Sick of Salmon...

What has always bugged me about tilapia, Chilean sea bass, and all their ilk is that they primarily appeal to people who don't like fish that taste "fishy." Now, I know that the term "fishy" can also be used to refer to an off taste, but honestly, I think too many people (here in the US) really don't want to taste anything remotely "fishy." Hence, for someone like me who really likes mackerel, bluefish, etc., these kinds of fish taste as bland as tissue paper. Their appeal is beyond me.

Most salmon I find at least has some semblance of flavor, but I have given up on most fish that I find on menus. A few exceptions: on occasion, I have tasted a nice grouper in Florida, although at times that fish can be too bland for me.

Also, if my father is making cod (baccala) in any way, shape, or form (i.e., in fritters, or cooked with garlic, hot peppers, and oil) all bets are off!

Ah, Blue Fish, I love it but never see it for sale here in Texas.
Joe

I wouldn't recommend it. Bluefish is one of those things that doesn't travel well.

Having grown up on the Pacific coast in the Northwest (just above the Columbia River on the Long Beach peninsula), I really have been spoiled when it comes to eating salmon, steelhead, and shad. Freshwater catfish were plentiful from rivers and lakes. Bass (large-mouth) and crappie were also plentiful and if you went hungry you just weren't paying attention! We also caught fish out of the surf like flounder, pogies, rock bass and small shark, I think they were nurse shark. We didn't eat the shark but used it for bait. We also caught ling cod by trolling on the Columbia, along with salmon and steelhead, and also a type of sea perch, and spanish mackeral. By now you get the idea that good and edible fish were plentiful from ocean, rivers, streams, and lakes in the area.

I tried the farm-raised salmon and cannot stand it; it is like eating an "imitation" of the real thing; besides, I have read articles about how they are raised and what they are fed, and I decided I don't need to eat the inferior farm-raised variety – their farm environment is polluted and the dyes and chemicals can't be good for you.

The same goes for other farm-raised seafood such as catfish, talapia, trout, and even lobsters. I know the fish-farmers are trying to make a living, but as long as I can obtain the wild variety (the real thing), I will shun the farm output.

There are different ways of preparing salmon and steelhead, and surfing the internet will provide many recipes. I enjoy fish baked, poached, grilled, bbq'd, ROASTED, and fried – also tempura style and shish-kabobed. Have I missed any other ways of preparation? Of course, I also enjoy sushi and sashimi.

I would love to have the salmon at Outback's, but they serve the farm-raised variety which I will not eat.

I enjoy just about any kind of seafood, not just fish. Squid, octopus, abalone, sea urchin, oysters, any variety of clam, shrimp. I even tried the sea cucumber in a Chinese restaurant but didn't care for the texture. Flounder is a big favorite, they practically jumped on the hook when surf fishing. Shad and smelt out of the river and streams were great eating, especially the shad roe. I never could bring myself to eating the roe of salmon or steelhead, but I do enjoy black caviar. Some people even ate the sperm of male salmon but not me.

I worked on the old haul-seine fishing grounds on the Columbia when a young lad, for 2 or 3 years, driving a team of horses to pull in the tail end of the net. Plenty of salmon, steelhead and shad. Lots of eel that had died after spawning – could never eat them, although I enjoy sushi made from smoked eel. I also enjoyed more than my share of smoked and kippered fish like salmon, steelhead, smelt, tuna, and sturgeon. Surgeon were plentiful back then; the smaller ones about 3-4' were the best... pan-fried sturgeon steak for any meal was common fare. Now sturgeon are on the endangered list.

I think this post is already too long, so I better stop.

quote:

Originally posted by Bulldozer Rectangle

I wouldn't recommend it. Bluefish is one of those things that doesn't travel well.

I had it here once - at least it was labeled bluefish. Got it at Albertson's when they were here. They had the best seafood department of any supermarket near me but otherwise I don't miss 'em.

quote:

Originally posted by Michael HoffmanBy the way, an easy tipoff that the Atlantic salmon on menus and in stores is farmed is the "proud" annoucement that it's fresh from Chile. Chile, as most folks know, is on the Pacific Ocean.

So's Alaska. So's Seattle (well, the salmon is). As long as it's cold water salmon, what more can you ask for?

quote:

Originally posted by Big Ugly Mich

quote:

Originally posted by Michael HoffmanBy the way, an easy tipoff that the Atlantic salmon on menus and in stores is farmed is the "proud" annoucement that it's fresh from Chile. Chile, as most folks know, is on the Pacific Ocean.

So's Alaska. So's Seattle (well, the salmon is). As long as it's cold water salmon, what more can you ask for?

The point is, Atlantic salmon from Chile is farmed salmon. And that's unhealthy.

I am not sure I understand the debate here??? Chile is located on the Pacific Ocean. How can Salmon that comes from Chile be Atlantic Salmon? Would they not be Pacific Salmon based on their residence?? Inquiring Minds want to know??

Salmon stays on most all menus as the farm raised stuff maintains its price and doesn't fluctuate.
Many owners of the -average- restaurant are not so particular about its taste. I blame the owners as they hire 'kitchen managers' who only are able to follow what the owner wants and have no ability to make decisions based on availability and food cost.
You can get fileted sides with the pinbones removed. What is worse is what I have seen where the individual filet is cryovaced and no preperation is needed. There are other fish that are sealed this way too. It's sad...

The things that are done with fish causes me to keep the thought that you do not order sushi in Nebraska.

mark

If you ate quality Salmon (read wild Alaska) you wouldn't tire of it. The farmed stuff is mostly all garbage. In fact, close to 25% off it never makes it to market because when the fish is gutted and opened up it is totally unappealing and is rejected by buyers. I have been purchasing wild, line caught King Salmon from a place in Sitka, Alaska. It's all graded to the highest standards. I have them fly it in fresh when available (along with fresh halibut). You can't gvet is fresher! It's caught, landed, graded and packed and fedex. In less than 20 hrs I get the shipment from when it's shipped from Sitka, Alaska to me in CT. The cost surprisingly is only a few dollars more per pound that what you would pay for week's old fish anywhere else on the east coast. Some of the farm raised salmon sold as "atlantic salmon" acutally comes from Chili and is more technically a type of trout rather than a true salmon!

quote:

Originally posted by PapaJoe8

Ah, Blue Fish, I love it but never see it for sale here in Texas.
Joe

I would recommend Kingfish but, you would probably have to go down to the gulf coast and fish for it yourself.

quote:

Originally posted by doggydaddy


The things that are done with fish causes me to keep the thought that you do not order sushi in Nebraska.

mark

Someone forgot to tell Sarah Jessica Parker and Matthew Broderick
http://www.sushiomaha.com/background.htm