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Sockeye Salmon Versus The Others

i buy canned, and make salmon patties out of it. good with mustard or cocktail sauce. i always use ritz crackers, because that's how Mom and Dad make them.
 
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
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Although your misguided government did at one point attempt to introduce Atlantic Salmon to the pacific ecosystem.

plus Atlantic salmon isn't at all bad. Its flavor is comparable to most pacifics. There are some farm operations revolving around Chinooks, plus the 5 Pacific jurisdictions, California, Oregon, Washington, BC, and Alaska maintain large numbers of hatcheries, which basically equates to ranching.
 
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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They're a cannery and processing plant, I've bought from them before. They buy salmon from the fishermen and process them and ship them out.
 
Fearandloathing said:
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
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But I think that's only a function of the fact that atlantic sold here is all aquaculture, versus our... free range chinook and coho ranching and wild caught pink and chum. I don't care for chum, or pink, never had sockeye. I actually prefer Atlantic to Chinooks, but Coho are my favorite.

Atlantics are more popular for aquaculture because they spawn multiple times, whereas pacifics spawn once and die.
 
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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I loves me some salmon. Local grocer sells it raw and/or prepared. I'll by the prepared: seasoned and blackened; and nuke it at work at least once a week. The Raw goes on the grill.
 
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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Even the cheap salmon is still pretty damn good.
 
MaggieD said:
Just curious. Why are you so pleased with salmon that doesn't taste like salmon??
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The amount of flavor, I never said one said one did not taste like salmon. Maybe "richer" is a more appropriate word. One note, I bought some fresh yesterday and it did not taste as good as the frozen sockeye. Maybe from a different part of the ocean, can't say.
 
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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I'll try that, don't know if King is available in Houston but I will check.
 
Dragonfly said:
How'd you cook it? Details please. :mrgreen:
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Bake at 400 deg for 10-15 minutes uncovered depending on the thickness. Getting the time right I the key as the fish gets dry quickly so trial and error is the key. Dry salmon is not what you want.
 
rhinefire said:
The amount of flavor, I never said one said one did not taste like salmon. Maybe "richer" is a more appropriate word. One note, I bought some fresh yesterday and it did not taste as good as the frozen sockeye. Maybe from a different part of the ocean, can't say.
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We have a store a few miles from the house that supplies seafood to most of the fine restaurants in the city. Called Supreme Lobster. Their salmon is out of this world.
 
rhinefire said:
Bake at 400 deg for 10-15 minutes uncovered depending on the thickness. Getting the time right I the key as the fish gets dry quickly so trial and error is the key. Dry salmon is not what you want.
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What'd you put on it? A rub? Marinade? Surely you did something besides just slapping the filet down into a dish and baking it?

Details please. :mrgreen:
 
Typically I get the steelhead as it's much better than Atlantic. Wish I had a fish monger close by which carried sockeye. :(
 
Dragonfly said:
What'd you put on it? A rub? Marinade? Surely you did something besides just slapping the filet down into a dish and baking it?

Details please. :mrgreen:
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There are thousands of marinades and rubs and each one is up to the eater - good or bad. Salmon flavor is not overpowering so seasoning should be restricted to a little salt and pepper or mild marinade. I make a little sauce on the side sometimes resembling a lemon sauce/butter sauce or tartar but never buy anything in a jar. I made a rub from scratch recently that turned out to my liking do I'll do it again. Look up a hot-cinnamon-maple syrup on line and very lightly rub it on the fish an hour before baking.
 
MaggieD said:
We have a store a few miles from the house that supplies seafood to most of the fine restaurants in the city. Called Supreme Lobster. Their salmon is out of this world.
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With a name like Supreme Lobster their tap water is probably good. I left the Chicago area in 1979 and still hunger for some of the deli's and foods you can buy there. Great ethnic areas of stores and restaurants hard to duplicate where you don't ethnic populations. Houston is sorely lacking in Polish nd Italian and Greek foods and the great food festivlas every year. Smoke perch was everywhere there and you can't find it here.
 
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