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Old 06-12-2006, 04:12 PM   #11
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Quote:
Originally Posted by ironchef
get both the farm raised Atlantic crap and the Copper River
pretty hard to tell which side of the bowling alley you are on, IC!! (I'm sure you meant to say crop instead ) I've had the farm version and am pretty sure the CR fish is gonna be a wee bit bettah.

Connie, wish you lived closer so I could share some with you.
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Old 06-12-2006, 11:47 PM   #12
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was at costco today and there was wild copper river sockeye for sale at $8.99/pound, if anyone in joisey is interested.
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Old 06-13-2006, 12:16 AM   #13
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Mudbug, you inspired me to create a new Copper River Salmon dish so I made this for dinner.

Seared Copper River Salmon on a sauteed appareil of Yukon Gold Potatoes, Watercress, and Assorted Japanese Mushrooms, and a Watercress-Truffle Vinaigrette.

Sorry Bucky, I didn't take a pic of the GF eating her scallops (she doesn't like salmon).
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Old 06-13-2006, 03:38 AM   #14
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Ic, an honest question; The pix above appears to have the skin side up, why? How is one supposed to eat it? regardless of these minor points, it looks darn good.

If scallops is the reward for not eating salmon, what is the downside?
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Old 06-13-2006, 04:12 AM   #15
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Quote:
Originally Posted by Robt
Ic, an honest question; The pix above appears to have the skin side up, why? How is one supposed to eat it? regardless of these minor points, it looks darn good.

If scallops is the reward for not eating salmon, what is the downside?
Just for presentation. The skin was crispy like bacon so if I plated it opposite of how I did it, the skin would end up being soggy.
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Old 06-13-2006, 03:50 PM   #16
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I'm unfamiliar with Copper River salmon. I am fortunate enough to have a brother who lives on the coast though, so we will sometimes get some lovely King salmon when he goes fishing.

Salmon is probably my favorite fish. It is so flavourful. I posted a marinade for it a while ago that is killer on the BBQ. Think we have to have some this week. (Kate is going to gag when she reads this post. She loathes salmon...weird kid!)
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Old 06-13-2006, 03:59 PM   #17
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Some info about the Copper River is here:

http://en.wikipedia.org/wiki/Copper_River_%28Alaska%29

Basically, the salmon that make the trek up this river have very, very high stores of fat and a high oil content which gives the salmon an almost buttery like texture and flavor. You can get both wild King and Sockeye Copper River salmon.
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Old 06-13-2006, 04:04 PM   #18
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Hmmm. I wonder if I've had it and just didn't know it. One of our friends went fishing in Alaska for salmon and brought home a boatload. He had both Sockeye and King.

Thanks for the link ironchef, it was very informative.

OK, related question. What type of salmon does everyone prefer? King? Sockeye? Some other type? I think my favorite has to be sockeye. The flavour is just more intense IMO.
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Old 06-13-2006, 04:15 PM   #19
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Quote:
Originally Posted by Alix
What type of salmon does everyone prefer? King? Sockeye? Some other type?

My first choice would be Wild King, and then Wild Sockeye. I almost always pan sear these to get a good crust on the surface. But in general, pan searing is my 1st and 2nd choice of cooking method.

However if I'm going to grill salmon, or bring salmon to a BBQ, I'll try and get Wild Coho salmon because of the firm texture. It's less likely to fall apart on the grill when you cook it and/or try to flip it.
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Old 06-13-2006, 04:17 PM   #20
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Mudbug, what did you wind up making? Waiting with "baited" breath. DO TELL!
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