No good Alaskan will eat farmed Salmon. Or salmon sold in a land locked city in America either, for that matter.
No good Eskimo will eat Salmon they didn't catch either. Well, unless you're at a top sushi restaurant and you KNOW Kenji the Sushi Chef knows his fish.
You can yell, "YO KENJI! Make me some good Salmon Sashimi, will ya!" Or if he doesn't speak English, "KENJI hei! Watashi ni ikutsu ka no yoi sāke sashimi o tsukuru, anata narimasu!"
(Yeah, bet you didn't know I know Japanese did you! I totally paid attention in class in 9th grade. Ah, who am I kidding, I just Google Translated it!)
Anyway, Alaskans and Salmon. We are picky and spoiled. At least I am. Once when I was in college in Eastern Oregon, my cousin Josie and I went to the store and bought Salmon. We HAD TO. It was so gross. Almost put me off Salmon forEVER. No, not forever, but until I got home.
Spoiled. Very very spoiled. So, my friend Kookie and I, we were scouting the Subsistence Nets around town at lunchtime the other day when we happened across Henry and his bart on the beach.
"Hey Henry, you got net?" I asked.
"Ya, you know how?" he replied.
"Shucks, you know who my mom is!" I exclaimed.
And it was done, we put his pully system subsistence net out for the afternoon.
Three hours and 8 fish later, we were happy. So I did what any other smart, working woman would do. I called the President of the Salmon Filleting Association, and dropped those fish off.
Seriously, if there were a campaign for #1 Salmon Filleter, my sister Saima would win. She's good. I don't even bother butchering fish anymore. Between her and Dean, I haven't had to cut a fish in a while. Let me sew or bake or something, man.
A few hours later, we checked again and a total of about 20 fish were caught and filleted.
After work, I had enough time to brine and smoke a couple fillets in my deluxe smoke house my husband built, before our Salmon Class. What!? Salmon Class!? Why Yes Sir! Salmon Class. You guys totally missed out.
So, after eating like a pig (or an Eskimo, when it comes to Salmon!) at his very own smorgasbord consisting of Pecan Crusted Salmon (Recipe to follow), Blackened Salmon, Smoked Salmon, and Twice Baked Potatoes, I went home and had a serious Food Coma.
And then I woke up and had to go to work. Boo!
Moral of the story: I love Salmon. NO ONE should ever eat Farmed Salmon. Eat Fresh! Or don't eat it at all!
Pecan Crusted Salmon (from Daniel's sister Alana)
1 fillet FRESH (or Frozen fresh!) Salmon
2 C Milk
1 C finely chopped Pecans
1/2 C Flour
1/4 C Brown Sugar
2 tsp Seasoning Salt
1 tsp Pepper
*Remove skin and bones (if you're picky like that, I don't remove the bones!) and cut into strips (Across not the long way!). Place Salmon in a Ziplock Bag with milk.
*In a shallow dish, combine the rest of the ingredients, mix well.
*Coat Salmon in Pecan mixture, pressing gently.
*Fry in large skillet in a little oil on medium-high heat until browned. Place fried pieces on a baking sheet, and once all chunks are done, bake for 8-10 minutes at 400 degrees.
Eat. Be Merry. Pretend you're an Eskimo.