GBA Onions—We were turned onto a new-to-us source of wild Alaskan sockeye salmon by friends of ours (one of whom is the daughter of a Gloucester fisherman; she also used to cook professionally so she knows her way around seafood), Papa’s Catch Salmon. We’ve gotten 2 orders thus far, 5 lbs of individual portions and a delivery this past weekend of 10 lbs of whole fillets. The quality is excellent—the salmon is flash-frozen (so it is vacuum-packed in thin plastic bags but sadly I don’t there’s a viable alternative) and is so fresh that it can be eaten raw in a sushi or sashimi prep/chirashi. The crisped-up skin is better than the potato chips you’re craving.
Josh is the awesome proprietor. When he’s not fishing in Alaska, he’s a schoolteacher who lives in Harvard. He delivers all over New England and the tristate area, even to MD, DC, Philly.
I’ve been pan-frying and roasting, but tonight, I’m going to try the air fryer.
Let me know if you’re interested and have any questions.
