Salmon Season: Busy, Busy, Busy

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With this year’s short king salmon season in full swing, it’s been an all-hands-on-deck exercise in fishing, processing, brining and smoking salmon, vac sealing, curing ikura salmon caviar, fishing, smoking more salmon, fishing, etc, etc. Three smoker batches and two salmon-caviar-making sessions in, we are full steam ahead. We’ve been eating salmon every day for more than a week now, and nobody’s complaining. Oh, yeah, there’s also work, chores and summer sports camps in the mix as well. Did I mention fishing?

This is summer, when the longest days of the year fly by the fastest, and we try to make the most of every minute of daylight. And based on how much the kids love smoked salmon for school lunches, and how we ran out of it by February last year, it’s time to produce, process, package and preserve. And on that note, it’s time to go eat some of the smoked belly strips pictured above. I love summer.

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