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May 05, 2005



Hope things are going well for the family.

The fish, the fish! I had a perfect lunch at, of all places, Aqua with a pr person from Honolulu who wanted to know where she could get "those great king crab claws" in San Francisco...And while I have eaten more than my fair share of catfish and hush puppies in the South I keep hoping people will start trying the odd and less familiar, the braised and steamed and (oh, Lord) gently-gently sauteed -- as in sand dabs. But how to do it?

Will miss the salmon. Not too many years ago we had an embarassment of wild salmon from Alaska, Copper River everywhere. I am getting depressed.


Sorry to hear about the GM's grand-dad. Good luck with manning the front.

A couple years back, we were experimenting with a smoker and salmon. I have a Finish smoker a friend brought back from there. We were playing with different wood (alder, mesquite, hickory, cherry, apple) and different methods (different brines, different spices, we covered the salmon with just herbs, or with mustard). I was so excited to eat salmon. Otherwise, it is like chicken, a dish that I rarely order. Restaurant always do the same poached version. The restaurants in France will do a 'papillote' version, which I don't see here much.

Dr. Biggles

Hmm, well I know I don't eat that much fish because of the cost. Good fish will cost you 12 to 13 dollars a pound, depending on what you get of course. And if I go out and spend some money, I want a big juicy pile of meat. Not some fancy little fish meal. But that's me and I'm the first one to admit, we don't go out to eat often.

I'm not holding my breath for this years catch of salmon on the Pacific Coast. The fish & game department ended up killing most of the spawning salmon by opening up some gates somewhere to help farmers get some water for their crops. I know mid to late last week the salmon fisherman were coming back with only a few. There's nothing out there. Maybe it'll increase over time, but we'll just have to wait and see.


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