I can’t wait for summer. Not for the warm beaches and suntan, but because of the barbecue. I’m not much of a chef, but I’m real good over a charcoal fire.
One of my favorite meals is honey-glazed wild salmon. And for the first time in four years, we’ll have a commercial salmon season this summer here in California. This means I’ll be able to support our local fishermen by deliberately purchasing sustainably caught, wild California salmon at many local markets.
These fish will be clearly labeled as to where they come from and how they were caught so there’s little risk that I’ll be buying a fish I don’t want – but that may soon change. Continue reading »