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My Favorite Sockeye Fillet...
Posted by Michael Strahan on Jun 19 2004
My family fishes sockeyes every summer and here's our favorite riverbank method:
Place a fresh sockeye fillet in a two-gallon ziplock bag with about four or five cups of Yoshida's Gourmet Sauce and some garlic. Let it sit in the cooler all day, marinating in the Yoshida's. In the evening, we make a small fire with match-light charcoal. Burn it down to where the briquettes are ashen, then place a small wire grill about three inches or so off the coals. Place the fillet on the grill, skin-side down and make a tent of aluminum foil over the fish. This captures the heat and reflects it down onto the fish, so it cooks from both sides. It usually takes 15-20 minutes to cook, and you can tell when it's done when the seam between the upper body and the ribs begins to separate. Use a fork to see if the meat flakes off. Avoid over-cooking it. Salmon can be dry if over-cooked, but it is delicious just off the grill like this. We serve it right off the skin (use a spatula to slide chunks of salmon off of the skin). Toss the skin into the river. Sometimes we'll put some cracked pepper or seasoned pepper on top. We've left fillets in the cooler this way for a couple of days and they just seem to get better the longer they sit.
Another alternative to the marinade is to use Lawry's Caribbean Jerk Seasoning, a dry spicy seasoning with a little bite to it. It's great.
Don't be too worries about dining on a sockeye fillet or three. There are plenty of fish to go around. Most Alaskan's prefer to release rainbow trout, char and the like, and dine on salmon instead. You won't get many arguements about whether sockeye is the best. It's great!
Best of luck!
-Mike
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