I do not claim to be a master at filleting fish. However, I had a lot of experience working with Salmon while I lived in Alaska.
My first exposure to Salmon was my mom’s attempt at Salmon Loaf during my childhood. Let’s just say I’m glad that was not end of my Salmon story…
A week out of high school, I traveled with a posse of pals to Naknek, Alaska to work at Inlet Salmon, a Salmon processing plant. Since that time, I’ve seen the bears of Katmai catch Salmon at Brooks Falls, I’ve caught Salmon out of Homer, Seward, the Kenai River, the Talachulitna, and Prince William Sound. Here are some pics from those experiences:
Gaffing a Coho (silver Salmon) in Prince William Sound.
Watching a Brown Bear maul a Sockeye at Brook’s Falls in Katmai National Park
Jessie, my parents and I fishing out of Seward, AK. These are Halibut, but you can see our Salmon rods to the left.
If I had to guess, I would say I’ve filleted around 500 Salmon in my lifetime. While most of that knife work was done in my mid twenties and I’ve lost my edge a bit, I still know how to make the most of a full fish when I have the chance.
Here is a run through of how you might approach the fabrication and total utilization of whole Salmon:
I’ve been working with my man, Shabir on project “No More Broken Chairs.” While you and I don’t have to think about which chairs we might sit in without breaking them, Shabir does not have that luxury. He is a friend who once weighed 560 pounds and is currently down to 437. I am training him and providing nutritional guidance to help him on his journey to 200 pounds. I’ll share more details on this project soon, but will leave you with this pic of him. How could you not like the guy?
There are a lot of exciting things on the horizon for me. Stay tuned and I’ll keep you posted on all of them. In the meantime, remember three things:
- Nothing reduces the odds against you like ignoring them.
- It’s always the right time to do the right thing.
- It’s always the right time to “Keep It Paleo!”