This past week Tanya and I smoked several batches of our red salmon. We think it is getting better each year. The meat is firm and flakey. Not too dry either. The natural oils of the fish are all still present making the smoked fillets almost irresistible. They are great in so many dishes.
We also tried working with some King Salmon roe. It was our first such attempt and the results are a bit mixed. Undaunted, we plan to keep at it until we have perfected our recipes and methods. It may take a few years.
As always, we wish you all a wonderful weekend, full of peace and joy.
Love from Alaska