Juniper, Lemon and Sea Salt Cured Salmon

Juniper, Lemon and Sea Salt Cured Salmon
Juniper, Lemon and Sea Salt Cured Salmon I have been doing a lot of research on food photography and I thought I would try to use some of my new found knowledge with a post on gravlox. I picked gravlox for two reasons, one because I used a Tasmanian Salmon that  I purchased from Honolulu Seafood company which turns out  a bright red color for my photos and the other  reason is that my wife and I like to sit around Sunday mornings eating gravlox with mustard sauce while watching the early news or a movie. Tasmanian salmon swim in very deep and cold water off the coast of Australia ....
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The First of the Columbia River “King” Salmon, Springers

The First of the Columbia River “King” Salmon, Springers
Finally, wild salmon season is here. As I have said here before, I love spring and the bounty of fresh seafood this time of year brings. Questions, what can I do better and different than I have done before with the abundance of fresh seafood at my fingertips. Lets start with wild salmon. Wild salmon feed all winter long and fatten up in order to take the long journey up river to fresh water where they were born and spawn. Columbia River “Springer” king salmon are some of the best if not the best of all wild salmon, better than the coveted Copper River salmon. The first of the year...
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Wild Ivory King Salmon

Wild Ivory King Salmon
To me spring means fresh seafood. Spring brings some of the best and freshest seafood and there are plenty of purveyors that want to sell it to you. Sometimes you have to do a lot of research to find the freshest products. I like the challange of finding the right company, the right fisherman and the best way to get it to your door as soon as it is caught. I love knowing that when I wake up in the morning and go to work I will find a box with some of the freshest seafood. The other day I got a call from Meteka from http://www.inlandseafood.com/. She informed me that in a couple of days she...
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