Word: salmons
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Dates: during 1960-1969
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Finally, after two years of gallivanting around, the steelhead comes home to spawn. It even does that the hard way. Salmon spawn in October; rainbow trout lay their eggs in the fall and hibernate sluggishly on the bottom at the first cold snap. But winter-from...
Brillat-Savarin should have eaten so well. As a table fish, the steelhead offers the best of both its worlds: its flesh has the pink color and high fat content of a saltwater salmon, the delicacy and firmness of a fresh-water trout. Stuffed with onion, lined with bacon strips, drenched in tomato sauce, wrapped in foil and roasted over an open fire, the steelie is enough to make a gourmand out of a gourmet. But it is the sport, not the stomach, that makes a steelhead fisherman. Snorts one oldtimer: "Catching a steelhead for food is like visiting...
...over stacks of specialty foods that can quickly run a grocery order to sky-high figures. Christmas accounts for 25% of Fortnum's business; last week 700 employees hustled to fill orders from eminent customers for such items as Beluga caviar ($44 a lb.), Stilton cheese, smoked Scotch salmon and pate de foie gras en croute, flown from Strasbourg. Almost every order includes that centerpiece of British Christmas, Fortnum's plum pudding, 70,000 of which will be sold in London or mailed around the world this year...
...bureau's Seattle base designed a monster, bag-shaped trawl. The mouth, 117 ft. square, is kept open by floats and kitelike "otter boards"; it can be submerged at any depth. The great net is pulled through the water at less than 3 m.p.h. A few fish, including salmon, are smart enough to recognize danger and dart to safety, but most types do not take alarm until too late...
Pistols in the Basement. Like many an ancient riche, Copeland works at underplaying his wealth in public. He leaves his Cadillac at home and each morning drives himself eight miles to work in a Corvair. But his private pleasures are elegantly expensive: salmon fishing in Scotland, cattle breeding on his 3,000-acre farm in Maryland, duck-shooting parties on the Chesapeake (he keeps his eye sharp on a pistol range in his basement). Copeland is also a gourmet and oenological expert who belongs to Le Tastevin, an exclusive society devoted to fine wines, and he employs a French chef...