Salmon cakes, salmon salad, salmon quesadilla…we have to have them all

We now have caught many pounds of salmon.  We know we need to stop fishing for them, but it is addicting.  Usually fishing in areas you are not familiar with is not very productive.  You MIGHT reel in 1 – 2 fish after a whole day of fishing.  Every day we’ve fished for silver or sockeye salmon, we’ve brought in at least two – not always keepers.  Our fish have averaged 6 – 7 lbs and have fight in them so they are a blast to catch! Since we’ve been fishing many days that included rain, we’ve found that our tiny camper becomes even smaller with two sets of rain gear, waders, and boots stored in the bathroom to contain the wet and the possible fish smell.  See why I say it must be addicting?

New stringer made from 300lb monofilament held 30 lbs of fish in fast current.

New stringer made from 300lb monofilament held 30 lbs of fish in fast current.

The more we catch, the more planning we have to do for using them. First we sent some to our friends in Texas, then we put some in our little freezer in the camper, then we poached some filets and then froze the meat,  and then bought a really stout pressure canner and canned several jars of salmon.

Canning the salmon (my first time canning fish) really turned out to be pretty easy since we were able to use our daughters kitchen in Anchorage.  I would never attempt this in a camper or on a camp stove.

30 lbs of sockeye salmon - too heavy to lift very high

30 lbs of sockeye salmon – too heavy to lift very high

Now we have to find ways to use this salmon for the next year during our travels. We are looking for any ideas if you have favorite ways, please share:)  Some of the ones that we’ve tried so far are:

  • salmon salad
  • salmon cakes
  • lettuce salad with salmon on it
  • salmon quesadillas
  • salmon scrambled eggs
  • salmon broccoli quiche
  • salmon mac n cheese

 

Waders, boots and rain gear for two

Waders, boots and rain gear for two

 

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4 Responses to Salmon cakes, salmon salad, salmon quesadilla…we have to have them all

  1. Edward Matter says:

    You should try and get some smoked and then vacuum sealed….mmm good…!

    • gconthemove says:

      You are so right on the flavor that smoking gives to salmon — so good. We run into an issue of not enough room in the camper’s refrigerator since after smoking it has to be canned, refrigerated or frozen. We thought about having the processor smoke it and can it. For every pound of fish you give them, they will sell you a 6 1/2 oz can of smoked fish for the discounted price of $4.95 per can. Not such a great deal so we passed on it.

  2. There will come a day when you won’t be able to look a salmon ANYTHING in the eye (I predict). In the meantime, I sure would enjoy a salmon melt (think tuna melt) on a crisp English muffin, or grilled on pumpernickel. For now, anyway, it sounds like a great problem to have. Bagel + cream cheese + salmon = yum.

    • gconthemove says:

      Love the ‘melt’ idea – especially on a dark bread. When we saw your comment we talked about how many times a week we could eat salmon before saying No Mas. If we link up somewhere in our travels this next year, we’ll share a couple of jars with you two.

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