Portland with Chef Josh Gibler (68)
Spring is finally here in the great Pacific Northwest and that means wild salmon are ready to inundate us for the next five months. I do love fresh halibut, but as I've said before, my first love will always be salmon. That being said, my most favorite salmon of all-time leads things off in our own backyard. Columbia River spring king salmon — or springers — come to us big, fat and delicious. These kings enter the Columbia River in spring, but hold off spawning until the fall when the water temperature is cooler. Salmon do not eat once they enter fresh water, so springers must build up enough fat to survive until the fall. They have the second highest fat content behind Yukon River kings.