Sunday, October 13, 2013

More Salmon

I am so glad that Joe gets to clean all the fish.  I did offer to learn, but we have come up with a good processing system that involves him fileting and me vacuum sealing and cleaning up. So I have dodged that bullet.
 Here he is just starting on my bigger coho (silver) from today. It was the largest one of the four in the boat (as I have mentioned to Joe about 642 times) and had over 4.5 pounds just in filets.
  I have become totally addicted to salmon fishing. Just the process of casting, reeling in, and being out on the river is so wonderful. When I am out there, I always think that I would be satisfied to just be sitting there...even if we aren't catching anything.
But then the fish hits the hook. And my heart races. And as Joe told me today...I get a crazy grin that doesn't go away until the fish is in the boat and unhooked. Then I can relax a little again. Until the next "fish on".
Isn't it a good sign when the filets hang over the side of my largest ironstone platter?  And this isn't even a huge fish. We weighed the meat we harvested today and we put more than 14 pounds in the freezer.
We also put up 2.5 pounds of eggs. We have a lot to do with them so we can use them for bait. Apparently there is a whole process that we need to put them through before we use it. I guess I will learn about that later.  I think the eggs are actually quite pretty just as they are.
Also this week I started some sauerkraut. It's sitting in a crock on the counter fermenting. We shall see how it comes out. I'm pretty excited about it, having never made it before.  More on that later.  But only if it turns out!

Wednesday, October 9, 2013

An Art Mystery

...mostly solved. At least to my satisfaction.

Our family has owned a lovely watercolor painting since the 1950s. It has been hanging somewhere in my home since adulthood and I have always loved it.

Here is the mystery. We have always referred to it as a Nome (Alaska) street scene, but have had only vague memories and recollections for verifications, as everyone from the generation that purchased it has passed away.

Multiple internet searches and even a call to the Nome Chamber of Commerce a couple of years ago yielded no information on the artist, clearly signed "Z Green".

It was a dead end, until yesterday.

One more random internet wander...and I found this postcard.

Now it may be a coincidence that the two little ones are wearing the same color jackets, but there is no denying the placement of the boardwalk and the telephone poles.
I suppose my next adventure will be to attempt to locate an actual copy of this postcard to attach to the back of the painting.

Tuesday, October 1, 2013

How to Grill Salmon

A few people have asked me recently how we like to grill our fish. It's probably one of my favorite meals, and very easy to prepare.

First, I prefer a charcoal grill. I know, I know, it's not nearly as easy as lighting the propane, but for pure flavor, it's how I really enjoy it.

Create a makeshift aluminum pan from heavy-duty foil. I am far too thrifty to buy one every time, and the skin will stick to the pan bottom, so for pure ease of clean-up, this is the way to go.

Lay the fish, skin side down, in the pan.

Silver salmon spread with homemade spiced peach preserves.

Season (here are a few ideas):
  • spread with butter, sprinkle Johnny's seasoning, drizzle with honey
  • apricot or peach preserves
  • mix mayo, Dijon mustard, capers, salt and pepper, and fresh parmesan
Add about 1/2 cup of water to the bottom of the pan to keep the fish lovely and moist

Grill for approximately 15 minutes. Check for doneness easily with a fork. When fish "flakes"'s ready to enjoy.