From: John.Vickers@f715.n351.z1.fidonet.org (John Vickers)
Newsgroups: k12.ed.health-pe
Subject: Seafood
Date: Sat, 09 Jan 93 08:18:19 PDT
Organization: FidoNet node 1:351/715 - Master's Touch, Ucluelet BC

Hello Again:

Caught your attention did I with the Shrimp prices. Well you see the primary business' here are fishing, logging, tourism & government services. So seafood is pretty cheap when you can go get it either yourself, if you like fishing and have a boat. Or, you can buy it fresh off the boat. Personally although I really like fishing I usually do not have the time, so I buy straight from the boat.

The only boating I really do is spring and fall I rent a suitable craft and take the family out to watch the whales migrating. Last spring we went to a nearby cove, set the motor on idle and waited...soon the gray whales were going by our boat feeding sometimes so close that we were able to reach out and scratch their backs as they idled past the boat.  The kids then 6 thought this was wonderful, I must admit it was truly an awesome experience.  This year the wife and I hope to go see the Humpback whales. 




You have to be an adventure for this, because you go out in a 24' Zodiak and you go 30 miles offshore. It is definetly not for the faint of heart. You know even when the Pacific is calm, you still usually have a ground swell of perhaps 3 - 4 meters. So it makes for an exciting trip.

Anyway, this is supposed to include the true West Coast Salmon recipe. This is one of the 2 sorta tradional recipes. The other I'll try to find if you really want it but it's sort of a terriyaki.  Ok then here we would do this with a whole salmon. The best is Sockey but as it only has a very short season is quite difficult to come by. And most of the locals use it for canning for their winter supplies. So, mostly we use Coho for this. A small whole salmon is our preference but it will work with a piece as 




well. Approx 4 - 5 lbs. It will nicely feed about 8 - 10 people.

We just smear approx 1/4" of low-fat mayonaise into the skeltal cavity, you know where the inards of the fish have been removed and liberally sprinkle fresh dill into the mayo. No salt, pepper to taste, perhaps a little garlic if the fish is not really fresh. We then stuff the cavity with fresh shrimp that has been washed, drained for about 10 minutes and has had maybe a TBSP of lemon juice added to it or a good white wine to taste. Seal the cavity if you can with a good skewar. Then either wrap the fish w




ith foil, or if you have one of those cages for B-B-Q'ing fish that's the answer. Out onto a medium hot Bar-B- Que.  Now don't wreck it, is important not to overcook salmon. You want to turn it over in about 10 - 15 minutes tops, and then open the foil so you can make an incision in the side of the fish. Then check often you do not want this to dry out, you want to catch it just as the meat changes colour. From bright pink (Coho) to a salmon pink colour. Once it has it's done. If your using Sockeye, it'll 




change from red to pink.

Serve immediately, I just quickly fillet the entire spine and bones, takes me about 1 minute and we serve on a bed of brown Basmadi rice (it's the best), and garnish to taste. You should have some fresh lemon (wedges) handy. For vegetables anything you like. We like to serve something fresh and colourful so that the meal will stand out to you from the dish. If you like wine then serve a fairly dry to lightly sweet white wine, or if you must a gentle rose.

That's it Janice hope you enjoy it, we do. We probably never have less than 6 whole salmon in our freezer. Quite often we will have a salmon and a turkey at Christmas for instance.

Other spieces in abundance here are Red Snapper, Bass, Cod, Halibut, Prawns, Shrimp, Tuna, Haeke, Abalone, Crab - not King, Oysters, Clams, Muscels,
Mackeral, and fresh water trout in season, etc.

Here's a little seafood trivia for you. Did you know that presently 27 varieties of fish are marketed under the generic name Tuna. So, that canned tuan you have on the pantry shelf in all lielyhood is not Tuna at all.

How about telling me about the native festive dishes where you are.  I'm twor recipes up on you now.

If you'd like recipes from the west coast for any of these let me know. Bye for now Janice.

bcnu.................-=[> John Vickers <]=-

P.S.: No we haven't found you on a map....<sigh> you caught me I don't have a map, but I'll get one.


--  
uucp: uunet!m2xenix!puddle!351!715!John.Vickers
Internet: John.Vickers@f715.n351.z1.fidonet.org
Newsgroups: k12.ed.health-pe