poultry in Seattle. "Those who are into it year after year after year will buy a small amount, or they'll buy it one time to serve the family."

But he and other fish sellers say they're seeing fewer repeat customers for the salmon from Alaska, prized for its high oil content and rich flavor.

Copper River king fillets (when you can find them) were selling from $25 to $35 per pound at fish counters around the region this week and sockeye fillets were priced from $18 to the high $20s per pound. All prices are several dollars more per pound than last year, when the fish were more abundant, said Russ Richardson, seafood director for QFC supermarkets.

Stormy weather and low salmon counts in Alaska have meant fewer fish to sell since the season opened in mid-May, and high fuel prices have boosted transportation costs. These factors have kept prices from falling as much as they typically do a few weeks into the season.

Tim Caluya of Tim's Seafood in Kirkland said many out-of-state customers waited several weeks before placing orders, hoping prices would fall. Harry Yoshimura of Seattle's Mutual Fish said he's definitely seen a drop in sales due to customers grappling with higher food and fuel prices.

Yukon River salmon, which is gaining in popularity, should begin arriving later this month. But if nothing but Copper River salmon will do, consider saving several dollars per pound by buying a whole fish. Ask the fish seller to fillet it, and either share with friends or freeze the leftovers. Or, pick less-pricey sockeye over king.

Karen Gaudette: 206-515-5618 or kgaudette@seattletimes.com