Tuesday Market

Can you ship to Canada.???

The commercial salmon these days is typically fillets because it is easier to clear parasites using a light table or UV light. Many countries, including most of Europe have strict guidelines on this. I have seen the pinworms before, throwing a freshly caught salmon on the BBQ. Don' t let your guests see them! Seen. lampreys and sea lice too.
I have seen the cedar plank technique many times. I think it is a Vancouver Island native technique. In North B.C. then use a fish spear, like a trident, and catch the fish this way. They then cut fillets from the salmon bellies - the best tasting and fattest part of the fish. If there is roe/eggs, they keep that too but often keep the jar too long and many cases and deaths by botulism. The salmon belly strips are heavy, hot smoke using alder. The smoke cures the meat, but it also keeps flies away.
Fascinating history, especially the Haida and Tlingit tribes. The true tales could keep the movie makers busy for years. There is a coffee table book valled Haida Art by George Macdonald. It is available used. It has some spectacular photos of art, but his historical narrative is what is what you will enjoy. During the Aztec period in central Mexico, the Haida controlled the coast all the way down to San Francisco. They made giant wood canoes from ancient trees on Haida Gwai. They were a warrior people, with battles documented back to 10,000 B.C. They were also very spiritual, and like the Aztecs, masks and nature were an important part of their culture.

MexicoPete wrote:During that shipment to Vancouver, could you drop off a fish or two in Seattle?

Pete....you are near one of best fish markets in the world, Pike Street Market. And it's open (limited hours). I've been there a few times, always love the Flying Fish show!