mudbug
Chef Extraordinaire
for $9.99 a pound at the local Safeway.
Do I run or walk to the store?
Do I run or walk to the store?
Ironchef has a good point, just don't waste too much money on that Atlantic Farm "FISH"; unlike its wild name sake itis still really mild tasting comparitivelyflavorless], that would be a good test to learn. The bad part is you might give up the only normal source for salman you have.ironchef said:Bug, if you really want to do a test, get both the farm raised Atlantic crap and the Copper River, then cook them the same and try them side by side.
Robt said:Ironchef has a good point, just don't waste too much money on that Atlantic Farm "FISH"; unlike its wild name sake itis still really mild tasting comparitivelyflavorless], that would be a good test to learn. The bad part is you might give up the only normal source for salman you have.
Now Ironchef, please give a comparison of the New Zealand King farm raised salman and the Atlantic that are both often available where you are [HI?].
By the by, if you can get it, in about a month, the Yukon River salmon return to so no salmon have more natural oils as no river is as long for the fish to swim without eating- son 2000+ miles.
ironchef said:get both the farm raised Atlantic crap and the Copper River
Robt said: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?
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.Alix said:What type of salmon does everyone prefer? King? Sockeye? Some other type?