It’s amazing how much edible stuff you can squeeze out of one fish head! I’ve got the cheeks, a bowl full of meat scraped from behind the mantle and a big pot full of shimmering fish stock. It’s getting darn cold outside, so I’m going simple, rustic and warming by combining all these fishy bits into a hearty Westcoast Halibut Chowder. Read More
I returned home from work the night after Halloween to find a severed head in my fridge.
It was arranged on a plate next to the celery, eyes bulging, mouth agog with still-glistening tongue half protruding the way I’d imagine a strangulation victim’s would. It wasn’t a person’s head of course; it belonged to a fish, a really big fish… But it was still kind of a shock.
While I was at the restaurant, Crystal’s sister had stopped by with a present from the clan in Ucluelet. Uncle Chuck had landed a huge Halibut and (because he’s awesome!) shipped it over to us, packed in ice. Lisa had spent the afternoon processing the beast and once it was down to nothing but guts ‘n gills she figured I’d take care of the rest. She was absolutely right! It’s just the kind of weird stuff I love doing on a weekend. Read More