A QUESTION FOR GRINGAL...OR ANYONE

I know you eat a lot of salmon.  Which restaurants, North shore area has the best salmon filets seared?  Quality, not price.

Aha...the original post!

Yes, my spouse and I eat salmon at least once a week.  We are buying it for cooking at home from the lady whose stand is the first one the right as you enter the Monday Market site (Sunrise Restaurant the rest of the week)  She has several fish choices, and they are all very fresh (frozen). We also buy the sole. Our choice for salmon at a restaurant is el Ancla, West of Ajijic in a small strip mall on the lake side, just past the gas station on the mountain side. It's flaky and delicious.  Since we discovered the vendor at the Monday market, we've been cooking salmon at home (economy) and choosing other dishes from the menu, mostly the chicken.  The poblano sauce version is very good, as is the Chicken Cordon Bleu, made from scratch.
I can't highly recommend any other restaurants for the salmon, though we have tried several. However, we haven't sampled the highest price tier around.  Anything much past Ancla, Yves, and Gosha's level is not on our radar. Most of our outings are at lunch time.

Cosinart used to do a pretty good one, but we haven't been for a couple of years. Not because of the pandemic, but because of the irritating waiters and the terrible accoustics and noise, especially when the long table by the wall is full of overly-liquidated partiers.

Cocinart has an outdoor patio now.

We order fresh imported salmon in advance from Costalegre in SAT.  It comes in Wednesdays from Canada or AK, depending on source.  I order via WhatsApp 331 173 6144 at least a few days in advance.  It is excellent and fairly priced.  

Eating out, Tango does a very good grill on it.  Cocinart has a salmon dijon that is different and very good, too.

fyi, Cocinart's post-pandemic menu is quite a bit smaller than in past and does not have as many salmon dishes as it did (you can see it at their FB page).  Note to CG:  there is also a large table on the patio  But the acoustics aren't as bad as inside; nice place to sit.

I would love to go back. Wally the chef is superior. But after being rudely mistreated by the two long-time waiters the last three visits in a row, and after complaining to the gal who manages the place who we know well, I gave up. As far as I know, we have never done anything to warrant such treatment and always leave a very good tip. We have been ignored, and our food orders served to other customers while we waited.

Letra CH in Chapala has excellent (in my opinion) salmon. You have a choice of three or four kinds of prep. I always get the orange salmon. It is cooked perfectly (for me) every time.

BisbeeGal wrote:We order fresh imported salmon in advance from Costalegre in SAT.  It comes in Wednesdays from Canada or AK, depending on source.  I order via WhatsApp 331 173 6144 at least a few days in advance.  It is excellent and fairly priced.  

Eating out, Tango does a very good grill on it.  Cocinart has a salmon dijon that is different and very good, too.

fyi, Cocinart's post-pandemic menu is quite a bit smaller than in past and does not have as many salmon dishes as it did (you can see it at their FB page).  Note to CG:  there is also a large table on the patio :D :D  But the acoustics aren't as bad as inside; nice place to sit.

Is it frozen and vacuum sealed? If so, what are the typical sizes?

casi nada wrote:Is it frozen and vacuum sealed?  If so, what are the typical sizes?

Fresh. Whatever size you want....we order fillets and ask for either a half or an entire kilo. Sometimes we order an entire side, filleted.

My suggestion is you go by this Wednesday a bit after 9AM to see what they have (the whole salmons are on display). From what I see of the other orders, most people have them filleted. They do a good job on the filleting.

If you are looking for frozen, individually vac packed salmon filets, my preferred brand is Marketplace in the Walmart freezer opposite the fresh fish counter. They can come with skin or without. Five in a package that weighs 500 grams. I put two, frozen solid wrapped in foil, in my countertop oven at 350 degrees F. for 20 minutes. Perfectly cooked and flaky. I eat one with veg and save the other to mix with mayo/celery/onion for a nice toasted sandwich the next day. This is Alaskan wild Salmon. They also have Huachinango (Red Snapper) and Robalo (Sea Bass).

I have tried the fresh from Costalegre and the frozen, both the sliced and the halves. I have pan-fried, BBQd, and smoked, and I am unable to discern any difference.

Last week, I ordered a new menu item from Thai Food and More, actually a salmon creation, and it was excellent. (They only deliver, and do not have a sit-down restaurant.

gringal wrote:Aha...the original post!

Yes, my spouse and I eat salmon at least once a week.  We are buying it for cooking at home from the lady whose stand is the first one the right as you enter the Monday Market site (Sunrise Restaurant the rest of the week)  She has several fish choices, and they are all very fresh (frozen). We also buy the sole. Our choice for salmon at a restaurant is el Ancla, West of Ajijic in a small strip mall on the lake side, just past the gas station on the mountain side. It's flaky and delicious.  Since we discovered the vendor at the Monday market, we've been cooking salmon at home (economy) and choosing other dishes from the menu, mostly the chicken.  The poblano sauce version is very good, as is the Chicken Cordon Bleu, made from scratch.
I can't highly recommend any other restaurants for the salmon, though we have tried several. However, we haven't sampled the highest price tier around.  Anything much past Ancla, Yves, and Gosha's level is not on our radar. Most of our outings are at lunch time.

Several have mentioned "flakey" in the salmon description.  Is that a characteristic in salmon that makes it better than a more solid piece of fish?  Is that flakey like tuna which I call layered?  Trying not to compare it to corn flakes.    In Ireland, we eat a lot of salmon, but never heard flakey in Hiberno-English.

I know that "flaky" is probably not the best description for a fish, but it's the closest I can manage. I mean that the fish has separation between its parts rather than being a homogenous mass. Anyway, the freshest and best ones are sort of "flaky".

Much nicer than the meaning of a "flakey" person.  LOL

I think most would describe it as flaky. But layered is a good choice, too. If yo slice through a whole salmon, you see what appear to be almost concentric circles. That is where a properly cooked piece of salmon separates... you all know what I mean. When cooked like that, it's beautiful.

Next time I have my raisin bran flakes, I´ll think "salmon".  Never have heard "hojuelas de salmon" in my Mexican family either.  If they look at me strangely, I will ask/say, "con o sin pasas";"with or without raisins".

Just checked the dictionary.  Flaky or flakey...breaking or separating easily into small thin pieces.  Fish scales are considered flaky    .  No thank you, I´ll stick with the meat part of the fish.

Never seen fish scales flake with a fork.

ferret wrote:Never seen fish scales flake with a fork.

Nor have I, because I have never tried.  better to use a fish gutting knife if you want those flaky scales.    

Look at any of hundreds of fish recipes and reviews. Flakey is commonly used to describe the desired final product of the flesh. As far as I know, scales are called scaley, lol.

Sounds like we're all getting a little "flakey" eh?

LOL! I'd rather be flakey than mushy.

ComputerGuy wrote:Look at any of hundreds of fish recipes and reviews. Flakey is commonly used to describe the desired final product of the flesh. As far as I know, scales are called scaley, lol.

I thought "scaley" meant you needed a shower; and that flakey was weird...
I can´t remember the last time I read a fish recipe, because I don´t think I have ever read one.  

Thank you gringal.......I´m learnin¨

Recipe? What's a recipe?