Disappointed by the quality of the salmon reaching Seattle, Rowley became a consultant to the fishermen of Cordova, Alaska, who wanted to promote their catch of salmon at the mouth of the Copper River. Wayne Ludvigsen, then the chef at Ray's Boathouse, a Seattle restaurant, recalls that he had never seen anything like the bright persimmon of the Copper River fish. Today, the short Copper River season is an eagerly awaited event in Seattle, and the price of the onetime trash fish approaches $20 a pound at retail. Rowley also worked for Taylor Shellfish, the country's largest supplier of oysters. His objective was always to find the "best" taste, much as the Japanese describe the "umami" of foods: the beautiful taste.

Source: Forbes October 04, 2017 20:59 UTC