Q: Would it be feasible to take canned tuna from the can, remove the water and re-pack in a vacuum sealed pouch? We used to buy tuna in pouches, but it's no longer available in our area and we want to take it backpacking. How long would it last if we did this?
If you want to catch a lot of salmon in one go, this is the way to do it. While in Alaska two weeks ago, I watched skipper Scott McAllister and his crew onboard the Owyhee pull in 20,000 lbs of chum salmon, all in under an hour. That is a pretty phenomenal set, I'm told, and it was also spectacular to watch. Here's how it happened:
During a long and lazy sea-side vacation, you get to know your preferences for things like clam chowder. During the trip I'm on now to Northern California, the aha moment came when I drilled down into my chowder-eating soul and realized that there are two things I don't like about the usual bowl: its gloppy texture, and its chewy, overcooked shell-less nuggets of clam meat. The gloppy texture tells me there's flour in there unnecessarily weighing down the rest of the ingredients. And without a shell, the clams not only disappear into the thick marshy broth, they also raise suspicions of coming from a can.
Here's an alternative: a flour-less, fresh clam chowder.
Q: We have a glut of lobsters here in New England this season, which has driven down the price in supermarkets. Aside from lobster rolls and lobster mac & cheese, does anyone have suggestions for how to pair this luxury item with our current bounty of farmer's market options?
If Cambria's posts from her Alaska fishing trip have given you a fierce craving for seafood, then I may just have the solution. This new book from the host of Hook, Line & Dinner is all about giving us an excuse to have fish for dinner. From lobster bisque to tamarind-glazed sword fish, Ben Sargent shows us how it's done.
It was raining on the day I visited Kim Moler's home in Kake, Alaska. This should not have been unusual, given that this part of Southeast Alaska gets over 100 inches of rain every year. But the sky had been dry for weeks, and residents were grateful for the muddy puddles and the chance to fill their water tanks.
Why was I in Kake that morning? I was there to watch Kim fillet a dozen wild sockeye salmon to string up in her backyard smokehouse. A dozen, you say? At least. I lost count after awhile.
Are you ready to see something amazing? While visiting the Macauley Salmon Hatchery in Juneau, Alaska last week, on a trip with the Alaska Seafood Marketing Institute I witnessed a horde of 120,000 spawning chum salmon, a mass of fins and scales, all rippling together in an aquatic swan song. Did you know that salmon die right after they spawn? Here's what else I learned:
One hot sunny day last week, I drove to Duxbury, Massachusetts to find out how oysters grow. My destination was the Island Creek Oyster farm, an oyster farm set in the cold, salty water of Duxbury Bay, about 30 minutes southeast of Boston. For years I've slurped oysters from their shell with little knowledge of how these bivalves came to be, but that was all about to change.