Lunch Part II

Local Use of Local Ingredients

 

This week was the Washington Troller’s annual wild salmon lunch. Once again Chef John Sundstrom and his Lark team did the most outstanding job with the menu and with the fish.

 

Starting off with reaching to his Scandinavian roots John prepared pickled salmon, a seared then brined delight. The main course tipped a hat to Northwest heritage with not only the Washington Marbled Chinook Salmon from Neah Bay fishermen, but with Ozette potatoes (another Neah Bay native). The thin skinned, knobby fingerlings have a definite terrior taste. Round off the meal with a vanilla pot de crème with berries (a perfect pairing with salmon) and a dollop of whipped cream and you have the perfect Northwest lunch.

 

The other substance of the lunch involved information sharing of Makah fishermen, Washington State Fish & Wildlife, fishmongers and chefs about the importance of this local fish. “Since the treaty of 1855 our forefathers talked about the importance of the ocean. Without the ocean we would be a poor man,” explained one fisherman. “The Makah have the largest tribal fleet in the U.S. and we work as co-managers with the State of Washington and with other tribes to save our salmon.” The Makah have installed a hatchery with 1.5 million Chinook, 300,000 Coho and 200,000 Steelhead released.

 

Fishermen say that this year’s catch is some of the most flavorful in years due to the inordinate amount of krill the salmon are feeding on. One fisherman said “The Sockeye are not very marine tasting. They are more terrestrial, mild and savory.” Different diets bring different flavor profiles to the fish.

 

There is a small, yet delicious, supply of Washington salmon 120 miles away from Seattle. Venturing into Alaska waters, is the next best thing to Washington, the Troller’s claimed, mentioning that Ray’s Boathouse is having a Salmon and Pinot Noir Extravaganza May 21.