More from the Oregon trail: Fish and smokehouses. In a place
called Garibaldi on the central Oregon coast we ran across some guys
filleting monster lingcod and rockfish (8 - 12 pounds). Man, I remember
the way it once was in Monterey - fish so plentiful that restaurants
would have all-you-could-eat fish fries. Garibaldi, Oregon is also home
to a major bay-shrimp fishery. $4 a pound for fresh, sweet, delicious
tiny bay shrimp, so good nothing else is needed. I asked the fillet man
why the town was named Garibaldi. He said that back around 1880, the
postmaster was sometimes asked to name a new outpost. The local
postmaster happened to be a fan of the great general Garibaldi of Italy,
so logically, he named it that. Ah, these Italians... Can't seem to
picture an Italian cowboy although I did recently read about one.
Giovanni Martini was general Custer's personal aide and apparently the
last white man to
see him and his 210 men
alive
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(I wonder if
their last meal was pasta). I can almost hear Giovanni say, "Ma,
general, I think you make a big-a mistak-a! Leave those poor Indiano's
alone." Speaking of Indians, the all-out
winner of the smoked salmon tasting that we conducted up and down the
coast, is not from Oregon at all, but it's my friend (and Indiano),
Mayor Floyd from Angoon, Alaska. Floyd your salmon is the real deal.
Folks, I know his supply is very limited but give him a call if you want
to taste the authentic no-salt-brining smoked salmon. And say hi to his
wife Lena for me (Mayor's office 907-788-3653). Floyd - master smoker,
master hunting guide, master fishing guide and master bait-man.
Readers: Speaking of salmon, my friend, Ted Balestreri, called in
with a recipe. He just returned from Seattle where he had this dish and
said it was delicious.
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Pan-smoked King Salmon
Recipe
In a stainless steel pan, put a handful of wet oak chips evenly
distributed around the bottom. Criss-cross four chopsticks on top of the
chips to keep the salmon just above them. Rub two salmon filets with
brown sugar, sea salt and ground white and black pepper and place them
on the chopsticks. Place an over-sized cover on the pan and set the
burner to medium. Get the wood chips smoking, not burning (no flame).
After about 10 minutes, check it. It should still be raw. Now place it
in a 350-degree oven for another 5 to 8 minutes - just until done. It
should turn out juicy and lightly smoked - thanks Ted!
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