Three Bites LeftPosted: September 19, 2014
Why the long faces? We’re down to the very last of our most recent batch of delicious salmon caviar. An entire quart of eggs gone in less than two weeks! But boy, was it good while it lasted. I love salmon and all the different ways we prepare it, but I’m really starting to think that ikura is my favorite. Even more than crisp, melt-in-your-mouth salt-broiled shioyaki steaks? Or savory, fat-dripping hot-smoked belly strips? Or Smarty’s awesome cold-smoked lox? Or salmon-salad sandwiches on whole-wheat sourdough garlic-Parmesan toast? Hmmmm…I don’t know. But it’s close.
Thankfully, we still have a few more weeks of primetime salmon season left. The kings are pretty much done, but silvers have yet to peak in the Sound and coastal bays. Time to get after it!