Ever since we started talking about baked halibut, we’ve been inundated with requests for the recipe, cooking tips, better details and well, you name it! So, ok…. Here goes! First, a little background to the origination of this recipe: Way back in the ’80’s when I worked for the University of Washington Fisheries Research Institute…
Proper Fish Care by Jason Brooks After years of fishing all over the Northwest, from local ponds to remote fly-in camps, I have learned that you must take care of your fish the proper way to be able to enjoy it for months afterwards. Bleeding the fish by cutting the gills is just the first step…
Marine salmon anglers live in a new era where the amount of time on the water is dictated by going out sooner than later. As sport salmon fishery windows of opportunities in the winter and summer are now driven by fish encounters or quotas, I have always been one to sing the song of hitting…
Smoking salmon can be as easy or difficult as you make it. By using the highest quality salmon, however, you can produce a very high quality smoked fish product using even the most basic recipe and ingredients. Don’t be fooled into thinking the spawned out old boot that you just caught on the river is “good…
I’ve been smoking (and eating) salmon literally my whole life. I’ve been fortunate to travel all over Alaska and have seen how the native Alaskans process & smoke their fish and game so I felt that I had a good handle on the process. That was until I wrote my salmon smoking process up in…
If there is a food that is more uniquely “Northwest” than smoked salmon I don’t know what it is… But, I would like to find out! I love salmon, I grew up eating it, it’s good for you and If you give me the choice of a USDA Prime Rib Eye steak or an alder…