Fish.

[Stuey]

Ok, so I was at the supermarket (I <3 Wegmans) the other day. I saw some tomato-colored salmon as opposed to the typical canteloupe color but they had that too.

Fresh caught Alaskan salmon.

While cooking it was a bit difficult b/c I couldn't tell if it was done or not, it is awesome! The meat is just a so much richer color! Aside from that, the taste is a bit cleaner. I just don't know how to explain it, but it tastes a bit better in terms of consistency and flavor and was just meatier.

It came with a hefty cost though. $6.99 or so for regular farmed salmon, and $14.99 for fresh caught wild salmon.

I'm going to get a few more pieces since I don't know how long the "season" will last.

On another note, I've been thinking of trying Bass. What's your favorite fish?

[doctorgonzo]

Farmed salmon has to be dyed, because the salmon don't eat the foods they typically eat that would turn their meat red. Hence the color difference.

I care for just about any fish aside from tuna.

[rspassey]

halibut (sp?) is my favourite.

[juppy]

Bass has a good flavor. I've heard one of the best-flavored fish is walleye, although I've never tasted it myself. Bluegill runs a close second, but it takes so many of those little things to make a meal, they're kind of a pain in the butt.

[XenaWP]

Flounder and sole, halibut, sockeye salmon, turbot are my regulars. Just tried some Chesapeake Rockfish not too long ago, pretty yummy.

I wouldn't eat farmed fish if you paid me.

[Stuey]

A month ago when I went to the supermarket, the girl behind the counter recommended rockfish to me. I though it was ok, but nothing to write home about. For the cost, I think I would have been better off with sole or any of the other flat fish.

On another note, I got my fiance to try fish. She had a bite of salmon a few months ago, but liked the breaded Sole sticks we had at a recent wedding we attended. Then we went for Japanese food. I got a veggie roll and a spicey salmon roll. She didn't like the sushi, but took the spicey salmon part out of the sushi (it was like a mixed paste), and mixed it in with her rice. Now I just have to wean her back to red meat!

[juppy]

I don't blame her for not liking sushi. That stuff is definitely an acquired taste. I've tried it a couple times now and still haven't "acquired" a like for it.

I'll eat just about any other kind of seafood though. Fish, shrimp, scallops, lobster, crab, oysters....they're all good in my books. But sushi? Yucky!

[HAL9000]

Then you haven't truly had good sushi... take that and a bit of wasabi (sp?) and soy sauce and you have good stuff.

[David M]

Originally Posted by doctorgonzo Farmed salmon has to be dyed, because the salmon don't eat the foods they typically eat that would turn their meat red. Hence the color difference. I care for just about any fish aside from tuna.

Ocean salmon feed on krill, which is what turns their meat pink. If you ever do a side by side comparison...ocean salmon tastes much better than farmed salmon.

Don't eat too much tuna. It has mercury in it which bi-accumulates. Meaning once eaten, it never leaves you're body.

[sdkfz]

I just tried cedar planking salmon on my charcoal grill. Very nice especially when I had the non farmed which is both non dyed and I believe much better flavored due to the varied and natural diet. I also believe the raw fish is much firmer in texture from exercising.

Dover sole is excellent also as is cod. If you need some help with cooking this book is excellent (and if you are in Boston MA the Summer Shack restaurant at the north end of the T's Red Line is his)

Jasper White's Cooking from New England ISBN-10: 0964360071 ISBN-13: 978-0964360075

Not much on lobster and fresh water fish except for very, very fresh trout. Walleye is all the rage here in MN, pretty bland white fish. Being in the middle of the continent makes it hard to get good seafood not like when I was in Boston....

Smoked Haddock (Finnan Haddie) or Herring (Kipper's) make the start of a very fine breakfast indeed,

[XenaWP]

In terms of prepping, we usually use the convection oven or the Foreman grill. (I don't have/use an outdoor grill.)

Last time I made the turbot, I did it in the microwave. Duh. Really excellent way to prep fish ... put in a glass baking dish, cover with plastic wrap, and just nuke for a couple of minutes. Really preserves the moisture. Great for those "delicate" type filets.

[Kareeser]

Mm, Spicy Salmon hand rolls are my favourite. I definitely didn't have to acquire the taste of sushi at all Must be a person-to-person thing.

[TwoRails]

Actually, Sashimi is raw fish. Sushi is a special method of cooking rice and served traditionally in the seaweed rolled up form. The center can be anything, and is quite often vegetables.

Also, I don't about dying farm salmon, but wild salmon comes either as "pink" or "red" with the red salmon being quite more expensive.

Favorite fish? Wow... I love a bunch, but salmon is high on the list. Haven't had rockfish in many years, but I remember I like it, too. Real cod is great. Like halibut, too.

Anybody ever go grunion hunting?? That's a ball, and they taste good, too.

[Brad the best]

i can't even eat the "salmon" sold in supermarkets , my grandparent's lived right at the fraser river which was and sorta still is salmon country (not going to speak of what group of people is at fault for overfishing it and killing the population) you could actually stand in the river during sokeye season and have them run into your legs .

white spring salmon is my favorite , harder to catch but worth it . sok-eye(pink) is a close 2nd , but nothing beats the white springs .

[jer888]

Perch. Only problem is, same with bluegill, it takes ALOT to make a meal.

[juppy]

Originally Posted by HAL9000 Then you haven't truly had good sushi... take that and a bit of wasabi (sp?) and soy sauce and you have good stuff.

I've tried it at two or three different Chinese restaurants around here, and each time they all tasted the same. Now whether it's what YOU are calling "good", I can't say. Maybe they all didn't have a clue how to make it right. I don't know really. All I do know is the sushi I've tried, I haven't been impressed with. The flavor hasn't been that great and the raw squishiness didn't help matters any.

[Stuey]

Originally Posted by Brad the best white spring salmon is my favorite , harder to catch but worth it . sok-eye(pink) is a close 2nd , but nothing beats the white springs .

That's what it was, Sok-eye! It looked tomato red to me, and while I couldn't remember its name, I recognized it from your post.

I want another piece!

[Brad the best]

sok-eye is usually what you are eating when you order salmon at a resteraunt , its the pink stuff . you might also get choho , unlikely to get chum or white spring .

3 years ago my uncle got a 83 lbs salmon right out of the Fraser river in hope b.c . thats the biggest i have seen but i believe they get a little bigger , there are king salmon that are even bigger but they are more in Alaska and don't taste that great .

[TwoRails]

sockeye is considered red salmon here:

Sockeye salmon (Oncorhynchus nerka), also called red salmon

from

http://en.wikipedia.org/wiki/Sockeye