Fillet a Fish

  On a recent trip to Alaska, our cousin Eddie visited  the number one fishing port in the nation during Surimi, Pollock and Pacific Grey Cod season.  He reports that the fresh fish are filleted by the boatload,  cleaned by a gang of workers, as it's offloaded.  In a gigantic kitchen, next to the boat, the goods are prepared and packaged for delivery around the world.  The schools of fish attract mascots like hovering bald eagles and hungry sea lions who add to the beauty of the Aleutian Island chain.  I can only imagine how bone chilling it must be to clean fish in negative twenty degrees.  -ER/CY

Comments

[Aaron Kagan]

Do you know how available that catch was for local consumption? Could you have it fresh in town, or was it all being shipped off?

With that kind of operation I always recall a story of Calvin Trillin's, in which he postulated that Alaska must be sending Florida all it's seafood and vice versa, given the quality of wharfside dining in both places.

Hope CA's treating you nice. Hello, year round growing season!

-www.teaandfood.blogspot.com

[Cousin Eddie]

That catch was not available in the processing plant cafeteria. The catch was revenue and it was for selling. There is much sustinance living in Alaska, but around the fish plants it was all about making a living.

Cousin Eddie