Farmed Salmon vs. Wild

HelperGuy wrote:Sorry, you lost me completely now.

Not that I know Nuth'n from Nuth'n... but I would suggest a little Oyster Sauce with your Sauce
for Fish...
Although the Purist in me says U shouldn't do that to a Fine Salmon

Your Sauce ... along with an Oyster Sauce is a Fine Glaze for Shrimp and Scallops...
I've already done it... many times

A nice Variation is to add a little heat... chipotle

hockables wrote:

HelperGuy wrote:Sorry, you lost me completely now.

Not that I know Nuth'n from Nuth'n... but I would suggest a little Oyster Sauce with your Sauce
for Fish...
Although the Purist in me says U shouldn't do that to a Fine Salmon

Your Sauce ... along with an Oyster Sauce is a Fine Glaze for Shrimp and Scallops...
I've already done it... many times

Yep, but then it goes Asian, which is perfectly okay, but not what I want from this one.

HelperGuy wrote:

hockables wrote:

HelperGuy wrote:Sorry, you lost me completely now.

Not that I know Nuth'n from Nuth'n... but I would suggest a little Oyster Sauce with your Sauce
for Fish...
Although the Purist in me says U shouldn't do that to a Fine Salmon

Your Sauce ... along with an Oyster Sauce is a Fine Glaze for Shrimp and Scallops...
I've already done it... many times

Yep, but then it goes Asian, which is perfectly okay, but not what I want from this one.

My Wife never lets me cook anymore.... says I make to much of a mess...

so I resign myself to sitt'n on the deck, drink'n Beer, and watch'n her do it....

Lifes A Bitch

This seems like a much better plan to me...

Everyone's taste is different, and everyone's palate is right for them. Your palate will never lie to you, if you like it it's good, if you don't it's not. HelperGuy, which wines do you prefer with salmon?

Well, sadly, I don't drink anymore. Quit a long, long time ago. So it's ice cold water with salmon for me. Good question, though.

Pinot Gris from Alsace or Oregon is my favorite with with salmon.

Throw back a couple o bottles of wine before dinner... and you can throw the damned fish right into the fire..

snork

Tonite.... Mrs Hoxx made a nice Pork Cutlets w/Marinara Sauce & grated Parmesan, lots of cooked veggies, and a lite salad...
wash er all back with a nice Chianti... well 2 of em actually

a fine 10 year old manischewitz is absolutely haute cuisinart with farm fresh salmon smothered in baked on goat cheese with bruxskull sprites on the side.

Pedro wrote:a fine 10 year old manischewitz is absolutely haute cuisinart with farm fresh salmon smothered in baked on goat cheese with bruxskull sprites on the side.

U turn yer Salmon into a Cheezball??
Pity the poor fish... were he only to know what wuz in store for him

David wrote:Here's an informative piece about farmed salmon which is pretty much the only thing we can get here. Ajijic Meat Center gets supposedly wild fish from B.C. during the season. http://articles.mercola.com/sites/articles/archive/2013/04/13/salmon-confidential.aspx

Well something's fishy. Bought a kilo of 'wild salmon' from the Ajijic Meat Center yesterday, tail on and in the round and thawing it out today. When I unwrapped the cellophane I noticed a faint coloration on it from the end cut. Hummm, so I patted the meat with a paper towel and viola, it was orange. Now color me skeptical but I'd bet the wild salmon he's selling us ain't.

RB, please either take it back to Bernardo or go ask him what the orange color is about. Please.

If I were a regular customer I would but since I'm not I won't. He knows what he's selling.

I'm going to call him on it next time I'm there. I trusted him.

Couldn't have been blood, right?

i cannot tell a lie-i googled this. WILD salmon can be red,pink or orange in colour dependent on what they have eaten. you experts around here, get over yourselves and just enjoy eating what ya get. if it's mushy, it's yer fault fer cooking it wrong or ya bought stough that was thawed out wrong.
fish farmers ain't stupid and they will feed their stock what makes them the reddest. wild fish have no choice-so that's where ya might get lighter colours-no?
the stough i've seen at wally world looks damn good. take yer silly blinders off.-SNORK!

Trailrunner wrote:I'm going to call him on it next time I'm there. I trusted him.

Couldn't have been blood, right?

If salmon have orange blood it might be. I just patted it again, for about the 6th time and still see a faint orange color. Personally I'd rather be wrong than right, I love to eat fish and salmon is my fav.. Oh and BTW this one is hitting the grill in about 10 minutes.

Ok, so tell us how it comes out.

(burp, scuzy) The salmon tasted fine, no better or worse than any other frozen salmon we've had lakeside.

You cannot farm Sockeye salmon. They opted out of the program , will not go for it. Sockeye salmon flesh is red - no other colour, ever. The same goes for King/Spring. It can be done but too many wild card variables, such as, all Ur little guys could grow up to be - well - little guys, lots of expensive feed in - little guys out. If ur piece of salmon is bleeding orange, it's probably farmed. If you order the salmon in any Lakeside resto it will be farmed. IF you can buy frozen whole Sockeye Lakeside go for it, heck, they only average 4 #, a 6 # Sockeye is big. Buy it, slow thaw in the fridge and go nuts. No such thing as bad Sockeye leftovers.

I see some sites say sockeye cannot be farmed, and then others that say it is being done successfully. http://www.oceanwise.ca/seafood/salmon/coho-salmon-sockeye-salmon

Helperguy, I stand corrected. So, apparently, the where with all exists to farm Sockeyes. Wow. I don't know whether to laugh, cry or WE. I'll check it out. Thx. Just did. BS. Those of you living Lakeside are fortunate to live in an area that provides you with healthy, natural food. Please take advantage of all there is to offer.

?

brigitte wrote:Pinot Gris from Alsace or Oregon is my favorite with with salmon.

True Oregon has excellent Pinot Gris and Pinot Noir wines. Some of these are world class.

Z

Most hatchery fish are coho or silver salmon. Lots of them produced in OR, WA, BC, and AK. When frozen salmon is thawed there's always some colored liquid, not to worry, it's not "coloring."

I'm happy to hear that David, thanks!

I bought a fresh one from him last week and we had some for dinner that night and froze the rest. We thawed it yesterday so I could smoke it today. There was some of that light colored liquid after it thawed. It's in the smoker now!