Urs,
What the earlier photo of my fillet of the King salmon didn't show is what I do next. I take a tablespoon and scrape the meat from above and below the backbone on both sides. As you can see, when I'm done, there's very little meat left... "Spooning" the 40 lb King shown in this photo yielded nearly two pounds of very delightful sashimi and California roll makings... as did the fresh salmon roe... The tips, tail and belly meat were already in a brine when I took this photo. They went in the smoker a little over two hours later... Virtually nothing goes to waste with salmon the way we do it...
What was left of the salmon in this photo went into a shrimp pot we dropped to 450 feet in Stag Bay, 25 minutes from the house in Pelican... Two days later we pulled the shrimp pot and this was the result.
A half 5-Gal pail of 4-Spot Shrimp ~ 10 lbs of tails... And I took the anti-inflammatory regimen with ~ 15,000 IU of vitamin D3 every night... That made the entire 24-day fishing trip to Pelican, CH pain free.
Four of us ate a third of the 4-Spot Shrimp along with some nice Lamb Loin Chops later that evening. It all went down great with frosty mugs of Alaskan Amber... I prepared a shrimp, mushroom and cheese omelet for breakfast the next morning... That still left enough shrimp to top our salads the next night to go with the grilled King salmon.
Oh yes... That wasn't a sole... It was actually a 45 lb halibut...
You can see why I can't wait to get back up to Pelican, AK... I'll make another trip towards the end of August for the Silver/Coho Salmon run... then we pull the boat out of the water, scrub the hull, service the outboards and winterize the house before flying back to Bremeton, WA. I'll spend the last half of September through late May of 2018 preparing for the next fishing trip to Pelican...
Take care,
V/R, Batch