quote:

Originally posted by MiamiAtty:
Suppose you do a taste test for us. Grill salmon on American cedar, Pencil cedar, Western Red cedar, and Spanish cedar and give us your tasting notes.

Vinaigre makes a solid point here, in that we can get carried away without looking at the 'basic simples'.

But I LIKE your idea Miami!! This WOULD be an interesting comparison. American, Western, Eastern Canada and Spanish cedar. A GREAT afternoon Summer BBQ tasting.

For all your sarcasm, Me thinks you're on to something

quote:

For all your sarcasm, Me thinks you're on to something

I hate when that happens!

You are right on the different types of cedar!

But I'm sure you got my point!

BTW, You are onto something, there are other types of planks on the market. I have not tried any others but I have seen some maple planks and also hickory planks, not sure they would work well with salmon.. Something to look into !!

Oh, and pencil cedar? how could you grill on that? You would have to glue them toghether and the paint fumes would probably be toxic !

quote:

Originally posted by Ogopogo DUDE:
is it true that one is supposed to soak the cedar plank in H2O for about an hour before putting the salmon on the cedar so as during the grilling/oven process the water leaches out of the cedar plank and along with this water the cedar aromatic constituents comes out as well--->thus baking into the salmon. ?!?

As MiamiAtty stated you are right !
Something to add: A good trick is to have a spray bottle filled with water to extinguish any flames or flare-ups on the edges of the cedar planks.
And if you are using a sugar baste like KSC02 mentioned (Maple syrup or other) it is a must because if the flare-ups come over the top the sugar will burn to a crisp !

Hmmm,

Silver salmon is not King. It is sometimes called Coho, and is less fatty than either King or Sockeye.
King is also known as Chinook.

If you like rich, oily salmon, it's King. That is my favorite. Sockeye is drier and denser, more like red meat. Copper River is more branding than an accurate description. A lot of salmon sold as Copper River is other Alaskan caught salmon. It doesn't matter as long as the water is cold and the fish caught before entering the river to spawn.

Around Seattle, Alder planking is more common than Cedar. Preference is much like oak and wine, it's individual. My preference is nothing between the skin and the grill.

Speaking of oak, whether you like a white wine or red with salmon, oak gets in the way. It leaves a bitter after taste. Pick an un-oaked white eg. an Oregon Pinot Gris, or a fruity red with crisp acidity, possibly, not necessarily a PN.

quote:

Originally posted by Pape du neuf :
Silver salmon is not King. It is sometimes called Coho...Copper River is more branding than an accurate description. A lot of salmon sold as Copper River is other Alaskan caught salmon. It doesn't matter as long as the water is cold and the fish caught before entering the river to spawn.

how right you are...I see salmon where I live labeled "copper river" all year long, which if it is true copper river, and fresh, is not possible. As their have been many articles written, amongst them in the New York Times and Wall Street Journal, there has been many fish markets "busted" selling fish labeled "copper river" which was not copper river, and not even wild.

quote:

Around Seattle, Alder planking is more common than Cedar. Preference is much like oak and wine, it's individual. My preference is nothing between the skin and the grill.

Speaking of oak, whether you like a white wine or red with salmon, oak gets in the way. It leaves a bitter after taste. Pick an un-oaked white eg. an Oregon Pinot Gris, or a fruity red with crisp acidity, possibly, not necessarily a PN.
Posts: 677 | Registered: Jul 12, 2005

Here's a quick guide to Alaska's salmon: http://www.jobmonkey.com/alaska/html/types_of_salmon.html

Alderwood is great. I use Artisan salt smoked with alderwood that really gives certain food a nice nuance.

Reminds me of a debate I heard among champion BBQ'ers over which wood was best to smoke meats with. The Texas guy said one wood, the Kansas guy said another, the Tennissee guy still another.

While I was trying to wrap my mind around which one WAS best, one guy nailed it. He said "What we mean by "best" is the kinda wood we find around HERE".

pape du neuf....I tend to agree with you about the wine, especially if you're a purist and don't want to miss anything about the salmon.

I also wonder (if you looked at the guide) how many of us have eaten Chum salmon and didn't realize it at the time.

quote:

Originally posted by pape du neuf:
A lot of salmon sold as Copper River is other Alaskan caught salmon. It doesn't matter as long as the water is cold and the fish caught before entering the river to spawn.

This might be doing that, but they shouldn'tbe. Look for the "Genuine Wild Alaskan Copper River Salmon" stamp. http://www.crsalmon.org/bktag.gif
There are at least eight other salmon "brands," including Aleutia sockeye from the western Alaska Peninsula, Castle Cape Reds from Chignik, Kenai Wild salmon from Cook Inlet, RealSalmon and Rainforest Wild from Southeast, and especially good, Bristol Bay salmon.

I have also noticed tht Copper River sockeye salmon is available almost year-round now at my local Whole Foods. However, after June it is not fresh. It is always labelled "previously frozen". Noticeable downgrade in flavor, too IMO.

Cheers,

Otis

*Bump*

that time of the year again... read on Seattle PI that initial shipments are small to begin the season but should pick up as the summer progresses

Just not a huge salmon fan. More for the rest of you!

PH

I received my SeaBear catalogue yesterday. I'll be placing an order for Sockeye and Beer Garden Smoked Salmon Strips. <insert drool icon here>

june 9th my fresh delivery from seabear ships. cannot wait!

Someone please explain to me the effects of the West Coast prohibition on wild salmon this year. Am I reading correctly that you can still get it from Alaska, but not other places?

One effect is at the local fish store, wild chinook is $24.00 per pound. And that is in Oregon.

quote:

Originally posted by PurpleHaze:
Just not a huge salmon fan. More for the rest of you!
PH

Thank you, PH. As always, you're a true gentleman.

Yeah.....just don't get between me and the tuna, dude.....

PH

quote:

Originally posted by gigabit:
I received my SeaBear catalogue yesterday. I'll be placing an order for Sockeye and Beer Garden Smoked Salmon Strips. <insert drool icon here>

O.K., you and TBird have tipped the scale. I'm sold. I'll try seabear. Curious to see if I taste the differance than wholefoods. I ordered:

Fresh Copper River Wild Sockeye Salmon - Ships June 2008

Fresh Copper River Wild Silver Salmon - Ships September 2008

Note to self: Plan for the appropriate awesome Pinot Noir.
Let the tasting begin.

quote:

Originally posted by snipes:
Someone please explain to me the effects of the West Coast prohibition on wild salmon this year. Am I reading correctly that you can still get it from Alaska, but not other places?

Yes, that's correct. Wild caught salmon in California and Oregon are affected. Alaska is seen to have decent levels of the fish, so no ban there. All over the country, wild salmon prices in restaurants will go up this year, as there is simply less to buy.

Here's a good link if you're interested: Clicky.

quote:

Originally posted by KSC02:

quote:

Originally posted by gigabit:
I received my SeaBear catalogue yesterday. I'll be placing an order for Sockeye and Beer Garden Smoked Salmon Strips. <insert drool icon here>

O.K., you and TBird have tipped the scale. I'm sold. I'll try seabear. Curious to see if I taste the differance than wholefoods. I ordered:

Fresh Copper River Wild Sockeye Salmon - Ships June 2008

Fresh Copper River Wild Silver Salmon - Ships September 2008

Note to self: Plan for the appropriate awesome Pinot Noir.
Let the tasting begin.

KSC02-

Everything that I have ordered from SeaBear has been excellent: salmon, halibut, chowders, marinades, etc.

Provecho!

quote:

Originally posted by indybob:
Yes, that's correct. Wild caught salmon in California and Oregon are affected. Alaska is seen to have decent levels of the fish, so no ban there. All over the country, wild salmon prices in restaurants will go up this year, as there is simply less to buy.
Here's a good link if you're interested:

After reading that article, seabear's prices are pretty good! And shipping was more reasonable than expected.

Salmon on the Grill and great Pinot. Life is good!

quote:

Originally posted by PurpleHaze:
Just not a huge salmon fan. More for the rest of you!

PH

I can remember when I thought you had a good palate.

quote:

Originally posted by GreenDrazi:

quote:

Originally posted by PurpleHaze:
Just not a huge salmon fan. More for the rest of you!

PH

I can remember when I thought you had a good palate.

Point made, GreenDrazi-
When I was going down to DC last November, PH wanted nothing to do with Pinot Noir. Now I'm seeing some pairing coincidence here!

quote:

Originally posted by KSC02:
Point made, GreenDrazi-
When I was going down to DC last November, PH wanted nothing to do with Pinot Noir. Now I'm seeing some pairing coincidence here!

Well, there you go. The man has no taste whatsoever.

I couldn’t get him to a shoe show when he was in town either.

you won't be sorry!

quote:

Originally posted by KSC02:

quote:

Originally posted by gigabit:
I received my SeaBear catalogue yesterday. I'll be placing an order for Sockeye and Beer Garden Smoked Salmon Strips. <insert drool icon here>

O.K., you and TBird have tipped the scale. I'm sold. I'll try seabear. Curious to see if I taste the differance than wholefoods. I ordered:

Fresh Copper River Wild Sockeye Salmon - Ships June 2008

Fresh Copper River Wild Silver Salmon - Ships September 2008

Note to self: Plan for the appropriate awesome Pinot Noir.
Let the tasting begin.