KEN SWARNER: TIME WITH TOM >>>

Researching my Pacific Northwest flavors piece in today’s Weekly Volcano included an interview with Tom Nelson, chief instructor at the online-based fishing school Salmon University located at the north end of Hood Canal.

While salmon span the globe, certainly they are highly respected and often synonymous with our regional cuisine.

I asked Nelson what makes a good salmon. He says the flavor is in the kill.

“You have to hit the salmon on the head â€" stun it, cut its gills, bleed it out for 15 minutes, clean it then put it immediately on ice,” Nelson describes. “That process improves the flavor.”

Next, I asked Nelson, who incidentally helped develop many of the techniques and lures used by the top West Coast sports anglers, which salmon species he likes best to eat.

“I’ve eaten so much salmon I’ve lost my taste for it,” he confesses.

As for his favorite place to eat fish when not dining at home?

“I’d have to pick any of the Anthony restaurants,” he says.

Interesting answers.

LINK: Pacific Northwest flavors.