Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: urnmor on July 23, 2023, 10:42:32 AM
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going to Alaska tomorrow with my sons and son and in law on a fishing and hiking trip. Will be fishing for salmon and halibut and looking to take photos of grizzlies in Kodiac catching and eating salmon as they get ready for their winter hibernation.
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That should be a blast, both fighting fish! The one is even good eating!
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IMHO, prepared properly, they both are great eating.
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IMHO, prepared properly, they both are great eating.
I agree they both are however I am just looking forward to catching them
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Salmon is just to fishy for me!
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Bent cooks a perfect salmon and I am always so happy he does not like it and I don't have to share. Have a great time and eat lots of both fish for me!
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Salmon is just to fishy for me!
Next time cook at 160-200°, it skin down to an IT of 128° and baste it with a concoction of butter, lemon juice, orange juice, minced garlic, a bit of brown sugar, S&P, and top with a few slices of onion. The sugar helps eliminate any fishy taste.
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He just doesn't like salmon. He does a great brine with dill. I don't like a lot of stuff on the salmon, I just want the salmon to come through and it does with his brine. He will cook it perfectly for me and guests, everyone raves about it, no fishy taste -- he takes a bite and says "tastes fishy". I think it is psychological.
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Its funny, I have never had to do that with a Rib-eye steak or a cheeseburger to make it taste good! :pig:
...and baste it with a concoction of butter, lemon juice, orange juice, minced garlic, a bit of brown sugar, S&P...
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I got the basting formula from the chef at a well-known salmon restaurant in the Seattle area.
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Now all I have to do is catch the fish to try the recipe
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Now all I have to do is catch the fish to try the recipe
Fresh fish may not need basting. Most fish, when I was in the Seattle area, what passed for fresh fish could have been iced and out of the water for up to 12-13 days.