Its been over 20 years. My, how you've changed!
There were no college buddies on my long flight across the Pacific.
There was no UGeo to greet me at the airport, to help me with my baggage, to take me to get something to eat.
And yet, in many ways, you've stayed the same.
The autumn air is still cool and brisk.
The air still has that odd smell. . .somewhere between the smell of industry and paper pulp. Its hard to describe, but anyone who has lived in the Pacific Northwest knows what I'm talking about.
Starbuck's Coffee still rules.
And Pike Place Market is still THE place for fresh seafood.
Going down to the market to watch the salmon being thrown to the back at Pike Place Fish was, and still is, a sight to see. Anytime someone visited me in Seattle, it was
de rigueur to go down there and watch the salmon "fly".
As I've spoken of
previously, to me, Seattle IS salmon. There are very few things more delicious than hot, fresh, alder-smoked salmon. Whether its made by UGeo or Ivar's, the aroma itself will transport you to a different world. I don't think I could even attempt to recreate it at home.
Ahhhh. . .home. . .Hilo. We buy fresh salmon from the supermarket (or receive
Alaskan salmon from Kento), and we buy it by the piece, never whole. Living in Seattle, UGeo would often buy the whole salmon. He would do the filleting himself. If I knew then what I know now, I would've asked him to give me the center bone.
The center bone, after the salmon has been filleted, is one of my most favorite parts (after the collars/
kama, of course). Some people cook the center bone in a shoyu/sugar sauce, but I love it fried. It goes great with a cold brewski. . .rice optional!
click on recipe title for printable recipe
1 lb salmon bones
3/4 c flour
1 1/2 tsp salt
1 1/2 tbsp garlic salt
1 1/2 tbsp lemon pepper
In a small ziploc bag, combine all ingredients except bones. Rinse bone pieces and pat dry. Using a cleaver and kitchen shears, cut bone pieces apart into 1 1/2" segments. Shake each piece in flour mixture and pan fry in shallow oil til crispy.
And while I miss UGeo and think about him everyday, not all Seattle change is bad. . Seattle now has superb outlet shopping! I'm sure UGeo is proud of that.
Its been over 20 years. My, how you've changed!
There were no college buddies on my long flight across the Pacific.
There was no UGeo to greet me at the airport, to help me with my baggage, to take me to get something to eat.
And yet, in many ways, you've stayed the same.
The autumn air is still cool and brisk.
The air still has that odd smell. . .somewhere between the smell of industry and paper pulp. Its hard to describe, but anyone who has lived in the Pacific Northwest knows what I'm talking about.
Starbuck's Coffee still rules.
And Pike Place Market is still THE place for fresh seafood.
Going down to the market to watch the salmon being thrown to the back at Pike Place Fish was, and still is, a sight to see. Anytime someone visited me in Seattle, it was
de rigueur to go down there and watch the salmon "fly".
As I've spoken of
previously, to me, Seattle IS salmon. There are very few things more delicious than hot, fresh, alder-smoked salmon. Whether its made by UGeo or Ivar's, the aroma itself will transport you to a different world. I don't think I could even attempt to recreate it at home.
Ahhhh. . .home. . .Hilo. We buy fresh salmon from the supermarket (or receive
Alaskan salmon from Kento), and we buy it by the piece, never whole. Living in Seattle, UGeo would often buy the whole salmon. He would do the filleting himself. If I knew then what I know now, I would've asked him to give me the center bone.
The center bone, after the salmon has been filleted, is one of my most favorite parts (after the collars/
kama, of course). Some people cook the center bone in a shoyu/sugar sauce, but I love it fried. It goes great with a cold brewski. . .rice optional!
click on recipe title for printable recipe
1 lb salmon bones
3/4 c flour
1 1/2 tsp salt
1 1/2 tbsp garlic salt
1 1/2 tbsp lemon pepper
In a small ziploc bag, combine all ingredients except bones. Rinse bone pieces and pat dry. Using a cleaver and kitchen shears, cut bone pieces apart into 1 1/2" segments. Shake each piece in flour mixture and pan fry in shallow oil til crispy.
And while I miss UGeo and think about him everyday, not all Seattle change is bad. . Seattle now has superb outlet shopping! I'm sure UGeo is proud of that.
Its been over 20 years. My, how you've changed!
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