Getting my fix

[Mildog]

Kokanee Baked or on grill with a mayo Aoli topping, sounds weird, but it’s an awesome recipe that I got many years ago from a friend in Alaska. People that tell me they don’t like fish go crazy for it as do people that like “salmon”. I do a lot of smoked, also make homemade lox and do bottled. Great for salmon patties, salmon salad and sandwiches. I make chowder with kokes and or plain Kokanee as well. We eat Kokanee as Sashimi (raw) and poke bowls.** disclaimer I follow FDA guidelines that says it must have been frozen -4°F (-20°C) or below for 7 days (total time) I bought freezer thermometer to confirm my freezer gets that cold it gets to -10, we usually wait 2 weeks. Pathogens and potential parasites are neutralized. Most Sushi is made with Saltwater fish which have “less” potential issues and contrary to what a lot of people say, often it has been flash frozen at super low temps which makes it safer to eat and doesn’t change the characteristics like freezing at lower temps does. To do that takes very special commercial equipment. I have eaten koke “raw” after following FDA guidelines without any issue for years. Check for yourself and Do so at your own risk level.