Articles of Mastication

I’m Cured

The Alaskan salmon available in the Pacific Northwest is off the chain these days, and I’ve been doing a bit of curing and smoking. The bagel pictured features gravlax made from Alaskan Sockeye salmon that was handed to me on the street as a gift from a random fisherman (this happens to me on a somewhat regular basis), but the orders I’m fielding this week are actually being made from Alaskan Silver Coho, which I actually prefer despite its lower fat content. And the Alaskan Chinook I saw when I placed my order at the market? It was made for gravlax. No one in their right mind would cook such a sublime slab of protein.

Not much else to say. Just wanted to share the pretty picture with you.