Chinook salmon (Oncorhynchus tshawytscha), also known as spring salmon, king salmon, and black or blackmouth salmon, are the largest of the Pacific salmon and can grow up to 45 kilograms but on average weigh in at about 13 kilograms. They’re lovely and loaded with fat, which means loads of flavour. That’s why you don’t need to do much to them, other than cook them. The tang of the pickles is a nice foil for the rich, fatty salmon.
Excerpted from 'tawâw: Progressive Indigenous Cuisine' by Shane M. Chartrand with Jennifer Cockrall-King. Copyright © 2019 Shane Mederic Chartrand and Jennifer Cockrall-King. Reproduced with permission from House of Anansi Press Inc., Toronto. All rights reserved. www.houseofanansi.com
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