By Kate Parham
February 07, 2013
Fear not! There is a way to get on board with this trend at home: gill-to-tail, or taking a whole fish and utilizing every part of it. Not only an impressive party skill, but a way to save money, and eat in a more versatile and more sustainable way. After spending a week in Cordova, Alaska (where the prized Copper River salmon swims), I knew this was a skill I needed to add to my repertoire. So, I called in the experts to see how they make the most of salmon.