Cold Spiced Salmon

Helen Brown, in her West Coast Cook Book (1952), calls pickled salmon “a pioneer’s escabeche.” Certainly brined or vinegared salmon was a standard preserving method with prospectors, just as smoking was with Indians. Seufert’s cannery put out a brand they called “Spiced Salmon.” “The product was delicious, although you either liked the pack or you didn’t,” Francis Seufert recalls. “I thought it was one of the best products ever put up.” In Alaska others agree, for I found in Cooki