My buddy Neal made a run out into the ocean last week and came home with around 100 pounds of albacore tuna. Even better, these late-season fish are absolutely loaded with fat, making them a rare treat, at least for us Puget Sounders. But how to deal with such a bonanza? Neal worked on it himself Friday and Friday night, then called in reinforcements for a Saturday quilting-bee style processing session. Three guys (that’s Neal and Mark at the butchering table), two pressure canners, huge ice chests, industrial-strength vac-sealer, five big sharp knives and perhaps most importantly, a bowl of soy sauce and wasabi to clean up the scraps while we worked.
When we finished, there were cases of canned tuna, piles of vac-sealed loins, belly strips and blocks of prime sashimi-grade center cuts. And I must have eaten several pounds of scraps as we worked. Delicious. All in all, a good day’s work.
Well, in case you missed it, you can still hear the interview from last Saturday on KWMR. Just click HERE and scroll down to the October 19th show of “The Vicarious Traveler.” Since you can hear it whenever you want now, I highly recommend it for anyone suffering from insomnia.
Or if you want something new, I’m doing another interview on CJAD-800 in Montreal this coming Sunday, October 27th at 1:00pm Pacific Time. You can stream it live HERE by clicking on the “listen now” button at the top of the CJAD home page.
Thanks for listening!
For everyone who missed my last interview (all 7.185345892 billion of you), fear not: There’s another one coming up at 9:00AM Pacific Time this Saturday, October 19th. I will be talking about Closer to the Ground with Vicki Leeds, host of “The Vicarious Traveler” show on KWMR, which you can stream live on the internet HERE.
If you happen to live in west Marin County, California or some parts of the north Bay Area, by all means, go old school and tune the radio in to 90.5FM or 89.9FM. I’ll probably sound better with a little static interference anyway.
Or, sleep in, eat a big breakfast, watch some football…and if they archive it, I will post the link next week. Thanks!
This was originally inspired by my buddy Neal in a true “why didn’t I think of that” moment. And then, when I was up on the Skeena a couple weeks ago, another buddy, YC, led the charge. It ended up being everyone’s breakfast of choice for days on end. And now, it continues, even at home.
Way I figure it, the Omega-3s from all those oil-rich salmon eggs offset the cholesterol in the chicken eggs. Or something like that. In any case, it’s absolutely delicious. All these years just putting my ikura on rice, crackers and toast…and now this. That’s an over-easy farm egg, and shortly after I snapped this picture, I slid the whole egg combo onto the toast and ate it as an open-face sandwich. It’s impossible to describe how good this tastes when the chicken egg yolk bursts and mixes with the rich salmon eggs, butter and crisp toast.
If you have eggs, give it a shot–you will not be disappointed. If you have access to good, dense, wholewheat sourdough bread (In this neck of the woods, I’m partial to our local Pane d’Amore’s version), even better. Man, at this rate, I’m going to be out of eggs pretty soon!
This is a picture of my “Alameda” Grandpa (my dad’s dad), sent to me recently by my aunt. I’m guessing it was taken sometime in the 50’s, probably on San Francisco Bay or the Sacramento River Delta. Nice striper! Some in the family have said I look a lot like him, and while I’m not so sure about that, what he’s doing and the pose do seem pretty familiar. Guess, as they say, the nut don’t fall far from the tree.