.... bring frozen sockeye home from Alaska.

Such a disappointment. Predictably dry and IMPOSSIBLE to finish to the custard-smoothe consistency I prefer... no matter how I try to prepare it. To put in a noble effort in the kitchen only to be disappointed time after time.... well, I'm done!

After all these years, I still haven't figured out all the culinary hype around reds. I think it all boils down to eye candy.... beautiful deep royal red meat. With that kind of eye appeal, it's gotta be the best, right?

Not for me.

I'd rather eat fresh local-caught fish than the cleanest ocean-fresh tidewater Kenai sockeye that's seen the freezer. Even when fresh unfrozen, a sockeye ain't got much if any over a nice GH hook-nose. And I'd take a fresh hunk of center-cut king belly or collar over either of those.

MELT.....