"cybercat" > wrote in message
...
>
> "James Silverton" > wrote in message
> news:axWCj.6172$Id3.375@trnddc07...
>> sf wrote on Sat, 15 Mar 2008 13:05:29 -0700:
>>
>
>> Grinding up or chopping fresh salmon seems a totally inappropriate thing
>> to me!
>
> I'm with you on this one.
For the King or Chinook I would feel the same, but when you have so much
salmon available you do not give it quite the value others might. An
example would be lobster rolls using hot dog buns, not something I would do.
There is so much hype on Cooper River Silvers that people pay a premium of
15-18$ a lb for a fish that is normally 4-6$ whole. We will have to see how
much salmon rises in price as the Southern Pacific Salmon fisheries close
this year and fuel costs go up. I suspect Farm Raised Atlantic will command
a premium this year.

As a rough chop, this is actually a very good use of the protein to create
unique flavors and textures combinations; Soy Sauce, sesame, chile( w/
avocado), or chilli(sambal), wasabi, et, etc., you can really get creative
with this. I do not care for the canned variety, that was the "Friday
night gotta eat fish" for us land lubbers in Texas, along with fish sticks
in the school cafeteria at lunch. But a fresh pate with with the right
extenders!, that alright in my book on crackers and toast points.