Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Cooked some salmon and pineapple.

2»

Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    I got a couple of jars of home canned salmon from Alaska on Sunday from Red who was feeling under the weather so didn't make it.  His room mate Zack brought it over.  Salmon in mason jars with oil, jalapenos and unidentifiable matter.  Didn't serve any for dinner (although that was the intention), but opened one up today and i thought it was very good.  I can tell - not for everyone.  One jar is marked "2014", the other "2015".  I opened the 2015.  They were obviously smoked before canning.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • Phatchris
    Phatchris Posts: 1,726
    edited August 2016
    Good looking salmon.... I will definitely try this method.
    · Share on FacebookShare on Twitter
  • Jeremiah
    Jeremiah Posts: 6,412
    Great looking cook, but damn at that table. Did you build that??
    Slumming it in Aiken, SC. 
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Jeremiah said:
    Great looking cook, but damn at that table. Did you build that??
    @Jeremiah Affirmative!
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • HeavyG
    HeavyG Posts: 10,380
    nolaegghead said:
    I got a couple of jars of home canned salmon from Alaska on Sunday from Red who was feeling under the weather so didn't make it.  His room mate Zack brought it over.  Salmon in mason jars with oil, jalapenos and unidentifiable matter.  Didn't serve any for dinner (although that was the intention), but opened one up today and i thought it was very good.  I can tell - not for everyone...
    Was it as interesting as Surströmming?
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    @HeavyG I've never had Surstromming...I'd give it a shot.  I'm a huge fan of fish sauce which is the juice fish made by fermenting and autolysis, similar to surstromming.

    This was tame by comparison.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,583
    did the salmon pick up a fish sauce flavor with all the oil, ive eaten a ton of rainbow trout canned but it was a friends cambodian wife canning it, i cant eat rainbow trout any other way now and she moved on
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Yeah, it had some umami.  And lots of oil.  There was a very strong smoked flavor - obviously whoever canned this stuff in Alaska smoked it first.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • KiterTodd
    KiterTodd Posts: 2,466
    Great looking cook.  Thanks for the share.

    On an unrelated note, I try to buy the wild caught salmon. It's usually frozen/thawed, but sometimes I get it fresh.  It's pretty good and I know it's better for me than the farmed stuff...  But the farmed stuff is so much cheaper and buttery delicious!  Must be all that corn they feed 'em. 
    LBGE/Maryland
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    I'd prefer the wild salmon, but the farm raised tastes pretty damn good.

    Nutritionally, they're both good for you.  The farmed is much higher in fat (which is delicious, btw) and slightly higher in omega 3 fatty acids.  They're both low in mercury, pcbs, etc, the wild is lower, but compared to longer-living, higher on the food chain species of fish we eat, the farmed is much better than other fish alternatives.

    Taste - they both taste good - different, but I think the way you cook and seasoning will have a bigger impact on taste than if it's wild or farmed.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Almost all salmon purchased that is processed into filets, even if marked fresh, is frozen and thawed at least once, if not twice.  But the amount of time it's thawed is minimal.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,583
    nolaegghead said:
    Almost all salmon purchased that is processed into filets, even if marked fresh, is frozen and thawed at least once, if not twice.  But the amount of time it's thawed is minimal.
    add to that, the wild caught is sometimes, betting more than that, processed in china. at least thats what i see with the mass produced stuff. you need to single source to be sure where its been. ill stick with the salmon i catch, its near free
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • HeavyG
    HeavyG Posts: 10,380
    nolaegghead said:
    @HeavyG I've never had Surstromming...I'd give it a shot.  I'm a huge fan of fish sauce which is the juice fish made by fermenting and autolysis, similar to surstromming.

    This was tame by comparison.
    If you ever get the chance, pro tip: open the can in a bucket of water.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    HeavyG said:
    nolaegghead said:
    @HeavyG I've never had Surstromming...I'd give it a shot.  I'm a huge fan of fish sauce which is the juice fish made by fermenting and autolysis, similar to surstromming.

    This was tame by comparison.
    If you ever get the chance, pro tip: open the can in a bucket of water.
    Some airlines banned cans for surstromming, because they said the pressurized cans can explode.  The real reason is to prevent people from opening the cans to eat on the plane and have a planeload of hurling passengers.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • HeavyG
    HeavyG Posts: 10,380
    nolaegghead said:
    HeavyG said:
    nolaegghead said:
    @HeavyG I've never had Surstromming...I'd give it a shot.  I'm a huge fan of fish sauce which is the juice fish made by fermenting and autolysis, similar to surstromming.

    This was tame by comparison.
    If you ever get the chance, pro tip: open the can in a bucket of water.
    Some airlines banned cans for surstromming, because they said the pressurized cans can explode.  The real reason is to prevent people from opening the cans to eat on the plane and have a planeload of hurling passengers.
    It's funny cuz when I was growing up we were told that if you open a tin of food and it spurts out you should throw it away as that means it is spoiled and likely harmful.

    With surströmming all cans will spurt out and that is just a sign that it is still "good".
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    It's a biologically active product, like kim chi, sauerkraut, half sour pickles, beer, etc.  That stuff is good for you!
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • KiterTodd
    KiterTodd Posts: 2,466
    nolaegghead said:
    ...Nutritionally, they're both good for you.  The farmed is much higher in fat (which is delicious, btw) and slightly higher in omega 3 fatty acids.  They're both low in mercury, pcbs, etc, the wild is lower, but compared to longer-living, higher on the food chain species of fish we eat, the farmed is much better than other fish alternatives...
    Thanks.  I thought it was the opposite but researched a few stories and found out I was wrong.   Interestingly, a lot of the stories about "farmed vs. wild myths" on the internet, the ones with very legitimate looking websites...are made by companies trying to sell you farmed fish.  :lol: 

    I found this one which seems to present an unbiased view, has links to all facts, and says their both good for different reasons.  It has some ads, but seems like good info (don't click on anything) - 
    https://authoritynutrition.com/wild-vs-farmed-salmon/

    The result for me...I'll buy more farmed after this knowledge update, but will still lean towards the wild when I can. 

    LBGE/Maryland
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,672
    Sounds good.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Ozzie_Isaac said:
    Sounds good.
    Sounds are good, unless they are bad.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,724
    3
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter

Categories