Quote:
Originally Posted by Shiver Me Timbers
My go to fish
Wild Pacific Salmon- Smoked on a cedar shingle or a piece of alder
Halibut- Smoked or broiled
Orange Roughy broiled
Tuna steaks seared
Freshwater my topper is Walleye if cooked correctly
I forgot Rainbow Trout. That is the bomb as well
I don't eat shell fish anymore. Back in the day I used to gorge at the Lobster Pot in Union Station. Good times
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I remember the Lobster Pot from many years ago.
And you make a good point about wild salmon as opposed to fresh salmon. Taste and texture are different. Farmed salmon gets its color from dye pellets fed to the fish. It also has a softer texture. Wild salmon has more of a fiery orange color without the white fatty stripes. And if you get wild salmon, you can also get roe. Soak salmon roe (eggs) in a really salty brine over night. Drain. Mix soy sauce, garlic, and wasabi and then pour over the roe and its delicious, especially with a champagne that has some good mineral flavors. The mineral flavors counter-balance the fat and are a great combination.