For the last five years, I’ve been looking forward to September, when they bring their catch back to Brooklyn, frozen in solid fillets.
The dinner occasion was spurned after recently picking up my annual batch of Bristol Bay-caught wild sockeye salmon thanks to Iliamna Fish Co., run by Emily and Christopher Nicholson. Still, the stray piece or two of salmon deserved a good encore, and after all the communal enjoyment, I was hard-pressed to find a way to do this since fresh fish stays that way only so long. I threw a dinner party last weekend, and its theme was salmon there were scant leftovers compared to most dinner parties, because of this focus I think. You need to get yourself into this situation more often. But oh, when you do have some leftover salmon, life is good.
I know most people don’t have an extra piece of fresh salmon sitting around, leftover, too often.
0 kommentar(er)
