Sunday, November 13, 2005

Fish soup and seafood breadings

Here's a good article on the essence of the soup making craft. There's nothing like a good salmon chowder in my book. I have to admit that I'm not too keen on the way a lot of people make it in Bristol Bay, with the skin on the chunks of salmon. That's a cultural influence of course. But then they would laugh at a story my mother tells about my father, who is of Norwegian extraction.

Seems someone gave him a big king salmon when he was running the cold storage in Pelican right after my folks got married. The story goes, that my dad gave away fish steaks all the way home on the board street and brought the head home for a good soup. My mother, being from Iowa and not too keen on just seeing the sun for a few hours in that deep fjord to begin with, was not pleased with not having a steak of it herself, to say the least.

Now if breading a piece of seafood has caught your imagination, whether just for dinner or for half a million dinners, here's some good information on breading. Can you imagine hali-beer bits for the masses. We'd have to put a gate across at Ketchikan to keep everyone out. They'd be breaking down the border crossings to get more. The point is that you can't just assume someone buying a halibut fillet in Kansas is going to know what to do with it.

I know ASMI understands this, but hali-beer bits won't be widely known of until probably some fishermen's group breads the halibut IN Alaska. And how do you go about this exactly? "This effort requires one voice," said Trula Remson, president of the Louisiana chapter of the American Institute of Architects, "a persuasive, prepared and passionate voice." 500 planners got together to chart a course for Southern Louisiana and that was the kind of thing they came up with.


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