I am officially an elder. My niece and her fellow went dip-netting in Chitina over the weekend and scored 60 Copper River red salmon.
Yes, the fish that cost a bomb in the Lower 48. Her sweetheart, who is Alaska Native, had a list of elders with whom he wanted to share his catch. Happily, DF and I were on that list.
“Elder” is still a term of respect among Alaska Natives. Older people get fed first, get the most comfortable seats and most important of all, get treated as though their opinions matter.
They may also get Copper River reds. At least 15 pounds of them – and already filleted.
These fresh, red-fleshed fish (say that five times fast) were so beautiful I wanted to name them. (Currently considering “Lunch” and “Dinner” as suitable monikers.) We can’t wait to put some on the Weber.
I love being an elder. I’d love it even more if I could get the damn senior discount at the movies.
Alaska on fire
Literally and figuratively, we’re burning up. Wildfires are burning near Willow (about 75 miles north of Anchorage) and Sterling (135 miles south of here, on the Kenai Peninsula). Dee Dee Jonrowe, the sweetheart of the dog-mushing world, lost her Willow home to the fast-moving blaze; fortunately she was able to get all her dogs out.
Other Willow residents, mushers and non-mushers alike, are bracing for the worst. More than 200 are at emergency shelters right now, according to the Alaska Dispatch News.
A “voluntary evacuation” alert has been issued in Sterling, where hundreds of homes are threatened. The Kenai is where a lot of people go to fish and boat, so tourism will likely be threatened. Up in Willow the fire has closed the Parks Highway, so tourists expecting to be bused to Denali National Park or Fairbanks may have to change their itineraries.
Both winter and spring have been fairly dry, and recent days of near-nonstop sunshine have primed Southcentral Alaska to burn. Anchorage skies are getting hazy as smoke drifts this way.
As for the figurative “burning up” part, temperatures reached just over 80 degrees today. That’s pretty darned hot for this part of the state. Sunburn is glimpsed just about everywhere you go, from pink tinges to purple-red expanses of flesh. Sunscreen, people. Use it.
Earn some extra Swagbucks
The Swagbucks rewards program is having another of its Team Challenges. “Swagbusters” puts participants on one of four teams – Animation Nation, Drama Mamas, Comedy Cronies and Action Jacksons – and engenders a little friendly competition to bring in points.
From now through noon PDT Friday, June 19, you have a chance to earn extra Swagbucks through the usual mix of searches, videos, referrals, special offers and the like. Anyone who contributes at least 100 points to his or her team can win an extra 20 to 80 points, based on the place in which the team finishes.
This is my favorite online rewards program. I cash in for Amazon gift cards every month and squirrel them away for birthday and holiday gifts. If you’re not already a Swagbucks member, please consider joining with my referral link.
Incidentally, I’m a Drama Mama. But you probably already knew that.
Thanks for the Swagbucks info. I love the extra money for just doing what I normally do. I am an Action Jackson.
When my daughter was in 1st or 2nd grade we took a field trip to the property where the school district does outdoor education for our kids. One of the things we got to do there was release Salmon Fry from the on-site hatchery into the stream.
So we’re there with 150 little kids and their parents and each person gets to pick up a fry, name it, release it and watch it swim off downstream.
And yep, I named my salmon “Dinner”. My daugher was not amused.
And that’s when she became a vegetarian… 😉
Nope, she HATES vegetables still (she’s almost 14)! I think it wasn’t totally out of character for me since I work in the fishing industry.
I too get my “allocation” of salmon every year, though I don’t think I get mine because I’m an “elder” :). I only wish mine came smoked instead of just filleted and frozen. I can’t get my family to eat all the salmon I’m given (it’s 70-80 lbs). But I’ve found that it makes great gifts!
DF will probably smoke some of it this summer. He’ll cook just about anything on the Weber because he loves the smoky taste. Last weekend when he grilled/smoked burgers I put two aluminum-foil packets on the grill alongside the meat: thinly sliced carrots and thinly sliced onions, both tossed with olive oil and sea salt. The foil was left ever-so-slightly open at the top and the results were very nice indeed. The heat brought out the sugars in both vegetables and there was just a kiss of smoke.
Okay, now I’m hungry.
Oh…send it here. It’s SO expensive here in Atlanta and with my food allergies, one of the few non plant/bean based proteins I can eat.
Mmm that’s good stuff! Culturally we are the same way about elders, which usually seems like a fair trade for the getting older thing. Will you freeze any or is it just best to eat it fresh while you have it?
(I’m Animation Nation!)
It’s all in the freezer right now as we have a fridge full of leftovers. The current plan is to take some out once our lettuce and spinach have grown enough to be cut, so we can have fish, rice and fresh salad.
The lettuce is a new one for us: red romaine. Seems appropriate with a red salmon.
So sorry about the wildfires. Too many states have had that experience in the last few years. Partly to blame is not thinning the forests. I know people hate to cut trees, but crowded forests are unhealthy for the trees, and a waiting bonfire. I hope they can get it under control soon.
On the salmon note, I am making do with canned salmon, and making salmon patties for dinner, and extra to freeze for my Dad for part of his Father’s Day gift. Among us Southerners, salmon patties are a favorite, served with green beans and mashed potatoes. Or just the beans. I hope you enjoy your salmon feast!
I have always like my salmon patties with cane syrup and a dash of hot sauce. didn’t matter what side dishes were served up with it. Man I miss those!
Probably won’t turn these fillets into patties — they’re exquisite just as they are, or maybe lightly marinated in soy, ginger and a touch of garlic. Myself, I miss crab cakes — I’m from South Jersey.
So nice to hear there are still a few perks for getting older. 😉
Your salmon fillets sounds heavenly!