Text 26533, 91 rader
Skriven 2009-07-26 12:31:26 av bill swisher (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Salmon season
=========================
JIM WELLER wrote:

>  BS> couple of reds get caught, Sockeye to the rest of the world.  The were
>  BS> also catching Dollies, but tossing them back in, and rainbows. 
> 
> The fishing must be great if they are just keeping reds and
> releasing the others.

They just didn't want to mess with the dollies, I think they were keeping the
rainbows but only cleaning/beheading them.  The bigger stuff, over about
4-6lbs,
is handled differently, but see below regarding humpies.  They catch the fish,
whack it in the head (gotta make the PETA folks happy ya know), fillet it,
sucky
bag it and into the freezer.  All within a few minutes.

> It's that time of year. Fresh, never frozen, wild caught pink salmon
> are just $4.90/kg this week at the store here.

Around here they'd most likely toss a humpy back in, I know I have, it's
considered to small and oily.  When I worked on the seine boat in Ketchikan
they
were our bread'n'butter, we got 25cents a pound live weight for them with an
average weight of 2 & 1/2lbs.  Piles and piles of them in the hold, nothing
like
standing in fish up to your waist, bib waders and knee high boots under them.
The dogs, red, silvers and kings were carefully stacked, and iced down.  There
was a sliding scale of 30-50cents a pound for them, so that dog laying on the
deck was a $5 bill to us.  We didn't do any processing of the fish, nightly
we'd
meet up with a tender which weighed them as the fish were being off loaded and
tossed them into saltwater brine that was at a temp somewhere in the 20's IIRC
to hold them until they ran into the cannery in the morning.  Seine caught fish
were generally canned, net makes "ugly" marks on the scales and people didn't
want them because they weren't pretty.  Plus the white kings which we couldn't
give away, I smoked a couple just for sh*ts and giggles, built a smoker out of
old plywood, camping grills, lined it with foil and used charcoal/alder to fire
it with.  I probably went to the library to get a recipe for the brine and the
overall process like the timing, and/or snuck a peek at the books they sold to
tourists.

> That is too bad. Tell the jury selection people you already know
> he's guilty and that he should be hung. They'll send you home.

Connie is on it this week, I didn't get called in.  She keeps saying she has to
go in and take up my slack.  I told her to mention that she thought it really
should be "one strike" and you're out instead of the wimpy three they're always
talking about, besides if they weren't guilty the police wouldn't have arrested
them.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Consomme Marmite
 Categories: Beef, Soups, French, Ribs, Vegetables
      Yield: 1 Servings

     12 oz Beef rump
      8 oz Short ribs
      3 oz Marrow bone, wrapped in
           Cloth
      3 qt Beef broth
      3    Carrots, peeled and trimmed,
           Chunked and blanched
      1    White turnip, peeled and
           Trimmed, chunked and
           Blanched
      3    Leeks, peeled and trimmed,
           White only, chunked and
           Blanched
      2    Onions, peeled and trimmed,
           Lightly pan or oven roasted
      3    Celery stalks, stringed and
           Trimmed, sliced thin,
           Blanched
      4 oz Cabbage, blanched
      2    Chicken gizzards, pan or
           Oven roasted

  Combine the first four ingredients in a kettle. Bring to a boil and
  skim. Add all the vegetables. Reduce heat to minimum and simmer for 3
  hr, adding broth or water to make up for evaporation. Add gizzards
  and simmer 1 hr more. Remove cloth from marrow bone and return it to
  the kettle. Skim excess fat from the top of the broth. Dispense from
  the kettle with croutons lightly dipped in this excess fat.

  Serve with Chevalier-Montrachet 1911 to catch a criminal. a Dorothy
  Sayers novel From: Michael Loo Date: 28 Dec 96 National Cooking Echo Ä

MMMMM
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