I learned a few months ago that there are now salmon in the Great Lakes. They were introduced to deal with the alewives, probably invasive in the Great Lakes. They were wreaking havoc with the environment.
The alewives were wiping out the other species and over-breeding. Then, they were washing up on the shores in large quantities. It was a real mess. Things have been changing over the past 50 or so years since they started putting salmon in the Great Lakes. But, that's what happens with ecosystems, especially when humans mess with them.I had heard that mussels had become a bigger threat than lamprey and the alewife.
At least the alewife is edible if you want to work your way around the bones.
But neither zebra nor quagga mussels are edible due to the fact that they hang on to toxins, etc that are nasty to us, birds & other.
I love Asian markets! If not busy, they let me pick my own!Also Asian markets always have a lot of fresh fish for cheap.
I've read recommendations to use frozen fish because freezing kills all parasites; I don't know if that's true, though.Yeah, never have I had any luck with frozen fish and it's mostly because of the textural change and the taste of course, I have not bought frozen fish in decades but have had it served to me more than once, basically I'd rather go without and I'm not trying to be snobby, it's just, cooking is what I did for a living and buying and eating food I don't like is a no go every time.
Yes, wild caught salmon is also a no go in the US, it's against the law basically under the Endangered Species Act and in Canada you might get lucky if you knew someone that had access, specifically it would be Canadian indigenous peoples who are allowed to fish for it, basically very limited and pretty much not available, so yeah it's all farmed. Personally I don't normally consumed farmed if i can help it, so I'm biased, just getting that out there.
I would have no idea how to identify if fresh fish was actually fresh, and all the instructions that are given online are very subjective. Fish that's even a little bit off can make you really sick, and to me it's just not worth it… and never mind cutting up a whole fish myself, lol!Burnswater
If you live in SanDiego you have access to lots of great fresh fish.
It might be something to get in your regular rotation or an occasional treat. Look at Asian markets for reasonable prices. Make sure you smell before you buy!
That's not really something you need to do, if you cook the fish with heat. The heat will kill the parasites. It's useful if you are making ceviche or gravad lax (cured, raw salmon) or any other raw seafood. I'm not saying this can't be done safely with fresh, raw seafood, but then you need to trust your source for seafood and trust their seafood knowledge and let them know that you need "sushi grade" or whatever that's called where you live.I've read recommendations to use frozen fish because freezing kills all parasites; I don't know if that's true, though.
There have been salmon in the great lakes for as long as i can remember. Coho salmon from Lake Michigan.I learned a few months ago that there are now salmon in the Great Lakes. They were introduced to deal with the alewives, probably invasive in the Great Lakes. They were wreaking havoc with the environment.
I fish the Lake fairly often, there are Coho and Chinook. Granted, I'm actually after the Rainbow Trout, the salmon are just a bonus.There have been salmon in the great lakes for as long as i can remember. Coho salmon from Lake Michigan.