C
Cut-Throat
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pbrane said:Most of the things I've read on salmon say that farm-raised has much higher levels of pcb's and dioxins and also less omega-3 fatty acids than wild-caught. And supposedly the fisheries that wild salmon come from are not overfished (one of the few)...
But you may be right on taste. Maybe the pcb's give it that "extra something.."
pb
The wild appears to have a slightly gamy taste. Should it?
The wild they sell in supermarkets is Silverbrite (Keta) salmon. It has pale beige red colored flesh compared to the bright red Atlantic farm fed.Cut-Throat said:Most farm raised salmon are Atlantic Salmon. - They have a 'milder' taste than wild Sockeye (which has blood red flesh and is leaner). If your Salmon is Fresh it will be delicious!
Cut-Throat said:Fresh [/b]Salmon filets about 3/4 inch to 1 inch thick and coat with lemon juice and then baste with Canola oil. Salt and Pepper and sprinkle with Rosemary and Tarragon. Broil for about 5 minutes and remove from Broiler. Flip the Salmon Filet to the other side. Baste with Lemon Juice, Canola oil, salt and pepper, and the Rosemary and Taragon. Return to the Broiler for another 5 minutes. Remove and enjoy. - This is the simplest and 1 of my top 5 ways to enjoy Salmon.
Try it and report back - I guarantee that it will be some of the finest Salmon you've eaten - If the Salmon is Fresh!
OK you're on CT. I'll get DW to try this next week when DS and DD are home.
Fresh?? Well it has been in the freezer for about a month after the dry ice trip from Anchorage. I agree that it goes downhill pretty quit, but it is still pretty good.
JPatrick said:OK you're on CT. I'll get DW to try this next week when DS and DD are home.
Fresh?? Well it has been in the freezer for about a month after the dry ice trip from Anchorage. I agree that it goes downhill pretty quit, but it is still pretty good.
The next batch of fresh won't happen til this spring, but I'll try it anyway. I'll post an outstanding method of deep frying (I know, I know) salmon and halibut nuggets that are less than perfectly fresh.Cut-Throat said:Once it has been in the freezer it is no longer fresh, and the taste is marginal at best. Wait and get some fresh Salmon, before you judge the receipe!
Cut-Throat said:Would you think a 'Wild' Filet mignon would taste better than a feedlot Filet Mignon?
ex-Jarhead said:One of my most cherished memories as a lad was stalking the elusive Mignon. They were
fiesty little characters, and when cornered could be downright nasty.
However, if you were lucky enough to "bag" one, you were rewarded with a taste that far surpassed those "farm fed" Mignons.
Cut-Throat said:Why would you want to support the commercial fishing industry? - Do you think they own all of the Fish in the Sea? If there was an industry that gathered up all of the remaining wild animals on the North American continent like Buffalo, Elk, and Moose would you 'Support' them also?
Maybe you've been brain washed! I don't think The Journal of Nutruition has their research bought by the Wild caught fishing industry.Cut-Throat said:Do you know what they feed Chickens? - Do you know how they make sausage? Would you think a 'Wild' Filet mignon would taste better than a feedlot Filet Mignon?
Obviously the bad press that Farm raised Salmon has gotten has had an successful effect on you! This is the way the Commercial Fishing Industry has intended it.
WRBT said:This thread is fascinating.
My question for you wise-in-the-ways-of-salmon types is: what about raw?
Cut-Throat said:Salmon decomposes on ice at the same rate as everything else in your refrigerator does! Salmon stays 'Fresh' about 3-4 days. I can buy it here in Minneapolis fresher than I can bring it home.
I may not know a lot, but trust me, I know Fish! 8)