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Thread: Salmon to die for

  1. #1
    notbob Guest

    Default Salmon to die for

    Being a fish aware person, I don't usually eat salmon. One, most of
    all cuz it sucks. Two, cuz it sucks!

    Tonight I had some AL salmon. Real wild caught Alaskan sockeye. How
    do I know WTF it really is, you ask. Ummm... look at and it's actually
    salmon colored. IOW, salmon red. Ask your buthcher. We only have a
    small Kroger offshoot, City Market, but I've gotten to know the ppl
    who work there. Sure, they mostly give us vac-pak and frozen stuff,
    but the butchers have a certain amout of pride. Ask 'em true and
    they'll answer true.

    I didn't have any doubt when our butcher brought out the salmon. The
    newspaper add said wild coho. Our butcher was honest enough to tell
    me it wasn't coho, but AL sockeye. Holy crap!! I've not seen salmon
    this red in 30 yrs! I asked him, eyeball to eyeball, about "farmed"
    and/or "color-added". He swore it wasn't. I bought it.

    I'd rather eat this quality of REAL salmon, only once every 3 yrs, than
    ingest the farmed crap they're passing of as everyday salmon.

    Tis the season. Spend the $$ and be happy.

    nb

  2. #2
    Sqwertz Guest

    Default Re: Salmon to die for

    On Sun, 05 Sep 2010 01:43:50 GMT, notbob wrote:

    > Tonight I had some AL salmon.


    Alabama Salmon?

    > We only have a
    > small Kroger offshoot, City Market, but I've gotten to know the ppl
    > who work there. Sure, they mostly give us vac-pak and frozen stuff,
    > but the butchers have a certain amout of pride. Ask 'em true and
    > they'll answer true.


    Our City Markets are a dump. I totally forgot we have them in town.

    > I'd rather eat this quality of REAL salmon, only once every 3 yrs, than
    > ingest the farmed crap they're passing of as everyday salmon.


    Ahh, don't be such a salmon whimp. You could always move to Alabama
    and get all you want!

    -sw

  3. #3
    Christine Dabney Guest

    Default Re: Salmon to die for

    On Sun, 05 Sep 2010 01:43:50 GMT, notbob <[email protected]> wrote:

    >I bought it.
    >
    >I'd rather eat this quality of REAL salmon, only once every 3 yrs, than
    >ingest the farmed crap they're passing of as everyday salmon.
    >
    >Tis the season. Spend the $$ and be happy.


    So,have you cooked it yet? If so,how did you cook it?

    Christine
    --
    http://nightstirrings.blogspot.com

  4. #4
    notbob Guest

    Default Re: Salmon to die for

    On 2010-09-05, Christine Dabney <[email protected]> wrote:

    > So,have you cooked it yet? If so,how did you cook it?


    Yes. Last night I cooked half simply fried in butter. Tonight I went
    a bit larger with a wine reduction sauce. I gave some to mom and she
    went nuts. I see more in our future while it's still on sale.

    nb

  5. #5
    Sky Guest

    Default Re: Salmon to die for

    On 9/4/2010 11:15 PM, notbob wrote:
    > On 2010-09-05, Christine Dabney<[email protected]> wrote:
    >
    >> So,have you cooked it yet? If so,how did you cook it?

    >
    > Yes. Last night I cooked half simply fried in butter. Tonight I went
    > a bit larger with a wine reduction sauce. I gave some to mom and she
    > went nuts. I see more in our future while it's still on sale.
    >
    > nb


    May I ask what price you paid? I should look for the good AL (er,
    Alaskan) stuff, too!!! ;D

    Sky

    --

    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  6. #6
    notbob Guest

    Default Re: Salmon to die for

    On 2010-09-05, Sky <[email protected]> wrote:

    > May I ask what price you paid? I should look for the good AL (er,
    > Alaskan) stuff, too!!! ;D


    It was on sale for half off at $7 lb.

    As for the AK abbreviation, I thought that was for Arkansas.

    nb

  7. #7
    Christine Dabney Guest

    Default Re: Salmon to die for

    On Sun, 05 Sep 2010 21:44:46 GMT, notbob <[email protected]> wrote:


    >As for the AK abbreviation, I thought that was for Arkansas.
    >
    >nb

    Nope. AK is for Alaska. AR is Arkansas, I think.

    Christine
    --
    http://nightstirrings.blogspot.com

  8. #8
    Sky Guest

    Default Re: Salmon to die for

    On 9/5/2010 4:44 PM, notbob wrote:
    > On 2010-09-05, Sky<[email protected]> wrote:
    >
    >> May I ask what price you paid? I should look for the good AL (er,
    >> Alaskan) stuff, too!!! ;D

    >
    > It was on sale for half off at $7 lb.


    Thanks so much! I was curious. That's a good price (I think?)! I have
    to look for some at a store, and now I know what a 'fair' price is!!
    Thanks again.

    Sky

    --

    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice!!

  9. #9
    Dan Abel Guest

    Default Re: Salmon to die for

    In article <qBCgo.55315$[email protected]>,
    notbob <[email protected]> wrote:


    > Tonight I had some AL salmon. Real wild caught Alaskan sockeye. How
    > do I know WTF it really is, you ask. Ummm... look at and it's actually
    > salmon colored. IOW, salmon red.


    The color comes from the shrimp the salmon eat. The color of the shrimp
    comes from the little critters the shrimp eat.

    http://en.wikipedia.org/wiki/Salmon_%28color%29

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  10. #10
    ImStillMags Guest

    Default Re: Salmon to die for

    On Sep 4, 6:43*pm, notbob <not...@nothome.com> wrote:
    > Being a fish aware person, I don't usually eat salmon. *One, most of
    > all cuz it sucks. *Two, cuz it sucks!
    >
    > Tonight I had some AL salmon. *Real wild caught Alaskan sockeye. *How
    > do I know WTF it really is, you ask. *Ummm... look at and it's actually
    > salmon colored. *IOW, salmon red. *Ask your buthcher. *We only havea
    > small Kroger offshoot, City Market, but I've gotten to know the ppl
    > who work there. *Sure, they mostly give us vac-pak and frozen stuff,
    > but the butchers have a certain amout of pride. *Ask 'em true and
    > they'll answer true. *
    >
    > I didn't have any doubt when our butcher brought out the salmon. *The
    > newspaper add said wild coho. *Our butcher was honest enough to tell
    > me it wasn't coho, but AL sockeye. *Holy crap!! *I've not seen salmon
    > this red in 30 yrs! *I asked him, eyeball to eyeball, about "farmed"
    > and/or "color-added". *He swore it wasn't. *I bought it.
    >
    > I'd rather eat this quality of REAL salmon, only once every 3 yrs, than
    > ingest the farmed crap they're passing of as everyday salmon.
    >
    > Tis the season. *Spend the $$ and be happy. *
    >
    > nb


    I am lucky enough to live where our salmon is wild caught and fresh.
    There is no comparison to 'farmed' fish.
    The way I prefer it is simply sauteed in butter with fresh lemon
    juice.
    The price of $7 per pound is VERY good. You should buy as much as
    you can at that price and put some
    in the freezer so this Winter you can treat yourself. Good wild
    salmon will freeze nicely.



  11. #11
    Chemo the Clown Guest

    Default Re: Salmon to die for

    On Sep 4, 6:43*pm, notbob <not...@nothome.com> wrote:
    > Being a fish aware person, I don't usually eat salmon. *One, most of
    > all cuz it sucks. *Two, cuz it sucks!
    >
    > Tonight I had some AL salmon. *Real wild caught Alaskan sockeye. *How
    > do I know WTF it really is, you ask. *Ummm... look at and it's actually
    > salmon colored. *IOW, salmon red. *Ask your buthcher. *We only havea
    > small Kroger offshoot, City Market, but I've gotten to know the ppl
    > who work there. *Sure, they mostly give us vac-pak and frozen stuff,
    > but the butchers have a certain amout of pride. *Ask 'em true and
    > they'll answer true. *
    >
    > I didn't have any doubt when our butcher brought out the salmon. *The
    > newspaper add said wild coho. *Our butcher was honest enough to tell
    > me it wasn't coho, but AL sockeye. *Holy crap!! *I've not seen salmon
    > this red in 30 yrs! *I asked him, eyeball to eyeball, about "farmed"
    > and/or "color-added". *He swore it wasn't. *I bought it.
    >
    > I'd rather eat this quality of REAL salmon, only once every 3 yrs, than
    > ingest the farmed crap they're passing of as everyday salmon.
    >
    > Tis the season. *Spend the $$ and be happy. *
    >
    > nb


    We get it all the time here in the Pacific Northwest. Damn good
    eating!!

  12. #12
    Dora Guest

    Default Re: Salmon to die for

    Dan Abel wrote:

    > notbob wrote:
    >
    >
    >> Tonight I had some AL salmon. Real wild caught Alaskan sockeye.
    >> How
    >> do I know WTF it really is, you ask. Ummm... look at and it's
    >> actually salmon colored. IOW, salmon red.

    >
    > The color comes from the shrimp the salmon eat. The color of the
    > shrimp comes from the little critters the shrimp eat.
    >
    > http://en.wikipedia.org/wiki/Salmon_%28color%29


    The best salmon I have ever eaten was given me (flash frozen) by a
    neighbor in Maryland who had gone on an Alaskan fishing trip with
    friends. It was wonderful and I doubt I'll ever be that lucky again.

    Dora


  13. #13
    Janet Wilder Guest

    Default Re: Salmon to die for

    On 9/13/2010 1:00 PM, Dan Abel wrote:
    > In article<qBCgo.55315$[email protected]>,
    > notbob<[email protected]> wrote:
    >
    >
    >> Tonight I had some AL salmon. Real wild caught Alaskan sockeye. How
    >> do I know WTF it really is, you ask. Ummm... look at and it's actually
    >> salmon colored. IOW, salmon red.

    >
    > The color comes from the shrimp the salmon eat. The color of the shrimp
    > comes from the little critters the shrimp eat.
    >
    > http://en.wikipedia.org/wiki/Salmon_%28color%29
    >


    That's why flamingos are pink, too.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  14. #14
    Janet Wilder Guest

    Default Re: Salmon to die for

    On 9/13/2010 3:41 PM, Dora wrote:
    > Dan Abel wrote:
    >
    >> notbob wrote:
    >>
    >>
    >>> Tonight I had some AL salmon. Real wild caught Alaskan sockeye. How
    >>> do I know WTF it really is, you ask. Ummm... look at and it's
    >>> actually salmon colored. IOW, salmon red.

    >>
    >> The color comes from the shrimp the salmon eat. The color of the
    >> shrimp comes from the little critters the shrimp eat.
    >>
    >> http://en.wikipedia.org/wiki/Salmon_%28color%29

    >
    > The best salmon I have ever eaten was given me (flash frozen) by a
    > neighbor in Maryland who had gone on an Alaskan fishing trip with
    > friends. It was wonderful and I doubt I'll ever be that lucky again.
    >


    The best salmon I have ever eaten, including what I had in Alaska, was
    from the market under the bridge in Vancouver, BC. (I forget the name of
    the market, but anyone who has been to Vancouver knows which one it is)
    We were in our little truck camper on vacation and we took the tourist
    trolley all over Vancouver. It stopped at the market. We bought a salmon
    steak took it back to our camper, sprinkled it with a little bit of Old
    Bay and stuck it on the little propane grill. I can still taste how
    wonderful it was and that was in 1990!


    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  15. #15
    PLucas Guest

    Default Re: Salmon to die for

    Janet Wilder <[email protected]> wrote in news:4c8ec5e3$0$1670
    $[email protected]:

    > On 9/13/2010 1:00 PM, Dan Abel wrote:
    >> In article<qBCgo.55315$[email protected]>,
    >> notbob<[email protected]> wrote:
    >>
    >>
    >>> Tonight I had some AL salmon. Real wild caught Alaskan sockeye. How
    >>> do I know WTF it really is, you ask. Ummm... look at and it's

    actually
    >>> salmon colored. IOW, salmon red.

    >>
    >> The color comes from the shrimp the salmon eat. The color of the

    shrimp
    >> comes from the little critters the shrimp eat.
    >>
    >> http://en.wikipedia.org/wiki/Salmon_%28color%29
    >>

    >
    > That's why flamingos are pink, too.
    >



    Every day you learn something new, is a good day.

    Today is a good day.

    Thanks for that :-)


    http://en.wikipedia.org/wiki/Flamingo#Description

    --
    Peter Lucas
    Hobart
    Tasmania

    The act of feeding someone is an act of beauty,
    whether it's a full Sunday roast or a jam sandwich,
    but only when done with love.

  16. #16
    pure kona Guest

    Default Re: Salmon to die for

    On Mon, 13 Sep 2010 11:00:11 -0700, Dan Abel <[email protected]> wrote:

    >In article <qBCgo.55315$[email protected]>,
    > notbob <[email protected]> wrote:
    >
    >
    >> Tonight I had some AL salmon. Real wild caught Alaskan sockeye. How
    >> do I know WTF it really is, you ask. Ummm... look at and it's actually
    >> salmon colored. IOW, salmon red.

    >
    >The color comes from the shrimp the salmon eat. The color of the shrimp
    >comes from the little critters the shrimp eat.
    >
    >http://en.wikipedia.org/wiki/Salmon_%28color%29


    I have had good salmon too and it just is not even in the same near
    category as frozen farmed salmon. The fresh frozen Alaskan was so
    unbelievably tasty!!

    I have a truly extraordinary customer- who happens to live in
    Australia and last Christmas he generously sent us a package from <2
    Sisters Alaska Seafood>- I kept the sticker for the icebox- and it was
    the most extraordinarily delicious salmon I have ever had. (I can
    still remember how wonderful it tasted and it is 9 months later!) I
    forget the specific kind of salmon, but it came via FedEx and frozen
    and it was other worldly- as is my extraordinary customer.

    Get the real stuff even if it is occasional, because it will really
    blow your mind.

    Just my $.02.

    aloha
    Cea


  17. #17
    Alan S Guest

    Default Re: Salmon to die for

    On Mon, 13 Sep 2010 19:46:30 -0500, Janet Wilder
    <[email protected]> wrote:

    >On 9/13/2010 1:00 PM, Dan Abel wrote:
    >>
    >> The color comes from the shrimp the salmon eat. The color of the shrimp
    >> comes from the little critters the shrimp eat.
    >>
    >> http://en.wikipedia.org/wiki/Salmon_%28color%29
    >>

    >
    >That's why flamingos are pink, too.


    You reminded me of a post by the late lamented and much respected
    a.s.d. poster on such subjects, Quentin Gradyin which he mentions
    astaxanthin. Quentin was the author of "Nutrition for Blokes".

    I hope the rec.food.cooking folks don't mind this cut-and-paste of one
    of his relevant old posts here. It was intended for diabetics, but the
    relevance is actually more general.

    From "Bery, bery good for my eyes."
    http://groups.google.com.au/group/al...2313bbe?hl=en&

    'G'day G'day Fester, Annette et al,

    Avoiding macular degeneration is multifactorial. It pays to tackle the
    issue as many ways as possible. Not many team sports are won with a
    single defender.

    1. Control blood glucose tightly. The eyes don't have insulin
    receptors so don't require insulin to transfer glucose into the eyes
    in the way muscles do. What this means if blood glucose is high then
    glucose rushes into the eye just as the sea rushes into inlets when
    the tide is high.

    2. Glucose in the eye can be converted to sorbitol by an enzyme
    called aldose reductase. Picture sorbitol like the bloke with a black
    hat in a Western. When the bloke on the horse with a black hat rides
    into town something bad is going to happen. The sombre music tells
    you so. You can't be sure of which plot the Western will follow ...
    there are only a few but something real bad is going to happen when
    the black hatted guy rides in to the theme of "Sorbitol, Sorbitol,
    Sorbitol who you gunna bowl?"

    Fortunately in Westerns worthy of the name there are blokes who wear
    white hats, aldose reductase inhibitors, Ari for short. All good
    Westerns have a bit of tear jerking but it better be brief so we can
    get on an enjoy the action. In the shoot out between Sorbitol and
    Ari, the tear jerking element is onion. Onion is an excellent source
    of biologically available Quercetin. (Any resemblance to my own name
    is entirely coincidental.) Quercetin is an excellent antioxidant
    great for curing hay fever ... told you this was a tear jerker. It
    doesn't matter if you fry up the onion in a pan on a camp fire,
    Quercetin can take it just don't pour it down the drain. Whatever,
    Quercetin saves the day and stops aldose reductase from converting
    glucose to Sorbitol and your eyes are saved from numerous fates worse
    than death.

    3. If you can't stop Sorbitol from riding around shooting up things
    the next best thing is having him corralled in a box canyon. Enter
    stage left to great applause ... Taurine. Taurine keeps sorbitol boxed
    up with osmotic pressure. Taurine is an amino acid found in fish
    especially shellfish and fish hearts etc, meat that hasn't been over
    cooked. Eat some green lipped mussels or sardines. Steak that
    gallops onto your plate has more taurine than one grilled to death.

    4. OK, Westerns were black and white but the audience demanded more.
    They wanted colour. Now at first the colours weren't very good.
    People got a bit confused with their colours and thought beta carotene
    from carrots were good for eyes. Bugs Bunny got a lot of good press
    when the real hero was Olive Oil who no doubt nagged Popeye just a
    little bit to eat his spinach. Spinach looks green but it hides some
    good yellow stuff called lutein (yellow) that protects the peripheral
    regions of the eye from the ravages of blue and ultraviolet light.
    Lutein does a wonderful job in providing sunglasses INSIDE the eye.
    Young people need the sunglasses effect of lutein because their eyes
    are clear. Older people need the antioxidant effects of lutein because
    .... they are old. The clock of ages gallops for T2 diabetics who
    don't take care. Wait don't send money. There is more. Spinach has
    a special bonus offer ... orange centres. The central foveal regions
    of the eyes NEED ORANGE ... a very special orange. Nah, not beta
    carotene. Beta carotene is a wannabe. THE orange is zeaxanthin. Now
    it is kind of special. While lutein is in most things green or yellow
    zeaxanthin is less widely distributed. Spinach is often a good source
    though it varies. So is open leaf cabbage ie collards.

    Orange capsicums are the ultimate source. Persimmons are excellent.
    In some countries the likely sources are going to be the green
    culinary herbs eg dill, coriander, parsley. The Mexicans have it
    nailed with marigold petals.

    4. Some general antioxidants help; bilberries, blue berries, Vit E,
    astaxanthin (the pink stuff in salmon and prawns.) Lowering oxidative
    stress is smart thinking.

    BUT remember there are no substitutes for lutein and zeaxanthin for
    the sunscreen effects. Other bioflavanoids will not do.

    >Do things like carrots and stuff carry them, or do you need stronger
    >colourings such as beetroot?


    Carrots are great for lungs, its mostly the alpha carotene.
    Beetroot has its benefits elsewhere but the post is already long.

    Adios Amigo.'

    Yes, adios amigo. Sorely missed.

    Cheers, Alan, Australia.
    --
    Type 2 Food: http://loraldiabetes.blogspot.com/2006/10/recipes.html
    Travel: http://loraltravel.blogspot.com (Buenos Aires, Argentina)

  18. #18
    Janet Wilder Guest

    Default Re: Salmon to die for

    Alan,

    I wasn't aware that Quentin had passed away. How terribly sad. I almost
    had a visit with him in 2007 but the ship I was on broke a propeller and
    we had to bypass Napier, NZ. We corresponded for a while, but I quit ASD
    a few years ago because of the noise and I lost track.

    His passing is a loss to the world whom he helped with his wisdom and
    his wit.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  19. #19
    Alan S Guest

    Default Re: Salmon to die for

    On Mon, 13 Sep 2010 22:30:11 -0500, Janet Wilder
    <[email protected]> wrote:

    >Alan,
    >
    >I wasn't aware that Quentin had passed away. How terribly sad. I almost
    >had a visit with him in 2007 but the ship I was on broke a propeller and
    >we had to bypass Napier, NZ. We corresponded for a while, but I quit ASD
    >a few years ago because of the noise and I lost track.
    >
    >His passing is a loss to the world whom he helped with his wisdom and
    >his wit.


    Very true.

    Cheers, Alan, Australia.
    --
    Type 2 Food: http://loraldiabetes.blogspot.com/2006/10/recipes.html
    Travel: http://loraltravel.blogspot.com (Buenos Aires, Argentina)

  20. #20
    Wheatus Billy AWOL Guest

    Default Re: Salmon to die for


    "PLucas" <[email protected]> wrote in message
    news:[email protected] 5...

    > Every day you learn something new, is a good day.
    >
    > Today is a good day.


    The latest catch-phrase from your councilling sessions peter?

    --
    Wheats




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