#alaska salmon

Tonight! Anchorage! Go! For a salmony event with “activist/performer,” Si Kahn.
ViaAK Center for the Environment

“Crisp romaine lettuce, strawberries bursting with flavor, ripe avocado, blue cheese and broiled salmon make for one refreshing salad.” So says Kiss My Whisk, a blogger from Seattle. Recipe here.

The sockeye is from AK, natch, via Copper River.

Gravlax, dilled wild Alaskan Sockeye salmon. So fine. The recipe.

Via

Meet Eleanor Yatlin, of Huslia, AK, mother of Alaska blogger Angela Gonzalez, both Athabascan. She’s scraping a moose hide in the second photo.

Here’s a glimpse of Eleanor:

“Mom taught us how to cut fish at camp during the summers. I consider her ability to fillet a salmon an art. She was always careful and reverent when working on fish. She and the rest of the family had to work hard for every pound of fish we caught. She would work hard all day and still have energy to cut fish. She loves cutting fish. We had to take good care of her fish by keeping the fire going in the smokehouse. We had to hang them up and we were not allowed to drop it or get it dirty. She makes really good eating fish, whether it is half-dried or dried completely or frozen.”

Newly smoked salmon, Lake Clark National Park & Preserve.
Via