Do you like to eat salmon?

[schmee]

We had grilled Copper River Sockeye 2 days ago. Wife and I actually prefer frying salmon meat side down first then roll over and skin side down. But we had company and used the BBQ this time. The oily types are superb to my palate, Sockeye, or better yet King Salmon.
Every year the Copper River fish get smaller and smaller. They're being fished out I guess like everything else.

We have Salmon about every week.

Side note: If you have read the Journals of Lewis and Clark, they mention the Salmon are so thick in the rivers "it appears you could walk across on their backs." In the 50's and early 60's they were still plentiful and the local streams we played in as kids were that way. Even the tiny streams only maybe 6 ft across. I remember my Labrador Retriever would go in the stream barking and having a fit and come out with a salmon grabbed by the back in her mouth...... so proud of herself!

 

[schmee]

I like fresh salmon. My wife’s Mother did the canned salmon poorly so she hates it. Therefore I don’t get fresh salmon.

Most of the salmon they can is the lowest end of the species, Pink Salmon, Humpie etc.

 

[cometazzi]

Looks like your Pops had great taste in hats too!
I have a couple fedora type hats with beaded bands.
They get compliments every time I wear 'em!

I wish I knew what happened to that hat. He wore that one all the time, and if I had it, I'd wear it all the time too.

 

[58Bassman]

Love eating salmon on grilled on charcoal but... There was a huge health warning regarding the pollutants like dioxins and PCBs found in farmed salmon.

Things are way better for wild salmon but its not easy to find it here. We have other tasty fish in the Aegean sea and above all we dont have to contest grizzly bears to get them

That stuff and Mercury are stored in the fat, at the bottom edge of the belly- cut it off and the danger is greatly reduced. If you want to see where the danger is greatest in various geographical areas, a google search will show it. Mercury is found in fish everywhere in the US, but they also show how much/frequently is can be consumed. I would think that info can be found for all places on the planet.

 

[dlew919]

Salmon is about my favourite. Whether raw as sashimi, grilled or fried, I could probably eat it everyday.

 

[Mike H.]

We had grilled Copper River Sockeye 2 days ago. Wife and I actually prefer frying salmon meat side down first then roll over and skin side down. But we had company and used the BBQ this time. The oily types are superb to my palate, Sockeye, or better yet King Salmon.
Every year the Copper River fish get smaller and smaller. They're being fished out I guess like everything else.

We have Salmon about every week.

Copper River salmon are the best I've ever tasted.
If any restaurant I visit has it on the menu, that's what I'm ordering.

 

[rcole_sooner]

 

[schmee]

Understanding Salmon farming has turned me off. Bummer. If I could find a source of flash frozen Salmon from Alaska, I'd be back. Until then, I'll stay local.

If you have a COSTCO they have Frozen Sockeye in a bag. At least the one here does.

 

[schmee]

Saltwater fish for me living in FL on the East Coast. Swordfish, Mahi, Red Snapper & Grouper are my . I'll do salmon on rare occasion. I also like King & Spanish Mackerel cut into thick fish steaks vs traditional tail to head fillets.

I love all those species. I really miss eating Grouper. I had it regularly when sailing over there or in restaurants. I used to catch small Sierra Mackerel and they are good grilled, nice and oily.

 

[GeneB]

I love fresh salmon and use an air fryer to cook it. Works great on all kinds of fish.

 

[maxvintage]

Yes, I like Salmon and have some good recipes, some using canned salmon. I worry about sustainability.

 

[Lou Tencodpees]

If you have a COSTCO they have Frozen Sockeye in a bag. At least the one here does.

I might give it a try, but haven't been in love with some that I've tried. Same with store bought Steelhead, which has a real strong mineral taste.

 

[Nicko_Lps]

That stuff and Mercury are stored in the fat, at the bottom edge of the belly- cut it off and the danger is greatly reduced. If you want to see where the danger is greatest in various geographical areas, a google search will show it. Mercury is found in fish everywhere in the US, but they also show how much/frequently is can be consumed. I would think that info can be found for all places on the planet.

100% true but.... Cutting off fat from salmon? The ultimate sin!

Its not only in the US, even the huge fish here in the Aegean do have the same problem with a smaller margin. Wild fish not only farmed.

 

[johnny k]

100% true but.... Cutting off fat from salmon? The ultimate sin!

Its not only in the US, even the huge fish here in the Aegean do have the same problem with a smaller margin. Wild fish not only farmed.

I think i read that the bigger the fish, the higher is the mercury in it. Smaller ones like sardines, might be a bit safer. Maybe.

 

[Tone Quest]

I don't really care for salmon. But the way my wife fixes it, is truly tasty.

 

[stxrus]

I like salmon but the quality I get here varies so much it's not a regular in my diet.

 

[Mike Eskimo]

We get the salmon from the corner store that they throw in some barbecue sauce for a couple days.

This other store had really good priced wild salmon, so I picked it up once.

My wife didn’t eat it and said it stunk up the whole house and don’t ever buy it again.

 

[chezdeluxe]

Salmon sashimi …. Yum

Smoked salmon with scrambled eggs for breakfast……. Yum

Pan fried or grilled ……… Yuck

The only fish I don’t like cooking. I hate the smell.

 

[canteytoque]

I think i read that the bigger the fish, the higher is the mercury in it. Smaller ones like sardines, might be a bit safer. Maybe.

It's a fact, Jack. Salmon appears to be okay to eat every day, though:

Mercury in fish - Wikipedia

en.wikipedia.org

 

[RobRiggs]

I love salmon in all its forms. I make a marinade out of white wine, Worcestershire sauce and spices then cook it on the Weber in a foil envelope. Absolutely delicious.