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Expect the cost for the Copper River fish to be higher than usual due to the shortage of fish in Washington and California and the virus issue in the Chilean-raised. My local fish store was not bringing the Copper River salmon in due to the high cost to him, $25/lb.
"You throw a rock, I'm going to throw a concrete block back" |
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Ouch!  Hey, I'll have you guys know that Pinot Noir now comprises well over 2% of my cellar! I must confess that salmon has comprised 0% of my food consumption, year to date.... PH |
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Hey PH, you're not alone (entirely). My cellar: 0% Pinot Noir, but in CRS season, salmon's 99% of my protein consumption (other 1%: bugs while bicycling,  )-B "You should always read the label, you should always read it well"-Mrs. Featherbottom, AKA Tobias Funke |
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Indy- That's kind of like having the Ying, without the Yang there, my friend. It's just missing the 'balance'. We've got to get you straightened out.  |
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Wine Pairing? PH |
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Hey KSC02,
Just had a fresh 25 pound Spring Salmon with a little brown sugar and butter glaze at my son's soccer team party. Very nice. Generally, the fresher it is (we get a lot of fresh stuff here on Vancouver Island), the less I tend to do with it, but if the salmon is not as nice, or if I want to make a splash, I typically serve with one of these two sauces: Maple syrup sauce 1 cup pure maple syrup 2 tablespoons finely grated peeled fresh gingerroot 4 tablespoons fresh lemon juice 3 tablespoons soy sauce 1 1/2 teaspoons minced garlic An untreated cedar plank (about 17 by 10 1/2 inches; if desired) 2 5 pound salmon filets This next sauce is my all time favourite sauce and goes great with more intense flavoured wild salmon (e.g. Chinook/King, Sockeye/Red). It's blend of sweet, savoury, salt and spice rocks my world. This also goes great with chicken and pork. Asian Plum Sauce: 2 tablespoons peanut oil 1 small onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 tablespoon fresh ginger, coarsely chopped 1 Thai chile, coarsely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 1/2 pounds red or purple plums, pitted and coarsely chopped 1/4 cup honey 1/4 cup soy sauce 2 tablespoons fresh lime juice 1 tablespoon granulated sugar Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, chile pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a food processor and mix until smooth. Let cool. Mmmm, can't wait until I have this again. |
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conscious- My wife and I are big fans of the maple syrup/soy marinade for grilled salmon. Raspberry chipotle is another favorite at our house. However, both of these are typically used with "run-of-the-mill" salmon and not the more flavorful varities. The King and Sockeye just get a little salt and pepper; occasionally some lemon or fresh dill. <insert drool icon here...again> "It's easy to grin, when your ship comes in, and you've got the stockmarket beat, but the man worth-while, is the man who can smile, when his shorts are too tight in the seat." -Judge Smails |
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Thanks for recipes conscious! It's much appreciated. Both look great. I'll be sure to try them out. I already do a Maple syrup sauce, but yours actually looks as it may be better. I'm always willing to try something new! And sourcing good, pure maple syrup is NOT an issue in Quebec. True enough as well that often, with a fresh filet of Salmon, less is indeed more.  |
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You can add bad fishing weather and the high cost of jet fuel to that salmon fillet. Copper River salmon are flown down the lower 48 as soon as the fishing boats get back to the dock, but the initial offering here in Seattle is $40 per pound.
Article here. *********** "Never RE-elect anybody." --Keith Squier |
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Hallelujah, hallelujah!
My favorite time of the year when we FINALLY get our Copper River Salmon in for the year. We will eat it several times a week throughout the season. KSC02, never muck up fresh CRS with sauces and such! Save them for your pedestrian salmon, please. I need to pull a case of New World Pinot for the coming season. |
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No worries.  |
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Always a wise fellow you are. |
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Hope the recipes work out, KSCO2. Quebec maple syrup costs an arm and a leg out here, but it's worth it. I grew up in north east Ontario (40 minutes from the Quebec border) and we used to get it all the time. This thread reminds me of our wedding.
When my wife and I got married we were living on the west coast but decided to get married back east. We did an east meets west menu. The salmon was caught the morning before the wedding near Vancouver Island and came out on ice with my wife's dad. We glazed the salmon with a little maple syrup, served it with fresh sweet corn from the farm down the street and finished with blackberry pie. We got married at an old country school house with a huge yard surrounded by a corn field - kinda field of dreams, so the dinner was very simple and prepared outside with BBQ's, etc. We had the ceremony under a couple of oak trees and then we all changed into our shorts and t-shirts and played croquet, baseball, etc. We had a kids pool full of beer on ice and dinner was served outside in some open air tents on a beautiful September evening. Very special day. |
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Too bad we can't realistically work out the 'perfect exchange'. Great story, conscious. Usually works out that the greatest memories are derived from the simplest of times. |
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Never know, maybe it could work out. My brother's in Ottawa and I'm sometimes in Montreal for work and/or pleasure - we actually took my dad to a Habs game for his 60th last fall. Next time I'm out we could maybe arrange an offline. I'll bring the fish.
This message has been edited. Last edited by: conscious, |
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That, my fellow forumite, could be arranged! Just give a 'heads up' the next time you're headed out this way. I'm sure an 'off line' could be arranged with minimum notice. |
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Retsina! -B "You should always read the label, you should always read it well"-Mrs. Featherbottom, AKA Tobias Funke |
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Our local Central Market received their first shipment this week. $39.99 a pound for Sockeye. $49.99 a pound for King. The Sockeye actually looked better than the King.
$39.99 and $49.99 a pound. WTF? Joe ----- Wine is like potato chips around me...if it's open, it's gone. |
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PT Barnum said it best.
Just one more sip. |
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Tell me about it. I didn't buy any. I just kind of shook my head and walked away.
Joe ----- Wine is like potato chips around me...if it's open, it's gone. |
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Actuallly, I assumed you didn't buy any or I wouldn't have posted that. I can get top quality dry-aged prime rib or porterhouse for less than that.
Just one more sip. |
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I saw the sockeye today at Whole Foods. $36.00 per pound. Looked good; I may get some tomorrow...
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I'm with you. Joe ----- Wine is like potato chips around me...if it's open, it's gone. |
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