tag:blogger.com,1999:blog-6087444011335250411.post6530023629111750217..comments2024-01-30T06:14:04.686-08:00Comments on Mile14: They're just like Salmon....Jeff Kinghttp://www.blogger.com/profile/10586643261133337811noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6087444011335250411.post-89963908032340392882013-06-01T20:15:58.436-07:002013-06-01T20:15:58.436-07:00Goodness, Jeff. I remember dad cooking these and m...Goodness, Jeff. I remember dad cooking these and making us eat them. I hated it cuz he wanted us to eat them skin & all....sort of like his pickled salmon. I never could figure out how we survived it.Melaniehttps://www.blogger.com/profile/09972224734346147174noreply@blogger.comtag:blogger.com,1999:blog-6087444011335250411.post-78899011358680948462013-05-30T15:46:41.227-07:002013-05-30T15:46:41.227-07:00So, I looked up candlefish on the internet and Eul...So, I looked up candlefish on the internet and Eulachon is also a common name. I copied this part from the discription: "Eulachon were also processed for their rich oil. The usual process was to allow the fish to decompose for a week or more in a pit in the ground, then add boiling water and skim off the oil, which would rise to the surface. Eulachon oil (also known as "grease") was the most important product traded into the interior; as a result, the trails over which the trade was conducted came to be known as grease trails. Other uses of eulachon by non-Natives include bait for sportsfishing and food for cats and dogs." I guess it doesn't say anything about eating.......... We have the Atlantic version called smelt and they are very good deep fried. And maybe like Holigan, one meal a year is just fine!<br /><br />Dave Andersonhttps://www.blogger.com/profile/00110046502264452045noreply@blogger.com