BD Outdoors keeps things regional for the most part. Sticking to our own backyard (SoCal and maybe a little Northern Baja sprinkled in) keeps the intel useful on a daily basis for the readers. But it’s no secret that we loooove to stray from home whenever we can to catch things that, around here, we simply can’t. We get the bug to take the occasional long drive to track down those species that swim, or in some cases crawl, just beyond our hometown fisheries. A longer than normal drive down the Baja peninsula opens up to fish like grouper, pargo, and snapper to name a few. On the flip side, Central and Northern California provide salmon, striped bass and Dungeness crab that simply don’t frequent our zone.
Coincidentally, I will be heading north this weekend for the Dungeness crab opener, which should be pretty interesting, considering it’ll be from a kayak. That means crab recipes are on the way, but you’re just gonna have to wait! With thoughts of up north running through my head, I recall a recent trip to my mom’s house near Half Moon Bay, and the salmon bite that was running full steam. I took the opportunity to use my zero-waste techniques for using the whole fish… from the prime cuts and fillets, to the scraps (this recipe), to the carcass/head/bones for stock. With more people and fewer fish these days, we need to get into the habit of using it all.
Next Recipe: Seared Tuna w/ Hamakua Mushrooms, Roasted Broccolini, and Jasmine Rice
Trolling for salmon is not the most exciting thing in the world… so thankfully they taste amazing and are also one of the most healthful foods from a nutritional standpoint. They are loaded with Omega-3 fatty acids, B vitamins, protein, potassium and support a healthy heart. And while a lot of fish tend to taste the same (i.e., rockfish), salmon has a unique flavor and texture that sets it apart from all the rest. It’s not a difficult task to use the whole salmon from head to tail, so self-educate and do your best.
-Trout
