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Salmon & Smoked Salmon
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Featured in The New York Times, page 2:
Alaska has the world's most bounteous wild salmon runs, from the Copper River sockeyes of late May to the bright, fleshy cohos, or silvers, of September. Yukon kings are caught by natives using nets and small skiffs.
Of the five species of Pacific salmon, kings are the largest and most prized. Pacific coast natives called them chinook or tyees, names which are also bestowed on great men or leaders. Some kings weigh as much as 100 pounds. Born in gravel-bed nests from central California to Alaska, the fish migrate downstream, spend one to four years in the open Pacific, and then return to their birth grounds to spawn and die. Once they re-enter fresh water, they no longer eat, relying on their stores of body fat and oil.
As for how to cook the fish, true wild salmon lovers prefer grilling with olive oil and sea salt, skin side first, and then a quick turn on the flesh side near the end. Mr. Yoshimura said he likes to poach his Yukon king in water with ginger, a sprinkling of dried onions, and seaweed or Japanese kelp. "Then you eat what's left over cold, for breakfast, or in a salad," he said. "And that's really good."
(For past decades, the Yukon River Salmon harvest has been sent to the Japanese market.)
We're located at the water's edge in Soldotna, Alaska
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