Wild salmon

Cooking is simply defined as the preparation of food, typically using heat. In a biochemical process called denaturing, high temperatures from various methods such as grilling, braising or steaming alter proteins in meat and seafood, making them firmer (as with egg whites) or breaking down tissue to make them more tender (as with tough cuts like shanks). 

My father-in-law, Ted, has a beautiful king salmon that he caught, mounted and hung in his closet. I've heard the story about how he caught that fish a few times. He likes to tell everyone that he hung it in the closet so that he can look at it twice every day — once in the morning when he gets his coat to leave, and once in the evening when he hangs up his coat. It really is a magnificent fish and I've found myself looking in the closet from time to time, thinking about the day that I might get the opportunity to catch one similar. 

This year that chance finally came. Ted asked me if I'd like to head over to Manitowoc, Wisconsin for a weekend of salmon fishing. I quickly jumped at the opportunity and looked forward to it for months. It was going to be a quick trip leaving Friday morning and returning Sunday afternoon with two days out on the charter, joined by my brother-in-law Zac and his friend Ndefru.