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 Cooking Alaskan a Pickled Salmon recipe contributed from Cordova, Alaska, that echoes Spanish escabeche and the pioneer pickling of Seufert’s. While Seufert’s brand contained bay leaves, cloves, cinnamon, allspice, and a slice of lemon, Cordova, Alaska, prefers a sweet-sour mixture of white vinegar, brown sugar, and pickling spices, after brining. In the recipe below, I’ve chosen an escabeche of vinegar and oil, flavored with Seufert’s spices.