In the midst of what’s been a long stretch of rain, wind and more rain–seems like we’ve had a power outage about once a week since September–I was dreaming of spring. I know, it’s early. Not even winter yet, for heaven’s sake. But the rivers were blown, the Sound a sea of whitecaps, and my office an icebox. In other words…yuck.
So I dug around in the freezer and came up with a big chunk of Columbia River spring Chinook, the greatest eating fish in the world, and at least to us, the true symbol of spring in the Northwest. And thanks to the miracle of modern vac-sealing technology, it looked pretty good. Almost eight months in the freezer, but my mouth started watering just thinking about the possibilities.
Thawed it, salted it, scraped the skin to remove moisture (Skyla scaled it before freezing back in April) and threw it on the grill. The fish had lost a bit of its usual deep-red coloring, but otherwise, it was all the there: dripping fat, crispy-on-the-outside-melting-on-the-inside texture and savory, crunchy skin. Exactly what we needed!