After two years, I finally got a chance to fish for salmon this past weekend. The salmon season near where I live has been closed for two years, so we went up to the Trinity River in Northern California and caught three fine king salmon -- that's nearly 30 pounds of meat!
After filleting them, I made a salmon salad with some of the trimmings, made crispy-fried salmon skin with what I cut off to make skinless fillets, and am planning on eating French salmon cutlets and broiled salmon with cilantro sauce later this week.
After so long without, it's time to gorge on chinook salmon!
Photo copyright 2009 Holly A. Heyser