Smokin' Dem Salmons
Ah, smoked salmon. The neighbor gave us a big frozen Silver salmon. Because they don't like Silvers. Yes, we live where people get to have preferences for salmon. I, for instance, prefer to smoke pinks. I find them less greasy once smoked. Most people don't prefer them. I don't smoke the big White Salmon: extremely fat Kings. Once smoked, they only taste like smoked pork. Delicious, yes, but why pay salmon prices for the same taste? White Salmon is best just barely grilled. I don't much care for trout or steelhead except for the crispy fried skin; the meat is actually rather thin and sour. Oh, have I gotten spoiled.
Here's the salmon itself. I tried a Gravlax recipe, but found it too sweet and rather insipid. I'm sticking to simple salt brine, the meat then well-rinsed and dried, from now on. Or no salt, Indian Style. Are we getting gourmet up here or what?
Here's the smoker. These folks have asked for a photo of it. It's just some cedar shakes from the Hoko River sawmill and some old grills and broken concrete bricks. That thing in the background is the greenhouse, another scrap building project. Not pretty, but works great! Especially now the arctic winds for the melting cap ice are turning our summers into cold, windy horrors for gardening. Guess I just have to wait for all the cap ice to melt and then enjoy hot weather gardening for a little while before we all choke on the carbon dioxide. Trade-off.
I've made the text larger for this blog. As much for my eyesight -- near all my life, now wandering farther out -- as for yours. Odd that we get far-sighted but the focus remains as clear. Are the elder apes supposed to sit on the home hill and watch for lions?