Growing up in Maryland, I didn’t eat much salmon; we were white fish and blue crab people. I’ve been slowly learning, with help from my husband the fisherman, about when the different salmon runs happen here in Oregon and up in Alaska, how to cut up whole fish, and how to cook and preserve them. I still confuse king and chinook, silver and coho*, and could use more practice with a fillet knife, but I daresay I’m getting the preserving bit down.
Last summer, members of our buying club bought shares in a salmon CSF (community supported fishery) from Iliamna Seafood Co. Each share included 22 pounds of sockeye salmon fillets. Sockeye assertively flavored and the second oiliest of the salmon (king/chinook is the oiliest), making it an excellent fish for smoking, which is just what we did.
Smoking is a preservation technique used for centuries by people living…
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