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Use inverted bowl to remove salmon bones

Posted: Wednesday, August 06, 2008

Looking for a recipe? Got a tip to share? Look no further, this is where it all happens!

Readers tips, tricks and techniques

Removing pinbones from salmon.

G.D., of Juneau, said that removing the pinbones from a side of salmon or even a couple of fillets can be tricky. Running your fingers along the flesh is one way to locate them, but she has found an even better method. G.D. inverts a size-appropriate mixing bowl on a work surface and drapes the salmon over it, flesh-side up. The curvature of the bowl forces the pinebones to stick up and out, so they are easier to pot, grasp with pliers, and remove. Thanks, G.D., for your tip.

RECIPE CHALLENGE:

B.H., of Douglas, is still looking for her husband's favorite soup - beef barley. Can you help?

RECIPE SHARED:

L.H., of Joyce, Wash., and her husband are in the process of relocating to Hollis. She said that she imagined everyone in Alaska was familiar with beach asparagus, but on one of their moving trips they discovered that several had not even heard of it. Because of their love for beach asparagus, L.H. started experimenting with various additions but found most seasonings are too overpowering for this delicately flavored plant. She found apples to be just the perfect combination blending a lightly sweet taste and lovely color to the asparagus and carrots. A beautiful, tasty and healthy dish! L.H. would love to see more recipes using asparagus and some canning recipes for it as well. What a wonderful bounty from the edge of the sea!

Ginger apple beach asparagus

2 cups beach asparagus, rinsed and soaked in fresh water for a couple hours if you like less salt.

1 apple (Red Delicious, Fuji or any kind that is sweet) cored, and chopped into 1-inch chucks. Leave skin on.

1-2 carrots, julienne

1 slice candied ginger, diced fine

1 tablespoon butter

Sautee the carrot in the butter in a skillet for one minute; add ginger and apple and sauté for another two minutes. Add Beach Asparagus and sauté until the apple is fork tender. Serve immediately.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska.

To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.



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