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I went out for sushi last night with a friend who was celebrating with an early tax return. I couldn’t say no. I LOVE sushi. Colorful, meticulously prepared, and the contrasts of flavors. I’m a big fan of Japanese cuisine in general, but sushi hits the spot when you are craving. I usually save the salmon roe (eggs) for last as a sort of dessert. They are bright orange colored, sweet, salty and oily. Not for everybody, but oh so delicious.
About sixteen years ago, I worked a summer in Alaska processing salmon. One of the seemingly minor things that happened during the whole process was harvesting the roe of the female salmon. It was usually removed and packed by female workers with special Japanese supervisors representing the company purchasing the roe. I didn’t eat much sushi back then and my tastes have changed much since. But that part of my life gave me some perspective on salmon and commercial fishing in general and how it relates to modern society, and the whole chain from sea to dinner table.
Working in Alaska was one of the more strange things I’ve done in my life. I worked my butt off that summer, but I have good memories and it was well worth it.
Zoom Info
Camera
iPhone 4
ISO
320
Aperture
f/2.8
Exposure
1/15th
Focal Length
3mm

I went out for sushi last night with a friend who was celebrating with an early tax return. I couldn’t say no. I LOVE sushi. Colorful, meticulously prepared, and the contrasts of flavors. I’m a big fan of Japanese cuisine in general, but sushi hits the spot when you are craving. I usually save the salmon roe (eggs) for last as a sort of dessert. They are bright orange colored, sweet, salty and oily. Not for everybody, but oh so delicious.

About sixteen years ago, I worked a summer in Alaska processing salmon. One of the seemingly minor things that happened during the whole process was harvesting the roe of the female salmon. It was usually removed and packed by female workers with special Japanese supervisors representing the company purchasing the roe. I didn’t eat much sushi back then and my tastes have changed much since. But that part of my life gave me some perspective on salmon and commercial fishing in general and how it relates to modern society, and the whole chain from sea to dinner table.

Working in Alaska was one of the more strange things I’ve done in my life. I worked my butt off that summer, but I have good memories and it was well worth it.

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