 |
| Right on Highway 112 in Clallam Bay. Admittedly, they're the pinks they gotta move -- but they're probably still fresher and nicer than any pinks you can find. |
 |
| Nice, clean fish. |
 |
| Split, dry-rubbed with my homemade sea salt, lemon juice and cracked pepper. |
 |
| Heads and a few inches of the tails shanks microwaved for the cats. Gotta cool! |
 |
| Salmon wrapped in towels, placed in refrigerator for a couple days, to cure and seep out the excess liquid. |
 |
| Rinsed of excess rubbing, allowed to dry in the sun a couple hours, and ready to grill. |
 |
| Grilling over grass, harvested from a gasoline-and-chemical-free yard, dried and soaked in salty rinse water. Yes, that's a stop sign and a washing-machine tub. |
 |
| Skin browned, flipped to smoke meat on first piece. |
 |
| Smoke rousing up on the last two pieces, meat-side-down. |
 |
| All smoked, finishing the skin brown. SMOKEEEDDDD SALMONNNNNN. |
