fresh wild caught king salmon

[Dilbert]

filets, available today at our market. pricey, but couldn't resist.

squidge of lemon juice, salt, pepper; let sit while the puff pastry sheets thaw.

roll out the puff pastry thin, plunk on portion size king salmon chunks. add finely diced shallot and fine chopped mushroom, wrap&seal in puff pastry - cut two vent slits in top.

20 minutes at 375'F - served well drowned in hollandaise sauce -

I used oven roasted parsley potatoes and garden frozen green beans for sides.

no pix, shutter speed exceeded by appetites . . .

 

[chubbyalaskagriz]

Delicious, Dilbert! For fish lovers, wild Alaskan salmon cannot be beat- that's fer shure!

 

[Dilbert]

well, the wife pronounced a keeper for "company food"

I've found the wild caught salmon has infinitely better taste than the farmed stuff - whichever the type! unfortunately it's availability is very spotty in our market. first there's the seasonality issue, then the 'will they stock it' issue.
it was $19.99/lb, $12.99 with the club card.

I've never see the wild caught frozen (in the fish counter, that is) it's always labeled as "Fresh" - so no clue as to how freezing it would work. do you think buying it "fresh" and freezing it in the home freezer could 'extend my season' with decent taste/texture results?

 

[chubbyalaskagriz]

well, the wife pronounced a keeper for "company food"

I've found the wild caught salmon has infinitely better taste than the farmed stuff - whichever the type! unfortunately it's availability is very spotty in our market. first there's the seasonality issue, then the 'will they stock it' issue.
it was $19.99/lb, $12.99 with the club card.

I've never see the wild caught frozen (in the fish counter, that is) it's always labeled as "Fresh" - so no clue as to how freezing it would work. do you think buying it "fresh" and freezing it in the home freezer could 'extend my season' with decent taste/texture results?

As with most things- when you are presented w/ a choice fresh is always superior. But in my view frozen wild salmon can hardly be detected as frozen. I would opt for frozen wild over fresh farmed ANY day of the week! I have consumed hundreds of pounds of wild frozen salmon over the years and have found nothing substandard or second-class about it. In fact, if I could find any at a decent price I'd literally FILL my freezer with it! But 19 bucks a pound makes fresh wild only a special occasion food for me these days... I'm in the mid-west now and no longer get to enjoy the luxury of bartering w/ fishermen friends who catch far more salmon than they can manage to eat.

 

[Dilbert]

I'll have to stock up on a couple fresh wild pieces and freeze - see how they come out. at the price of the stuff I'd really be unhappy to defrost mush [g]

 

[jpshaw]

Our "Wild caught fresh salmon" comes from WalMart frozen by the Chinese. I get them quite often, cut them into 4 pieces and store each in a sandwich or quart bag frozen. Most of the time I thaw them in the microwave, open the bag a little, put lemon juice into it and let it sit about 15 minutes. Take the Salmon out of the bag and place on a rack, skin down. Coat it heavy with black pepper (quess the could call it lemon pepper) and bake it 30 minutes wide open (450) in my toaster oven. The lower watts of the toaster oven require a little more time. Toaster ovens are great for long cooking items in the summer. I just put mine out on the patio and don't heat up the house.

 

[chubbyalaskagriz]

Just so folks know... wild caught Alaskan salmon from certain Alaskan waters are often sent to Chinese processors, especially it it's caught in western Alaska or out along the Aleutian chain or in the Bering Sea. China serves much of the Asian/European market and frequently it's more economical for fisheries to go the China route for processing Alaskan fish. Seeing the word "China" on a package does not at all indicate that fish isn't American-caught.

 

[jpshaw]

I pick that particular Salmon because it's only 55 mg of sodium per 4 oz but that does make me feel better about it Kevin.