[Big Dad]

You guys are so right...it's nasty, slimey, smelly, and salty.

Actually we smoke about a hundred pounds of "Copper River" reds and kings, each year. We brine them in salt and brown sugar. It pulls out the moisture and sweetens the fish. Then it gets dried for 8 hours and finally cold smoked with apple wood.

Most people grill them on a cedar plank, if you ever feel "brave" buy a salmon fillet (not that Atlantic crap) and give it a thin coat of extra virgin olive oil, shake lemon pepper over it and grill it right away. About 6 minutes per side. It's as good as any steak. Well maybe not moose....

I'm telling you, people eat this fish raw, matter of fact I've witnessed Asian tourists, catch one and pluck the eyes right out and scarf them down on the river banks! Sounds nasty, but it's supposedly better than sushi.

I can't fricken believe you guys never had Salmon. But then again "Yall ar ein the midwest, right?