Weather: 26 degrees
What I’m listening to: Fix You, Coldplay
Springtime in our Alaskan fishing community means it’s the time of year when we use up your freezer stores from last year’s bounty to make room for this coming summer’s fresh catch. Several of our friends were just recently sitting around talking about how many halibut and salmon filets they had left, comparing notes, and discussing what they might do with what they had left. At our house, we enjoy smoking fish in our smoker (a gift from my in-laws) or making homemade jerky in our dehydrator (a gift from my grandmother). Side note: if you love a fisherman or fisherwoman, get him or her a smoker or a dehydrator. These are both well-used and well-loved tools in our home; we use them for much more than fish, too. But, more on that another day.
Pastor Alaska makes up a simple brine and soaks the salmon pieces in it until they’re all rich and peppery. Then, when the meat is well-marinated and full of flavor, he dehydrates it until it’s perfectly chewy and just the right texture. It’s a tasty and healthy protein-packed snack. My oldest son can eat several pieces in one sitting and loves it when I throw a couple in his lunch. And, when we took our most recent batch of jerky for snacks at small group, we came home with an empty container… they were all gobbled up.
P.S. Do you know the difference between filet and fillet? Which one is correct? The answer may surprise you. See here.