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Article: The Main Ingredient: For the best smoked salmon, head for the Pacific
- Article from:
- Sunday Gazette-Mail
- Article date:
- March 9, 2003
- Author:
CopyrightCopyright 2003 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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robbyers@wvgazette.com
tara@wvgazette.com
IT was an odd after-school snack for a West Virginia farm kid,
I'll admit.
My (Tara's) big sister, Cindy, and I, tired and famished after an
hour on the school bus, would hike up the driveway, throw down our
book bags and settle down with a plate of saltines and ... smoked
salmon.
Really good, wild Pacific smoked salmon. The kind you pay primo
prices for at specialty shops. But we got it for free: My mom had
cousins who'd gone out to the Pacific Northwest to seek their fortune
and wound up running their own salmon-smoking business. Every year,
they'd ship us pounds of the stuff.
It was an expensive taste to develop. Supermarket smoked salmon
(which ...