Quoting Bill Swisher to Michael Loo <=-

at this beer-and-pork restaurant Barfusser, because
the English menu claims it to be "white salmon."

The German version is just clever marketing for Atlantic pollock.

I smoked a bunch of [...] "White Kings" in the seine and the fish
packer wouldn't take them.

I thought you were talking about Alaskan pollock but I see that
white king salmon is a real thing. And it's popular now.

https://tinyurl.com/white-kings

dogs got into them after the smoking so I never even got a
taste.

Too bad! That article makes them sound quite nice.

No salmon recipes for you! This might have lived in the water once
but it won't taste fishy ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Goose with Wine Sauce
Categories: Game, Goose, Wine, Fruit, Sauces
Yield: 6 Servings

4 lb Goose, plucked, cleaned
Butter
Apples, cored, quartered
1 lg Onion
1/2 c Dry red wine

Stuff goose with apples. Butter the bird and put in roasting pan. Cut
up onion and put in pan. Pour wine over bird and put in 400 degree
oven for 25 minutes. Reduce heat to 350 degrees and roast for 2
hours. Thicken pan juices and serve with rice.

Submitted By ELLIS S. COHEN

MMMMM





Cheers

Jim


... Very few pundits exhibit any readily identifiable qualifications.

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Quoting Jim Weller to Bill Swisher <=-

I thought you were talking about Alaskan pollock but I see that
white king salmon is a real thing. And it's popular now.

We were getting $0.25 a pound for Humpies (aka Pink) and Dogs (aka Chum). IIRC
we got $0.50 for Reds (Sockeye), Silvers (Coho) and Kings (Chinook) if they were iced, otherwise $0.25. Most fish just went into the hold, we sorted them when they were hauled off, weighed, and put into chilled brine. We didn't process them at all. AFAIK they were all canned. Seine fish have ugly marks left by the net on their scales, just surface damage...but it ain't "pretty". Besides you should see what the seals do to the fish...more than a few we caught had a seal sized chunk missing out of them, still swimming though. Run out, drop the crabpot, set the anchor, eat and to to bed. Get up and get something hot to eat and some coffee, put on long-johns, raingear, hipboots, bandana to protect yourself from jellyfish, hardhat, goggles, gloves, nobody wore a lifevest :-), fish from half hour before sunup, grabbing a PB&J when there was a spare couple of minutes, to half an hour after sundown, then run over and off-load fish. Snarf down something hot to eat, grab an hour or so sleep and do it all over. The second day we, just the way the season was that year, would drop the fish and run back into town, grab a shower and head for someplace with music and adult beverages (at the time the bars closed from something like 5am until 6am, of course they'd sell you something from their small package store to tide you over if you wanted). And that's how you put in
a 40+hour workweek in two days. Given my age, and responsibilites...I really enjoyed it.

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Quoting Bill Swisher to Jim Weller <=-

We were getting $0.25 a pound for Humpies (aka Pink) and Dogs
(aka Chum). IIRC we got $0.50 for Reds (Sockeye), Silvers
(Coho) and Kings (Chinook) if they were iced, otherwise $0.25.

I found an industry site, the Seafood Market Bulletin from the
Alaska Seafood Marketing Institute, with the 2017 fisherman's
prices:

The average pink price to fishermen last year was $.34 a pound.

For chums, the average dock price last year was $.61 price per
pound.

The average coho price to fishermen last year was $1.17 a pound.

Alaska's sockeye catch averaged $1.05 a pound last season

For the chinook harvest the average Alaska price last year was $4.88
a pound

The 2018 season is predicted to be smaller again with rising prices.
So is B.C.'s.

that's how you put in a 40+hour workweek in two days. Given my age,
and responsibilites...I really enjoyed it.

I've done similarly hard work on farms and in road and pipeline
construction. I enjoyed it then but am happy not to need to do it
now!

For the salmon lover's in the forum ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus with Smoked Salmon
Categories: Vegetables, Salmon, Smoked
Yield: 3 Servings

1 lb Asparagus
2 ts Extra Virgin Olive Oil
3 oz Smoked Salmon; Cut In Thin
Strips

Trim the tough ends from the asparagus. Poach the asparagus in a
skillet filled with simmering water just until bright green, about
2 minutes for thin to medium-thick asparagus.

Remove the asparagus with tongs and transfer to a platter. Drizzle
on the olive oil and season with salt and pepper. Scatter the
salmon over the top.

Recipe By: Cooking with Three Ingredients by Andrew Schloss

From: Mimi Hiller

(And the amount of salmon tripled by JW)


MMMMM


Cheers

Jim


... My sources are unreliable, but their information is fascinating

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