Here are two of the four salmon that crossed our threshold in recent weeks. Our "supplier", shall we call her, stayed to teach Paul how to filet them. The next two that appeared on our doorstep didn't get such treatment, it was too late at night for the rookie to do the filet process alone so they became steaks. Very yummy steaks.
The Great Northern Classic Salmon Derby ended on September 15th. It was put on in hopes to bring more tourism ($$$) to the area since the sinking of the Queen of the North. The winner (by about 3 ounces) caught his coho over a month ago and came last week to claim his $100,000 prize. He and his wife joined us for church that weekend and then took their big cheque out of the area to their hometown, somewhere along Hwy 16. The derby was not without great opposition, particularly since the commercial fishers are banned from taking any coho.
BC Ferries has a fancy new boat to replace the ill-fated Queen of the North. It's coming from somewhere far away and will be re-fitted over the winter in time for the 2007 summer season. Perhaps we'll take a ride on her sometime. A replacement for the smaller, older Queen of Prince Rupert is expected to set sail in 2009.
I obviously visited a month too soon. The salmon looks awesome! If you ever need a big pressure canner for canning salmon, let me know. Mine is taking up space in the carport.
ReplyDeleteRupert must just be buzzing with the news of the new boat coming in spring. A great encouragement for your city.
We'll pass on the canner. We much prefer our salmon baked. I think the rest of the province is buzzing more than PR about the ferry. It's a bigger deal for people on the Queen Charlottes.
ReplyDeleteI get salmon every once in a while with my school lunch.
ReplyDeleteI figure that the serving size is about half an ounce. It is cooked, probably baked, for what I would guess to be about an hour or maybe four, possibly over night. Then there is likely five or six hours between the time that it is finished cooking to when it shows up in my chopsticks, cold as when it was caught. During the five or six hours between cooking time and eating time, it is trucked across the city to all the schools in Nagoya. It arrives at our school at about 11 am. Lunch time is 12:40 pm.
The skin is rather rubbery when cooked and then cooled and very difficult to remove with chopsticks.
Mom has already promised a salmon BBQ when we return...I can't wait!
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When we buy salmon at Safeway, the package says it was caught off the coast of Japan. But I get to cook it myself. Hot and fresh. Hhmmm ... I just saw a naked boy walk down the hallway. Better go monitor that situation.
ReplyDeleteHmmm,
ReplyDeleteMarty, Max, or Paul?