Support our Sponsors! Click on the Banner Ads to learn more about their products and services.
 

Fishin' Reports

Report Archive

Skip Navigation Links.
Reports > 2010 > December > Monday 20
Monday, December 20, 2010
 
By Dave Graybill
 
Every year in the late fall I thaw much of the salmon that I have saved from the earlier season, and prepare it for the smoker. I spend at least two weekends brining and smoking the fish. I used to hand out chunks of smoked salmon to my friends, family and a few others. A couple of years ago I decided to make the smoked salmon into a spread. People raved about it so much that it’s all I do with my salmon. Well, here’s some good news for those of you that haven’t had a chance to try this spread. It is now available at Mike’s Meat and Farmers Market on Wenatchee Avenue, just across the parking lot from the Buzz Inn. Mike is closely following my recipe and even making a version without onion. Yup, just in time for the Holidays. Look for the FishingMagician’s Signature Smoked Salmon Spread in the cooler there. It’s made with premium smoked salmon, some red onion, dill and cream cheese—exactly the way I do, and exactly following my own recipe. I am very happy that Mike liked my spread enough to offer it to his customers, and I hope you become one by coming in and picking some of my spread.