Aunt Heather’s Teriyaki Kippered Sockeye (Teri Red) Kippered Salmon (brined, smoked, then pressure canned fish) is a pantry staple in our house. It was in my house growing up; it was in my husband’s; and it has been in our small fishing community for generations. Every household has their own recipe, their own nuisances, and …
Kippered Salmon (brined, smoked, then pressure canned fish) is a pantry staple in our house. It was in my house growing up; it was in my husband’s; and it has been in our small fishing community for generations. Every household has their own recipe, their own nuisances, and in the end, their own flavor-packed jars …
We’ve always loved ‘lox’ and treated them like a delicacy – ordering them from restaurants, savoring each bite. For too many years we wrongly assumed that curing ‘lox’ was out of reach; that the process called for ingredients and levels care that we didn’t keep on hand. Then, a few years back, we did some …
‘A’ patiently watched as the sun slipped away and the breeze vanished. Then, in the cold, still night, the dark red creature of the sea inched out from its den to escape our harassment. Chris grabbed it. ‘A’ and I cheered. ‘D’ gave a grunt from his deep slumber on my back.
This recipe is great for any kind of Pacific Northwest rockfish you might come across (Black Rockfish, Greenling, Kelp Cod, Ling Cod, Gray Cod, etc.) and, actually, the smaller the fish, the better.
Homemade Salsa is a staple in our house. Make it from scratch & you’ll never buy salsa again! It’s that good!
Alaska Freediver has been a vision of Chris’s for years. He would scour the coast catching fish and logging future dive spots. It wasn’t until 2016, with child #2 on the way, that Chris speared his first King Salmon and, needless to say, he was hooked.
