What's all this white stuff on my salmon?

[ironchef]

Originally Posted by obiwan9962

it seems to be more abundant the fresher the fish

**** i miss pacific salmon
all i can get here is coho and once in awhile silver
but i want KING salmon
nice fraiser river or yukon river or my fave bristol bay

quick!
someone fedex me some!

That is true. You'll probably find that it won't happen in especially Atlantic farm raised salmon.

Obi, right now at the restaurant we're running specials with wild king Copper River salmon. Man is it good stuff. It has such a beautiful, vibrant orange color.

[obiwan9962]

Originally Posted by ironchef

That is true. You'll probably find that it won't happen in especially Atlantic farm raised salmon.

Obi, right now at the restaurant we're running specials with wild king Copper River salmon. Man is it good stuff. It has such a beautiful, vibrant orange color.

copper river is glorious
i remember back in seattle in my restaurant i would sell so much of it
i was sometimes lucky enought to get my hands on some white kings
or yukon river (rare since the japanese buys almost 100% of it)
but i do really miss bristol bays
ah the pity
perhaps i will someday move back to the right coast
in the meanwhile..........

[Bibi]

Coho actually is the same as silver salmon, at least among Pacific salmon.

Copper River reds are a prized fish, but in Alaska the king salmon that run in the Copper are not considered superior to Kenai kings. Yukon River kings are, indeed, the class of the king salmon. The rare white kings are a delicacy to some, while other people find them bland. Only about 1 in 20 kings has the ivory flesh, so the rarity makes them desirable in some cases.

The red salmon running in the Kenai and Kasilof Rivers this year are fantastic fish, extra large and loaded with delicious fats. These are sort of like the reds that returned in 2005, except that in that year there were probably 2 to 2 1/2 million more fish that returned to the upper Cook Inlet area. Still, it's a very good year for red salmon in parts of Alaska. I was told that the reds hadn't returned in good numbers in Bristol Bay, but I haven't followed it very closely.

By the way, although few people think pink salmon is worthy of cooking, it's an excellent fish for canning and is by far the easiest salmon to fillet.

[ironchef]

I've run wild Kenai king salmon but unfortunately, it just doesn't sell as well because it's doesn't have the name recognition like Copper River. Most diners have heard of Copper River and are aware of the significance of the season so it's much, much easier to sell.

[obiwan9962]

Originally Posted by ironchef

I've run wild Kenai king salmon but unfortunately, it just doesn't sell as well because it's doesn't have the name recognition like Copper River. Most diners have heard of Copper River and are aware of the significance of the season so it's much, much easier to sell.

ya it's all about marketing
when i waS working in seattle we would merchandise ellensburg lamb
lol the ellensburg plant shut down years ago
here in canada it is all about alberta beef
and i have toured all the big and best farms and i find ontario beef to be better tasting but i cannot sell it because everyone things alberta is the best

all marketing