Copper River Salmon

[LittleDolphin]

Oops, my bad...depression caused by no salmon...cheer me up, send salmon...

[blackzzz01]

Originally Posted by LittleDolphin

Oops, my bad...depression caused by no salmon...cheer me up, send salmon...

Your local fish market should have some fresh reds in a week or so...and will only be $30-$50 (no joke) a pound!

[mal_flisk]

Got a call from a guy down in Valdez shrimping and they're running 26 to the pound. I'm a good 6 and a half hours (or five, depending on the troopers and traffic) from Valdez. Hooligan are running down by Portage, salmon and halibut off the coast, and I'm working.

[Grannysroost]

Originally Posted by mal_flisk

Got a call from a guy down in Valdez shrimping and they're running 26 to the pound. I'm a good 6 and a half hours (or five, depending on the troopers and traffic) from Valdez. Hooligan are running down by Portage, salmon and halibut off the coast, and I'm working.

I have not been shrimping...that would be awesome...no equipment here, don't much care for hooligan...smelt....shrimp...26 are some major cleaning....but doable....hear out of Whittier is good for shrimp...?

[aquariusmom]

Copper River reds are what converted this non-salmon eater into becoming a salmon aficionado. There's no fish like it in the world. The kings and silvers caught here are really good too.

And to answer the original posters, yes we eat it yr round fresh, smoked, and frozen.

I was recently in Seattle on vacation and saw our Copper River signs in the market and those prices and I just smiled. I get it for free (minus the annual fishing licence cost of course)

[warptman]

Fresh Kuskokwim Kings this afternoon.

[Floyd_Davidson]

Originally Posted by warptman

Fresh Kuskokwim Kings this afternoon.

I can't spell it or pronounce it either, but maybe Warptman will tell us what he calls it when that backbone part of the fish, just back from the part she is cutting on, is half smoked and then boiled with rice or potatoes and served with, dear me, Pilot Bread and butter.

Oh, just the thought of it.

(Something like gaw-maq-gooden??)

[warptman]

Qumlanaq, something like that.

[blueflames50]

Originally Posted by Glitch

Call me strange (I have certainly been called worse), but I prefer to put soaked wood chips directly on the coals, rather than putting the salmon on a plank. The salmon is not exposed to direct heat, but rather cooked indirectly from the heat produced by the coals off to one side. The soaked wood chips (I prefer hickory or mesquite over alder) add more flavor.

My method is closer to a "hot smoked" salmon than a barbecued salmon, just not nearly smoked as long (20 to 30 minutes at most) as I would normally smoke salmon (which could be as long as 18 hours) and I don't soak the salmon in brine before I toss it on the barbecue (always skin-side down).

We be inviting ourselves to your place for a "hot smoke" of salmon next summer Glitch (2010) !!! As we will be on the Kenai we'll catch the salmon and bring it!!