Thread: pink salmon report

On 1/24/2012 11:42 AM, tert in seattle wrote:
> This is an interesting fish. It gets panned a lot but I doubt many
> people with a negative opinion have tried the good stuff. Which means,
> pink salmon that didn't sit around and wait to be frozen while the
> more desirable species in the catch were frozen right away.
>
> I'm assuming pink salmon was always considered less desirable because
> the color of the flesh just doesn't look all that appetizing esp when
> compared to other species, and of course it has less flavor, less "umami"
> I guess is the technical term. So it starts off at a disadvantage and
> then gets worse because of the second-class citizen treatment, ultimately
> ending up in a can and eaten only by poor people and cats.
>
> HOWEVER ... if you have a source for pink salmon that was handled
> properly then you can not only enjoy some decent fish but also since
> the pinks are caught after two years they have less contamination, and
> they are not overfished so they make a good sustainable choice.
>
> I got a cleaned pink salmon from Ballard Farmers Market in Seattle and,
> being a one-knife cook, cut it up into steaks and poached them. I was
> unimpressed but they were okay. I got another one and finally succumbed
> to the reality of the situation and bought a boning knife which isn't
> correct of course but the place I went to didn't have fillet knives and
> I don't really know how to use one anyway. Besides the fish is cheap
> enough that I can waste a little flesh and not give a ****. So I did
> my own butchery attempt at filleting the thing, poached it with celery,
> carrot, and garlic, and you know, it's pretty darned good stuff! I
> also made some salmon salad with it and there's some left that I'll
> turn into a few salmon burgers.
>
> One thing I will note is the flesh is indeed very pale pink -- you don't
> really appreciate how little visual appeal it has until you see it for
> yourself.
>
> Also keep in mind that it doesn't keep well at all and should spend
> as little time thawed as possible before cooking.
>

My late brother-in-law who lived in Gold Bar WA would say that buying
salmon in a store was for suckers but he never caught one, cleaned,
fileted, and wrapped up a salmon for me. Not even one time. :-)

dsi1 wrote:
> On 1/24/2012 11:42 AM, tert in seattle wrote:
>> This is an interesting fish. It gets panned a lot but I doubt many
>> people with a negative opinion have tried the good stuff. Which means,
>> pink salmon that didn't sit around and wait to be frozen while the
>> more desirable species in the catch were frozen right away.
>>
>> I'm assuming pink salmon was always considered less desirable because
>> the color of the flesh just doesn't look all that appetizing esp when
>> compared to other species, and of course it has less flavor, less "umami"
>> I guess is the technical term. So it starts off at a disadvantage and
>> then gets worse because of the second-class citizen treatment, ultimately
>> ending up in a can and eaten only by poor people and cats.
>>
>> HOWEVER ... if you have a source for pink salmon that was handled
>> properly then you can not only enjoy some decent fish but also since
>> the pinks are caught after two years they have less contamination, and
>> they are not overfished so they make a good sustainable choice.
>>
>> I got a cleaned pink salmon from Ballard Farmers Market in Seattle and,
>> being a one-knife cook, cut it up into steaks and poached them. I was
>> unimpressed but they were okay. I got another one and finally succumbed
>> to the reality of the situation and bought a boning knife which isn't
>> correct of course but the place I went to didn't have fillet knives and
>> I don't really know how to use one anyway. Besides the fish is cheap
>> enough that I can waste a little flesh and not give a ****. So I did
>> my own butchery attempt at filleting the thing, poached it with celery,
>> carrot, and garlic, and you know, it's pretty darned good stuff! I
>> also made some salmon salad with it and there's some left that I'll
>> turn into a few salmon burgers.
>>
>> One thing I will note is the flesh is indeed very pale pink -- you don't
>> really appreciate how little visual appeal it has until you see it for
>> yourself.
>>
>> Also keep in mind that it doesn't keep well at all and should spend
>> as little time thawed as possible before cooking.
>>
>
> My late brother-in-law who lived in Gold Bar WA would say that buying
> salmon in a store was for suckers but he never caught one, cleaned,
> fileted, and wrapped up a salmon for me. Not even one time. :-)

I've driven past Gold Bar. It's out there somewhere between po and dunk.

Tert, I'm not exactly sure what you mean by "pink salmon"? By your
description I'm wondering if it isn't a Humpy (spelling?) as that's a
more pink color compared to other salmons. We live in Alaska and my dad
was a commercial fisherman as I was growing up, he always caught a lot
of Humpies when he was fishing, but would toss them, although I have
heard of people eating them, and also canning them, but I can't recall
ever eating any.

Other salmon that we get here, which is very good are Sockeye and Coho,
but they are a brighter pink, and the best salmon at all, the King
Salmon, either white or red, which is what hubby and I prefer. I refuse
to it unless it's real fresh, but I realize I'm probably spoiled because
of growing up as a fisherman's daughter.

Judy

On Tue, 24 Jan 2012 21:42:41 +0000 (UTC), tert in seattle
<[email protected]> wrote:

> This is an interesting fish. It gets panned a lot but I doubt many
> people with a negative opinion have tried the good stuff. Which means,
> pink salmon that didn't sit around and wait to be frozen while the
> more desirable species in the catch were frozen right away.
>
> I'm assuming pink salmon was always considered less desirable because
> the color of the flesh just doesn't look all that appetizing esp when
> compared to other species, and of course it has less flavor, less "umami"
> I guess is the technical term.

That's my main problem with it, it's just not as tasty as the redder
salmon.

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On 1/24/2012 12:24 PM, tert in seattle wrote:
> dsi1 wrote:
>> On 1/24/2012 11:42 AM, tert in seattle wrote:
>>> This is an interesting fish. It gets panned a lot but I doubt many
>>> people with a negative opinion have tried the good stuff. Which means,
>>> pink salmon that didn't sit around and wait to be frozen while the
>>> more desirable species in the catch were frozen right away.
>>>
>>> I'm assuming pink salmon was always considered less desirable because
>>> the color of the flesh just doesn't look all that appetizing esp when
>>> compared to other species, and of course it has less flavor, less "umami"
>>> I guess is the technical term. So it starts off at a disadvantage and
>>> then gets worse because of the second-class citizen treatment, ultimately
>>> ending up in a can and eaten only by poor people and cats.
>>>
>>> HOWEVER ... if you have a source for pink salmon that was handled
>>> properly then you can not only enjoy some decent fish but also since
>>> the pinks are caught after two years they have less contamination, and
>>> they are not overfished so they make a good sustainable choice.
>>>
>>> I got a cleaned pink salmon from Ballard Farmers Market in Seattle and,
>>> being a one-knife cook, cut it up into steaks and poached them. I was
>>> unimpressed but they were okay. I got another one and finally succumbed
>>> to the reality of the situation and bought a boning knife which isn't
>>> correct of course but the place I went to didn't have fillet knives and
>>> I don't really know how to use one anyway. Besides the fish is cheap
>>> enough that I can waste a little flesh and not give a ****. So I did
>>> my own butchery attempt at filleting the thing, poached it with celery,
>>> carrot, and garlic, and you know, it's pretty darned good stuff! I
>>> also made some salmon salad with it and there's some left that I'll
>>> turn into a few salmon burgers.
>>>
>>> One thing I will note is the flesh is indeed very pale pink -- you don't
>>> really appreciate how little visual appeal it has until you see it for
>>> yourself.
>>>
>>> Also keep in mind that it doesn't keep well at all and should spend
>>> as little time thawed as possible before cooking.
>>>
>>
>> My late brother-in-law who lived in Gold Bar WA would say that buying
>> salmon in a store was for suckers but he never caught one, cleaned,
>> fileted, and wrapped up a salmon for me. Not even one time. :-)
>
> I've driven past Gold Bar. It's out there somewhere between po and dunk.
>

My guess is that Gold Bar might be the most driven past town on the
mainland. They're mostly famous for their speed traps. One thing about
speed traps is that they haven't found a way to make those cheaper in
China or outsource it to India. :-)

Judy Haffner wrote:
>
> Tert, I'm not exactly sure what you mean by "pink salmon"? By your
> description I'm wondering if it isn't a Humpy (spelling?) as that's a
> more pink color compared to other salmons. We live in Alaska and my dad
> was a commercial fisherman as I was growing up, he always caught a lot
> of Humpies when he was fishing, but would toss them, although I have
> heard of people eating them, and also canning them, but I can't recall
> ever eating any.
>
> Other salmon that we get here, which is very good are Sockeye and Coho,
> but they are a brighter pink, and the best salmon at all, the King
> Salmon, either white or red, which is what hubby and I prefer. I refuse
> to it unless it's real fresh, but I realize I'm probably spoiled because
> of growing up as a fisherman's daughter.
>
> Judy

yep it's also known as humpback salmon

http://en.wikipedia.org/wiki/Pink_salmon

I didn't know there were two types of King. I love all salmon and
being from the midwest it's great just being able to find the store
bought (or farmer's market bought) stuff that's frozen on the boat.

Tert wrote:

>yep it's also known as humpback salmon

>http://en.wikipedia.org/wiki/Pink_salmon

Yes, that is the "formal" name of them then, but around here, we just
call them Humpies. I think our one son has fixed them, and said they
were good, so if I think of it, I will try and remember to ask him how
he does prepare them.

>I didn't know there were two types of
> King. I love all salmon and being from
> the midwest it's great just being able to
> find the store bought (or farmer's market
> bought) stuff that's frozen on the boat.

I suppose it wouldn't be that easy to come by salmon there, that hasn't
been frozen. We had salmon often when I was growing up at home, and when
mom put it in the pan to cook, it would practically still be wiggling,
it was so fresh, so as I said, I'm probably just spoiled?! To me, it
tastes dry if it has previously been quick frozen at sea.

Yes, the Wild Alaskan King Salmon can be bright pink, or white. Some
prefer the pink, probably because of the color, but the flavor of the
white is every bit as delicious, and is a little oily, which my hubby
likes.

Judy

Judy Haffner wrote:
>
> Tert wrote:
>
>>yep it's also known as humpback salmon
>
>>http://en.wikipedia.org/wiki/Pink_salmon
>
> Yes, that is the "formal" name of them then, but around here, we just
> call them Humpies. I think our one son has fixed them, and said they
> were good, so if I think of it, I will try and remember to ask him how
> he does prepare them.
>
>>I didn't know there were two types of
>> King. I love all salmon and being from
>> the midwest it's great just being able to
>> find the store bought (or farmer's market
>> bought) stuff that's frozen on the boat.
>
> I suppose it wouldn't be that easy to come by salmon there, that hasn't
> been frozen. We had salmon often when I was growing up at home, and when
> mom put it in the pan to cook, it would practically still be wiggling,
> it was so fresh, so as I said, I'm probably just spoiled?! To me, it
> tastes dry if it has previously been quick frozen at sea.
>
> Yes, the Wild Alaskan King Salmon can be bright pink, or white. Some
> prefer the pink, probably because of the color, but the flavor of the
> white is every bit as delicious, and is a little oily, which my hubby
> likes.
>
> Judy

thanks Judy, I'd like to know how your son perpares pink salmon

how did your mom typically cook salmon when you were growing up?

Tert wrote:

>how did your mom typically cook salmon
> when you were growing up?

Most often she would cut it into steaks and pan fry in a little oil just
till it was done, maybe 8 minutes per side at a medium heat. If it's
overcooked, it really is not as tasty. She also often would bake a chunk
and in the cavity, she would layer sliced onions and chopped celery and
different seasons. Sometimes she'd lay bacon strips over the top (the
skin would still be one) and then she'd made a creamed egg-lemon sauce
to serve on it..yummy! Also she would boil it, and also some potatoes to
mash up and make patties with it. She'd make salmon chowder, salmon
loaves and canned quite a bit of it too.

My favorite meal as a kid was fresh pan-fried salmon with boiled new
potatoes and creamed peas from my grandma's garden! )

Judy

tert wrote:

>I'd like to know how your son perpares
> pink salmon

Okay, son just showed up here. He filets the Humpy and bakes it (in
foil-lined pan) without covering till almost done (?) He says it doesn't
take long. While it's in the oven, he heats up the grill and finishes it
on the grill, putting some butter and dill weed, salt and pepper on it
and right when it's done, sprinkle it with some lemon juice. He says it
is really good that way.

When he fixes it, it's fresh, and caught out in front of his cabin. It's
firm then, but he says once it's been frozen and thawed out, it's soft.

Judy

Judy Haffner wrote:
>
> tert wrote:
>
>>I'd like to know how your son perpares
>> pink salmon
>
> Okay, son just showed up here. He filets the Humpy and bakes it (in
> foil-lined pan) without covering till almost done (?) He says it doesn't
> take long. While it's in the oven, he heats up the grill and finishes it
> on the grill, putting some butter and dill weed, salt and pepper on it
> and right when it's done, sprinkle it with some lemon juice. He says it
> is really good that way.
>
> When he fixes it, it's fresh, and caught out in front of his cabin. It's
> firm then, but he says once it's been frozen and thawed out, it's soft.
>
> Judy


Thanks for this and your other post ... grilling is probably my favorite
way to eat salmon ... you're right, you are spoiled! On the other hand,
your days are pretty short now.

tert in seattle wrote:
>
> This is an interesting fish. It gets panned a lot but I doubt many
> people with a negative opinion have tried the good stuff. Which means,
> pink salmon that didn't sit around and wait to be frozen while the
> more desirable species in the catch were frozen right away.

Being a different and less desired species would explain why the canned
version costs so much less. To me by the time it's canned there's not
that much difference any more. At least the difference between "fresh
any species salmon" and "canned same species salmon" is larger than the
differences among any fresh species.

> I was unimpressed but they were okay.

This is my wife's attitude towards Atlantic salmon. When we lived in
PNW I don't think she ever purchased any pink salmon fresh. She grew up
there so she did all of the seafood shopping while we were there.

My attitude is biased by the fact that I grew up in the east but far
enough from the ocean that the fresh fish we got were fresh water
species. To me the difference between canned and fresh salmon is so
large that I like the fresh stuff irrespective of species. Yes I can
tell the difference among the species but I don't care to anywhere near
the point she does.

tert wrote:

>Thanks for this and your other post ...
? grilling is probably my favorite way to
> eat salmon ... you're right, you are
> spoiled! On the other hand, your days
> are pretty short now.

No problem, am glad to be of some help.

You're right, when it comes to fish, I will admit I have very spoiled.
However, I have eaten halibut, that previously has been frozen. If it's
prepared right, it will still be moist and tasty, but for some reason,
salmon just loses some of it's flavor and texture in the freezing
process, IMO.

We are gradually starting to gain some daylight, but it's still fairly
dark out until about 7:30 in the morning, and by 3:30 we're having to
turn the car lights on, and more light in the house. Before long though,
we will hardly have any darkness. Starting in June, we can still make
out objects at midnight looking out the window and by 3:am the sun is
coming back up. That's why they call it the "land of the midnight sun"
here.

Judy