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by JESSE MYNER
From the blood and guts fish disassembly on the slime lines, to the dock crews that unload the fish from the boats, these are the true stories of the Filipinos, Mexicans, Africans, ex-cons and other derelicts from the Lower 48, who come to Alaska each summer to work as fish processors during the three month salmon season.
Set at a cannery in a small town in southern Alaska, meet One-Eyed Eddie, Al the crew chief, the half-wit Keith, Menter the Iraqi, Jorge, Francisco and others. Read of dangerous, backbreaking work inside and outside the cannery, 20 hour days for weeks on end, forklift and machinery accidents, drunkenness and drug use, rapes, assaults, and one very violent death on the dock.
Included are appendices containing practical information on:
• Types of fish and long line fishing
• How much you should expect to earn during salmon season and other fishing seasons (pollock, herring, halibut, pacific cod and black cod)
• How to secure unemployment compensation after the season and maximize your benefits
• How to get hired as a deckhand on a commercial fishing boat
• A list of land and floating fish processors in Alaska and Washington
Amazon
www.amazon.com/Slime-Line-Jesse-Myner-ebook/dp/B00H5Z5NMI...
Barnes and Noble
www.barnesandnoble.com/w/slime-line-jesse-myner/111915999...
iTunes
itunes.apple.com/au/book/slime-line-adventures-in-fish/id...
Goodreads
Crowd shot on Day 2 of the China Seafood Expo in Qindao, China. The Expo runs November 1 to 3 and is one of the largest seafood expos in the world. www.britishcolumbia.ca
theplebeianpalate.wordpress.com/2013/05/11/maneki/
Black Cod Collar Miso
304 6th Ave S
Seattle, WA 98104
Tel: (206) 622-2631
Cell: (425) 954-6469
Hours: Tue-Sun 5:30 pm - 10:30 pm
Fiona MacRaild, Ministry of Agriculture and BC Government Representative, is on-site at the China Seafood Expo in Quindao to faciliate business matching opportunities. November 2, 2011 www.britishcolumbia.ca
Amuse:
- smoked sable fish with parsnip, parsnip veloute, smoked eel with parsnip.
The amuse was very well executed, although I was a little surprised to see two kinds of smoked fish in a parsnip-themed pre-appetizer. The taste of both fish-parsnip bites was very complex, but my favorite was, without any doubt, the veloute - texture was picture perfect, it was rich, but not greasy or even buttery, seasoning was exceptional, although not at all aggressive. Delightful.
(Rollover picture)
Broiled sake-marinated Alaskan black cod in a shiso broth. The broth contained cilantro and carrot slices. The lacquered fish was topped with a sprinkling of white sesame seeds.
Note: This is Executive Chef Sone's "signature" dish. When this dish appeared, the first thing I sensed was the immensely fragrant shiso broth - minty and herbally.
Honestly, I thought this dish was very good, but I the fish was just a tad dry, which was a shame - and surprising in light of black cod's butteri-fattiness. The fish was not as sweet as its lacquered-look suggests - which is not necessarily bad, just unexpected. The broth, however, was stellar. It not only added flavor to the fish, but also helped moisten the rather dry corners and meat towards the top. The inside and bottom of the fish were still silky.
The broth, besides containing shiso, also had slices of carrot and cilantro. Overall, very good, but I've definitely had more successful versions elsewhere.
Two snapshots of one curious black cod (a.k.a. sablefish) that came to inspect our operations on Barkley Upper Slope, 30 May 2012. (Depth: 396m)
Credit: ONC/ CSSF-ROPOS
A tank of geoducks from British Columbia seafood suppliers on-site at China Seafood Expo in Quindao. November 2, 2011 www.britishcolumbia.ca