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Old 02-14-2017, 12:44 AM
Location: Seattle
1,167 posts, read 512,118 times
Reputation: 1994


2011 I was working fishery support out of Naknek, first time I'd been up there in almost 20 years.
I got into town late afternoon and was ready for a meal so hit one of the fine Naknek restaurants.

Looking at the menu I saw Halibut and chips and thought great, I'll eat some AK Seafood. Order came and it was clearly Trident Seafoods Pub House halibut. It's okay, but no different than when I bought it from my Seattle local Costco.
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Old 02-14-2017, 02:59 AM
19,005 posts, read 24,535,635 times
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That would be disappointing, but it comes as no surprise. The halibut cops makes direct marketing difficult. I quit dealing in halibut altogether because of their games. Few things are better, though, than freshly caught beer battered halibut and chips.
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Old 02-14-2017, 07:15 AM
Location: Scottsdale, AZ
1,335 posts, read 635,601 times
Reputation: 1876
Originally Posted by Metlakatla View Post
There are some traditional bury-and-ferment techniques. One involves salmon roe and was featured on one of those cable network food shows about scary food. It's called stink eggs. There's probably fermented herring using much the same techniques used in Scandinavia. I'm pretty sure that home preparation of this kind of stuff has dwindled seriously since the advent of refrigeration.
Neat, thank you for the response. Refrigeration is wonderful but I've learned that we refrigerate a lot of stuff that doesn't really need it, e.g. butter, which can be kept safely at room temperature using a butter bell or what have you.

I use a lot of hot sauces and some say refrigerate and some say don't and the ingredients are so similar I'm skeptical that any of them need refrigeration at all. But I guess legally it's safest for them to just say "refrigerate" so everything says that now.
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