We were enjoying dinner the other night when my daughter looked out the window and said, “Oh, look! A heron!” We peered down at the dock, and sure enough, there one was. It stood still long enough for several pictures to be snapped, including this quite good one by my husband, although the massive reduction in pixel numbers wrought by the website process makes it look rather more Impressionistic than the original photo. If you’d like a copy of the 238 KB original, I’ll be happy to send it to you.
Curiously enough, we were having bouillabaisse, along with a fresh loaf of NYT Bread, but the heron was more interested in very fresh fish. After we got several pictures, I walked down to see how close I could get before it flew away — about 20 feet.
If you are making bouillabaisse and have some salmon skin that you are about to throw away, try this:
Cut salmon skin into smallish pieces. If there is a little meat still attached to the skin, so much the better. By the way, a hemostat is a great tool to use for pulling those pesky bones out of salmon fillets. Lightly oil a frying pan, bring to medium high heat, and toss in salmon skin. Fry on both sides until golden and crispy, adjusting heat as necessary. Salt and enjoy your delicious salmon chips!