Do you like or dislike salmon? (bbq, syrup, marinade, commercially)

[CheyDee]

Originally Posted by kelly237

I always avoided the farmed and looked for Wild caught, but I just
learned that "Atlantic" means that it is farmed.

I didn't realize that...I read that there is no Wild caught Atlantic salmon.
If this is wrong let me know..

Here is an interesting article about Atlantic salmon and here is one discussing farmed salmon.

[snowmountains]

I had voted for "depending on how it's cooked"... Now I've just found a way to up my appetite: make Indian style fish curry with salmon. This seems great for those who like spicy food, and the strong spices effectively "neutralizes" the "fishy" taste of salmon. Been eating it a lot recently.

[OpenD]

Here's a chef's trick for reducing the "fishiness" of certain cuts of fresh salmon... if there is a layer of gray fat on one side, remove that before cooking. That's where much of the fishy odor and taste comes from.

[Osito]

I love salmon any how any way. It can be pricey though.

[Nerys52SoSilver]

I used to like fresh salmon but the past 10 years it seems like it has less flavor, tastes bland. And the smoked salmon is way more oily than it used to be. Tried smoked salmon from Scotland , Norway etc.

[Hatetheheat01]

I love wild Salmon- it's just so expensive.

[nmnita]

I agree with Autumn, wild is out of the price range for us anyway, so, like it or not, we depend on farm raised. My first thought is: how could anyone not like Salmon, but I realize we all have our likes and dislikes..In our house, Salmon is served almost weekly, especially during lent..

[PennyLane2]

I already voted "love it" and eat it regularly. I'm always looking for ways to change it up. My latest addiction is baking it in a foil packet and topping it with mango and avocado salsa.

[Hunter Wold]

Salmon: ok, basically there are 7 varieties of salmon:
in the Northwest there are....
-Kings aka Chinook-red meat and white meat(been feeding on a lot of Herring). These can get up to 100lbs..in years past.

-Silver or Coho. nice red meat. Fun to catch.

-Pinks. Very soft flesh...caught in nets in Ak. and frozen and filleted, sometimes refrozen and pkg'd in Japan, China.
not the best. Although I have caught a lot up on Whidbey Island and filleted right away and was very good.

-Chum; aka Dog salmon and other names (in Ak. the fish was fed to the dog's). Another fish that if caught/netted in the ocean and filleted
relatively quickly is ok. However, this fish is widely used for smoking and has a good oil content. It is also filletted and frozen and sold as "Salmon" the true name is not often on the package. I.e. Walmart etc.brands.

-My Favorite: Sockeye. This fish is gill netted in Ak., and very seldom caught on hook/line except in Lake Washington and as a "land-locked" fish it is called a Kokanee. Excellent broiled, baked with a very deep red color.

Those are the big 5.

Now the Atlantic Salmon was once in large abundance in the Hudson Rv. chain. It is also a wild fish in Europe.
The "farmed" Atlantic Salmon is a triploid type that does not reporduce.
Actually a very good fish with great flavor.

In Japan there is the "Cherry Salmon". A wild fish. lots of information on line re: that.

Remember, any fish that smells "fishy" then something is fishy about its freshness, package lenght and if frozen, maybe re-frozen and somehow gotten too well old..
The lateral line, the dark park on the fillet is heavy in fats in most fish, and is easy to remove as it can impart a
stronger flavor.

Canned salmon is of 2 types: Pink and Sockeye. The Sockeye is excellent is croquettes, patty's, and salads.

That's all for now folks.

HW aka Capt. Seafood.

[DontH8Me]

I agree with the sockeye salmon, I just finished off a piece I broiled in the toaster oven. It was divine perfection.