“You’ll get a very good price for that salmon at a
local restaurant”, remarked the fishing guide. Selling his catch hadn’t
even entered David’s mind.
And so along with our whale watching excursion, the
LSI retreat of 2014 will be remembered as the summer that David reeled in a 35
pound rare white King (Chinook) salmon.

According to a New York Times article, Alaskan Feast, a purveyor in NY City, was one of the first companies to offer the fish. ''When we brought it in three years ago,'' said Dan Kim, a salesman, ''it was really hard to convince people to try it. Then they tasted it.' Now, it is difficult to bring in enough.”
Culinary advice on how to cook this rare delicacy
abound. Some chefs roast it slowly in an oven while others like to poach
it gently. For the LSI staff and their families, a simple smattering of
seasonings and onto the grill or into a steamer was the simplest and most
delicious way to go.
Thank you David! We dined like “Kings” this past weekend.
Thank you David! We dined like “Kings” this past weekend.
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