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OT Going Fishing

The salmon are running in Copper River now. They may even let us take an extra 10 fish, bring us up to 40 fish we can dip-net for our winter salmon supply. It's really more a matter of "harvesting" than going fishing. We'll clean them there, leaving the guts in the stream. (The decaying bodies of the adults is the primary food for the fish when they hatch, since the purity of the water means there's nothing much to eat in it). And then of course we'll have to fillet them and vacuum seal them.

When we get finished with that it will be time to pick blue berries. Dumped another two cords of wood in the yard this morning.

Summer!!

Tina

Reply to
Christina Peterson
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In message , Christina Peterson writes

Send a couple of salmon over here Tina. Wild salmon costs an arm and a leg and we do not care for the farmed salmon. Hugs Shirley

Reply to
Shirley Shone

mmmmmmmmmmm....I love salmon! We have a big rasberry hedge, and we pick the berries every year. Recently we had salmon drizzled with with rasberry vinegrette (raspberries smashed with a spoonful of olive oil and a spoonful of applecider vinegar and a dash of salt. ). Very good, and a change from the lemon and butter way that we like it usually! If there's any little bit of fish left over, I chill it and smash it up into cream cheese for eating with crackers. Happy fishing!

SJ

Reply to
Sarajane Helm

Myself, I prefer to fish and eat Sharks, and Cat Fish! Awesome table fare!

Reply to
The LazyBum

Ah, but salmon is so good for you. Especially the wild stuff. Such clean food.

Tina

Reply to
Christina Peterson

Well, the fishing trip didn't happen. Just too much going on. Trying to squeeze 3 months of summer work into 2 months. What with going down in August for the wedding.

Here, the farmed salmon is labeled as "Atlantic salmon". Did you know they have to add food coloring to give it the classic pink salmon color? I do like my wild meat. I especially like that there are no added hormones, etc. Wish I could send you a couple. Or better yet, bring them.

Tina

Reply to
Christina Peterson

As I told Shirley, we didn't get down for the salmon yet.

That raspberry vinaigrette sounds good. Lingon berries, the red berry in the blueberry family (not the cranberry family) also makes a tasty condiment for meat.

I do have enough smoked salmon left from last year to smash up with cream cheese for guests who come for the wedding and for Susie. I like them with those Canadian cracked wheat crackers. Stoned Wheat Thins.

I'm freezing lots of sliced rhubarb too. Pete loves it as a topping for ice cream. We've had lots of rain, and had some flooding. Hope I can still get blueberries. Probably next week, ...if it's dry.

Tina

Reply to
Christina Peterson

On, I like that too... Than and Cat Fish....

Reply to
LazyBum

There was about 300 pounds of cat fish caught this last few days. Largest was 31 pounds. If under 10 pounds, back it went, the 31 pounder was released... All the others are in the deep freeze.

Reply to
The LazyBum

mmmmmmmmmmm...we soak catfish fillets in buttermilk, then dredge through the toasted breadcrumbs we whirl up in the food processor just for this. Then pan fry in the big cast iron skillet with olive oil. Sounds like you had a good haul, LB! You'll have fish this winter.

Reply to
Sarajane Helm

Christina,

I just thought I'd let ya know, headed out tomorrow to do some striper fishing.... want pics?

---Lazy

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Reply to
The LazyBum

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