my first salmon en croute… with whipped feta, curly kale, and yellow oyster mushrooms
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Given that this is a discussion forum, perhaps you could discuss your recipe and your experience making this dish, rather than simply frequently linking to your YouTube channel? Otherwise, whether you intend it or not, it feels like you are here mostly to promote your content rather than be a participant in our community.
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I am a man of few words, to quote the rule of St Benedict “because it is written: In a flood of words you will not avoid sin (Prov 10:19); and elsewhere, The tongue holds the key to life and death (Prov 18:21)”, and in this new age of neurodiversity you will allow one to communicate as is reasonable?
I am not a ‘youtuber’, I merely enjoy using the medium of video to document my humble efforts in cooking.
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I don’t know how well Wild American salmon travels to the eastern time zone. Maybe American transportation is better to the big cities on the East Coast, than the Canadian transportation is for BC salmon to Ontario.
I have had bad BC sockeye salmon at least 5 times over the past 5 years. The farmed Faroe Island, Irish salmon and Scottish salmon is more likely to be in perfect condition when I buy it at the places where I can buy fish.
I prefer fresh and local wild BC salmon (all types ) when I’m out west, but I haven’t been out west since Feb 2020, and won’t be travelling west any time soon.
I only eat two types of salmon.
Copper River King (wild) and Norwegian Atlantic (farmed)
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I am pretty spoiled. For the last 20 years or so I have been going to Sitka, Alaska every summer to fish for wild salmon, (halibut, black cod, ling cod and rockfish), we have a supply of good salmon all year long. The fish is packed in ice as soon as it is brought on the boat, and flash frozen that same day. The quality of the fish is just excellent from its handling. Most of the time we just sauté it and serve with lime or homemade ponzu. I bring home heads for soup, as well as the collars. It’s wonderful.
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I often buy Copper River Sockeye salmon (6 filets) in June from Seabear. They always ship fresh for receipt in 2 days from being processed. (Right now, their sockeye catches are from Yakutat and Cooks Inlet, Alaska.) I then freeze the additional filets I’m not immediately cooking. I cook it very low in the oven (275°) for about 20 minutes. Always perfect.
Otherwise, I buy wild-caught sockeye from Wegmans that has been flash frozen.
As I recall, USA requires that commercially-sold fish be frozen, to kill parasites. So even the “wild caught” that is displayed in market fish cases is previously frozen, thawed at the market. Could the problem be with your seller, not the transport coast-to-coast?
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The local grocery store had some nice looking sides of fresh, wild sockeye so I brined and smoked one yesterday and made dosa pancakes wrapped around scrambled eggs with chives and smoked salmon.
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That sounds awesome!
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That’s all well and good, but using words in addition to videos will probably result in a LOT more engagement from other Onions.
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“Fresh” salmon is an illusion. Just a question of who thawed what was previously frozen – you or the store.
I have to politely disagree. Living on the west coast of the US, there is a distinct difference between what is marketed fresh, and what is sold as “previously frozen”.
ETA: Same goes for BC, I imagine.
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I just found 2 cans myself, as it turns out.
I think salmon cakes are one of the best ways to use canned salmon, as well as to stretch it.
I’ve never used it in fish pie, but I do love a simple fish pie, and a little fish goes a long way – make a simple white sauce (with some onion, garlic, and herbs if you like), make mashed potato, add the fish to the white sauce, top with the mashed potato, smooth the top and bake till lightly browned. We sometimes add a layer of peas in the middle.
Veering Asian, it’s great as a filling for sushi, which I know you make sometimes. Add some mayo and sriracha or other hot sauce, and I like some sesame oil for flavor too – like a spicy tuna roll.
Or mix it into sushi rice with some seasonings and form cakes / onigiri – you can sear them on both sides, or eat as is.
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Home-smoked salmon is AMAZING.
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Per this site, any fresh fish must be maintained at 32 degrees F, or less. To me that says it’s “frozen”, whether flash frozen shortly after capture or as part of the shipping process.
As always, statements like these requires nuance.
Framed salmon (in controlled environment) may be sold as “Fresh, never frozen” by the USDA.
Wild caught salmon is required to be frozen to be sold. This is to o kill parasites that may be present in fish, ensuring it’s safe for raw consumption.
One of the reasons that many itamae prefer Norwegian Atlantic Salmon for nigiri is because it can be prepared without freezing first.
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Dat’s what happens when you decide to play wit da sharks, Vinny.
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It sure is. This is the recipe I use:
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