Lets see that meat after you get those babies cleaned up.......I bet they are going to be DELICIOUS!!!
Yep. See picture below. Didn't take many pics after fileting though.
Where's your business? I get down to Portland now and then. I live in Sequim on the Strait of San Juan de Fuca.
We are actually out on the central coast of Oregon. I used to live in the Portland area for several years but moved when we opened our restaurant near Newport.
Here's one pic we took. I lightly salted the Coho roe and let it brine for a couple days then I sliced some of the belly meat from the King real thin and drizzled a little sushi sauce (essentially sweet, thick soy sauce) and rolled some of the roe inside the salmon, seasoned lightly with chipotle, and baked it. OMG it was good.
Of course my wife and I really love Ikura (salmon roe) when we go out to sushi. If you don't like that then you might not like this. But it was pure silkiness inside amazing fresh salmon.
Yesterday, we simply sprinkled a little of our Chipotle Rub on it and broiled it. Hard to beat fresh broiled salmon on the skin.
The rest we will be smoking. It's on my brine right now.