U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > U.S. Forums > Alaska
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
 
 
Old 05-20-2009, 04:44 PM
 
Location: Mid-Atlantic east coast
5,123 posts, read 9,436,982 times
Reputation: 9441

Advertisements

Oops, my bad...depression caused by no salmon...cheer me up, send salmon...
Quick reply to this message

 
Old 05-20-2009, 08:46 PM
 
1,084 posts, read 1,701,902 times
Reputation: 1028
Quote:
Originally Posted by LittleDolphin View Post
Oops, my bad...depression caused by no salmon...cheer me up, send salmon...
Your local fish market should have some fresh reds in a week or so...and will only be $30-$50 (no joke) a pound!
Quick reply to this message
 
Old 05-20-2009, 09:03 PM
 
3,774 posts, read 9,906,737 times
Reputation: 1834
Got a call from a guy down in Valdez shrimping and they're running 26 to the pound. I'm a good 6 and a half hours (or five, depending on the troopers and traffic) from Valdez. Hooligan are running down by Portage, salmon and halibut off the coast, and I'm working.
Quick reply to this message
 
Old 05-21-2009, 01:21 AM
 
Location: Casa Grande, AZ
8,685 posts, read 14,184,174 times
Reputation: 10300
Quote:
Originally Posted by JavaPhil View Post
Got a call from a guy down in Valdez shrimping and they're running 26 to the pound. I'm a good 6 and a half hours (or five, depending on the troopers and traffic) from Valdez. Hooligan are running down by Portage, salmon and halibut off the coast, and I'm working.
I have not been shrimping...that would be awesome...no equipment here, don't much care for hooligan...smelt....shrimp...26 are some major cleaning....but doable....hear out of Whittier is good for shrimp...?
Quick reply to this message
 
Old 06-05-2009, 12:53 AM
 
Location: Cordova, Alaska
200 posts, read 734,035 times
Reputation: 131
Copper River reds are what converted this non-salmon eater into becoming a salmon aficionado. There's no fish like it in the world. The kings and silvers caught here are really good too.

And to answer the original posters, yes we eat it yr round fresh, smoked, and frozen.

I was recently in Seattle on vacation and saw our Copper River signs in the market and those prices and I just smiled. I get it for free (minus the annual fishing licence cost of course)
Quick reply to this message
 
Old 06-05-2009, 01:25 AM
 
Location: Bethel, Alaska
21,358 posts, read 32,346,252 times
Reputation: 13702
Fresh Kuskokwim Kings this afternoon.

Quick reply to this message
 
Old 06-05-2009, 01:39 AM
 
Location: Barrow, Alaska
3,539 posts, read 6,420,890 times
Reputation: 1828
Quote:
Originally Posted by warptman View Post
Fresh Kuskokwim Kings this afternoon.
I can't spell it or pronounce it either, but maybe Warptman will tell us what he calls it when that backbone part of the fish, just back from the part she is cutting on, is half smoked and then boiled with rice or potatoes and served with, dear me, Pilot Bread and butter.

Oh, just the thought of it.

(Something like gaw-maq-gooden??)
Quick reply to this message
 
Old 06-05-2009, 01:47 AM
 
Location: Bethel, Alaska
21,358 posts, read 32,346,252 times
Reputation: 13702
Qumlanaq, something like that.
Quick reply to this message
 
Old 06-05-2009, 12:58 PM
 
Location: on top of a mountain
6,992 posts, read 10,396,216 times
Reputation: 3256
Quote:
Originally Posted by Glitch View Post
Call me strange (I have certainly been called worse), but I prefer to put soaked wood chips directly on the coals, rather than putting the salmon on a plank. The salmon is not exposed to direct heat, but rather cooked indirectly from the heat produced by the coals off to one side. The soaked wood chips (I prefer hickory or mesquite over alder) add more flavor.

My method is closer to a "hot smoked" salmon than a barbecued salmon, just not nearly smoked as long (20 to 30 minutes at most) as I would normally smoke salmon (which could be as long as 18 hours) and I don't soak the salmon in brine before I toss it on the barbecue (always skin-side down).
We be inviting ourselves to your place for a "hot smoke" of salmon next summer Glitch (2010) !!! As we will be on the Kenai we'll catch the salmon and bring it!!
Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


 
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Options
X
Data:
Loading data...
Based on 2000-2016 data
Loading data...

123
Hide US histogram

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > U.S. Forums > Alaska
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top