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Old 03-07-12, 12:21 PM   #51
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No matter how I cook my Salmons, they always end up rubbery. And I keep getting MAFAC arms caught in my teefs.
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Old 03-07-12, 02:55 PM   #52
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Don't knock it til you try it.

Salmon is good fish and perfectly suited to sushi/sashimi.
I'm sure it is.

But after taking an invertebrate zoolology class that had jars with creatures that came out of people who ate raw foods , I'll only eat cooked fish or meat.
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Old 03-07-12, 02:58 PM   #53
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Seriously though, the question that has not been addressed here is: What kind of wine?

Am I alone in thinking that salmon is what rosé was made for?
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Chardonnay for me.
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with salmon, a nice Marlboro Sauvingnon Blanc goes well.
I ususually go for a nice Pino Noir.
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Old 03-07-12, 03:19 PM   #54
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I ususually go for a nice Pino Noir.
I'm not a fan of Pinot Noir....but I may make an exception with a nice salmon.
I find Pinot Noir usually on the thin side with not enough depth to hold my attention.
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Old 03-07-12, 03:33 PM   #55
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Mrs. A made some dill and salmon fish patties last night. Mmm.
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Old 03-07-12, 03:58 PM   #56
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Generally you can't find raw salmon in sushi, it's brined or cold-smoked. Maybe not 'cooked' but definitely processed.
Maybe where you live, but around here the salmon is always raw and unprocessed (other than 'flash freezing' to kill the parasites).
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Old 03-07-12, 04:11 PM   #57
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Our favorite is to spread a thin layer of Dijon (either regular or country) on top and sprinkle with Panko crumbs. Different spices can be put in the Panko but with the Dijon, it's more for texture. I have a oil sprayer that I use to spray EVOO over the Panko to help it stay in place and to brown. 15 - 18 minutes in our mini-convection oven and it's time to eat. Start a fresh vegetable in the steamer at about the 10 minute mark and you'll be ready to eat as soon as it comes out. Quick and easy.
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Old 03-07-12, 04:22 PM   #58
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Maybe where you live, but around here the salmon is always raw and unprocessed (other than 'flash freezing' to kill the parasites).
I was going to say, my dog grabbed a carcass and wolfed it down. he got pretty sick.
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Old 03-07-12, 06:50 PM   #59
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around here in the fall you have to keep close watch on the mutt when you out for a walk by the shores of the river, dogs take great pleasure in both partaking of the rotten carcasses and also rolling in them, both which cause great kerfuffles when they get home.
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Old 03-07-12, 06:55 PM   #60
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I'm sure it is.

But after taking an invertebrate zoolology class that had jars with creatures that came out of people who ate raw foods , I'll only eat cooked fish or meat.
Get your salmon flash frozen, and you'll never have an issue. It kills larvae.
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Old 03-07-12, 07:09 PM   #61
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Get your salmon flash frozen, and you'll never have an issue. It kills larvae.
Tom! You're home, right??? Yay!
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Old 03-07-12, 07:12 PM   #62
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Tom! You're home, right??? Yay!

Yes, I am HOME! I'm tired, hurting, stoned on pain killers, and I have the happiest cat on the planet that I'm home. Annie took a 20' jump to my shoulder with a very loud OMG meow when she saw me.
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Old 03-07-12, 07:35 PM   #63
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Tom, don't even think about moving an inch without her entwinning about your legs giving you shyte about leaving her. Glad you're home, we'll even let you post one of your obscene smoker/bbq pictures.
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Old 03-07-12, 10:52 PM   #64
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I am a seafood lover but salmon is probably my least favorite fish. Maybe it's because we don't get fresh salmon here in Illinois very often. I prefer lighter fish. Salmon meat is so dense. With that said I like it sauteed in butter and oil, then topped with dill and lemon. Next favorite is patties.
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Old 03-07-12, 11:02 PM   #65
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Get your salmon flash frozen, and you'll never have an issue. It kills larvae.
I've always wondered what kind of fish to use to make sushi. I've never made it at home with raw fish. Instead I make "trailer park" sushi using fish sticks. (Don't knock it if you ain't tried it.) Can you use the plain-old frozen stuff for sushi?
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Old 03-07-12, 11:09 PM   #66
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I've always wondered what kind of fish to use to make sushi. I've never made it at home with raw fish. Instead I make "trailer park" sushi using fish sticks. (Don't knock it if you ain't tried it.) Can you use the plain-old frozen stuff for sushi?

Yeah, that's Pollock, by the way, a species of Cod. Other good sushi fish is Tuna (Yellowfin or Bluefin), Salmon, Jack Mackerel, and crabmeat. If you use Krabmeat (rather than crabmeat), that's also Pollock, by the way, with some red food dye.
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Old 03-07-12, 11:46 PM   #67
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Seared for about a minute on each side, leaving it almost raw in the middle.
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Old 03-09-12, 12:13 AM   #68
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I actually made salmon Florentine a couple weeks ago: made a seafood veloute with roux, cream and a fumet done from clam broth, shrimp and a little dill with a splash of vermouth; diced a few mushrooms, spinach chiffonade, onion and celery in brunoise cut, bamboo shoots for a little crunch and sauteed lightly; mixed it all together; two slices in the fillet to form pockets into which this all got stuffed and into the oven for about twenty minutes. Sauce was leftover seafood veloute reinforced with some diced shrimp and leftover crab. Good? Damn good, even if I say so myself.
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Old 03-09-12, 08:10 AM   #69
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^^^ You had me until the celery and bamboo shoots. The veloute sounds excellent.
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Old 03-12-12, 10:53 PM   #70
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I also like it poached. With a light mustard sauce.
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