Short of jumping on a trawler this week, how will you partake in this historic salmon run? What's your favourite restaurant to eat it at? Which fishmonger or grocery store to buy it from? Any old family secrets on how to prepare sockeye?
In short my freezer runneth over-haven't seen it this good for 25 years.
Of late I've been making a simple 24 hour Gravlax with 50% salt/50% sugar and cooking/smoking that a number of different ways.
Not to be a wet blanket, but I saw this article this morning too. I'm afraid people will think that everything is ok and that there's no need to worry about the health of our salmon stocks or problems with the fishing industry...
Eat up! :/