Springers are in!

The Coast Guard keeps a close eye on the boats passing over the bar at Bar View jetty. It can be rough, many boats and lives have been lost right there. This time of year, it's the flotilla of fishermen, mostly in small boats suitable for the bay but not deep water, that has their attention. A favorite pastime of ours - parking near the end of the jetty and watching the action!

As the spring chinook, fondly known as "springers", pass through the bar and head up the bay, they have to survive a gauntlet of avid fishermen. It's a wonder any baby salmon are ever created up rivers. Springers are THE BEST of the salmon family - fat from the winter feeding at sea, deep colored flesh, moist and flavor-filled.

Chris brought us an exquisite fillet of his first springer of the season - treasure from the sea!  We felt very priveleged - and spoiled!!  Mom likes her salmon fried.  I like mine steamed.  We ate our way through to the last precious piece of that half a salmon.



This is how I steam my fish.  Any fish.  While the water in the bottom pot comes to a boil, I spray the steamer basket with oil, then put the pieces of fish in, skin side down if the skin is still on, like these.

 Then whatever seasoning I'm impressed to use.  This time it was thyme, with a good dash of Kirtland Organic Seasoning which is a mixture including onion, dill, a little heat from peppers, and other goodies.

Five minutes later, hot out of the steamer, a sprinkle of pink Himalayan salt...oh my.  I could founder myself on this incredible sea-fresh taste.

I also treated myself to chilled steamed salmon atop a big handful of salad greens, with some cucumber and a squeeze of orange juice.  Some salt and pepper, snips of fresh dill....  the seasoning on the steamed salmon this time was a seafood blend which included tarragon and dill - very nice!

Fresh springer - food of the gods~