quote:

Originally posted by KSC02:

quote:

Originally posted by indybob:
What vinos are you pulling?

To start:
2005 Brewer-Clifton Sweeney Canyon Chardonnay... shows well warmer than normal

With the meal:
2003 Archery Summit Arcus Estate... give a LOT of air.
2003 Martinelli Bondi Home Ranch Water Trough

Not that you asked for my thoughts. <empty suit razz>

Just did a CT search for the Martinelli Bondi, as I'm not familiar with them. Looks like one of your heavy hitters. Should be a great weekend.

quote:

Originally posted by KSC02:
Opened the package (great packaging BTW). I`ve yet to see such perfect piece(s) of Salmon until now. The color is amazing. Sliced off a piece and consumed. WOW!!
Some awesome stuff. This will be a grand weekend.

KSC02-

As you can see, SeaBear has fantastic product. Once you have thoroughly enjoyed the salmon, try some of their other offerings. Everything is delicious!

seabear was waiting for my when i got home today. i am so happy i am running around in circles!

quote:

Originally posted by KSC02:

quote:

Originally posted by indybob:
What vinos are you pulling?

To start:
2005 Brewer-Clifton Sweeney Canyon Chardonnay

With the meal:
2003 Archery Summit Arcus Estate
2003 Martinelli Bondi Home Ranch Water Trough

KSC, I had some Copper River salmon two weeks ago and also paired it with the classic pinot match. I had an 05 Walter Hansel Cahill Lane which was excellent as it was restrained and elegant. I am thinking the Martinelli might be too big a wine that might overpower the fish, which you want to avoid. Just my two cents.

i completely agree vinole. while browsing for tonights pairing, i located two with windows i found acceptable. one was a kosta browne. it *didn't* get opened for that exact and correct reason.

just my two cents!

quote:

Originally posted by vinole:

quote:

Originally posted by KSC02:

quote:

Originally posted by indybob:
What vinos are you pulling?

To start:
2005 Brewer-Clifton Sweeney Canyon Chardonnay

With the meal:
2003 Archery Summit Arcus Estate
2003 Martinelli Bondi Home Ranch Water Trough

KSC, I had some Copper River salmon two weeks ago and also paired it with the classic pinot match. I had an 05 Walter Hansel Cahill Lane which was excellent as it was restrained and elegant. I am thinking the Martinelli might be too big a wine that might overpower the fish, which you want to avoid. Just my two cents.

vinole: Too late. Opened the Martinelli. However, by the time we got to it, it had a bit of air. Indeed, it wasn't overpowering at all.

Grilled the CR Salmon on the BBQ on Cedar Planks. Simple rub on the planks of EVOO, a pinch of salt and cracked pepper. BBQ'd on closed cover until nicely ready. String beans and mashed potatoes to go with. Very homie. MMMMMMMMM

Took w+a's advice and enjoyed the Brewer-Clifton Sweeney Canyon Chardonnay warmer than I normally would have. In one word: Beautiful. Very enjoyable and a great starter.

The Bondi Home Ranch Water Trough just paired nicely. Light drinking tonight actually. Just the two bottles. Very enjoyable meal.

KSC02, I have enjoyed many White Burgs at near room temperature, and this wine fits that profile.

Glad you enjoyed!

i'm on my 4th day in a row eating salmon, and i can already include tomorrow as well.

quote:

Originally posted by TBird:
i'm on my 4th day in a row eating salmon...

Jeez, TBird. That ain't right. I haven't had salmon four times in the last four years. Get a steak into you, man. <empty suit razz>

PH

I enjoyed CRS today at lunch, lightly grilled cooked medium rare.

That is the good news, the bad news is I enjoyed it with water. (with gas)

quote:

Originally posted by wine+art:
I enjoyed CRS today at lunch, lightly grilled cooked medium rare.

That is the good news, the bad news is I enjoyed it with water. (with gas)

Put some lemon in your water (8oz. or less), or skip the water all together and you probably won't get the gas.

quote:

Originally posted by spo:

Put some lemon in your water (8oz. or less), or skip the water all together and you probably won't get the gas.

Interesting article. I love Alaskan salmon. I'll be there in early August fishing the Good News River catching King and Sockeye. Eat this stuff and you know life is....GOOD!

http://gonw.about.com/od/fooddrink/a/copperriver.htm

You'll be fishing Alaskan rivers for salmon in August? I'm envious. I've done it, but earlier in the season. We went up the end of June for a raft fishing trip down the Salmon and Kuskokwim Rivers. Kings were in the river then. I didn;t think you;d find them in August. Silver salmon should be in the river then. They're supposed to be tastier than the Kings, but I haven't had any. Good luck. I trust you'll be using a fly rod?

quote:

Originally posted by Board-O:
...Silver salmon should be in the river then. They're supposed to be tastier than the Kings...

from what ive been told and experienced, Yukon River Kings are the tastiest and have the highest fat % of any of the Alaskan Salmons... season runs July-August

Kings are in Alaskan rivers in early to mid July- based on my own experiences.

quote:

Originally posted by Board-O:
Kings are in Alaskan rivers in early to mid July- based on my own experiences.

i meant July - August for when you can get Yukon King... season typically opens up late June and runs for about 3 weeks into the middle of July... just depends on how the run is going, they have to let so many into Canada before they can start fishing it

if you've never had a Yukon River King i highly recommend it, it will probably be available in about 1-2 weeks

I've had fresh Alaskan King Salmon in Alaska and loved it. If they're caught high up in the tributaries of the rivers, they're not so great. Up there we ate rainbows and grayling.

i have as well, though its been about 2 years. the best river Salmons are those caught right at the mouth since they're loaded with fat and nutrients... by the time they get to the tributaries their nutrients are exhausted

Well, I absolutely mispoke by saying Chinook (king) when I meant silver salmon. Thanks for catching that Board-O.

I was just reading about king salmon in July's issue of SAVEUR magazine, which is likely the reason.

SAVEUR has a FANTASTIC Primer (25 pages I think) on everything you need to know about salmon. It's really a great read.

quote:

Originally posted by MiamiAtty:
Well, I absolutely mispoke by saying Chinook (king) when I meant silver salmon. Thanks for catching that Board-O.

I was just reading about king salmon in July's issue of SAVEUR magazine, which is likely the reason.

SAVEUR has a FANTASTIC Primer (25 pages I think) on everything you need to know about salmon. It's really a great read.

Agree 100%...I read the article last month. Sheds a lot of light on the salmon "variety" issue.

The coho (silver) salmon that we get in the NW are very good eating fish, but quite a bit different than some of the other salmon. They don't have the oils or fatty acids that chinook or sockeye have and its pretty easy to dry them out if you forget what you're cooking.

I'm not sure what it is since I eat all three and enjoy them all, but for people who are not big salmon fans, the coho seem to be the more popular variety.

I agree with kumazam: I've never fished the Alaska rivers but have fished for salmon in many Washington / Oregon / B.C. rivers and the fish at the mouth are silver & bright. The higher up you go, they start getting pretty ugly (we call them "boots") and the meat gets softer to the point of mushy.

My bride is in Alaska, and I'm hearing ALL about the salmon.