In about an hour I'll be dinning on a salmon I caught off the wharf in the summer and has been frozen (not store or farmfish) grilled on a open fire, half the salmon has been marinating in a teriyaki sauce (soy sauce, water, brown sugar, Worcestershire sauce, vinegar and olive oil) for four hours and the other half has a Cajun dry rub (home made as well). And will also have potatoes wrapped in aluminum foil and baked in the embers of the fire.
should be good
