Here's a neat recipe. One of the local recipes here is the Aleut taco. Around my house when the kids were growing up we always had an excess of pink salmon because I was congenitally unable to throw a fish back once I caught it. The kids were sick and tired of fish and always ready to revolt if fish was shoved in front of them - not that kids aren't revolting enough without fish Other than threats and intimidation the only way to make them eat all that fish I stuffed the freezer with, was to trick them with new recipes. Pink salmon are the least desirable salmon because the meat is more like trout. It's flaky and doesn't broil well as a 'steak' like the other Pacific salmon. I (and when I say "I" I'm referring to the ex-wife) would "bake and flake" much of that pink salmon and store the meat in bags. You could use canned salmon or tuna or any fish that is pre-cooked and flaked off the bones. Basically, you just prepare bread - flour, water, yeast - and then roll it out thin like you're making a pizza and then stamp or cut out little six inch circles. Take the fish meat and mix it with any of those powdered taco seasonings that come in little foil pouches. You could get fancy and chop onions, cilantro or whatever in there, but it's pretty damned good with just the seasonings. Fill the little bread circles with seasoned fish and seal them up like little calzones, wet the edges and seal, then fry them. I suppose you could bake them just as easily if you're health conscious. Anyway, good stuff!