Скачать или смотреть Filleting and Packing a 13 lb. King Salmon — Newton Cove Resort, Vancouver Island, Canada

🔊🗣️🎶 @NootkaMarineAdventures has really streamlined the sea-to-luggage experience; each of their three #fishing resorts (like #NewtonCoveResort seen here) has a cleaning, filleting, vacuum-sealing, and flash-freezing service so that all you need to do is bring in your catch of the day and start drinking a beer or a Caesar while they handle the rest.

Captain Dan took my prized 13 lb. spring/#Chinook/king #salmon, gutted it, then cut it into portions of my request, including the fatty and delicate salmon belly strips and the head, sans gills, that will make for a really delicious Malaysian #curry or my mom’s #Filipino #sinigang, a classic dish where salmon heads have become a popular protein in a sour tamarind-based broth. Most people discard the heads but #IYKYK, true foodies embrace the fishhead—especially the cheeks—as a delicacy. (In fact, a popular restaurant in New York City is named “Fish Cheeks.”)

My salmon pieces were vacuum-sealed in airtight plastic bags, a process that I enjoyed watching because I could say “I squish your head”—a variation of a classic #KidsInTheHall sketch. Then the portions were quickly wheeled into a freezer at -22°Celsius so they could be rock solid by the time it was time to depart.

By Canadian law, restaurants are not allowed to prepare and serve your catch of the day because any fish served by a public restaurant must have passed a government inspection. And so, the fish was put into cooler bags—with all license information and documents attached to clear customs—ready to carry on transit to its final destination. 🐟🧳 — #RolyPolyFishHeadsAreNeverSeenDrinkingCappuccinoAtItalianRestaurantsWithOrientalWomen (#yeah) in western #VancouverIsland, #BritishColumbia, #Canada. 🇨🇦

#theglobaltripnootka #theglobaltripvancouverisland #theglobaltripbritishcolumbia #theglobaltripcanada