Sockeye salmon has a sturdy flavor and so needs very little in the way of preparation. In fact, some would say it is best eaten raw (first ensuring it is sushi quality, of course). I prefer to simply saute sockeye fillets in butter–no herbs and no sauce. At most, I might sprinkle on a little lemon juice after the fish is fully cooked. Continue Reading
What comes to mind first when you think of food that represents the Pacific Northwest? It’s no contest for me. I think of salmon.
Salmon is part of my personal history. When I lived in Alaska in my younger years, I spent time working on a salmon fishing tender, and then a gillnetter. For fun I sometimes helped spot salmon from a small plane. For a long time I worked in the office of a large seafood processor. Later I brokered sales of commercial salmon fishing permits and boats, and even large processing ships. These remarkable fish have been a big focus in my life, and I find them fascinating. Continue Reading