Saturday, August 7, 2010
The only parts of the salmon thrown away were the guts. We froze all the row to feed to the chickens throughout the year. We put the whole carcasses in the bottom of a freshly dug trench and planted raspberry canes on top. We scraped all the extra meat off the carcass and froze eight quarts of salmon strips and pieces to make chowder and salmon cakes with. Today I'm either going to start canning smoked salmon or go blueberry picking depending on the weather and the kids.