Tuesday Market

I think you're right, MG. The fish are probably smaller and skimpier. I guess one would have to buy a whole salmon and cut it into steaks ones self. And, you're right the filets can't be cooked properly like the steaks can. And mushy usually means farm-raised.

Good bumper sticker.

So, does Pancho still have a restaurant? He advertises the store all the time but nada about the restaurant. He used to post lots of pics of customers and food.

Trailrunner wrote:Maybe you cook it longer than I do?

Just eat it smoked, the meat is always at least 1.5, or more, cm. thick.

Trailrunner wrote:I think you're right, MG. The fish are probably smaller and skimpier. I guess one would have to buy a whole salmon and cut it into steaks ones self. And, you're right the filets can't be cooked properly like the steaks can. And mushy usually means farm-raised.

Good bumper sticker.

So, does Pancho still have a restaurant? He advertises the store all the time but nada about the restaurant. He used to post lots of pics of customers and food.

Yes, Pancho still has his restaurant but his main business is the store.

Before moving to Mexico in 2004, I lived in Santa Cruz, CA.  During salmon season, I could buy whole salmon right off the docks.  Those fish had been swimming and eating as nature meant them to, and the filets and steaks were firm, flaky and delicious.  The closest thing I've found here is the filets at Costalegre.  They are not quite the same, but plenty good enough.
There is nothing I buy at the meat dept. at Walmart...for good reasons.

I find that the large frozen half salmon filets at WalMart are pretty much the same as the frozen at both Pacifico and Costalegre. However, the small cut filets at WalMart are godawful. I buy the large one, grille half and smoke the other half.

It's plain to see that lots of people like smoked fish. Costalegre was the first time I ever had hot smoked salmon in a big chunk, and it blew me away. Until then I had only ever tried that skinny, slimey stuff that people put on bagels. I much prefer the chunks.

The bagel kind is called Lox. Pickled, lightly cold smoked then sliced really thin. I don't make that.

Sure, I coulda said that, but "that skinny, slimey stuff that people put on bagels" was way more fun and descriptive for me. There's nothing wrong with it, and I'd be hard-pressed to put hot smoked salmon on a bagel, reserving it instead for salads and fancy crackers.

ComputerGuy wrote:Sure, I coulda said that, but "that skinny, slimey stuff that people put on bagels" was way more fun and descriptive for me. There's nothing wrong with it, and I'd be hard-pressed to put hot smoked salmon on a bagel, reserving it instead for salads and fancy crackers.

Gotta agree with you, not much of a fan of "skinny, slimey" lox but a nice piece of moist and meaty smoked salmon is up there in my 10 favorite foods.

ComputerGuy wrote:I find that the large frozen half salmon filets at WalMart are pretty much the same as the frozen at both Pacifico and Costalegre. However, the small cut filets at WalMart are godawful. I buy the large one, grille half and smoke the other half.

It's plain to see that lots of people like smoked fish. Costalegre was the first time I ever had hot smoked salmon in a big chunk, and it blew me away. Until then I had only ever tried that skinny, slimey stuff that people put on bagels. I much prefer the chunks.

Mike, hot smoked is the only way we eat it in Ireland, and we eat it everyday when we are there. Even the kids and grandkids prefer and love it that way.
Occasionally we get it shipped over from Ireland but it´s too expensive for us that way except for very special occasions.

Sashimi or sushi fish must be frozen or chilled near frozen for a set amount of time before it can be served to the public. Raw fish has an increasing problem with parasite infestation. Climate change is partly to blame.

One of our go-to quesadillas are:
Hot smoked salmon;
Goat cheese;
My Holy Trinity (caramelized onions, red peppers and poblanos);
a healthy squirt of Chipotle Molido (optional).
Grill them for 2 minutes on each side until the goat cheese is a bit oozy and the tortilla is toasty.

CanuckBob wrote:Smoked Salmon

When are you going to be ready to go with sales? I for one, will certainly be giving it a try. I don´t need to wait for the Tues. market, I´ll come by and pick it up.

slainte39 wrote:

CanuckBob wrote:Smoked Salmon

When are you going to be ready to go with sales? I for one, will certainly be giving it a try. I don´t need to wait for the Tues. market, I´ll come by and pick it up.

Me, too!

Great. I'm smoking some more today. I'll let you know when its ready.

Bob. I would like some too, you don’t need to go markets you can just sell here and word of mouth...

Yeah good idea.

Do you make candied salmon? They used to call it Indian Candy in B.C. but that is probably no longer politically correct. We buy our fish from a truck, which delivers on a route of customers. He is from the Pacific Coast, and he drives to his customers every two weeks. He must buy directly from the fishers there, or the wholesale trade fish market. His Salmon, Snapper and Prawns are always excellent and well priced. I don' t have his contact information but will ask for it when comes to our house on Monday.
He might be able to sell your product for you.

Yes, I have made Indian Candy. My brine is pretty sweet anyhow.

The Indians fished illegally half the time anyhow...lol.

I started another thread on the salmon for those who are interested.

Can you ship to Canada.???