Three Resons to Come to the Alley Behind Joe’s Warehouse

1) Fresh frozen Salmon fillets,
2) Fresh frozen Whole Salmon fillets,
3) Fresh Smoked and frozen salmon fillets.

Okay people today is your last chance to get your wild Alaska Sockeye Salmon. Come to the alley behind Joe’s Loft (corner of Boulevard and Irwin, on the Irwin side near the dumpster) from 3:00 – 8:00 PM and bring cash, checks or charge cards. Joe’s buddy, Tony the Fish Boy, is back in town from Alaska with his delightful girlfriend Heather, two German Short Hair Pointers and a trailer full of fresh frozen Salmon that he caught himself in Alaska this past season. Tony sells wholesale to fancy schmancy restaurants and groceries, but he always stops twice a year in Atlanta, to see his pal Joe and keeps all of Joe’s friends and neighbors in Salmon. And as Tony says,

straight from my boat to your plate!

Tony has been here for two days already and has made some wonderful dishes to sample. Those of us who came the first day come back yesterday for more. I promised to post his recipes and there are even more on his website.

Wild Alaska Salmon Seviche

(makes 4 servings)


  • 1 medium red pepper
  • 1 medium yellow pepper
  • 1 medium orange pepper (Use any color but no green pepper)
  • 1 medium red onion
  • 3 small tomatoes
  • Bunch of fresh cilantro
  • 6-8 Lemons or ( 1 cup juice)
  • 6 -8 Limes or ( 1 cup juice)
  • Tabasco
  • Salt and Black Pepper
  • 4 6-oz Wild salmon fillets


  1. Squeeze fresh lemons and limes to obtain 2 cups of citrus juice.
  2. Thaw and skin the fillets and dice the fish into small pieces the size of garbanzo beans.
  3. Add the fish to marinate in the citrus juice while cutting up the vegetables ( 20 minutes for the raw fish to be “cooked” by the acid in the juice.
  4. Dice the vegetables into small pieces to look like you see in Pico de Gallo
  5. Add the Vegetables to the fish and citrus juice
  6. Add Salt, Pepper and some Tabasco to taste
  7. Serve on leaves of Belgian Endive or Tortilla chips or all by itself!

Seared Wild Salmon with Teriyaki Wasabi Dipping Sauce
(makes 4 servings)


  • 4-5 Tbsp extra virgin olive oil, divided
  • 4 6-oz Wild salmon fillets
  • Tony’s Wild Rub or other conglomeration of spicy spices to include garlic, salt, black pepper, paprika
  • 2 T Sesame seeds
  • 4T Teriyaki sauce
  • Wasabi paste to taste

1. Preheat a large skillet over medium-high heat with a few turns of the pan of olive oil, about 3 Tbsp.
2. Mix up the teriyaki sauce and add wasabi to taste.
3. Rub the thawed and skinned fish fillets with the Wild rub or spice mixture and then dip on a plate of    sesame seeds on each side.
4. Transfer the fish to the hot skillet. Cook for 4-5 minutes on each side or until cooked to desired doneness.