The season’s first shipment of fresh Copper River salmon made the 1,300-mile journey from Cordova, Alaska, to Seattle onboard an Alaska Airlines 737 one day in May, marking the start of the summer salmon grilling season. In addition to the 22,000 pounds of fish delivered this morning, Alaska had four other flights scheduled throughout the same day to bring up to 77,000 pounds of Copper River salmon to market in Anchorage and the Lower 48.

Every year Alaska Air Cargo partners with the state of Alaska’s three largest seafood processors, Ocean Beauty Seafoods, Trident Seafoods, and Copper River Seafoods to bring the coveted fish to Seattle and Anchorage, and points beyond.

“Alaska Airlines plays a significant role in supporting the Alaska seafood industry, which is recognized worldwide for its sustainable fishing practices,” said Jason Berry, Alaska Air Cargo managing director. “Our cargo employees are working around the clock to ensure we deliver the first catch of the coveted wild Copper River salmon to market, often within 24 hours of being pulled from the water.”

The season’s first fish, a 45-pound king salmon donated by Ocean Beauty Seafoods, will become the catch of the day for three top Seattle chefs competing for the best salmon recipe in the eighth annual Copper Chef Cook-off. Chefs competing this year included Executive Chef John Sundstrom of Lark, Executive Chef Stuart Lane of Spinasse, and Artusi and Executive Chef David Yeo of Wild Ginger. In an Iron Chef-type competition, the three culinary elites will have 30 minutes to prepare and serve the freshly caught salmon to an audience of Alaska Airlines customers. Seattle culinary giant and competition veteran John Howie and Ken Carson, the field announcer for the Seattle Seahawks and Seattle Sounders, co-hosted the event.

Alaska Air Cargo transports more than 170 million pounds of cargo annually—including seafood, mail and freight —and operates the most extensive air cargo operation on the US West Coast of any passenger airline.