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Consuming the local flavor...
Posted by AlaskanAuthor on Aug 17 2004
"If we catch it and kill it, many of us undoubtedly are destined to eat it."
I am always amused by the local flavor of what is purported to be good and not good to eat. Frankly, I think that opinion is best determined by who holds what's on the end of the fork. And as I've researched and traveled around AK, I've seen and have discovered many an eye opener.
The Asian culture reveres fish. I met a charter operator just last month who carried a boat load of Orientals who were insistent about laying the blade to every lowly sculpin that they caught; they were repeat customers and just loved them.
During that same trip, I was chided about harvesting Dolly Varden Char. Though my lodge host poohed them, I knew them to be excellent, both frozen and smoked. Friends still thank me every time I lay one on them.
Fresh pink is delicious and hardly the humppy from hell. And chums belong to more than the dogs; why else would I find them commercially netted and sold under the title of Silver Brites right down here in my local market?
It's all just a matter of taste. And I completely understand why a local can be so picky; time and selection is on his side. I suppose if I lived there I could get finiky as well. Who wouldn't with all those omega three reds cruising right by his side?
I just kind of take it all in stride. And I usually get the last laugh when I prepare those guys something they've never had. And the last time I did that, their compliments came flying out faster than the AK mosquito.
I served them a tiny sliced product about the size of a quarter that topped a bed of cream cheese on a cracker. They absolutely raved about it and wanted to know what tsted so rich and delectable.
It was kippered and smoked milt from a chum salmon...
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