Category Archives: Fishing

The Fly Tapes: Episode 3

RECENTLY I HAD the pleasure of talking with Jason Rolfe, a writer and fishing guide who uses fly-fishing as the put-in to navigate an ever-changing stream of words, art, and ideas through a variety of mediums. In addition to guiding and taking shifts at my local flyshop, Emerald Water Anglers in West Seattle, Jason operates the Syzygy Fly Fishing web site, runs a podcast called The Fly Tapes, and is the impresario behind Writers on the Fly, a traveling reading series that combines tales inspired by fly-fishing with visual art, music, conservation, and beer (not necessarily in that order).

In episode three of The Fly Tapes I talk to Jason about salmon culture, the recent release of my book Upstream: Searching for Wild Salmon, from River to Table, and the writing life, among many other  topics, in a wide-ranging conversation that might as well be taking place in a drift boat deep within a basalt slot canyon.

In related news, this week kicks off the second annual Cascadia Tour for Writers on the Fly, with readings/happenings in Bend (11/14) Portland (11/15), Seattle (11/16), Bellingham (11/17), and Vancouver, BC. (11/18) I’ll be at the PDX gig this Wednesday with several other esteemed writers, artists, conservationists, and moon-howlers.

Upstream On Sale Today

upstreamMy new book, Upstream: Searching for Wild Salmon, from River to Table, goes on sale today. Pick up a copy at your local indie book store, Amazon, Barnes & Noble, or Apple iBooks. It’s also available as a free audiobook with an Audible trial.

The timing of the book’s release has been known for more than a year, but we couldn’t have predicted the socio-political atmosphere it would land in. Wild salmon have survived all manner of tectonic tumult through the ages, from fire to ice, in part because of their genetic diversity and legendary resilience. The human-caused upheaval of land use, economics, and politics is more recent. Even more recent is the acrimony and partisanship that gets in the way of people coming together to solve problems.

Wild salmon face myriad problems today—and so do we. Most of their problems are our problems. We are tied to these fish like no other, and taking a closer look at our relationship with salmon strikes me as a worthy pursuit, especially in light of current events.

A big thank-you to everyone who helped me see this book into print as well as my many readers and supporters. I sincerely hope you enjoy Upstream and find passages that stay with you.

Monday, June 5, I will talk about the book and show slides at Town Hall Seattle, 7:30 pm.

New Book on May 30!

upstreamI’m pleased to announce that my new book, Upstream: Searching for Wild Salmon, from River to Table, will be released on May 30. The official book launch will be at Town Hall Seattle on June 5. The night before, on June 4, I will host a four-course salmon dinner at La Medusa restaurant in Seattle with the Field Trip Society, featuring Copper River salmon freshly caught by my friends at Drifters Fish in Cordova, Alaska. Both events are open to the public.

 

Back to the book. For the past several years, I’ve been chasing salmon—and those who love them—across the greater Pacific Northwest, from the agricultural valleys of California to Alaska’s wild rivers to the inland mountains of Idaho. Along the way I picked nets with commercial and tribal fishermen; snorkeled spawning beds with fisheries biologists; visited the kitchens of salmon-obsessed chefs; and casted a line with hardcore anglers.

 

Our relationship with these magnificent fish goes back thousands of years in North America, to the arrival of the first humans on a formerly unpeopled continent. Now the question is whether this bond, so vital for so long, will continue.

 

Here are snippets from early reviews:

From Kirkus: A tale of a species on life support and the ramifications for people, nature, and place… Exposing striking human-salmon parallels, these stories tell of settlement and cultural clashes, of life cycles and migrations, of deforestation and industrial agriculture, of racism and gentrification, and Cook skillfully illustrates the interconnectedness of it all. Seeking the wild in a landscape fraught with man-made alteration and annihilation, the author interrogates the nature of wildness, posing urgent, provocative questions… Blurring boundaries and complicating the oversimplified, Cook provides a moving, artfully layered story of strength and vulnerability, offering glimpses of hope for growing humility and reverence and for shifting human-nature relationships.

From Publishers Weekly: In this insightful book, Cook clearly outlines scientific information, giving details on the salmon’s life cycle, distribution, preferred habitat, and physical appearance. But the focus here is less on facts and research and more on how “Pacific salmon culture in North America is a dance between fish and humanity.” Cook connects with chefs, fishermen, ecologists, fish wranglers, reef netters, Native Americans, and countless others to get their perspectives on the state of dwindling salmon stocks and the impact on them of fish hatcheries, commercial fishing, dam building/removal, and wildlife conservation. In the end, Cook acknowledges that salmon’s recovery, just like its demise, will come from people…this work is a great place to learn what needs to done—and an entertaining view on the positive and negative connections humans have with the natural environment.

From Library Journal: Cook deftly conveys his love of nature, the beauty of the Pacific Northwest, and the delectable eating provided by fresh caught wild salmon…passionate and well-written.

From Booklist: Cook’s salmon travelogue easily appeals to anglers, salmon eaters, nature lovers and everyone in between. The Pacific salmon is a great American fish, and by writing about it with such care and curiosity, Cook establishes its ecological importance and tells a great American story.

Ikura

ikura1DON’T THROW salmon egg skeins to the seals, or use them as bait. Make ikura, Japanese-style caviar.

First you need to get the eggs out of the skein. A wire cookie rack works well. Place it over a large mixing bowl, tear open a skein, and run it back and forth over the rack. The eggs fall easily into the bowl. Besides doing the job quickly with minimal wastage, this process is an object lesson in the durability of salmon eggs. 
 

3/4 cup dashi *
1 tbsp soy sauce
1 tbsp aji-mirrin
2 tsp kosher salt
2 small skeins salmon roe

* Use a store-bought dashi packet for convenience, or see my post for a homemade dashi here.

1. Remove salmon eggs from skein (see cookie rack method above). Rinse eggs under tap.

2. Mix curing ingredients together in a bowl and add the eggs. Refrigerate overnight, curing from 12 to 24 hours.

3. Drain. Ikura will keep in a refrigerated glass jar for several days.

I’ve eaten variations of salmon caviar and ikura made from every species of Pacific salmon. They’re all good. Chum salmon eggs are especially beloved in Japan, but pinks have their own merits. The briny goodness of cured salmon eggs popping in your mouth is one of the great culinary delights—and a good reason to go catch a salmon.

Bouillabaisse, Northwest-style

halibut3FISH STEWS—bouillabaisse, cioppinochowder, bisque, fish head soup, and so on—are some of my favorite meals. Don’t let the authenticity police scare you into passing on such hearty and satisfying fare. These dishes are meant to be simple, to let the ingredients speak for themselves.

In Marseilles, partisans have been arguing over the ingredients and presentation of a proper bouillabaisse for as long as anyone can remember. Ignore the guy who tells you you’re doing it wrong.

The point of dishes like bouillabaisse or cioppino is to use whatever is fresh and on hand. In fact, I’d bet the origin of these dishes is probably less palatable than many would like to believe. The fish were probably those left unsold by the fishmonger. Perhaps they were bycatch on the boat, the sort of fishes that wouldn’t earn the fishermen any money. Into the stew pot they went, along with whatever else was lying around: onions, garlic, tomato, maybe a fennel bulb.

You can use store-bought fish stock or clam juice, but a homemade stock is best—a good excuse for buying that whole fish at the market and saving a bunch of money by filleting it yourself and using the scraps for stock.

Stock

1 (or more) white-fleshed fish carcass (enough to fill bottom of pot)
1/2 onion, chopped
1 carrot, chopped
1 or 2 celery ribs, chopped
1/2 cup white wine
1 bay leaf
2 sprigs thyme
1 handful parsley, chopped
salt and pepper

Cover fish carcass (in this case, halibut) with water. Simmer for 10 minutes. Add onion, carrot, celery, white wine, bay leaf, thyme, parsley. Simmer together another 20 minutes, until fish flesh is easily separated from the bones. Add more water if necessary. Season and strain. Yield: 1 quart.

Bouillabaisse

2 tbsp olive oil
1 small onion, diced
1 small fennel bulb, thinly sliced
3 cloves garlic, minced
1/2 cup white wine (or splash of Pernod)
2-3 cups tomatoes, cut up
1 pinch saffron
1 pinch hot red pepper flakes
2 tsp orange zest
1 quart fish stock (see above)
2 lbs or more assorted white fish fillets cut into pieces and shellfish
1 handful parsley, chopped

In a pot, heat olive oil over medium heat and sauté onion and fennel until softened. Deglaze with a splash of white wine. Add garlic, tomatoes, saffron, pepper flakes, and orange zest. Raise heat to medium-high and cook together a few minutes. Stir in 1 quart fish stock and bring to low boil. Add fish fillet pieces and cook several minutes (depending on thickness). Note: if using a mixture of firm fish and softer fish, add in stages to allow even cooking. Lastly, add shellfish and cover. When the shellfish are cooked, stir in parsley and remove from heat. Ladle immediately over crusty bread (optional: toast bread and rub with cut garlic). Serves 4.

Smoked Salmon Candy

candy2I LIKE TO make salmon candy with the collars and belly strips. It’s sweeter than my usual smoked salmon and makes a good treat while out on a hike or mushroom hunting.

Dry brine:

1 cup pickling salt (or regular, non-iodized)
4 cups dark brown sugar

Glaze:

1/4 cup maple sugar
2 tbsp dark brown sugar
1/4 tsp kosher salt
1/4 cup Grand Marnier

1. Mix the dry brine. My standard brine is a 1:4 ratio of salt to dark brown sugar for a 12 hour brine. Often I’ll add a whole head of chopped garlic and fresh ground pepper to this, and sometimes other spices as well. For salmon candy, I keep it simple: just salt and dark brown sugar.

2. Prepare the salmon. Remove pin bones with pliers and cut fillets into strips (with a large chinook, my strips are 2 to 3 inches wide).

3. Pack the salmon pieces with dry brine in a non-reactive (e.g., Pyrex) dish, skin up for a single layer. If stacking fish in more than one layer, place first layer skin down and second layer skin up, so the fish is flesh to flesh, with the dry brine packed between. Brine overnight or 12 hours. The brine will be soupy by the end.

4. Remove salmon pieces from dish and rinse with cold water under tap. Place skin down on wire racks to dry for 2 to 4 hours. Don’t cheat on this step. It’s important to let the fish dry and firm up; the exterior should be tacky, not wet. A pellicle forms, which helps retain moisture and flavor during the smoking process. I speed up this step up with an electric fan, but it still takes at least a couple hours.

5. Smoke the salmon in your usual way, low and slow if possible. I use a Weber Bullet, which is a hot smoker, meaning the heat from the fire and not just the smoke contributes to the cooking and smoking process, so I try to keep my bed of coals fairly small and heavily damped down. The temperature ranged from 125 to 150 degrees for the first three hours, and then 100 degrees for the last two hours. Cherry or apple wood is good (I used apple this time). A long, low smoke is preferable, especially for candy. While the fish is smoking, brush on glaze periodically, once an hour or so.

 

Grouper Sandwich

grouper3One of my most favorite sammies in the world is a flaky yet succulent grouper sandwich, preferably served with fries, cole slaw, pickle spear, and cold beer. To get such a treat you should go to southwestern Florida, where you might be temped by other similar delights…a soft-shelled crab sandwich, say, or even an oyster po’boy. But the crab sandwich can be readily procured in a Maryland clam shack in season, and the oyster po’boy, as the name implies, reaches sacrament status where the term po’boy was invented, New Orleans.

For grouper, you go to Florida.

The thing is, while in Florida you might make the acquaintance of some other flaky, white-fleshed fishies, some of which might even rival the grouper in taste if not name. The place is lousy with good-eating gilled critters.

On vacation recently I met a couple of these other fish that you won’t find on the Mucky Duck‘s chalkboard, or any other bar menu for that matter, and I have to say they were every bit as personable as the grouper. Luckily I had my boy with me, because he’s the one who made the introductions. I could only dredge up one hapless catfish after another, while the kid hooked a whole aquarium of warm-water swimmers in the mangrove-shaded back bays of Naples. We ended up keeping a couple of black drums and a nice sheepshead.

Back at the shack I was disappointed to find a general lack of flour in the cupboards. This was vacation after all. No problem. We put a stack of stale Triscuits into a blender usually reserved for that other Florida specialty, the Planter’s Punch, along with handfuls of Cape Cod potato chips and mixed cocktail nuts, plus a dash of Old Bay seasoning and some salt. Voila. A perfectly acceptable dry batter. Next I cut up the fillets into sandwich-sized portions, egged them, and rolled in the batter before frying in ample butter and finishing with a generous squeeze of lemon. The rest of the sandwich is academic: a fairly soft French roll or poppy-seed bun, shredded lettuce, and thinly sliced tomato. We also whipped up a batch of homemade tartar sauce with mayo and chopped pickle.

I wonder how many Florida natives would have discerned the truth about my homemade “grouper” sandwich. And how many reputable establishments are serving “grouper” with the fry cook’s catch on his day off? If I lived in southwest Florida I’d definitely be one of those guys you curse at while driving the obstacle course that is the Tamiami Trail, one of those guys fishing from a bridge abutment on an already narrow two-lane blacktop lined with traffic hazards like birdwatchers, panther crossing signs, and orchid thieves.

Florida may be overloaded with white shoes and blue hair, but it’s paradise for grouper groupies.

Merry Pinkmas!

photoI wrote about the Pink Invasion in the July issue of Seattle Magazine. Truth be told, since that article first appeared I’ve been too busy fishing for pinks to do much blogging. Fishing…and filleting, brining, and smoking. Repeat. My freezer is rapidly accumulating a two-year supply of smoked salmon.

This is a fishery that hardly existed a generation ago in Puget Sound. As such, in this age of general decline, it feels like a special gift. And it’s not too late to get in on the action. Read the article and then check out these tips for smokin’ yer own.

Salmon Head Curry

A HARD-WON Columbia River spring chinook salmon is so tasty it would be a crime to leave any scraps of meat uneaten. This spicy Indian curry will have you reconsidering what you do with those leftover salmon heads. Crab bait? I think not…

1 medium to large salmon head, gills removed and cut in half
1 tsp black mustard seed (or yellow)
1 tsp cumin seed
1 tsp fenugreek seed
3 tbsp peanut oil
1 tsp red chili powder
1/2 tsp turmeric
2 – 3 tbsp fish curry powder*
6 cloves garlic, minced
1 thumb ginger, peeled and minced

2 sweet onions, thinly sliced
1 tbsp tamarind paste, mixed with 1/2 cup water 
2 Asian eggplant, cut into 3-inch pieces
1 zucchini, cut into 3-inch pieces
3 tomatoes, cut into sixths
1 cup coconut cream
1 tbsp brown sugar, or to taste
2 tbsp fish sauce, or to taste
cilantro for garnish

* Make your own fish curry powder, or visit an Indian grocery or spice shop for a prepared blend.

1. Mix chili powder, turmeric, and fish curry powder with a little water to make a thick masala paste.

2. Heat oil in heavy-bottomed pot over medium heat. Add mustard seed, cumin seed, and fenugreek seed and sauté until they begin to crackle and pop, about a minute.

3. Add masala paste, stirring, until fragrant, another minute or so. Add garlic, ginger, and onions, and cook together until onions are soft.

4. Pour in tamarind mixture and bring to boil. Add tomatoes, eggplant, and zucchini. Cook a couple minutes before adding both halves of salmon head. (Add more water if necessary, though note that the vegetables and fish will add to liquid as they cook.) Spoon curry over salmon, reduce heat to medium-low, and cover for 5 minutes.

5. Stir in coconut cream, brown sugar, and fish sauce, careful not to disturb fish. Cook another couple minutes until fish is done yet still tender. At this point, if you’re serving squeamish guests, you can separate the salmon meat from the skin and cartilage. Maybe leave in one eyeball for a lucky diner. Garnish with fresh cilantro.

The King of Salmon

A few weeks ago I made a pilgrimage to the Columbia River to pay my respects to the king of spring.

Not to be confused with those porcini mushrooms also called “spring kings,” Columbia River spring Chinook—or springers—are some of the first returning among the Pacific salmon, and many piscivores consider them the best tasting of all the many races and runs of salmon.

Taste is largely subjective, sure, but there’s science behind this conceit. Salmon spawn in the fall and early winter. Because springers enter fresh water so early and must hold on for months before spawning—without eating—these particular fish have evolved to be especially fatty. They survive on their impressive fat stores, and we all know that fat means flavor, right?

The Columbia River spring Chinook fishery is limited and tightly regulated. Anglers can fish the main stem in a few spots as well as tributaries such as the Willamette and Cowlitz. We fished Drano Lake, one of the better known hot spots for springers. Drano is a manmade lake created by the fill left over from the construction of Bonneville Dam. The Little White Salmon River flows into the lake, making it noticeably colder than the mainstem river, so salmon and steelhead nose into it during their upstream migrations for a refreshing breather. The bulk of the fishery is at the lake’s outlet, near a railroad trestle and highway 14 bridge.

We got on the water around 5:15 a.m.—and we weren’t alone. The spring king fishery attracts plenty of early risers hoping to put a slab of deep red salmon fillet on the barbecue. Slowly we trolled across the placid waters of Drano Lake, pulling plugs. By 6:30 it was clear that the bite was not on in the lake, so we joined the “toilet bowl” of boats circling the outlet channel where salmon are forced into a narrow channel as they enter and leave the lake.

We switched to bait: cured shrimp and herring, fished at a depth of about 24 feet to avoid snags on the bottom. Though salmon don’t actively feed once on the spawning grounds, they can still be provoked to strike at a bait or lure—whether out of territoriality or some memory of their predatory oceanic life, no one really knows. We settled into the somnolent rhythm of the counter-clock “toilet bowl” slow-dance. The first hit, at noon, startled me out of my seat. I grabbed the rod and tried to keep the fish away from the other boats. It took line at will. When we had it close to the boat the nerve-wracking moment commenced (we saw more than one lost at the boat during the day). The king got a look and spooked. It ran under the boat and I had to fight it in close with a distressingly bowed rod tip. A couple more short runs and we got it sideways and in the net.

Phil at Mystical Legends provided excellent guiding. Though it was a slow day overall, we got another strike a few hours later and boated that fish too, going two for two, which isn’t a bad hook-to-land ratio when it comes to spring kings. Back home, the first taste was simple, as it should be, to allow the salmon to shine: grilled with a little olive oil and a light sprinkle of salt and pepper. With a fish of this caliber you want to savor every last shred of meat from nose to tail. In my next post I’ll have a recipe for Salmon Head Curry that will have you second-guessing your choice of crab bait.