Notes on salmon
Coho actually is the same as silver salmon, at least among Pacific salmon.
Copper River reds are a prized fish, but in Alaska the king salmon that run in the Copper are not considered superior to Kenai kings. Yukon River kings are, indeed, the class of the king salmon. The rare white kings are a delicacy to some, while other people find them bland. Only about 1 in 20 kings has the ivory flesh, so the rarity makes them desirable in some cases.
The red salmon running in the Kenai and Kasilof Rivers this year are fantastic fish, extra large and loaded with delicious fats. These are sort of like the reds that returned in 2005, except that in that year there were probably 2 to 2 1/2 million more fish that returned to the upper Cook Inlet area. Still, it's a very good year for red salmon in parts of Alaska. I was told that the reds hadn't returned in good numbers in Bristol Bay, but I haven't followed it very closely.
By the way, although few people think pink salmon is worthy of cooking, it's an excellent fish for canning and is by far the easiest salmon to fillet.