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nolaegghead said:Yeah, well there's no wild salmon (at least that I know that are legal to catch) in the Atlantic anymore.
Yeah, well there's no wild salmon (at least that I know that are legal to catch) in the Atlantic anymore.
Fresh is soooo important! I've been fortunate to have had 12 Alaskan fishing trips, all saltwater. We typically bring home 150 pounds of fillets per person; salmon, halibut, ling cod and others. The fish are cleaned, filleted, vac sealed and flash frozen within hours of being caught. Processed this way it is just as good 12 months later as the day caught. When I give salmon to friends they tell me it was the best they have ever tasted so there is a huge difference. I sometimes shop for new rubs at local fish markete and always ask the owner how fresh does he think his fish is. The answer is always that it doesn't get any fresher because he has it flown in. Baloney! I have talked to commercial fishing captains. They do a very good job of quickly icing down the fish but it is sometimes several days on the boat before going ashore for shipping, then more days in shipping, etc. Give it the smell test, if it smells fishy don't buy it. Maybe I should put together an Alaskan fishing trip for eggheads.
Little Steven said:
You want to limit Atlantic salmon as well.