Back in June I wrote that I had joined a wild-caught salmon CSA, run by the Iliamna Fish Company. This weekend, I picked up my fish!
Pickup was at The Brooklyn Kitchen, right by the front door. I hadn’t been to TBK since they’d moved to their new space on Frost Street, so I was also very curious to see the place. Wow, it is awesome! Lots of space, connection to The Meat Hook (a wonderful butcher that stocks local meat), and plenty of drool-worthy products. I plan to buy my Harsch crock there this fall.
I must say, it smells amazing there. They make a variety of sausages, and they smell delicious.
The Iliamna representative – one of the family members – met me at the front of the store, keeping watch over a giant chest freezer. It was probably 6 feet long, and full of vacuum packed, frozen fish. My share was all wrapped up in two layers of butcher paper, and fit perfectly in my Hellgate CSA tote bag. There was no risk of the fish defrosting, the way it was insulated.
Inside the package were 8 fillets.
I was able to fit them all in my freezer, thank goodness! I was a little concerned that they’d be too big, but they fit just fine.
I put a couple of the fillets in the fridge to defrost, as friends were coming over to check out the salmon. I thought that each fillet might feed three people – boy was I wrong. One fillet fed 5 of us, with fish to spare! So, I have a whole fillet ready to cook, which I’ll do tonight. I plan to make salmon burgers with the cooked fish and freeze them for a later date.
This salmon is really gorgeous.
I cooked it very simply – olive oil, fleur de sel, and lemon juice to season it. Baked in parchment at 350 degrees. Parchment is my favorite way to cook fish, apart from grilling. It took about 20 minutes to cook the entire fillet, though I would be happy with cooking it for 15 minutes.
The fish had amazing flavor – very clean and salmony. I loved it, as did my guests. I’m really happy I have this fish. I look forward to eating it throughout the fall and winter, too!