Whether you are fishing for Alaskan salmon, halibut, Dolly Varden, or trout, knowing just what to do with your catch is important. Nothing has a greater impact on the resulting quality of your meals than skilled cleaning and storage prep.
Remember that for the best results always use good quality fish filleting knives and fish skinning knives and have a good knife sharpener on hand.
Add salmon to the long list of foods North Americans have mostly lost touch with in terms of seasonality.
It’s an understandable lapse. After all, salmon certainly seems to be available all year. But wild salmon at its peak – about 90 per cent of which comes from Alaska – indeed has a season.
Fresh wild salmon is best had from late spring through early fall. And it certainly is worth seeking out, for it has about as much in common with farmed salmon as wild, earth-ripened morels have with canned mushrooms.
“We’re all daydreaming about salmon season starting,” says Laura Cole, owner and executive chef at 229 Parks in Alaska’s Denali National Park.
California and Alaska Pacific Halibut are prize game fish. Host John Henigin, co-host Mike “Griz”, Pete Haynes an Alaska Public Speaker on Halibut & Salmon with Captain David Bacon describe in detail the difference between the North Pacific and the North Atlantic plus tips and tools to fishing Halibut.