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Brined Salmon Roe

Category : About Food Sources, Appetizers, Condiments, Holidays, Other Food Producers, Recipes, Seasonal Menu Ideas, September

Brined Salmon RoeWild salmon are considered by many to be the stars of Pacific Northwest cuisine. Smoked, grilled, or baked on cedar planks, the flavor of fresh wild salmon steaks and fillets is distinctive and adds a note of special elegance to any meal.

Salmon is even nutritionally suited to people of the Northwest. What’s a vitamin in which most of us are deficient? Vitamin D, the sun vitamin. What vitamin does salmon have in abundance? Vitamin D. How convenient! Continue Reading

Sauteed Sockeye Salmon Fillets

Category : Holidays, January, Main Dishes, Recipes

Sauteed Sockeye Salmon FilletsSockeye 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

Reefnet Salmon – Sustainable and Wild

Category : About Food Sources, Other Food Producers, Where to Buy Local Food

Pacific Sockeye SalmonWhat 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