at this beer-and-pork restaurant Barfusser, because
the English menu claims it to be "white salmon."

I smoked a bunch of that back in the 70's, brined and in a smoker for the jokers! We were catching "White Kings" in the seine and the fish packer

Did the pellicle turn out as brown as with
red salmon, I wonder.

wouldn't take them. So I took a couple back to the campground and...it was

Nowadays they might well be marketed as a
specialty item.

either turn them into fertilizer or try to do something with them.

Worst case

scenario turn the smoked fish into fertilizer, as it was dogs got into them after the smoking so I never even got a taste.

I'm sure that broke your heart.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Fish Cutlets with Curry Sauce
Categories: Indonesian, Seafood
Servings: 6

1 tb Oil
1 Onion, sliced thickly from
-top to base
1 ts Fresh ginger, grated
8 Candlenuts, chopped into 8
-pieces
1 ts Curry powder
2 ts Light soy sauce
2 ts Lemon juice
1 c Water
4 Fish cutlets, (fillets??)
2 Spring onions, chopped

1. Heat oil in frying pan, add onions, stir-fry until tender. Add
ginger,
candlenuts and curry powder, stir-fry over low heat for 3 minutes.

2. Add soy sauce, lemon juice and water, bring to a boil. Reduce heat
and
simmer for 3 minutes.

3. Add fish cutlets in single layer, cover, simmer for 5 minutes on each
side or until just cooked through.

NOTE: Any white fish cutlets or fillets are suitable for use with this
recipe. Source: Indonesian Cooking

MMMMM
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