Even though fishing wasn’t exactly red hot on the Willapa, gradually, over the course of eight tides, we accumulated a pretty decent box of fish. And all of it had to be processed right away. In other words, I spent the better part of last week cutting, brining, smoking and packaging about sixty pounds of fish. First up was two full smoker loads of king salmon, brined with our usual 2/3 cup kosher salt and 1-1/2 cups dark brown sugar per nine cups of water, and plenty of alder smoke. The results, above.
For the silvers, I made “coho candy” with smaller strips of fish, more sugar in the brine, a brown-sugar glaze, some cracked black pepper, and apple-wood smoke. The idea here is convenient, easy-to-eat finger food for snacks or a little protein with breakfast.
Of course, there were also eggs. Big, prime, fall king eggs that burst in your mouth with fatty goodness. I screened out about a gallon of eggs and cured them with just a little soy sauce, rice wine and kosher salt. That’s the salmon eggs after screening and rinsing, just before seasoning. After a few days to cure in the fridge, the ikura (salmon caviar) went into a dozen small canning jars to be frozen for many great meals and snacks in the future. Over rice, on crackers, or simply by the spoonful, this stuff is unbelievable.
Finally, and with a sense of relief and satisfaction, Skyla and I made a kind of production line with the vac-sealer. This is what kids’ favorite school lunches look like just before going into the freezer, although I also admit that a sizeable portion has already disappeared. We’ve been eating smoked salmon at least once a day now for a week straight. I’m still not tired of it. Tired, for sure, but not tired of smoked salmon. In fact, I’m going to eat another chunk right now.