I've been considering buying some Arctic char that is farmed in a recirculating tank here in Quebec. I'm just skeptical because it's related to trout and salmon and I don't like those cooked, only cold smoked or gravad.
Thursday in the Kitchen 9/17
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I've been considering buying some Arctic char that is farmed in a recirculating tank here in Quebec. I'm just skeptical because it's related to trout and salmon and I don't like those cooked, only cold smoked or gravad.
GotGarlic
Chef Extraordinaire
I can't help you there. I'm not a big fan of salmon, either. I bought some char on the recommendation of a friend several years ago and thought it was a poor imitation of salmon [emoji1787] It's less colorful and less nutritious, too.
I've read that the flavour is "lighter", which might be a plus.
Chief Longwind Of The North
Certified/Certifiable
Brook trout are actually members of the char family. They are lighter than some salmon. But if they are wild caught, they've been eating fresh water shrimp, and scuds. These are high in beta carotene which stains the flesh a beautiful orange color, and imparts a wonderful flavor, as do all the underwater nymphs and crayfish they feed on. Hatchery raised, and farm raised brookies have white flesh, and are nearly flavorless. I would assume that arctic char are the same. I know that wild rainbows and steelhead also taste much better, and are healthier than farm, or hatchery raised. The stresses that they encounter in the wild, plus the better water quality, and food quality makes a huge difference.
If you are interested, see what Montana did with their wild trout populations, and how they found out that hatchery raised fish actually damage the troujt populations of streams, lakes, and rivers. When left to propagate naturally, in good water, the salmonid species thrives. It is when we step in and try to fix things that fisheries become dicey. Colotado is learning the same thing.
The other problem with farmed dish is that if there is a break in the holding nets, fish escape and carry disease to the wild fish populations, and often breed with their wild counterparts, degrading the gene pool, and damaging the indigenous, wild fish strains.
We are continually finding that as we try to change the word to match what we think is how we want it, we are actually hurting ourselves, in the long run.
If you're not a salmon, or trout fan, then choose a sustainable, wild caught species such as Pollok, or other sustainable fish. The following link gives a pretty good list of fish to choose, and fish to avoid. https://en.wikipedia.org/wiki/Sustainable_seafood
Srrrrya; Chief Longwind of the North
Fish farmed in inland recirculating tanks don't mingle with the wild species. Well, I suppose if something catastrophic happened to the building and the tanks fell apart, they could, but that's fairly unlikely. It's one of the points in their favour.
GotGarlic
Chef Extraordinaire
That's not why they're doing it. With the world's population expected to increase to about 9.8 billion by 2050, scientists and farmers are coming up with new ways to continue to be able to feed the world.
Kayelle
Chef Extraordinaire
Taxi, as you know I've always been right there with you in terms of how we like our salmon, and cooking has never appealed to either of us.
This recipe changed my mind and I do hope you'll consider trying it.
I'm certain now that my dislike has been because it's always been overcooked.
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Taxi, as you know I've always been right there with you in terms of how we like our salmon, and cooking has never appealed to either of us.
This recipe changed my mind and I do hope you'll consider trying it.
I'm certain now that my dislike has been because it's always been overcooked.
I'm thinking about it. But, I'm skeptical. I was in a fancy resto with my sister while visiting her in SoCal years ago. They had a "fire kissed salmon tartar" appetizer. I asked the server about it and was told that they use one of those kitchen blow torches and it only "kisses" the outside of the appetizer a little bit. I tried it. The salmon was chopped and mixed with some sort of seasoning. I removed the outer layer and tasted the inside. I only tasted the part that hadn't changed colour from the heat. It was contaminated with the taste of cooked salmon. Nope, nope, nope. I gave the rest of it to my sister. She thought it was wonderful.
Kathleen
Cupcake
Taxi, as you know I've always been right there with you in terms of how we like our salmon, and cooking has never appealed to either of us.
This recipe changed my mind and I do hope you'll consider trying it.
I'm certain now that my dislike has been because it's always been overcooked.
I have some salmon.....I may need to try this!
Kayelle
Chef Extraordinaire
There's nothing I enjoy more than discussing cooking methods with foods. Thanks so much for the conversation.
Kayelle
Chef Extraordinaire
Chief Longwind Of The North
Certified/Certifiable
Kayelle, for your next foil-pack preparation, try this. I use it and you get amazing flavor..
Ingredients:
Saute the diced potatoes until they just start to soften. set aside.
Spread 1 tbs. of the softened butter on a 9 X 12 sheet of heavy duty foil. Pat the fish fillet fry with paper towels. Lay fish onto the foil sheet, leaving room for the veggies. Place separate piles of the potato and carrot onto the foil. dot the veggies with the remaining butter. Drizzle the honey over the carrots. Sprinkle the lemon juice over the fish, and then rosemary, and flour over the fish, and potatoes. Season with the pepper. Lightly butter the 2nd foil sheet and place over the first sheet. Crimp all of the edges tightly and bake in the campfire, on the grill, or in the oven for ten minutes.
I cant tell you why the fish flavor isn't absorbed into the veggies. But it remains separate. The carrot does add a bit of flavor to the fish, but just a hint. The flour turns into a lovely sauce that pairs perfectly with the fish, and potatoes. for desert. might I suggest a blueberry cobbler?
Tis recipe also works with ground beef, chicken, shrimp, pork, basically, any proteins. Of course, cooking times will be longer. If you wanted to, you could even make a stwe in a foil pouch.
You share with us a great foil-pouch salmon recipe. Just thought I'd give you one back.
Seeeeya; Chief Longwind of the North
Ingredients:
- 2 nine by twelve sheets of heavy duty aluminum foil
- 1 boneless salmon, or steelhead fillet, or salmon steak, or whole brook trout, rainbow, or char, gutted, head removed, and cleaned
- 2 tbs. Salted butter
- 1 tbs. Lemon juice
- 1/2 cup Thin slice carrot coins
- 1/4 cup Diced russet potatoes per foil-pack
- 1 tsp. AP Flour
- 1/2 tsp. mince, fresh rosemary
- 1 generous pinch Kosher, or coarse-grind salt
- 1 tbs. of your favorite honey
Saute the diced potatoes until they just start to soften. set aside.
Spread 1 tbs. of the softened butter on a 9 X 12 sheet of heavy duty foil. Pat the fish fillet fry with paper towels. Lay fish onto the foil sheet, leaving room for the veggies. Place separate piles of the potato and carrot onto the foil. dot the veggies with the remaining butter. Drizzle the honey over the carrots. Sprinkle the lemon juice over the fish, and then rosemary, and flour over the fish, and potatoes. Season with the pepper. Lightly butter the 2nd foil sheet and place over the first sheet. Crimp all of the edges tightly and bake in the campfire, on the grill, or in the oven for ten minutes.
I cant tell you why the fish flavor isn't absorbed into the veggies. But it remains separate. The carrot does add a bit of flavor to the fish, but just a hint. The flour turns into a lovely sauce that pairs perfectly with the fish, and potatoes. for desert. might I suggest a blueberry cobbler?
Tis recipe also works with ground beef, chicken, shrimp, pork, basically, any proteins. Of course, cooking times will be longer. If you wanted to, you could even make a stwe in a foil pouch.
You share with us a great foil-pouch salmon recipe. Just thought I'd give you one back
.Seeeeya; Chief Longwind of the North
