Salmon: Your way my way

[TMB]

Hard to mess up salmon. Stay away from the farmed atlantic salmon, though.

Last time I did it, I did a cedar plank on the grill. Turned out great.

Back in the old days ( the 80's and 90's) I did a lot of Receivership work for a couple of the big Norwegian Banks when they were investing heavily in Salmon farms on the west coast.

I have had farmed salmon, actually a lot of it. It is mostly dreadful.

There is no question that we, as a people, need the Bio-Mass but farmed fish leave a lot of questions in my mind. It is no small coincidence that the workers in the farms have the fish boats stop by and drop off fresh product - Salmon, Halibut, Cod, etc.

I am troubled by fish farming and the drive to try and increase protein mass, while reducing disease.

[steve garro]

bigfish.jpgStevie%20001.jpgIMG_4316.JPGIMG_4319.JPGFirst picture: Me as a child, Salmon from the Willamette.
Second: a bis ass brown I got last October.
Third: one of my bast AZ rainbows
Same things.
Four ways I do:
1 = smoked over hicoky or oak chips
2 = grilled, skin side down, S&P
3 = foil tent, butter, lemon, wild mushrooms in the oven, on the grill, or in the fire.
4 = camping style fish tacos
- Garro.

[Simonhi]

1. Take one hold salmon, gutted and cavity washed out.
2. Stuff, and I mean overflowing, with huge bunches of herbs, dill, parsley, marjoram etc ... Add salt and pepper
3. Wrap / roll up into about a dozen sheets of newspaper, tie with twine and soak in a bucket of water, sea water will do if your at the beach.
4. Put on a hot BBQ for about eight to ten minutes, the paper will char and burn.
5. Remove from heat, cut string and remove charred paper, open up and remove herbs. Pull fish away from carcuss for a sweet smoked, herby, steamed delight, great for big numbers.

[caleb]

bigfish.jpg
- Garro.

Someday I would love to tag along on a VSalon Boundary Waters trip. I nominate Garro as group leader. Would love to see what he'd do with some lakers.

[maunahaole]

If you want fish left for future generations, don't bring Garro.

[steve garro]

If you want fish left for future generations, don't bring Garro.

If they survived my dad it's all good. That guy could FISH.
Some people fish, but few catch.
Fishin' season is soon upon us, the water is warming up...........going boating today, but the H2O is too cold.
Soon..............soon............
- Garro.

[metanoize]

Has recently been approved by the FDA and coming to store near you! http://www.aquabounty.com/products/a...ntage-295.aspx Big fat salmon, Yum!

[boxerboxer]

Someday I would love to tag along on a VSalon Boundary Waters trip. I nominate Garro as group leader. Would love to see what he'd do with some lakers.

I'd jump on that bandwagon.

Edit (spelling).

[Wisco]

I have developed a taste for a low temp cooking method for salmon.

Skin side down on aluminum foil lined rimmed baking sheet
Sprinkle a little olive oil and seasoning to taste (Potlach seasoning, dill and lemon, whatever floats your salmon)
250-275 degree F oven for 20 minutes of so. This is key.

The fish comes out cooked but just the slightest bit raw in the middle, but with a silky texture that is like the best sushi, but warm. For some this is an acquired taste, but it's so damn easy and yummy.