09/11/2026
Guests often ask for their ‘cook the catch’ how to best prepare the salmon. In the case of Chinook and particularly Coho we always suggest the smaller fishes, prepared bone in, with your favourite aromatics and oils stuffed into the cavity and baked or poached ‘slow and low’! This method will retain all flavourful elements and nutritive value of the fish as well! This group naaaaailed it and didn’t waste a single fleck of meat! Well done, CHEF!!! 🐟 🍽️