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Topic: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: JETPILOT
Posted 2002-05-10 09:55:29 and read 1500 times.

(This topic dedicated to L-188 up there in the Alaskan wilderness. Salmon Country)

What's the best eating salmon. And the best way to eat it.

Farm raised vs. wild....

I think we can all agree the fattier the better....

I'm for raw (1st preference), and then smoked on a hot NY bagel with Philly cream cheese.... (maybe there is a god)  Big thumbs up

There's Sockeye, Chum, Atlantic, Scotch, Pink, King, Coho.... and many others.

Too bad for them they are so yummy....

This isn't a political thread.... so don't even think about it.

JET

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: L-188
Posted 2002-05-10 10:15:46 and read 1478 times.

Yeah, oil content is very important, General Red Salmon(Sockeye) have the highest content followed by King(Chinook). These make very good canning and smoking fish.

My dad's uncle makes some awsome smoked fish but he won't share his recipie with anybody  Pissed

As far as wild vs pen raised. They tried last year to get wild listed as organic but it was declined because they couldn't control where the fish went in the wild. By that standard it was suggested that a pen-raised fish fed on manufactured Bio-diet or some other feed probably could qualify as orgainic. What a load of bull. There have been some studies that suggest that the level of healthy oild in wild salmon decrease significantly in pen-raised salmon.

Pink salmon are ok, but not as oily, I won't touch the stuff unless I know that it sea run. A pink will break down pretty fast when it hits fresh water. I don't eat chum salmon either, but don't have a good reason to support it. It is a staple in the rest of the state.

Silver salmon are excellent fresh or frozen. They seem to be a pretty good baking fish when fresh.

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: Sjc>sfo
Posted 2002-05-10 10:20:45 and read 1470 times.

I had an essay due last week about "Song of Solomon" by Toni Morrison. I accidentally put "Song of Salmon".... needless to say, my teacher wasn't exactly pleased.

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: JETPILOT
Posted 2002-05-10 10:29:38 and read 1468 times.

I had no idea you were such a conosouir....

On the east coast here all we can get is frozen salmon. Even the Atlantic come from farms in Maine.

But they are none the worse from the freezing.

The sashimi the local resturaunt serves is the farm raised Atlantic. The part they use for the sashimi comes from the upper back area just behind the head, and is marbled with fat. It's amazing.

But the rest of the fish that they use for the sushi has much less marbling.

I really think cooking salmon ruins it.

I'm sure the wild tastes much better as the diet is much more diverse and fresh....

Maybe you can send down a care package? I'll pay of course.....  Big thumbs up

Maybe you can threaten you're dads uncle a little......

JET

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: L-188
Posted 2002-05-10 10:47:40 and read 1460 times.

Hey that is what happens when you grow up on the wild stuff.

There are reasons why most Alaskans have one or two freezers in the basement.  Smokin cool I used to live off the road system and fishing and hunting where part of the things you had to do for basic survival.

If you do it correctly freezing doesn't hurt it that much. canning destroys flavor a lot worse. Any fish we we canned usually got made into Salmon patties, Salomon loaf, or salmon dip.

Most of the fresh and frozen fish we got, bot halibut and salmon generally got beer battered. Yum. Salmon Cheeks are excellent deep fried.

You know it is probably just me but marbling is not a term I am used to when describing fat in fish.

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: JETPILOT
Posted 2002-05-10 10:57:50 and read 1457 times.

Salmon meat has those striations of pink and white.... It's the only fish i've ever seen like that.

Canned salmon blows..... sorry. Maybe mayonaise could save it. It has to be Hellmans though.... none of that Miracle crap.

The Japanese slice off the gill area behind the eyes, roll it in corn starch and coarse salt, and then gril it or deep fry it. It's called Sake kama..... Its delicious with ponzu sauce or without I imagine.

Salmon loaf.... sounds like something you would make when the shitty relatives come over to eat.

Now about that care package...... I could send you a Blue Fish in trade.......

JET

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: L-188
Posted 2002-05-10 11:11:34 and read 1450 times.

Hmmm....must be an atlantic salmon thing, or a rasied fished thing....

You know there are two different types of king salmon. One is the normal orange colored meat, the other is a whiter color. The latter is rarer and considered a delicousy(spl?). Never been fortunate enough to actually catch one.

Canned salmon isn't the best but it does keep well for several seasons. I don't buy the stuff in the store but the stuff that we can is ok.

The last king I caught was two years ago, I am sad to report that I didn't even get a line wet last year. The thing that ticked me off about that fish is that I was on a guided trip and left the fish on the bank. The guide service did it's typical thing they do for all tourists, which is to clean and fillet it for the client. If I had cleaned it myself a lot less of the fish would have been wasted.  Sad Oh well. As it was I got some boneless fillets but lost the "wings" which are the part of the fist directly above and below the gills. They seem to hold a lot of oil and smoke really nicely.



Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: Klaus
Posted 2002-05-10 13:00:12 and read 1430 times.

"Farm-raised" salmon has repeatedly been found to contain massive doses of antibiotics (against the spreading of diseases in the overcrowded cages/basins) and other undesirable substances coming from the industrially manufactured protein food.

For me, it´s only wild salmon, as far as possible.

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: JETPILOT
Posted 2002-05-10 13:32:19 and read 1423 times.

Can you really avoid farm raised fish these days?

All the supermarket carries is farm raised salmon. I'm not in a Salmon part of the world (Florida). We got great juice though.

I guess thats the price we pay for living where we do.

You get fresh salmon and Tropicana crap, and I get grove fresh, freshly squozen unpasturized juice at my whim, and farmed Salmon. Can you win?

JET

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: Smolt
Posted 2002-05-10 13:38:09 and read 1422 times.

Hi, everyone, let me join this thread please... Smile
The best way to eat salmon for us Japanese is SHIOYAKI!! or to bake sliced salmon with a little solt if needed. For thousand years Japanese have eaten salmon, and the only way to store this fish has been for long only by preserving the whole salmon in adequate solt. This solty salmon does not go well by other ways of cook, but coincidently this way makes the best of natural flavor of the salmon.
As to the kind of salmon, the most popular salmon caught in Japan is "dog salmon". Although a little numbers of King salmon is caught in Hokkaido, Japanese have had little alternatives other than the dog. Today thanks to jet pilots, King and Red salmon is available in the supermarkets. They are cooked by bake with butter and maiyonese.
But SHIOYAKI dog salmon is a programmed taste to Japanese like as
http://www.yoshinoya-dc.com/yoshinoya/menu/index.html

regards  Smile

Topic: Jetpilot
Username: Klaus
Posted 2002-05-10 13:41:27 and read 1421 times.

JETPILOT: Can you really avoid farm raised fish these days? All the supermarket carries is farm raised salmon.

Hmmm... over here in Germany, they´ve got different kinds; Some of them are wild salmon. A little more expensive, usually; But it´s there...

Maybe it takes some demand from the customers. The USA/Canada should have plenty of wild salmon available, I´d imagine.

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: L-188
Posted 2002-05-10 14:08:30 and read 1408 times.

Most of the stuff is farmed in today's markets unfortunatly. Usually in the US it comes from either Norway, Chilie or Canada.

Costco Wholesale up here took a whole lot of flack up here when they started to sell Chilean farmed raised salmon. They still do it though, I guess somebody is buying the product.

Hey Smolt, Is that "Dog Salmon" they talk about in Japan, the same as the Chum salmon we talk about over here? Or is it a different fish?

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: Jan Mogren
Posted 2002-05-10 14:13:46 and read 1407 times.

I like the Atlantic Salmon (Salmo Salar) but I think I prefer a smoked Sea Trout (Salmo Trutta). Salmon we can have warm-smoked and cold-smoked, but for some reason I have never found cold-smoked Sea Trout. Strange ?
/JM

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: JETPILOT
Posted 2002-05-10 14:49:16 and read 1397 times.

Klaus.... let me tell you.

When I was in Europe, specifically Germany (Ortenburg, Munich, and the Alps), it came to my attention that you take food much more seriously than Americans. You seem to be more aware of what you are eating.

For the vast majority of Americans cost is number one priority, the cheaper the better. They don't care where it comes from or what kind it might be.

My experience was that Germans bought more food from specialty shops..... In America we get everything at the Supermarket.

Correct me if I'm wrong but my observation was that if you wanted bread you went to the baker. If you wanted fish you went to the fish market. If you wanted meat you went to the butcher. The person who sold you the fish could tell you anything you wanted to know and probably offer you a choice of different kinds.

Here in America the guy behind the fish counter in the super market doesn't know a damn thing, and the people don't care.

We used to have small fish markets, and butchers, but the big supermarkets usually run them out of business.

JET

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: Smolt
Posted 2002-05-10 15:24:55 and read 1385 times.

L-188, yes, Dog Salmon I mean is the Chum salmon. I looked up it in some sites.
...Your picture above makes me enviable sigh...

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: L-188
Posted 2002-05-10 15:29:38 and read 1378 times.

Even thought you didn't ask.....33lbs.

Nushagak River, July 2000.

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: Tbar220
Posted 2002-05-10 16:48:25 and read 1362 times.

This isn't fair! I'm raving hungry, and the only thing I can eat now is stinky cafeteria dorm food, where if they tried to serve salmon...well...lets not go there.  Laugh out loud

Topic: Jetpilot
Username: Klaus
Posted 2002-05-10 17:27:21 and read 1357 times.

JETPILOT: When I was in Europe, specifically Germany (Ortenburg, Munich, and the Alps), it came to my attention that you take food much more seriously than Americans. You seem to be more aware of what you are eating.

I don´t have that comparison from my own experience. But it is important to me. Eating is much more fun when it actually tastes of the (alledged Wink/being sarcastic) ingredients...

JETPILOT: For the vast majority of Americans cost is number one priority, the cheaper the better. They don't care where it comes from or what kind it might be.

More than enough people over here seem to feel the same way. One of the reasons why price pressure helped bring about the mad cow disaster.  Sad

JETPILOT: My experience was that Germans bought more food from specialty shops..... In America we get everything at the Supermarket.

Correct me if I'm wrong but my observation was that if you wanted bread you went to the baker. If you wanted fish you went to the fish market. If you wanted meat you went to the butcher. The person who sold you the fish could tell you anything you wanted to know and probably offer you a choice of different kinds.


No, you´re quite right. Although it depends on where you live.

I´m happy that I´ve got several fine shops within easy reach. The quality usually is better than in the big supermarkets. And if can get better quality, I´m ready to pay for it.

JETPILOT: We used to have small fish markets, and butchers, but the big supermarkets usually run them out of business.

That´s also a problem over here; But maybe not as intensely as in the US. I guess it´s also got to do with the higher population density that helps smaller local shops survive.

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: PROSA
Posted 2002-05-10 17:45:31 and read 1348 times.

KISS (Keep It Simple, Stupid) is my favorite expression when it comes to cooking salmon or, for that matter, most any type of fish. A simple broiled salmon fillet or steak, sprinkled with a few herbs, is just fine by me.

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: Smolt
Posted 2002-05-10 18:11:51 and read 1345 times.

Tbar, how about Yoshinoya salmon set?
Are they more expensive than cafeteria dorm food?

sample here
http://www.yoshinoya-dc.com/yoshinoya/menu/index.html

BAKED SALMON SET- 400JPY (aprx3.2USD)-salmon,rice,miso soup,tsukemono, and nori(5-10AM only)

SPECIAL MORNING SET-490JPY (aprx3.7USD)-salmon,rice,miso soup, tsukemono, noriand,and NATTO!(5-10AM only)

BEEF and SALMON SET-490JPY (aprx3.7USD)-salmon,beef,rice,miso soup,
and tsukemono (all day long)

Be sure to be with your knife and folk if you are not accustomed to use chopsticks Smile

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: L-188
Posted 2002-05-11 15:17:37 and read 1304 times.

Another note on Atlantic Salmon.

One was found in the fresh water of the Copper River, one of the most famous runs around. It was found by some biologists doing a trout survey on a feeder creek.

They think the fish probably escaped from a pen in BC about 800 miles or so to the south.

ADF&G does classify the Atlantic Salmon as an invasive species, just like pike.

This is very scary news because it could threaten the Copper River runs.

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: Lubcha132
Posted 2002-05-12 05:20:06 and read 1276 times.

i'm a huge fan of lox/smoked salmon, salmon sashimi and salmon skin sashimi. What a great fish. Second only to tuna imho.

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: Sophiemaltese
Posted 2002-05-13 01:08:14 and read 1260 times.

I just had some grilled salmon about 30 minutes ago. It was really good, with spinach sauce, but now I think I need a nap...

Topic: RE: Salmon.... Why Not.... We Haven't Discussed It Yet
Username: EIPremier
Posted 2002-05-13 04:06:26 and read 1244 times.

Here in the SF Bay Area, Half Moon Bay is a great place for king salmon from late spring into early fall.

As far as cooking salmon is concerned, I still think grilling is best. The only thing is, the salmon will start to adhere to the grill when it's heated. To correct this, we use a little macadamia or coconut oil (or another oil with a high flash point). As far as seasoning, we use salt and pepper and then add a little bit of dill and lemon-thyme after it's been cooked on one side.

The best salmon preperation I've ever had was actually in Seward Alaska of all places. The salmon was baked, and encrusted with hazelnuts and then drizzled with a wild berry puree.

I know this may sound like sacrilege to some of you, but I recently tried a can of Trader Joe's smoked salmon. And, to be honest, it was pretty good. It wasn't too salty, and had a very slightly sweet flavor, probably due to the presence of brown sugar.


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