What do you do with twenty pounds of herring? Well, you have
to clean them first! We thought it would be less complicated to process the
fish outside, so we pulled a table close to the fire pit, and got a bottle of
skull vodka to keep us warm.
We were lucky enough to buy the herring right off the dock.
The fish were so fresh and healthy. It was amazing. We stood in a large line
for an hour, exchanging recipes with people from all sorts of culinary
backgrounds. The sale, which was a fundraiser for the BC Children’s hospital,
ran out of fish at 10:30 AM. We just got ours before they closed the line. We
came very close to not getting any fish.
We spent four or five hours outside, cleaning and salting
the fish.
By the time we were done, it was dark, the vodka bottle was
seriously depleted, but we had all our fingers.
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