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This weekend 
brighton and I went down to Squalicum Bay downtown to the F/V Desire and picked up some wild caught Alaskan salmon. We returned with 1/4lb of smoked chum and 1.14lb of king (skin on). (around $25 total)
Having lived in Washington my whole life I enjoy all of the different types of salmon. Chum isn't a great cooking fish, but it's suitable for smoking just fine. The chum was really good! We could even see the grill marks in the skin from where it had sat on the smoking rack! Pink is another fish that's good smoked, and Sockeye is a good dual-purpose fish. It smokes really nicely (very firm and rich flavor), but is also good cooked over a fire or in the oven. King and Coho (silver) are the best for baking/fire cooking, but Coho is vital to the resident Orca population here in Puget Sound, so unless I personally know the fisherman, I try to stay away from it.
I just cooked up the king tonight and I'm eating it as I'm writing this entry. This fish is SO DELICIOUS! I think it tastes better because I know it's caught by a very small boat using very low impact fishing methods. We also made twice baked potatoes to go with the fish and they turned out also delicious. As far as the salmon, just put the filet in a glass baking pan, covered it with Johnny's regular seasoning and salmon seasoning, put a few slices of butter on top of that, then baked it at 400 degrees for 40 minutes. If you don't have Johnny's, I suggest using salt/pepper with a little lemon dill. I don't like to season my salmon too much, preferring to enjoy the natural taste of the fish instead.
Of course, if all you can get is farmed Atlantic, I suppose you'd want to smother it with as many things to mask the taste as possible... I can't imagine not being able to get wild caught! FYI - I absolutely refuse to eat farmed salmon. I don't agree with the horrible environmental impacts fish farms have, but also the meat is absolutely disgusting! It's all squishy and grainy because the fish spend their whole lives in a tiny netted off area rather than swimming and using their muscles, so when it's time to eat them they're just flabby and gross.
Look how happy salmon makes this bear!
brighton and I went down to Squalicum Bay downtown to the F/V Desire and picked up some wild caught Alaskan salmon. We returned with 1/4lb of smoked chum and 1.14lb of king (skin on). (around $25 total)Having lived in Washington my whole life I enjoy all of the different types of salmon. Chum isn't a great cooking fish, but it's suitable for smoking just fine. The chum was really good! We could even see the grill marks in the skin from where it had sat on the smoking rack! Pink is another fish that's good smoked, and Sockeye is a good dual-purpose fish. It smokes really nicely (very firm and rich flavor), but is also good cooked over a fire or in the oven. King and Coho (silver) are the best for baking/fire cooking, but Coho is vital to the resident Orca population here in Puget Sound, so unless I personally know the fisherman, I try to stay away from it.
I just cooked up the king tonight and I'm eating it as I'm writing this entry. This fish is SO DELICIOUS! I think it tastes better because I know it's caught by a very small boat using very low impact fishing methods. We also made twice baked potatoes to go with the fish and they turned out also delicious. As far as the salmon, just put the filet in a glass baking pan, covered it with Johnny's regular seasoning and salmon seasoning, put a few slices of butter on top of that, then baked it at 400 degrees for 40 minutes. If you don't have Johnny's, I suggest using salt/pepper with a little lemon dill. I don't like to season my salmon too much, preferring to enjoy the natural taste of the fish instead.
Of course, if all you can get is farmed Atlantic, I suppose you'd want to smother it with as many things to mask the taste as possible... I can't imagine not being able to get wild caught! FYI - I absolutely refuse to eat farmed salmon. I don't agree with the horrible environmental impacts fish farms have, but also the meat is absolutely disgusting! It's all squishy and grainy because the fish spend their whole lives in a tiny netted off area rather than swimming and using their muscles, so when it's time to eat them they're just flabby and gross.
Look how happy salmon makes this bear!
Category Photography / Fursuit
Species Bear (Other)
Size 819 x 816px
File Size 153 kB
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