Salmon

Our dinner. An Alaskan salmon that we bought deep frozen from a fisherman in Port Townsend before our trip. The fish lasted us three huge meals. Albert was experimenting with his culinary techniques. Given the equipment and limited ingredients, his favourite method of preparing the fish was to steam it with a little bit of freshly picked lavender.

He commented that if he would gladly give up eating pork if he could eat salmon like this everyday. (Can we say sashimi and sushi).

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