Hooligan Harvest is an Indigenous women-owned & operated wholesale fish dealer based out of the Pacific Northwest.
Our products are traditionally and ethically harvested from the Columbia River.
Indigenous Fishing Our Story
Chinook Salmon are divided into Spring, Summer, and Fall subspecies. It all depends on when they return from the ocean and into the rivers spawn.
Spring Chinook begins their journey from March through May, Sockeye and summer Chinook make their way between June through August, and the fall Chinook runs from August through November.
As Yakama Nation tribal members, we follow a traditional foods calendar, and first up on that calendar is our brother, the Salmon. Legend says he stepped up long ago and offered his life to forever feed our people. As a result of this promise, we hold a huge celebration and feast each year to celebrate the Salmons return.
Historically Salmon was salted & dried (like jerky) to be kept and consumed throughout the year. Today it is enjoyed raw, cooked, smoked, candied, or dried.
Smoked Salmon Omelette
INGREDIENTS:
Ingredients
4-6 eggs
a dollop of sour cream or cream cheese
mushrooms
roasted peppers
avocado (for garnish)
smoked salmon (Hooligan Harvest -peppered king salmon)
DIRECTIONS:
Heat your pan to medium and add your oil or butter. Add beaten eggs to the pan and let them settle for 3 minutes. You'll see them start to firm up. Once you see this happening you can begin to add your mushrooms, roasted peppers, smoked salmon and sour cream or cream cheese on one half of the omelet. Gently fold the omelet in half and flip it over. Continue cooking for a few minutes longer but be careful not to overcook your eggs. Garnish with 1/2 of an avocado and enjoy!!