I would like to join!
My husband and I moved out of Alaska for the first time several years ago and now live on the "Wet Coast," where winter rain and wind storms mean lots of downed trees and branches and occasional power outages. I worry about my frozen goods during these outages, so I think eating down my frozen stores to a reasonable amount is a good idea. I have more than enough shelf stable goods for emergency stores.
In particular, I have a chest freezer full of salmon I have been working away at for a month or so now. Both my parents and in-laws send it down from time to time, and until recently I mostly ignored it since my husband never asks for it. The hubby and I grew up in Alaska, so we've eaten a lot of salmon over the years and it's not really exciting food anymore, however healthy. Some of it is smoked, but unfortunately their recipe is a little strong for my taste. We've given some away and traded some for grass fed beef, which was awesome. I found a few freezer burned regular fillets, so I baked those and my dogs feasted on them for several meals.
I'm not terribly fond of most salmon recipes, but I discovered I like salmon salad as well as I like tuna salad. My husband loves it, and he typically likes salmon even less than I do. So needless to say, it has been a non-stop salmon salad bonanza at the Mo household. I've also found that I can "cut" the smoked fillets with canned salmon, unsmoked filets, or even canned tuna and it balances the flavor nicely.
If you haven't used all of the smoked salmon yet, it is very tasty with a creamy sauce and pasta. There are loads of different recipes out there, but I usually just bring cream to boiling, add lemon juice and some seasoning, maybe some vegs, add salmon (smoked or unsmoked), stir and serve. The cream and cooking remove the strongest smoke flavour.
We have recently moved, but with the stash we brought, what we have bought, and gifts recieved, there is enough to last for a long time. I want to make room for the good deals on mutton that will come in october, so we should be eating from the stash. To keep it simple, we have made a dinner list of simple meals that we know we will cook and eat:
-pizzas with different leftovers
-ham and maccaroni casserole
-wok with pork
-chili con moose
-porridge (rice, oatmeal...)
-fish filets with creamy sauce
My biggest challenge is a pound of frozen whale meat. I want to make some sort of stew, to be sure to cover any taste of cod liver oil. But maybe a wok with plenty of chili could be an idea? If it was fresh, I would have just boiled it with plenty of salt and blubber, but this has been frozen for some months.