I don't have a favorite per se - I like variety....
here's a compilation of ideas:
Cooking For Engineers :: View topic - Salmon wrapped scallops
here's a compilation of ideas:
Cooking For Engineers :: View topic - Salmon wrapped scallops
*face-palm* Poke. Of course. Mahalo, KG.
DCS: The scallop recipe sounds good, unfortunately I'm horribly allergic to the little buggers. All other shellfish? No problem.
KG: I'll have to look them up. Hey, do you happen to have a recipe for haupia?
When I make poke, I use ingredients that are easier to get here -- furitake for a bit of seasoning, and the veg from seaweed salad that I can get at Costco here in BC. You can probably find those ingredients in Quebec, too? I love seaweed salad, and use the furitake on rice, veg, fish, lots of things. Worth a try.So, the poke salmon pretty much has no change it texture or flavour. There are complimentary flavours added on.
Thanks for the link to your recipe. I can't find the Noh Brand Poke Mix at Amazon.ca. I did find it on Amazon.com. Wow, that's expensive! I think I'll give poke a try at a resto, one that comes with good recommendations.
I know! Sometimes I buy a little tub of end cuts, sit in front of the tv and just eat it all!I think Sockeye might be my favorite cold smoked salmon.
I think Sockeye might be my favorite cold smoked salmon.
But please, do not overcook your salmon. It should be translucent in the centre. If you see the white albumin squeezing out the sides, it's too hot and you're overcooking it.
Here's a tip - if you're trimming/filleting a whole salmon, save the bits to make salmon burgers! and don't discard the cheek & belly meat, the best part!
Wild Pacific salmon is very different from Atlantic salmon, which is farmed. I believe the wild Atlantic fishery in the US and Canada is still closed to commercial fishery, and the Atlantic salmon you see in the stores is cultured and raised within cages of some kind.Even better than cold smoked Atlantic salmon? I'm asking because, I had some Pacific cold smoked salmon once that didn't have much flavour. I didn't notice which species of salmon it was and I have been wary of Pacific salmon ever since.
Wild Pacific salmon is very different from Atlantic salmon, which is farmed. I believe the wild Atlantic fishery in the US and Canada is still closed to commercial fishery, and the Atlantic salmon you see in the stores is cultured and raised within cages of some kind.
Wild salmon's texture is firmer, leaner and has a stronger flavour. I've had Atlantic salmon at restaurants, and find it bland and quite mushy. It's also thicker, I guess because the fish don't exercise and are fed. I'm sure there are very good Atlantic salmon out there, but it's not typically found around here, and it's a different species than Pacific salmon.
It makes sense, really, that Pacific salmon is firmer, more muscular and more flavourful than farmed Atlantic salmon.
I guess you're not a sushi fan! or poke, for that matter., I'm like that with eggs, a runny yoke makes me want to gag.Once, at a BBQ, had skewers of salmon cubes. Everything was absolutely delish until I hit the centre of the cubes which were what you (summer) would call perfect.
I gagged them down but had a hard time keeping them there. LOL, my son saw my discomfort and had a hard time not breaking into a belly laugh. ...
Even better than cold smoked Atlantic salmon? I'm asking because, I had some Pacific cold smoked salmon once that didn't have much flavour. I didn't notice which species of salmon it was and I have been wary of Pacific salmon ever since.