Cordova, Alaska is where both commercial and sport fishermen launch their boats to catch the renowned regional king, sockeye, coho, keta and pink salmon.
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This is a dry cure that can be used on about five pounds of fish such as salmon. This cure will keep, covered, for several months.
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.
From the pristine waters of Bristol Bay, the harvest of sockeye salmon, a legendary culinary experience, is set to break records.
The Enivronmental Protection Agency has your back, salmon. At least, as far as the proposed Pebble Mine in Bristol Bay goes.
Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. Note: This recipe requires advance preparation.
With 30% of seafood consumers purchasing salmon monthly, Good Catch was determined to create an innovative alternative for the most consumed fish in the US.
Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill.
Multi X Introduces Arka, World’s First Salmon Brand Full Line of Ultra-Premium, Antibiotic-Free Salmon
Arka is the world’s first line of antibiotic-free fresh, frozen and smoked salmon products from the Magallanes Region of Chile, Region XII
Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly.