We launched our fishing boat, the Ounce, yesterday and we're ready to fish next week!
On January 6, 2016, a scientific research paper reported European strains of the Infectious Salmon Anaemia virus (ISAV) in BC farmed and wild salmon. The B.C. Salmon Farmer's Association and the Canadian Food Inspection Agency disputed the studies methodology as well as the "ethics of the researchers involved given their history of reporting false positives with respect to ISAV".
"ISA has never been detected in fish on the West Coast of North America. This report claims to find an ISA sequence, but researchers admit they were unable to verify it using necessary, globally standard follow-up tests."
It seems that the Canadian Government and the B.C. Salmon Farmer's Association are trying to cover up a causal relationship between farmed salmon and the decline of Fraser River wild sockeye. Check out the documentary "Salmon Confidential" on YouTube.
This recipe is perfect for fresh sockeye or bright chum salmon. It describes how to brine and smoke the fish before canning. The recipe is sized for one batch of 15 pint-sized jars processed in the popular 21-quart-size All American Pressure canner. This recipe might just change your opinion on what canned salmon tastes like. It's delicious!