Sockeye

stemc33

I've been looking at Albertson's every so often for Sockeye. Every time I go there the person at the meat counter always points at Atlantic Farm Raised with color added fish. Of course I have to explain I want wild caught from the PNW. Well the other day I caught the lady that handles the incoming orders. She informed me that they usually sell out of the sockeye very fast. She took my name and number and told me she'd wrap and hold one for me when the shipment gets here on Tuesday. Very nice to have somebody go the extra mile to help a guy out. 

Anybody else having a problem getting salmon?

DMW

Looks great! Do you start it flesh side down and then flip it once it firms up?

theyolksonyou

I'm not sure I've ever SEEN sockeye. Nice to have someone looking out for you. Nice looking meal, that. 

jtcBoynton

My local supermarket always has salmon, but not always wild caught from the PNW.  I do have a fish market not too from the house that always has wild caught PNW salmon (except for August when they close for the month).  There are Whole Foods Markets in this area as well which always seem to have wild caught.

stemc33

DMW said:

Looks great! Do you start it flesh side down and then flip it once it firms up?

Usually go about 2-3 minutes depending on hot the fire is before flipping. Waiting for the fish to firm up will often result in a broken fish.  Then I place a second disposable grate on top and flip. Once the fat starts surfacing I pull it. Keep the fat on it, it's very healthy for you. Tonight's cook was on the MM at 400° with lump just below top of the firebox. My MM seems to like the 400°ish range. 

stemc33

@jtcBoynton, where are from? I can't see signature lines if it's listed. Albertson's is the only store locally that carries fresh fish. The second closest is nearly a 2 hour drive to Billings.

I'm not a big fish eater, but my wife loves it. Ideally I try to eat it once a week and sometimes twice. I'm not one to take fish pills and eating fish twice a week is supposed to have the same benefit. Fish burps twice weekly is better than daily. Lol

fljoemon

Just bought sockeye at Costco ... And then saw Publix too had them, $13.99/lb. 

stemc33

$9.99/lb. here.

We have a lot of people that make Costco runs and take their coolers. Maybe I should have them pick me up some. 

Legume

@stemc33 ask the fish lady at your market if they get it in frozen.  In season we get sockeye fresh for $12-18/lb, but the rest of the year it comes in frozen and is sometimes on sale for $6-7/lb. They put it in the case so its defrosted when you see and buy it.  I asked and was able to buy a bunch of sockeye filets still frozen in their individual vacuum sealed packages and put them straight into my freezer where they hold really well.

Legume

Btw, great looking cook there.

stemc33

Legume said:

@stemc33 ask the fish lady at your market if they get it in frozen.  In season we get sockeye fresh for $12-18/lb, but the rest of the year it comes in frozen and is sometimes on sale for $6-7/lb. They put it in the case so its defrosted when you see and buy it.  I asked and was able to buy a bunch of sockeye filets still frozen in their individual vacuum sealed packages and put them straight into my freezer where they hold really well.

I never see it but I'll ask. I've read a few articles that claim fish that is flash frozen on processing boats is actually better than fresh fish. 

YukonRon

I tried salmon for the first time a couple weeks ago. I was initially intimidated on trying, due to cooks prior to BGE. 
Salmon is something I will never order from a menu again. It was the best I had ever had.
Your cook looked amazing. I have been able to do low and slow on the MM. I have done 2 different cooks of 3.5 lb tri tip, both were 230ish no problem.

stemc33

YukonRon said:

I tried salmon for the first time a couple weeks ago. I was initially intimidated on trying, due to cooks prior to BGE. 
Salmon is something I will never order from a menu again. It was the best I had ever had.
Your cook looked amazing. I have been able to do low and slow on the MM. I have done 2 different cooks of 3.5 lb tri tip, both were 230ish no problem.

I'll order halibut or Mahi at restaurants, but rarely salmon.

Seems like my MM stays at 400° even using the DFMT. I've yet to load past the top of firebox and often fill well below full. I just ordered the woo with stone , so I imagine filling above the  firebox line and using a stone will restrict airflow enough to hold lower temps.

I've heard people having/complaining about airflow issues on the MM with the stock setup. Makes me wonder what kind of temps they're cooking with. I like cooking at the 400-450° range. Plus the lump is close to the food so I get plenty of direct radiant heat to the food. 

Mickey

Seattle three weeks ago. Wow

YukonRon

stemc33 said:

YukonRon said:

I tried salmon for the first time a couple weeks ago. I was initially intimidated on trying, due to cooks prior to BGE. 
Salmon is something I will never order from a menu again. It was the best I had ever had.
Your cook looked amazing. I have been able to do low and slow on the MM. I have done 2 different cooks of 3.5 lb tri tip, both were 230ish no problem.

I'll order halibut or Mahi at restaurants, but rarely salmon.

Seems like my MM stays at 400° even using the DFMT. I've yet to load past the top of firebox and often fill well below full. I just ordered the woo with stone , so I imagine filling above the  firebox line and using a stone will restrict airflow enough to hold lower temps.

I've heard people having/complaining about airflow issues on the MM with the stock setup. Makes me wonder what kind of temps they're cooking with. I like cooking at the 400-450° range. Plus the lump is close to the food so I get plenty of direct radiant heat to the food. 

Well duh. I know why I can Low and Slow now, thanks to you! I have used the place setter. That restricts the air enough to control temps lower than most. Good call. I should have known that.

I have had no issues with higher temps at all. I have been able to maintain consistent temps.

jonnymack

Copper river salmon is a transcendent experience. Any wild caught is worthy though. All the way down here I usually just hawk Costco until I see some wild caught. Great lookin food there. 

pescadorzih

Local store had frozen sockeye last week. The wife picked some up for Friday night dinner. Same store now has fresh being delivered daily. Wife getting some for dinner tonight. Love Sockeye salmon. Usually is only available around here fresh end of June, beginning of July.

Danielson

Found nice sockeye filets last Saturday at local Meijers, grilled them Sunday. Went back Monday and found filets on sale $9.99 lb and stocked up them, actually thinking about picking up some more to smoke this weekend.

QingEsq

Great looking cook.  Now i have to do some salmon today.

NPHuskerFL

Looks fantastic buddy!  Solid cook and pics

stemc33

Danielson said:

Found nice sockeye filets last Saturday at local Meijers, grilled them Sunday. Went back Monday and found filets on sale $9.99 lb and stocked up them, actually thinking about picking up some more to smoke this weekend.

Good call stocking up. I'm sure the prices will start going back up soon.