I don't think I've ever experienced truly wild Pacific Salmon, okay, maybe dining out, but never on our counter. Coho, Chinook and Kokanee (Pink) Salmon are readily available on the Lakes, and they are an amazing treat. I'm mildly curious as to how our catches here differ from Pacific fresh-caught as an eating experience fresh out of water.
However, I am more curious in treating my catch.
Can fresh-water salmon be cold-smoked or used for gravlux or sushi? Can anyone with authoritative experience comment on this?
And is the roe edible if cured how?
Your comments are appreciated.
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