Puget Sound Kings: 2018 SeasonPosted: August 30, 2018
We wrapped up our local king season a couple weeks back, but we’ve had our hands full with Skyla’s high-school volleyball tryouts and practices, a huge family reunion, book events, and all the usual summer fun. So just finding the time to post now. In short, it was a surprisingly decent season, with good numbers of fish around, at least in the places and times we fished. The majority of fish we boated, saw and heard about, though, were exceptionally small this year–perhaps a result of an ocean still recovering from The Blob hot water event. They did, however, provide some fantastic eating for us. King chunks and belly strips, pre-smoke drying phase, below.
My standard late-night, just-out-of-the-smoker shot. Gotta vac-seal and freeze as much as possible for kids’ favorite school lunch!
And king caviar as part of a “deconstructed” ikura sushi bowl, below, with a mix of white, brown and wild rice and toasted, crumbled nori on top. Once again, much as I love smoked king, the eggs are my favorite part of the fish. At the rate the kids are plowing through our cured eggs, I think they agree.