2004 Salmon Bake: Virtual Tour (Part IV)

Meet the Association:

Cooking the Food

Preparing the food for the Salmon Bake is an art.

The cooking crew, some of whom have been involved with this event since it was first held on the local beach 35 years ago, begin by assembling their fire pit and splitting wood on an adjacent chopping block. The tree used for fuel is always felled within a couple of days of the event and is not split until just before it lands in the fire, to retain the wood's natural moisture and ensure aromatic smoke.

When the fire reaches the proper temperature, fresh King salmon is laid on the grill and basted with butter. The cooks periodically turn the fish, and move it to different spots over the fire. As they begin to work, the mouth-watering aroma of salmon fills the whole venue, drawing people in from the beach and beyond. While the salmon is cooking, Tony the Bean Boy (or Bean Man) heats baked beans on a barbecue. Garlic bread was heated this year in a solar oven. Ice and salad were refrigerated at an adjacent shop, thanks to its kind proprietor, Edith.

Throughout the day, as the serving line dishes out its bounty, volunteers called runners and floaters dash back and forth from the cooking fires and refrigerator to the serving line, keeping everyone supplied with ice and the freshest food possible.

Cooking Photo Album

Stoking the fire, readying the fish	Freshly cooked King salmon
Jeff preparing to slice the fish	These men can cook!
Splitting the wood	Tony and Chris: the 'Bean Boys' (a.k.a. Bean Men!)