I love fishing. There is nothing better then the serenity of the water. The sounds, reflections of light, the spectrum of colors, The chaos, the calmness. The feeling that everything is all right.
My good friend Heidi of The Wild Salmon Co grew up on the water. From Heidi: “I grew up sailing around the world with my parents. We would drag lines behind the boat and always have fresh tuna on board. I thought “poke”, a Hawaiian style of raw marinated fish was a completely normal food when I was 4. I slept in a rubber dinghy on the deck of the sailboat. I went to swim lessons when I was 3 because I kept jumping off the boat. I had no fear of the water.
My brother and dad would free dive for conch and lobster. We would eat conch and lobster until we were sick and then my brother and I would take the zodiac into the tourist areas and sell conch shells made into horns for $10 bucks. How could you resist two cute tan freckled kids hawking shells out of a dinghy with no adults in sight? When I was 6, I would clean the roe out of as many fish as I could as we headed back to port to deliver our catch. The cannery would let me sell the lkura (roe) separate from the catch. I would come it with a 5 gallon bucket full of Ikura and use the money to buy cabbage patch dolls at the general store.
In another port, my brother would get to use the small sailboats from a rental operation after helping put away rental equipment at the end of the day. He would bring me along for extra weight because those boats would often tip over when sailing and he needed extra weight to “right the ship” again. Life jacket-never remember having one. Life was good back then. I can not imagine a more idyllic childhood if I tried. Topless and barefoot ’till I started Kindergarten.”
Life is still good – Each summer Heidi heads to Alaska to participate in the largest Sockeye salmon fishery in the world. You can find The Wild Salmon Co. at local farmer’s markets in Asheville N.C. and Greeneville S.C.- or become a part of a buying club near you.
Check out their website for more information.
Wild Caught Sockeye Salmon Filets Brush with good olive oil and generously sprinkle with Himalayan Sea Salt and coarse black pepper Pan – Heat olive oil on high until hot – then turn to medium Grill it – On a clean, hot and well-oiled grill Either way, place your filets skin side down for 3 minutes – skin will start to crisp (I like my skin really crispy) Skin side up for 2 minutes Let rest for 2 minutes Top with thin lemon slices & Italian parsley)
Lemon Baked Cod Filets Place fish in ungreased square baking dish, 8x8x2 inches Mix ¼ cup melted butter 2 tablespoon lemon juice, ¼ teaspoon salt, 1/8 teaspoon white pepper and pour over fish; sprinkle with smoked paprika. Top with thin slices of lemon & Italian parsley sprigs. Cook uncovered in 400° degree oven until fish flakes easily with fork, 15-20 minutes.
Both pair well served with a grapefruit and avocado salad.