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(The New York Times)   Sockeye salmon have an internal compass that helps lead them home to spawn. A compass that's delicious when grilled with a light white wine sauce and a dash of fresh herbs   (green.blogs.nytimes.com) divider line 7
    More: Interesting, herbs, sockeye salmon, Multnomah County Sheriff, United States and Canada, sea turtles, spawns, migratory birds, sauces  
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321 clicks; posted to Geek » on 08 Feb 2013 at 9:56 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-02-08 10:02:30 AM
Subby sounds uppity
 
2013-02-08 10:04:00 AM

drjekel_mrhyde: Subby sounds uppity


Since when is salmon negro food?
 
2013-02-08 10:06:25 AM
When my wife were at a nice restaurant in Anchorage we asked the waiter if the chef could prepare the sockeye salmon on the menu for my wife and do the same dish for me but substitute it with chinook salmon.  I thought the sockeye would taste better and my wife thought we wouldn't tell the difference.  To both of our surprise we agreed the chinook was better, although both were very good.  It piqued the chef's interest because later on he came out and asked if one was better than the other.

/Subby's headline reminded me of that day b/c our meals were done the same way.
 
2013-02-08 10:17:39 AM
The moon? Fish know about the moon?

/chemical bros off
 
2013-02-08 11:16:04 AM
Sockeye is very good, but King Salmon is even better,  so full of delicious fatty acids that it is almost a  "raw tuna" Red color.
I think one of the better ways to cook any salmon, but especially sockeye and king is to grill it on a ceder plank that has been submerged in water over night.  For seasoning I like to use  lemon(juice and wedges, salt, pepper, olive oil and rosemary rub/marinade applied to the fish about 5-10 minutes before I start to grill(any longer then that and the acid in the lemon can cause a chemical cooking reaction like ceviche)  I Grill the fish skin-side down on the plank about 5-8 minutes depending on the thickness of the cut, until it is a nice light pink on the outside and a deep red on the inside(rare to med rare)
 
2013-02-08 02:26:00 PM
I prefer a soy-sauce, ginger, and sesame oil marinade myself.
 
2013-02-09 06:10:12 AM
Dill. All fish tastes better with dill.
 
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