Need Salmon cooking advice

On Mar 28, 9:19*pm, Todd wrote:
Hi All,

A customer gave me about five pounds of fresh, flash
frozen ocean caught Salmon from his fishing trip
to Alaska.

I only have a frying pan available (no smokers,
ovens, bar-b-ques, etc.).

I have butter, olive oil, thyme, rosemary, basel,
oregano, parsley, salt and pepper and a few other
spices.

What next?

Many thanks,
-T

IMHO, I think some of the suggestions would work better for the farmed
Atlantic salmon than for your Pacific Salmon. The fish seem to be
quite different in terms of the oil and flavor. I understand that the
Pacific varieties generally have more omega 3 oils than the Atlantic,
and in my experience at least the King(Chinook) are tops. Particularly
the Copper River origin salmon. Consequently i go very light on any
additional oil (Olive etc) and also stay away from herbs. The onion
and particularly the gentle effect of the orange (citric acid) are
about enough to knock the edge off the rich flavor, but not so much as
to disguise the rich taste of the open ocean. Smoke is a nice addition
for Coho, Pinks, and even brite Keta. In the PNB alder wood is favored
on the Coast, and applewood inland. Open fire broiled salmon Native
American style, pegs and spreads the fish on a plank of Alder.

As long as we are talking seafood. . . if anyone is interested in high
quality, canned smoked albacore "Toro," there is a couple on
bainbridge island who offer a dolphin safe product, line and hook
caught aboard the sail assisted deep sea tuna troller/fishing vessel,
"Ocean." These folk specialize in sashimi grade Albacore and smoked
Toro.

Toro is the premium flavorful bellysteak of the Albacore tuna, only 5%
of the actual fish qualifies.

Dave

On 4/1/10 12:55 PM, DaveS wrote:

Toro is the premium flavorful bellysteak of the Albacore tuna, only 5%
of the actual fish qualifies.

I always ask for Toro at a sushi bar, but they rarely have it. Menus
often call it "fatty tuna," which I'm sure puts some people off. It's
one of my favorites.

--
Cut "to the chase" for my email address.

On Apr 1, 1:55*pm, DaveS wrote:
On Mar 28, 9:19*pm, Todd wrote:





Hi All,

A customer gave me about five pounds of fresh, flash
frozen ocean caught Salmon from his fishing trip
to Alaska.

I only have a frying pan available (no smokers,
ovens, bar-b-ques, etc.).

I have butter, olive oil, thyme, rosemary, basel,
oregano, parsley, salt and pepper and a few other
spices.

What next?

Many thanks,
-T

IMHO, I think some of the suggestions would work better for the farmed
Atlantic salmon than for your Pacific Salmon. The fish seem to be
quite different in terms of the oil and flavor. I understand that the
Pacific varieties generally have more omega 3 oils than the Atlantic,
and in my experience at least the King(Chinook) are tops. Particularly
the Copper River origin salmon. Consequently i go very light on any
additional oil (Olive etc) and also stay away from herbs. The onion
and particularly the gentle effect of the orange (citric acid) are
about enough to knock the edge off the rich flavor, but not so much as
to disguise the rich taste of the open ocean. Smoke is a nice addition
for Coho, Pinks, and even brite Keta. In the PNB alder wood is favored
on the Coast, and applewood inland. Open fire broiled salmon Native
American style, pegs and spreads the fish on a plank of Alder.

Hm.....

Olive oil and herbs are too strong, onion and orange are barely
tolerable.......so you recommend smoking it?

giles
who, when all else fails, cuts into chunks and throws it in a vat of
glacial acetic acid......and then bobs for it.

On Apr 1, 3:33*pm, Giles wrote:
On Apr 1, 1:55*pm, DaveS wrote:





On Mar 28, 9:19*pm, Todd wrote:

Hi All,

A customer gave me about five pounds of fresh, flash
frozen ocean caught Salmon from his fishing trip
to Alaska.

I only have a frying pan available (no smokers,
ovens, bar-b-ques, etc.).

I have butter, olive oil, thyme, rosemary, basel,
oregano, parsley, salt and pepper and a few other
spices.

What next?

Many thanks,
-T

IMHO, I think some of the suggestions would work better for the farmed
Atlantic salmon than for your Pacific Salmon. The fish seem to be
quite different in terms of the oil and flavor. I understand that the
Pacific varieties generally have more omega 3 oils than the Atlantic,
and in my experience at least the King(Chinook) are tops. Particularly
the Copper River origin salmon. Consequently i go very light on any
additional oil (Olive etc) and also stay away from herbs. The onion
and particularly the gentle effect of the orange (citric acid) are
about enough to knock the edge off the rich flavor, but not so much as
to disguise the rich taste of the open ocean. Smoke is a nice addition
for Coho, Pinks, and even brite Keta. In the PNB alder wood is favored
on the Coast, and applewood inland. Open fire broiled salmon Native
American style, pegs and spreads the fish on a plank of Alder.

Hm.....

Olive oil and herbs are too strong, onion and orange are barely
tolerable.......so you recommend smoking it? * * * *

giles
who, when all else fails, cuts into chunks and throws it in a vat of
glacial acetic acid......and then bobs for it.- Hide quoted text -

- Show quoted text -

Just saying that a good piece of Alaskan Chinook don't need much else.
The orange enhances the oil taste without getting in the way. And the
onion . . . well i just like onions cooked inside the fish. Now
halibut is another case entirely, for which herbs etc are necessary
IMHO. However the treatment i like best for halibut (and some other
blander fish than Pacific salmon) is simply to coat the top of the
halibut steak with Mrs Renfrew's green tomatillo sause and broil.

But then I am partial to Mexican Pacific Coast style fish and shrimp
preps, tastes and beer. Pacifico out of Mazatlan for example. And
right now I am flashing on Zihuatanejo, Coco's, and a little place
that plays Cuban jazz, and serves the best shrimp dishes I have ever
tasted, And they have this pea-berry coffee that doesn't get exported
and . . . . Need to get back down there. Great place for old guy style
body surfing too.

Senor Dave