I bought a piece of filet at the farmers market this morning. (Isn't it
too late for Copper River salmon? Did the guy lie to me?) What should
I do with it? My inclination, unless otherwise convinced, is to
sprinkle it with dill weed and lemon juice, cover and nuke.
I've also got new potatoes, fresh green beans, tomatoes, and broccoli
from the market. And mushrooms.

I await your counsel.
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

"Melba's Jammin'" > wrote in
message

:: I bought a piece of filet at the farmers market this morning.
(Isn't it
:: too late for Copper River salmon? Did the guy lie to me?) What
should
:: I do with it? My inclination, unless otherwise convinced, is to
:: sprinkle it with dill weed and lemon juice, cover and nuke.
:: I've also got new potatoes, fresh green beans, tomatoes, and
broccoli
:: from the market. And mushrooms.
::
:: I await your counsel.
:: --
:: -Barb
:: <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
:: "If it's not worth doing to excess, it's not worth doing at all."

OUCH!
Please don't nuke it. I've never had any nuked-fish that tasted
anywhere like it should.

My suggestion would be to grill it outside on the grill, but my second
choice would be to broil it in the oven.

Actually, my very first choice would be to "plank" it on a cedar plank
over a hot fire, but you've already got the salmon and probably don't
have a cedar plank.

If you're broiling it, use HarryD's suggestion to put it on lettuce
leaves while it's under the broiler.
Good Eating...

BOB

Melba's Jammin' wrote:
> I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?)

The biggest numbers of salmon come into the Copper River around the 1st
of June but very substantial numbers continue to arrive for a couple of
months. Here's a little graph:
http://alaskaoutdoorjournal.com/Sonar/copper.html
So your fish probably did come from there. If it looked and smelled
good to you it was probably handled properly to get to your farmers
market.

> What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.

I agree that simpler is better for good salmon, and dill and lemon are
perfect for salmon. Our personal preference is to grill it. Brush
with a tiny bit of oil, salt and pepper, medium hot fire. Often I
baste with a 50-50 mixture of maple syrup and soy sauce, but I probably
wouldn't with Copper River. Another good option is to bake on a cedar
or alder plank, but I guess you don't want to go shopping to find one
of those today....

> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.

Gee, I'd have the broccoli with the salmon, a mushroom omelet tomorrow
morning, and a Salade Niçoise later. -aem

Curious as to what you paid for the filet?

"Melba's Jammin'" > wrote in message
...
>I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?) What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.
> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.
>
> I await your counsel.
> --
> -Barb
> <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
> "If it's not worth doing to excess, it's not worth doing at all."

Gunner > wrote:

>Curious as to what you paid for the filet?

As a datapoint, fresh/wild Alaska salmon (not necessarily Copper
River) has been $21/lb on the two ocassions I've bought it
the past couple weeks.

My two favorite preparations are on the Weber (indirect method,
wood smoke), or it that is not feasible, braising (not poaching) using
a combination of vegetable broth and white wine along with spring
onions or green garlic.

Steve

On Sat, 8 Jul 2006 19:03:40 +0000 (UTC), (Steve
Pope) wrote:

>As a datapoint, fresh/wild Alaska salmon (not necessarily Copper
>River) has been $21/lb on the two ocassions I've bought it
>the past couple weeks.
>
>My two favorite preparations are on the Weber (indirect method,
>wood smoke), or it that is not feasible, braising (not poaching) using
>a combination of vegetable broth and white wine along with spring
>onions or green garlic.

This is what Crash uses when he makes his famous smoked salmon. He
soaks the salmon overnight, then he says he smokes it at 350F. I'm
thinking he means 250F, and is just remembering wrong, but it's hard
to say with him. He's usually out there with his fishn for about two
hours. At any rate, this makes great smoked salmon.


* Exported from MasterCook *

Honey Cure for Smoked Salmon

Recipe By :Steven Raichlen
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cold water
3/4 cup honey
1/2 cup coarse salt -- kosher or sea
4 strips lemon zest
10 whole cloves
10 allspice berries
10 peppercorns
2 bay leaves, whole

Combine all the ingredients in a bowl and whisk until the salt and
honey are dissolved. Use right away.

Source:
"Barbecue Bible! Sauces, Rubs and Marinades"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - -

Serving Ideas : Makes enough for two pounds of seafood, chicken, pork,
or turkey.

NOTES :
Raichlen: This cure was designed for fish, but I wouldn't turn my
nose up at it for turkey or chicken. Cover and marinate fish steaks
for 1 to 2 hours, larger fish filets for 2 to 3 hours, and whole fish
overnight in the refrigerator. Chicken breasts need 2 to 4 hours; a
whole bird, overnight.

Isn't it too late for Copper River salmon?

I used to work in the Salmon canneries in Cordova, Alaska (which the
Copper River runs through). We would work King Salmon (also called
Chinook Salmon) in May and early June, Red Salmon in June, Pink Salmon
(also called "Humpies" because once they go upstream their bodies
change and they develop a big hump on their backs) in late June, July,
and a bit into August, and Silver Salmon (also called Coho salmon)
(into late August and September if my memory serves me correctly (going
back to 1979-1984).

King salmon is one of the best tasting salmons but is expensive. It is
good for making smoked salmon because of it's high oil content. You
could just about say the same thing for red salmon which is also good
smoked and is not quite as expensive as King Salmon. It is usually
sold in what we called "fresh market" as opposed to canned. I think
more of the red salmon comes from Bristol Bay and is caught with small
gill netters. The copper river however does have it's own fleet of
gill netters that bring in lot of "Reds." Pink salmon is usually
caught with big purse seiners that bring in thousands of pounds at a
time. "Pinks" are caught out in the ocean before they swim upstream.
It is delicious and is usually canned.

Hope that helps!
Mike

In article >,
"Gunner" > wrote:

> Curious as to what you paid for the filet?


My recollection is that it was about $18-20/lb. The "other" salmon was
$10/lb. My hunk (It was from the middle of a full fillet) was $8.50. I
KNOW that the young man (co-owner of the spot - that's an interesting
story another time, maybe) weighed it out at $9.68 on the scale - I saw
it. He *said* $9.50 (not hassling with anything but quarters for
change). He wrapped it and added ice to the bag. I gave him $20.50
and he handed me $12.00. I told him I thought that was too much - that
I thought it was $9.50; he said he was pretty sure that it was $8.50. I
offered the package for him to weigh and he just waved me off. OK. I
tried.
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

Damsel in dis Dress > wrote:

> (Steve Pope) wrote:

>>As a datapoint, fresh/wild Alaska salmon (not necessarily Copper
>>River) has been $21/lb on the two ocassions I've bought it
>>the past couple weeks.

>>My two favorite preparations are on the Weber (indirect method,
>>wood smoke), or it that is not feasible, braising (not poaching) using
>>a combination of vegetable broth and white wine along with spring
>>onions or green garlic.

>This is what Crash uses when he makes his famous smoked salmon. He
>soaks the salmon overnight, then he says he smokes it at 350F. I'm
>thinking he means 250F, and is just remembering wrong, but it's hard
>to say with him. He's usually out there with his fishn for about two
>hours. At any rate, this makes great smoked salmon.

Sounds great. How long does this keep, once it's made?

I tried something similar once, and the
result was halfway between smoked salmon and regular BBQ
salmon. I think I didn't cook it slowly enough.

I'm temped to do it again, but probably in some future
salmon season where fish are more plentiful. If it
keeps 2-3 weeks refrigerated it would be a good way
to extend the end of the season.

Steve

On Sat, 8 Jul 2006 20:19:57 +0000 (UTC), (Steve
Pope) wrote:

>Damsel in dis Dress > wrote:
>
>>This is what Crash uses when he makes his famous smoked salmon. He
>>soaks the salmon overnight, then he says he smokes it at 350F. I'm
>>thinking he means 250F, and is just remembering wrong, but it's hard
>>to say with him. He's usually out there with his fishn for about two
>>hours. At any rate, this makes great smoked salmon.
>
>Sounds great. How long does this keep, once it's made?

We've never had a chance to find out. There are never any leftovers.
Then again, he doesn't make a ton of it at once.

>I tried something similar once, and the
>result was halfway between smoked salmon and regular BBQ
>salmon. I think I didn't cook it slowly enough.

I'm thinking 250F is probably a better choice than 350F. Just a gut
feeling.

>I'm temped to do it again, but probably in some future
>salmon season where fish are more plentiful. If it
>keeps 2-3 weeks refrigerated it would be a good way
>to extend the end of the season.

My grampa used to smoke fish and mail it from Minot, ND to a suburb of
St. Paul, MN, wrapped in newspaper. No refrigeration.

Your fish should probably be okay in the fridge. This would be an
EXCELLENT discussion in rec.food.preserving, where they actually know
what they're talking about.

Best wishes!
Carol

"Melba's Jammin'" > wrote in message
...
>I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?) What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.
> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.
>
> I await your counsel.
> --
> -Barb
> <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
> "If it's not worth doing to excess, it's not worth doing at all."

While out shopping today, I saw Copper River salmon most everywhere. I'd
have boiled new potatoes with green beans (maybe with a light cream sauce?)
with the salmon and a broccoli/mushroom/cheese frittata tomorrow. And
somewhere you have got to fix BLTs ;o}
Janet

Melba's Jammin' wrote:
> In article >,
> "Gunner" > wrote:
>
>> Curious as to what you paid for the filet?
>
>
> My recollection is that it was about $18-20/lb. The "other" salmon was
> $10/lb. My hunk (It was from the middle of a full fillet) was $8.50. I
> KNOW that the young man (co-owner of the spot - that's an interesting
> story another time, maybe) weighed it out at $9.68 on the scale - I saw
> it. He *said* $9.50 (not hassling with anything but quarters for
> change). He wrapped it and added ice to the bag. I gave him $20.50
> and he handed me $12.00. I told him I thought that was too much - that
> I thought it was $9.50; he said he was pretty sure that it was $8.50. I
> offered the package for him to weigh and he just waved me off. OK. I
> tried.


So how often do you take brownies to HIM?

;-)

gloria p

"Melba's Jammin'" > wrote in message
...
>I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?) What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.
> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.
>
> I await your counsel.
> --
> -Barb
> <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
> "If it's not worth doing to excess, it's not worth doing at all."

Barb,

The Copper River Salmon season is Mid-May to Mid-June, so unless it was flash frozen,
I'd say he fibbed.
Here's a good recipe for salmon fillets:

6 salmon fillets with skin
1/2 c lemon juice (fresh, of course)
1/2 c olive oil
4 scallions, trimmed and thinly sliced
3 Tbsp minced flat-leaf (Italian) parsley
2 cloves garlic, minced
1/2 tsp fresh dill
1/2 tsp sea salt
1/2 tsp fresh ground white pepper
freshly ground black pepper and flake sea salt (Maldon is good) (for garnish)

Set fish in a glass or ceramic dish, skin side down.
Combine lemon juice and olive oil with a whisk. Add scallions, parsley, garlic, dill,
salt & pepper. Whisk.
Generously brush salmon with marinade and let stand 30 min at room temp.
Heat grill, med-high heat. You can grill directly on the grill, or, if you're less
sure of your flipping without breaking it, use a cookie sheet. If going with directly
on grill, make sure you oil/spray the grates, and start skin side up. Baste
frequently with marinade. It will take about 8-11 minutes, depending on how thick the
fillets are. Turn once, carefully. (If using a baking sheet, place skin side down and
don't turn). Rest 2-3 minutes. Transfer to serving plate and sprinkle with fresh
ground pepper and flake salt. The skin will peel right off. You can either do that
before plating, or let each do their own.

Enjoy

kimberly

Nexis > wrote:

>Heat grill, med-high heat. You can grill directly on the grill, or, if
>you're less
>sure of your flipping without breaking it, use a cookie sheet. If going
>with directly
>on grill, make sure you oil/spray the grates, and start skin side up. Baste
>frequently with marinade. It will take about 8-11 minutes, depending on
>how thick the
>fillets are. Turn once, carefully. (If using a baking sheet, place skin
>side down and
>don't turn). Rest 2-3 minutes.

Life has been much simpler since I gave up on flipping salmon
fillets. I always cook them skin side down without flipping.
I have not had a problem with uneven cooking this way.

If it's a large fillet, I let it rest more like 5-10 minutes.

Steve

In article >,
Puester > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > "Gunner" > wrote:
> >
> >> Curious as to what you paid for the filet?
> >
> >
> > My recollection is that it was about $18-20/lb. The "other" salmon was
> > $10/lb. My hunk (It was from the middle of a full fillet) was $8.50. I
> > KNOW that the young man (co-owner of the spot - that's an interesting
> > story another time, maybe) weighed it out at $9.68 on the scale - I saw
> > it. He *said* $9.50 (not hassling with anything but quarters for
> > change). He wrapped it and added ice to the bag. I gave him $20.50
> > and he handed me $12.00. I told him I thought that was too much - that
> > I thought it was $9.50; he said he was pretty sure that it was $8.50. I
> > offered the package for him to weigh and he just waved me off. OK. I
> > tried.
>
>
> So how often do you take brownies to HIM?
>
> ;-)
>
> gloria p


Starting tomorrow or next week. :-P
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
Melba's Jammin' > wrote:

> I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?) What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.
> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.
>
> I await your counsel.

Cook's Illustrated had a good article on grilling salmon in the last
year or two. It involves hitting the fish late in the game with a 1:1
mixture of soy sauce and maple syrup. It works well on Copper River
salmon. Last week I "grilled" (on top of a piece of foil) a hunk of
salmon with a honey and black pepper glaze, and served it with a
tomato-ginger salsa. Most excellent.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"aem" > wrote

> Cindy Fuller wrote:
>
>> Cook's Illustrated had a good article on grilling salmon in the last
>> year or two. It involves hitting the fish late in the game with a 1:1
>> mixture of soy sauce and maple syrup. [snip]
>
> Nice to see that Cook's Illustrated has discovered what Alaskans have
> been doing for many years.....

When I think of Alaska, maple syrup just doesn't come to mind.
(laugh) For that matter, neither does soy sauce.

nancy

In article >,
Melba's Jammin' > wrote:

> I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?) What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.
> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.

I did nothing to the salmon except spray the skin side olive oil before
flopping it on the gas grill. A few minutes (a couple minutes would've
been better, I'm thinking) and I turned it (no problem, btw, flipping it
-- I used my Bigass� fish flipper and the skin was crisp besides) and
turned the grill off while I continued my juggling act in the kitchen.
Boiled, peeled new potatoes; green beans (boiled like fury for a couple
minutes in a vat of water, then drained and chilled in cold water -
we'll eat green beans for a week; I'll simply heat them or nibble at my
pleasure cold from the fridge); sour cream with dill stirred in (I
didn't, after all, feel like going for yogurt and it turns out that my
capers aren't), and fresh cukes, sliced with fat green onions, a little
sugar, a little salt, a little vinegar.

I've eaten worse. The salmon was overcooked but still edible. I could
have eaten the whole piece instead of the half I had.

I'll work with the broccoli tomorrow, maybe.
Now, back to our regularly scheduled programming.
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
(Steve Pope) wrote:
>
> Life has been much simpler since I gave up on flipping salmon
> fillets. I always cook them skin side down without flipping.
> I have not had a problem with uneven cooking this way.
>
> If it's a large fillet, I let it rest more like 5-10 minutes.
>
> Steve


Heh! That's almost what I did and what I will certainly do next time.
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

Nancy Young > wrote:

>"aem" > wrote

>> Cindy Fuller wrote:

>>> Cook's Illustrated had a good article on grilling salmon in the last
>>> year or two. It involves hitting the fish late in the game with a 1:1
>>> mixture of soy sauce and maple syrup. [snip]

>> Nice to see that Cook's Illustrated has discovered what Alaskans have
>> been doing for many years.....

>When I think of Alaska, maple syrup just doesn't come to mind.
>(laugh) For that matter, neither does soy sauce.

I'll be damned if I'm going to pay $20/pound for wild salmon
and then hit it up with a concoction like that.

(Just my personal preferences here...)

Steve
>nancy
>
>

In article
>,
Cindy Fuller > wrote:

> Cook's Illustrated had a good article on grilling salmon in the last
> year or two. It involves hitting the fish late in the game with a 1:1
> mixture of soy sauce and maple syrup.

Actually, the 1:1 mixture is used for a marinade. The recipe also calls
for a glaze made with 2 Tbsp of soy in 1/4 cup of maple syrup. That's
the stuff that is brushed on during grilling. The 1:1 mix is too salty
for use as a sauce or glaze - I tried that once when I was too lazy to
dig out the recipe.

Cindy and I have made this several times. When we are pressed for time,
it works OK without the marinade and just the glaze. Here's the recipe:

http://www.vendange.com/FoodandWine/grilledsalmon.htm

Tip: Resist the temptation to flip the salmon too early, or to lift and
peek. It it is less likely to stick to the grill if you let it go until
it chars a bit.

--
Julian Vrieslander

In article >,
(Steve Pope) wrote:

> I'll be damned if I'm going to pay $20/pound for wild salmon
> and then hit it up with a concoction like that.

I was skeptical about this recipe, too, since I don't like overpowering
sauces on fish. But the maple/soy mix (with a squirt of lemon, and a
dusting of pepper) is actually quite nice, if you don't over-apply it.

--
Julian Vrieslander

Melba's Jammin' wrote on 08 Jul 2006 in rec.food.cooking

> I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?) What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.
> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.
>
> I await your counsel.

Webber's big book of BBQ has a nice recipe for grilling salmon...It is all
in the timing. The recipe explains a grilling tech. that leaves the salmon
skin stuck to the bbq grill when you finally remove fillets to plate them.

--
-Alan

***********************
The Copper River Salmon season is Mid-May to Mid-June, so unless it was
flash frozen,
I'd say he fibbed.
kimberly

Dear Kimberly
See my post a few postings before yours. I used to work in Cordova, Ak
in the fish canneries which the Copper River actually runs through. The
Copper River salmon season does start in mid May but extends well into
September. Through out those months at least four differenct Copper
River salmon make their debut and leave; King Salmon, Red Salmon, Pink
Salmon, and Silver Salmon. So it entirely depends on what kind of
salmon you are talking about. It is difficult when salmon is packaged
with a sticker that reads, "Copper River Salmon" as if that is a
variety. "Copper River" only designates where they were caught, not
what kind of Salmon it is. Hope this helps too.
Mike
************************

In article >,
Mr Libido Incognito > wrote
>
> Webber's big book of BBQ has a nice recipe for grilling salmon...It is all
> in the timing. The recipe explains a grilling tech. that leaves the salmon
> skin stuck to the bbq grill when you finally remove fillets to plate them.


That's kind of what happened -- and I didn't even read Weber. :-)
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

In article
>,
Julian Vrieslander > wrote:
> Tip: Resist the temptation to flip the salmon too early, or to lift and
> peek. It it is less likely to stick to the grill if you let it go until
> it chars a bit.

I must be a natural at it, Julian. What I did.
--
-Barb
<http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
"If it's not worth doing to excess, it's not worth doing at all."

"Melba's Jammin'" wrote
:: In article
::
>,
:: Julian Vrieslander > wrote:
::: Tip: Resist the temptation to flip the salmon too early, or to
lift and
::: peek. It it is less likely to stick to the grill if you let it go
until
::: it chars a bit.
::
:: I must be a natural at it, Julian. What I did.

You must be...once you get/got over that idea to nuke 'em.
;-)

BOB

"Mike - Still Learning" > wrote

> September. Through out those months at least four differenct Copper
> River salmon make their debut and leave; King Salmon, Red Salmon, Pink
> Salmon, and Silver Salmon.

Must be that time of the year, I just opened the store
circular and there it is: Copper River Wild Caught
Sockeye Salmon. Not being much for fish, I don't know
if that fits in any of the varieties you mention.

$9.99 a pound.

nancy

Nancy Young > wrote:

>Must be that time of the year, I just opened the store
>circular and there it is: Copper River Wild Caught
>Sockeye Salmon. Not being much for fish, I don't know
>if that fits in any of the varieties you mention.
>
>$9.99 a pound.

Does it say "fresh" in addtion to "wild"?

Steve

"Steve Pope" > wrote

> Nancy Young > wrote:
>
>>Must be that time of the year, I just opened the store
>>circular and there it is: Copper River Wild Caught
>>Sockeye Salmon. Not being much for fish, I don't know
>>if that fits in any of the varieties you mention.
>>
>>$9.99 a pound.
>
> Does it say "fresh" in addtion to "wild"?

You know how ads are, I'll quote it word for word,
make of it what you will. Wild Salmon (looks like a
logo) fresh today (also looks like a logo) then in
store type: Wild Caught Copper River Salmon Fillets
Fresh from Alaska! 9.99 lb.

nancy
from alaska

Julian Vrieslander > wrote:

> (Steve Pope) wrote:

>> I'll be damned if I'm going to pay $20/pound for wild salmon
>> and then hit it up with a concoction like that.

>I was skeptical about this recipe, too, since I don't like overpowering
>sauces on fish. But the maple/soy mix (with a squirt of lemon, and a
>dusting of pepper) is actually quite nice, if you don't over-apply it.

Yead, I have seen similar tratements at some Northwestern
restaurants and thought it was okay.

I guess my major issue is not that $20/lb going rate for salmon per se,
but the relative scarcity of it meaning I will only eat salmon
a handful of times this year, and in those handful of times
I will not grow bored with basic, unadorned salmon.

Steve

Nancy Young > wrote:

>"Steve Pope" > wrote

>>>$9.99 a pound.

>> Does it say "fresh" in addtion to "wild"?

>You know how ads are, I'll quote it word for word,
>make of it what you will. Wild Salmon (looks like a
>logo) fresh today (also looks like a logo) then in
>store type: Wild Caught Copper River Salmon Fillets
>Fresh from Alaska! 9.99 lb.

>nancy
>from alaska

Well that sounds like (in relative terms) a good deal.

Steve

Nancy Young wrote on 09 Jul 2006 in rec.food.cooking

> nancy
> from alaska
>

you moved???? When?

--
-Alan

"Steve Pope" > wrote

> Nancy Young > wrote:
>
>>"Steve Pope" > wrote
>
>>>>$9.99 a pound.
>
>>> Does it say "fresh" in addtion to "wild"?
>
>>You know how ads are, I'll quote it word for word,
>>make of it what you will. Wild Salmon (looks like a
>>logo) fresh today (also looks like a logo) then in
>>store type: Wild Caught Copper River Salmon Fillets
>>Fresh from Alaska! 9.99 lb.
>
>>nancy
>>from alaska
>
> Well that sounds like (in relative terms) a good deal.

I guess. And I have no idea why I put 'from alaska' after
my name, some bad snipping by me, I suppose.

nancy

"Mr Libido Incognito" > wrote

> Nancy Young wrote on 09 Jul 2006 in rec.food.cooking
>
>> nancy
>> from alaska
>>
>
> you moved???? When?

What, I told you! You forgot already?

(laugh) nancy not even remotely from alaska

Copper River Salmon is marketing hype. It is a good tasting fish, as any
fresh caught wild salmon is. It is certainly is the most expensive. But
you will not taste the dif unless it is caught and air shipped on ice to you
or your restaurant overnight. The marketing hook from their fleet
association is "300 miles of rugged river makes this fish more fatty with
Omega 3 fatty flavor of the good type". True? or Hype? Well, they are
certainly not caught in the river by any gill netter or troller so they are
Ocean caught fish, as to the fact they have more Omega 3? see the links
below. Much better than Farm fishies for sure but the facts a
VALUES FOR ALASKA SALMON - 3 oz. (85 g) cooked, edible portion
Calories Protein (g) Fat (g) Saturated Fat (g) Sodium (mg) Cholesterol
(mg)*
KING (Chinook) 196-200 21-22 11-11.5 3 50-55 70-75
SOCKEYE (Red) 180-190 23-24 9-9.5 1.5 50-55 60-70
COHO (Silver) 157-165 23-24 6-7 1-2 45-55 40-49
CHUM (Keta) 130-135 22-23 4 1 50-55 80-85
PINK 130-131 22 4 .5-1 57-75 55-81



http://www.alaskaseafood.org/flavor/sbg5.htm


a.. Copper River Salmon Nutrition

a..
b..
Serving Size:3 oz.
King
Sockeye
Silver

Calories
200
180
160

Protein
21 gr.
23 gr.
23 gr.

Fat
11.5 gr.
9 gr.
7 gr.

Carbohydrate
0 gr.
0 gr.
0 gr.

Sodium
50 mg
50 mg
50 mg

Potassium
360 mg
410 mg
470 mg

Cholesterol
70 mg
60 mg
40 mg





c.. 3 oz portions
d.. http://www.fishermansexpress.com/cop...er-salmon.html

So why do I want to pay approx. 20-30 $ a pound for Copper River King and
approx. 18-23$ for Silvers ? Name brand recognition? give me a break. All
Alaskan wild salmon is usually In optimum conditions when it is caught and
taken to port in one day & processed the same day, most likely shipped the
next day, from the Alaskan processing port to Distribution point on the next
day. Say the 3rd or 4th day, it is in the hands of the major Continental
market distributor making its way to in an Chain Store Ice Chest near you in
5-7 days.

It really is the freshness of a PNW Wild Caught fish, the handling and how
it is cooked that is important. just as is a fresh picked Tomato and a fresh
caught fish cooked that evening. Frozen or fresh picked? Frozen in a day or
to market week old produce? Which is better?

The fact that it was caught in the Copper River Delta or the Kenai
Peninsula, the coast of British Columbia or WA Coast matters not. All wild
Salmon swim and grow in the same vast ocean region , eating the same things
and swimming back towards the various stream waters calling them. There are
many times even here in the Puget Sound region of the PNW we cannot get
fish in the markets fresher than 3 days. Our Puget Sound runs are
practically extinct and we rely on Hatcheries to placate the sport fisherman
and the Native population with what will be announced soon as PCB laden
Hatchery fish.

Now for Offloaded prices, we have Kodiak King @ 1.50 a lb the week of June
19th and Copper River King @ 3.50. Other Alaskan Sockeye at .70 and Copper
River @ 1.75. Silvers at 40 or 1.00 @ #.
Source:
http://www.alaskaseafood.org/industr...2006-06-23.pdf

Store market prices for Wild Alaskan Silver here in the PNW is 5-8 dollars a
lb, King $8-14 and it seems in the SE upwards of 20$. It is not supply and
demand, it is greed and It is not the greed of the fisherman that was
alluded to in an earlier misinformed thread, nor is it the Rancher's fault
for high beef prices or store loss leaders come-ons. I do not think the
present high price of oil qualifies for the profit margin our food supply
is wringing out of us. Face it, we have an complacent, uneducated buying
public and they have a good Co-Op marketing teams.

Be an informed consumer. Get to know the dock prices as well as what a
reasonable profit margin is for the veggies, fruit, meat and fish products
we eat. Along with that where it is coming from and the political aspects
of protectionism, and globalization. It is the Foodies that can address this
matter not the politicians.


"Melba's Jammin'" > wrote in message
...
>I bought a piece of filet at the farmers market this morning. (Isn't it
> too late for Copper River salmon? Did the guy lie to me?) What should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.
> I've also got new potatoes, fresh green beans, tomatoes, and broccoli
> from the market. And mushrooms.
>
> I await your counsel.
> --
> -Barb
> <http://jamlady.eboard.com> Updated 7-5-06, Pannekoeken
> "If it's not worth doing to excess, it's not worth doing at all."

"Melba's Jammin'" > wrote in message
...
>I bought a piece of filet at the farmers market this morning. (Isn't
>it
> too late for Copper River salmon? Did the guy lie to me?) What
> should
> I do with it? My inclination, unless otherwise convinced, is to
> sprinkle it with dill weed and lemon juice, cover and nuke.
<snip>
>
> I await your counsel.

Might I suggest you add a bit of amaretto liquor? Does wonders for that
recipe.

Well, I did it, I picked up a pound of the Copper River salmon on
sale. Anytime we have fish in this house, it's news. It turned out
great although I'm sure real fish eaters will cringe. I marinated it
a couple of hours, fish side down, in soy sauce, ginger, garlic and
some scallion slices. The scallions looked good, if nothing else.
Sauteed it in a pan with a little bit of oil (skin side down, I've been
paying attention), then stuck it in a 375 oven for however long.
Okay, then I put it under the broiler a little bit, I know, bad.

Came out great, it got a 'can we have this again? even if it's not on
sale?' Well, I never expected to hear that about fish. It really was
tasty.

Actually, I got the whole fillet although I knew to get the thick cut
(she asked me which, I knew someone said to get the thick), then
I said, I'll just take the whole thing (1.67 lbs). So the thin end is
tilia'd in the freezer for another day.

The End.

nancy

On Mon, 10 Jul 2006 18:33:17 -0400, "Nancy Young"
> wrote:

>Well, I did it, I picked up a pound of the Copper River salmon on
>sale. Anytime we have fish in this house, it's news. It turned out
>great although I'm sure real fish eaters will cringe. I marinated it
>a couple of hours, fish side down, in soy sauce, ginger, garlic and
>some scallion slices. The scallions looked good, if nothing else.
>Sauteed it in a pan with a little bit of oil (skin side down, I've been
>paying attention), then stuck it in a 375 oven for however long.
>Okay, then I put it under the broiler a little bit, I know, bad.
>
>Came out great, it got a 'can we have this again? even if it's not on
>sale?' Well, I never expected to hear that about fish. It really was
>tasty.

YAY, Nancy! Sounds like a great flavor combination. So glad that you
guys enjoyed it.

Carol

In article >, says...
> Well, I did it, I picked up a pound of the Copper River salmon on
> sale. Anytime we have fish in this house, it's news. It turned out
> great although I'm sure real fish eaters will cringe. I marinated it
> a couple of hours, fish side down, in soy sauce, ginger, garlic and
> some scallion slices. The scallions looked good, if nothing else.
> Sauteed it in a pan with a little bit of oil (skin side down, I've been
> paying attention), then stuck it in a 375 oven for however long.
> Okay, then I put it under the broiler a little bit, I know, bad.
>
>

Nothing at all wrong with this! I hope you got some nice crispy skin - a
real treat. Our local fishmonger feeds the trimmed salmon skin to his
dog, so we can get it really cheap. Broiled until crisp and the rolled
into sushi - salmon skin rolls - one of our favorites.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm