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Sockeye Salmon Versus The Others

rhinefire

rhinefire

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I broke down and bought the more expensive salmon (sockeye) and the difference is well worth the price. If My eyes ere closed when I ate it I would not have known it was salmon. I have eaten salmon for a year now and could kick myself for being a cheapskate-never again.
 
rhinefire said:
I broke down and bought the more expensive salmon (sockeye) and the difference is well worth the price. If My eyes ere closed when I ate it I would not have known it was salmon. I have eaten salmon for a year now and could kick myself for being a cheapskate-never again.
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Where was it sourced?

Having grown up in the PNW and joined my grandfather on many salmon fishing trips before he died, I've eaten a lot of salmon. IMO the pacific species are all right about the same, you begin looking at sourcing for better quality, I don't think they farm sockeye so you probably got a wild caught fish
 
rhinefire said:
I broke down and bought the more expensive salmon (sockeye) and the difference is well worth the price. If My eyes ere closed when I ate it I would not have known it was salmon. I have eaten salmon for a year now and could kick myself for being a cheapskate-never again.
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The difference is between excellence and inedible.
 
I usually have Atlantic salmon but tried Sockeye once because it was on sale and didn't like it at all. I love Atlantic salmon with this:

sweet.jpg
 
rhinefire said:
I broke down and bought the more expensive salmon (sockeye) and the difference is well worth the price. If My eyes ere closed when I ate it I would not have known it was salmon. I have eaten salmon for a year now and could kick myself for being a cheapskate-never again.
Click to expand...


See a doctor. You may have no tastes buds or a rare condition or something

I live in British Columbia, responsible for the largest wild catch in the world. They don't sell Atlantic salmon here...no one wants cat food.

I suspect its a matter of how it was cooked...overcook Sockeye and it will be dry and probably taste not much better than Atlantic or farm fish. Sockeye is easiest as baked..

Baked Sockeye Salmon with Bell Peppers and Capers recipe | Epicurious.com

Sockeye should be kind of sweet in comparison due to the inter tissue fat content

Also remember that like all fish, the meat is very soft and does not like heat...medium heat all the way
 
rhinefire said:
I broke down and bought the more expensive salmon (sockeye) and the difference is well worth the price. If My eyes ere closed when I ate it I would not have known it was salmon. I have eaten salmon for a year now and could kick myself for being a cheapskate-never again.
Click to expand...

Just curious. Why are you so pleased with salmon that doesn't taste like salmon??
 
rhinefire said:
I broke down and bought the more expensive salmon (sockeye) and the difference is well worth the price. If My eyes ere closed when I ate it I would not have known it was salmon. I have eaten salmon for a year now and could kick myself for being a cheapskate-never again.
Click to expand...

I've tried sockeye salmon and it's good, but not nearly as good as Chinook salmon.
Their flavor is superior, their meat is much juicier.....more fat I think.
Anyway, Chinook salmon are also known as King salmon for a reason.
 
EMNofSeattle said:
Where was it sourced?

Having grown up in the PNW and joined my grandfather on many salmon fishing trips before he died, I've eaten a lot of salmon. IMO the pacific species are all right about the same, you begin looking at sourcing for better quality, I don't think they farm sockeye so you probably got a wild caught fish
Click to expand...

No, they only farm Atlantic salmon because they become adult sooner. I have encountered this before with easterners. Sockeye and even Chum like low heat because of the low fat content.

But even Chum or Pink are superior to Atlantic
 
Fearandloathing said:
See a doctor. You may have no tastes buds or a rare condition or something

I live in British Columbia, responsible for the largest wild catch in the world. They don't sell Atlantic salmon here...no one wants cat food.

I suspect its a matter of how it was cooked...overcook Sockeye and it will be dry and probably taste not much better than Atlantic or farm fish. Sockeye is easiest as baked..

Baked Sockeye Salmon with Bell Peppers and Capers recipe | Epicurious.com

Sockeye should be kind of sweet in comparison due to the inter tissue fat content

Also remember that like all fish, the meat is very soft and does not like heat...medium heat all the way
Click to expand...

Greetings, F & L. :2wave:

Some years ago, I received a catalog from SeaBear in Washington State and ordered a wild salmon trio from them to see if I liked their food. I was uber pleased with both the salmon and their service, and I have ordered from them ever since! Nice people, excellent product, fair price - what's not to like! :mrgreen:
 
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polgara said:
Greetings, F & L. :2wave:

Some years ago, I received a catalog from SeaBear in Washington State and ordered a wild salmon trio from them to see if I liked their food. I was uber pleased with both the salmon and their service, and I have ordered from them ever since! Nice people, excellent product, fair price - what's not to like! :mrgreen:
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Is Seabear a native run business?

Here I get sockeye right off the dock, and frozen giant pawns [about 8" with the head] and often fresh halibut cheeks, through some friends in a native owned fishery co-op. Prices are always 30% below market and fresher.
 
rhinefire said:
I broke down and bought the more expensive salmon (sockeye) and the difference is well worth the price. If My eyes ere closed when I ate it I would not have known it was salmon. I have eaten salmon for a year now and could kick myself for being a cheapskate-never again.
Click to expand...

How'd you cook it? Details please. :mrgreen:
 
Fearandloathing said:
See a doctor. You may have no tastes buds or a rare condition or something

I live in British Columbia, responsible for the largest wild catch in the world. They don't sell Atlantic salmon here...no one wants cat food.

I suspect its a matter of how it was cooked...overcook Sockeye and it will be dry and probably taste not much better than Atlantic or farm fish. Sockeye is easiest as baked..

Baked Sockeye Salmon with Bell Peppers and Capers recipe | Epicurious.com

Sockeye should be kind of sweet in comparison due to the inter tissue fat content

Also remember that like all fish, the meat is very soft and does not like heat...medium heat all the way
Click to expand...

I'd rather have sockeye than any other salmon, coho included. It's richer than any other, and I guess it's their diet. They're hard to catch with anything but a hootchie because they love squid- that's mostly what they eat.
It's the best coming out of the smoker, too.
 
radioman said:
I've tried sockeye salmon and it's good, but not nearly as good as Chinook salmon.
Their flavor is superior, their meat is much juicier.....more fat I think.
Anyway, Chinook salmon are also known as King salmon for a reason.
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Chinooks, (called 'springs' in Canada) are good. I think they're called King salmon by Americans because they can grow so big. Unlike the other Pacific salmon which return to spawn after four years, springs can live to five, six or, I think, seven. Those pictures of a 65 lb. salmon caught on a rod in a river, those are springs. Or kings. Or chinooks, whichever.

Fun fact- some springs have white flesh. They're still good but nearly unmarketable. There was a cannery in Alaska years ago buying them cheap, canning them and putting on the label, "Guaranteed not to turn red in the can!" They sold quite a bit to unknowing inlanders before the government made them stop.
 
Grand Mal said:
I'd rather have sockeye than any other salmon, coho included. It's richer than any other, and I guess it's their diet. They're hard to catch with anything but a hootchie because they love squid- that's mostly what they eat.
It's the best coming out of the smoker, too.
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I'll eat any salmon if I caught it, but prefer sockeye as well. I have caught only a few, my experience has been catching chum and Chinook.

One of the greatest sites [which will remain nameless but I think you know where] is river flowing into Howe sound where you could literally walk on the backs of the salmon going up stream....along with some very large bears and eagles...it's the most amazing sight ever seen.

I know a native couple living on Hornby Island that smoke some mighty fine salmon, but it's a hard place to get to without a boat.
 
radioman said:
I've tried sockeye salmon and it's good, but not nearly as good as Chinook salmon.
Their flavor is superior, their meat is much juicier.....more fat I think.
Anyway, Chinook salmon are also known as King salmon for a reason.
Click to expand...

"King Salmon" was an old marketing attempt where they thought giving it a more common name people would buy more. I have a sneaking suspicion that you may have mixed the two, Chinook are very nice tasting when cooked properly but I have never heard anyone say they preferred Chinook to Sockeye
 
Fearandloathing said:
I'll eat any salmon if I caught it, but prefer sockeye as well. I have caught only a few, my experience has been catching chum and Chinook.

One of the greatest sites [which will remain nameless but I think you know where] is river flowing into Howe sound where you could literally walk on the backs of the salmon going up stream....along with some very large bears and eagles...it's the most amazing sight ever seen.

I know a native couple living on Hornby Island that smoke some mighty fine salmon, but it's a hard place to get to without a boat.
Click to expand...

We catch mostly coho and springs here (Texada), and pinks. I've never caught a sockeye but my old man used to get one once in awhile. They're hard to catch on a rod.

I know whereof you speak. I've been there, saw the eagles so fat on fish they couldn't fly anymore- hopping around on the bars squabbling over scraps like vultures.
 
I have taken to Walnut Encrusted salmon, with both pesto and a great mustard to hold the crust, I dont tend to be willing to pay $20/lb for the best for that, which is what I have seen lately.
 
Steel head and Atlantic salmon taste very similar....but not sockeye. I think primarily because it's wild caught. Loads of difference between farm raised and wild caught, no matter what kinda fish it is.
 
Fearandloathing said:
Is Seabear a native run business?

Here I get sockeye right off the dock, and frozen giant pawns [about 8" with the head] and often fresh halibut cheeks, through some friends in a native owned fishery co-op. Prices are always 30% below market and fresher.
Click to expand...

They are located at 605 30th Street, Anacortes, Washington. Whether this is a clearing-house, fishery co-op, just an office for orders, or something else I don't know. I just use the order form that comes with the catalog, and then I get fully cooked, boneless, skinned and flaked salmon in "ready to eat" pouches delivered right to my door shortly thereafter, proving that salmon can be deliciously good, especially when someone else has done all the work, :lol: plus I get the Omega-3 in my diet without taking a vitamin supplement! :thumbs: :mrgreen:
 
polgara said:
They are located at 605 30th Street, Anacortes, Washington. Whether this is a clearing-house, fishery co-op, just an office for orders, or something else I don't know. I just use the order form that comes with the catalog, and then I get fully cooked, boneless, skinned and flaked salmon in "ready to eat" pouches delivered right to my door shortly thereafter, proving that salmon can be deliciously good, especially when someone else has done all the work, :lol: plus I get the Omega-3 in my diet without taking a vitamin supplement! :thumbs: :mrgreen:
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Here you go:

 
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polgara said:
Greetings, Hawkeye10. :2wave:

Thank you for providing the very interesting video! :thumbs: *Big Hug*
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You are welcome...I changed the video for one the is higher quality and I think gives more of the history....

I have seen their products around but dont recall using it.

Love the bags though, SYSCO sells their tuna like that.

No draining, and does not need much space to store.

Great idea.
 
Dragonfly said:
Dear lord - doesn't that completely smother the taste of the fish???
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It's funny, the sauce is more prominent than the salmon, but they just go together really well. I use the same sauce with chicken and I love it. The reason I eat salmon in the first place is because of the health benefits, so I never expected it to taste great.
 
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