This is brother Ted with the 20 lb Spring Salmon he helped reel in. I was sent home with

a small cooler of sockeye salmon! which we barbecued in alum. foil, with butter and olive oil, lemon juice and white wine, dill, salt and pepper and served with new potatoes, and cucumber, delicious! I now have to fill that cooler with pickerel (walleye) fillets and bring on my next trip west, which could be at Christmas.