I guess I don't kill enough salmon for the freezer. I still enjoy salmon out on the town.

One of the best plates I ever had was in Seoul, Korea. It could be because I'd been there about 10 months already and not had any salmon since leaving the states. It was a nice quaint French bistro just a block from "Hooker Hill." Or so I was told the "Hill" was a block away.

Another fine dish I had was at a social club in Lynwood where they BBq'd a fantastic King.

Speaking of cooking at home, how many out there take the time to remove that row of little bones from the filet? Kind of a pain, but makes a difference in my opinion.