Food of the Gods ~ Wild Smoked Salmon

For about fifteen years, I've been a vegetarian. Well, there is the whole "I do eat fish" thing, but, meat? Not so much. In fact, almost never. In the olden days, I really, really craved steak. Steers feared me. When I stopped eating beef, chicken, and pork, etc., I thought I would really miss it, but, I didn't. Quite the little surprise.

Several years ago, my friend, Barb the gourmand, called me to say she had read an article about the four or five types of eaters. Going over the list together, it was clear ~ I'm a repeat eater. I like knowing what my breakfast is, what it's going to taste like. It feels like a calm start to the day. Over time, I found I prefer savory to sweet and because I live in Seattle (I suppose) ~ fresh ground dark roast coffee prepared using a French press with whole milk. I like it best when the resulting colour matches, say, the "Moroccan Sand" paint chip I might have hanging around. Delicious and no surprises.

I started having smoked salmon with my fresh bagel, sliced tomato, capers and cream cheese many, many years ago. I used to buy Jensen's smoked salmon literally by the case at my local market. Their smoked wild salmon was delicious, well-priced and I liked supporting a local company. Then, they had a falling out with my market and I was left fending for myself.

While searching for a replacement, I found out there is some very bad smoked salmon on the market. Sheesh!

Now, here are the two capital "T" truths about smoked salmon: First, it must be wild caught. Farmed salmon is filthy and very, very bad for the environment. Second, no preservatives. The smoking process is the preservative. If the smoked salmon you buy has any of these two no-no's, don't buy it.

My own smoked wild salmon journey stated innocently enough.

Last spring, I was having a meeting with one of the members of my board at his home on Capitol Hill in Seattle. We sat at a small round table in his fully restored 100 year old kitchen and had fresh coffee and a small plate of smoked salmon. OMG ~ it was utterly delicious. When I asked him where he bought it, he said he smoked it himself. "It's not hard to do, you know."

Thus began my quest for perfect smoked salmon. Gawd, I'm such a little over-achiever! Researching ~ reading ~ talking with experts. After gathering all the information I could, I jumped in the deep end of all things wild salmon, but since, times are, in fact, tough, I started out with a used smoker on Craigslist. $40.



Four months later, a vacuum sealer from Craigslist. In the next few months, I'll get a small chest freezer for the garage. But, as I gather all my equipment, I keep smoking salmon. Batch after batch, I work on perfecting my marinade. Trial and error.

Last Christmas, I smoked eight wild salmon and gave smoked wild salmon for presents.

Today, I bought four wild Sockeye and brought them home. They averaged around 7# ~ bigger than I've been buying. So, I'm up to my eyes in marinating wild salmon. On Wednesday morning, I'll put them in the smoker. (It makes my mouth water just thinking about it.)

This year, I'm looking forward to buying directly from the tribes. My friend, Byron, buys 100# at a time, smokes it, seals it and has it for months from the freezer. He's going to take me to his special location to buy it directly. Can't wait. I'll keep you posted.

I'll post pictures of the salmon in the smoker so you can see how wonderful it is.

Day 6 Everyday Grateful ~ being confident, capable, resourceful ~ acquiring new skills, trying new things

If you care about the future, protect wild salmon. Everything our children need, wild salmon need ~ clean air, clean water, abundant food and a healthy place to live.

For more information ~ www.greatwildsalmonrun.org