Life in Tasmania's Huon Valley, by a blow-in from the mainland
Monday, November 21, 2011
Surprise salmon delivery
Last week I was at a work conference on the Gold Coast and a colleague who lives on Vancouver Island, British Columbia, Canada was telling me about some of their local food specialties. One was a whole side of salmon cooked over a fire on a slab of freshly cut cedar. With all the great fresh salmon here in Tasmania, I thought that sounded like a good idea, and got to thinking about eating it again... then this evening a neighbour who works at the nearby fish farms dropped by with a whole gutted salmon for us, fresh from the Huon. How nice is that! He saves those that might otherwise be thrown away in the testing and quality control processes. I looked up an online video to work out how to fillet it, David sharpened a knife for me and I gave it a go. I left a little too much meat behind, but it wasn't too difficult. Below are the before and after shots. Now we have 2kg of boned, skinned salmon fillets to eat... who's coming over?
Escaped Sydney in 2010 for a piece of paradise in Tasmania's Huon Valley. I'm a keen walker, remote worker, incompetent gardener, Bernese Mountain Dog owner, fan of almost anything German (food, language, cars, beer), amateur linguist, chook fancier, childfree.