We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
wild king salmon. How does this compare to sockeye salmon?
I was in a hurry at the store and confused the two kinds of Salmon on sale at whole foods. Ended up with Wild King Salmon that he said it was from California. Besides the price tag, it was an amazing mistake. Went raised direct on a soaked Alder Board at 400F for about 30 mins. Just covered in some canola oil & dizzy pig raging river before the cook and some lemon after. It basically melted in your mouth with a very smooth almost creamy flavor. How would you fish guys compare King Salmon to the Sockeye Salmon?