I have had a number of Chinook that would pass the "eye" test but were found to be lacking compared to the Columbia springer. That is not to say those second place fish were not excellent - they were; just that they were not Columbia river springers.
To be fair not everyone is a fan of Chinook and their more robust favor. Had folks that are just casual fish eaters rave about a June first summer steelhead or over the red flesh of a fresh sockeye and others turned off by the heavy fat content and softer texture of Columbia springer.
While I only get to "sample" two or three springers a year I have not ever had one that was not first rate. And added bonus with their high fat content (as long as you don't set them on fire) provides a wider cooking window to produce that prefect salmon.
Maybe the best thing about the springers is that those that make it to my table are long gone by the time summer rolls around and we begin enjoying more the region's sea-food at our table.
Thanks for posting that photo of "perfectly" marbled salmon eyeFISH! Ran across a few looking like that back in my California days off Duxbury Reef! Those BIG slugs would be staging from the 4th of July weekend onward from the outside to head up the Sacramento River! Tasty they were over a HOT mesquite fire ( skin left on of course)
Registered: 03/06/01
Posts: 1195
Loc: Gig Harbor, WA
Steatohepatitis!
I guess I've read a few too many liver biopsies lately!
Still mouth watering though,
fb
Edited by fishbadger (01/17/1509:56 PM)
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Talk about marbeling. Strange looking cut of Kobe? What is the name of that cut anyway?
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Eric
River Nutrients
Registered: 03/08/99
Posts: 3513
Interesting videos.
I wonder if they screened the first generation stock for disease and parasites? also, if they experience water quality issues in the net pens during the saltwater phase of production?…..both big issues up here in the Northland.
Salmon indeed is a personal preference...I love me some LCR springer, but not too much of it...same with a perfect sockeye.
That being said...I'll take a nice big chunk of a perfect URB over both, and since I eat salmon a LOT (three days a week on average), really good coho is my mainstay...
Salmon indeed is a personal preference...I love me some LCR springer, but not too much of it...same with a perfect sockeye.
That being said...I'll take a nice big chunk of a perfect URB over both, and since I eat salmon a LOT (three days a week on average), really good coho is my mainstay...
Fish on...
Todd
The conclusions from the author of your reference:
1). However… I don’t really think this is a cause for concern. Even though farmed salmon contains Omega-6, the O6:O3 ratio is still excellent (at 1:3-4), it’s just less excellent than that in wild salmon, which is at 1:10 (9).
2). Salmon, both farmed and wild, should lead to a massive improvement in Omega-3 intake for most people, and is often recommended for that purpose.
3). In a 4 week study of 19 volunteers, eating farmed Atlantic salmon twice per week increased DHA (an important Omega-3 fatty acid) levels in the blood by 50% (10).
4). Bottom Line: Farmed salmon is much higher in Omega-6 fatty acids than wild salmon, but the amount is still too low to be a cause for concern.
Another point that has to be considered is the reference compares farmed salmon (Atlantic Salmon) to wild salmon without regard to the species of wild salmon. This is a common approach of both the opponents and the supporters of salmon farming. I suspect if one were to construct a table comparing the nutritional benefits of eating wild pink salmon to those of eating wild chinook there might be even more differences then wild and farm reared. At the end of the reference where the author mentions pollutants he makes the same mistake. If you read the actual studies wild chinook are as toxic if not more so than west coast farmed reared salmon.
Found a piece of frozen coho in the freezer dated 10-15-14. A piece of center-cut back loin filleted from the area next to the dorsal fin. Leftovers from a 15# coho that I could not consume fresh before it went bad in the fridge.
The culinary verdict after 6 minutes in the broiler?
OK... there were three good oily bites.... the ones right at the dorsal ridge. The rest was ... WELL... it was frozen salmon that reminded me of all the horrible frozen salmon I ate as a kid growing up in Alaska.
My mind (and palate!) can't help but long for fresh CR springer or URB.
But seeing how neither is practically available in the middle of January, a nice thick slab of ORA KING would probably do in a pinch.
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"If you don't kill them, they will spawn." (Carcassman)
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