Fish Porn

[alaskanpiper]

The Red Salmon are already in thick in Alaska. The B-day celebration on thursday was a success with full limits for everyone in a matter of minutes. Barely got the trusty 8 wt. wet before it went back in the tube. Left plenty of time to relax, including enjoying a nice bowl of PS LNF in my Peterson Tankard on the way home. Anyone else doing any fishing yet this year? If so, what blends are you smoking on the river?
Bright Fresh Sockeye

Beautiful Red Flesh for the Grill

Golden Sweet Tobacco

 

[alaskanpiper]

Whoa. That must have been the selfie I took in mid barrel roll.

 

[PaulTheScandinavian]

@AlaskanPiper, Wow,I'm impressed,by any chance is the codfish frequent species out there?

 

[alaskanpiper]

by any chance is the codfish frequent species out there?

Paul, yes we have a ton of cod here. Mostly Grey Cod and Black Cod. They are a very common commercial fish, but sportfisherman mostly catch them as bycatch when targeting Halibut. However, my favorite species (which is actually not a ling or a cod) is called Ling Cod. They are super ugly, and have mouths like dragons, but they are extremely delicious. Better than any Cod, or even Halibut, IMO. Here is a decent one from last August....

Dragon Mouth

 

[dmcmtk]

Boy I could make you some fine gravlax with that Salmon! Chef Dave's recipe: Set the fish skin side down on a rack with a sheet tray underneath, crushed fennel seed, and cracked white pepper rubbed onto the flesh, next a generous layer of thinly sliced shallots mixed with choppped tarrogon and parsley, next cover with the cure; two parts kosher salt/one part sugar. Weight lightly with another tray on top. Cure for 2-3 days in the fridge. Remove all of the previous, and slice very thinly. I used to love making the stuff.
https://en.wikipedia.org/wiki/Gravlax
:D

 

[alaskanpiper]

Chef Dave's recipe

Sounds great! I'll be smoking about 30lbs or so this weekend (got a great brown sugar, soy, thyme, and apple juice recipe, unfortunately it was gifted to me and I can't share it) I like smoking over alderwood the best, but cherry is quite good as well.
Next weekend I'll have to give your Gravlax recipe a shot! Thanks! Haven't experimented with Gravlax yet, only eaten it when it's around. Making our awesome sockeye poke tomorrow.
Sunday we will be grilling with "The Marinade" 1 cup soy sauce, 1 cup brown sugar, 3/4 cup olive oil, a tbsp of sesame oil, 1 tbsp fresh garlic, and 1 tbsp fresh ginger. Put in ziploc with fillets (usually do 2 fillets, each cut in half, per bag) for at least 2 hours, heat grill to hot, flesh side DOWN (skin side up) first for 5 minutes. Flip fish, baste with leftover marinade and do another 5 minutes. The skin will stick to the grill so you can slide your grilling spatula between skin and fillet and plate the fillets directly. Green onion and toasted sesame seed garnish. Sooo good.
I you like it less "asiany" just omit the garlic, sesame oil, and ginger and it still makes a killer grilled salmon fillet. We make it every time relatives visit, it sure makes lower 48'ers swoon

 

[PaulTheScandinavian]

@Alaskan Piper, Very impressive, never seen anything like this

 

[redglow]

That salmon looks amazing. Enjoy!

 

[autumnfog]

I've never seen such red salmon before. Fantastic!
I'll second gravlax.

It's a simple old fashioned way of cooking where you are close to the raw material.

Fish like this... I could eat it as sashimi too.

 

[dcon]

Great haul! That is the way to spend a birthday.

 

[prairiedruid]

Fish porn is in full swing here with the bluegills spawning. Hungry females and pissed off males make for a great day fishing with the grandkids.

 

[alaskanpiper]

I've never seen such red salmon before

Sockeye are known for their bright red flesh. Most people consider it the best tasting of our 5 salmon species. For me it's a tie between that and the extremely fatty and nice and thick King Salmon. King is more fun to cook and the bellies are fat like bacon. Plus, wrangling a King on a fly rod is something everyone should experience. Sockeye on the fly are a hell of a lot of fun too, super energetic and acrobatic, but max out at about 10lbs. With Kings the sky is the limit, they can hit 90lbs. Heres a couple average size ones....
kings

Fatty king fillet:

 

[dmcmtk]

I'll be getting the Montauk Striper fishing report from my brother later this week.

 

[taildraggin]

Here's your report...

 

[dmcmtk]

Is that from this week?!?

 

[alaskanpiper]

Here's your report..

Sweet! taildraggin.........are you a pilot?

 

[taildraggin]

Yes, but most people think I'm tired... Alaskan State Bird...
They're just getting to Montauk. We think they're coming in from the Sound, instead of south shore(?).

 

[dmcmtk]

taildraggin, do you fly to MTK? I used to live at Rick's right across the street.

 

[alaskanpiper]

Yes, but most people think I'm tired

Nice! What do you fly? Currently in a C185 on floats myself.

 

[taildraggin]

C-180. Wish I had boots...