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Post by bixaorellana on Jun 13, 2009 1:24:55 GMT
*waves*
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Post by distantshores on Jun 13, 2009 1:49:32 GMT
That is excellent Bixa! Good one!
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Post by auntieannie on Jun 13, 2009 16:54:08 GMT
I am not very fond of cooked salmon. I prefer it smoked, and wild, line-caught.
Just a note, sorry to lower the tone here: to "make" one tonne of farmed fish such as salmon, it takes 3 to 5 tonnes of small oceanic fish... Not quite efficient, or so it seems to me!
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Post by auntieannie on Jun 13, 2009 17:01:35 GMT
ah... we're in the recipe branch... so: to make fishmeal for your farmed fish, catch 3 to 5 times its weight in small oceanic fishes such as anchovies, grind them... food's ready!
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Post by distantshores on Jun 14, 2009 2:21:22 GMT
Out of curiosity auntiannie, how much would salmon eat in their normal habitat? I am not a proponent of raising anything in what I call animal prisons. Whether it be hog confinements or cattle feeding lots or fish farms. But most of the meat that people eat is raised that way anymore. I eat salmon maybe twice a month. I eat very little meat anymore and no pork. With all of the antibiotics and growth hormones and vaccines they give these animals. It's scary! We have lots of hog confinements, [interesting word huh?], and cattle feed lots around here. And if you've ever had turkey for Thanksgiving or Christmes.... guess how they are raised???
I went fishing out on Lake Michagan a few years ago. We were six miles out and 16 lines in the water. For over an hour we caught nothing and then a strom suddenly developed. The white caps were higher than the side of our 42 foot long boat. The captain actually tied a rope around my waist just in case. Up and down we went. You could not see over the waves. And suddenly we had six poles bending. We caught 2 salmon and 4 lake trout in minutes. Thank goodness we got back to shore safe and sound, tho shook a bit. The chef at the resort we were staying at said he would prepare the dish for supper if we would be willing to share with other guests. Of course I said yes. He had made his own special baste, of which he would not share the ingredients. But we had the best meal that night. It was delicious!
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Post by auntieannie on Jun 14, 2009 9:20:55 GMT
great story, distant shores!
I don't actually know how much a wild salmon would eat. The thing is that we catch fish to "make" another fish in those horrid farms and I understand fishfarms are polluting and you're talking about the antibiotics... well, sorry to say so, but they are also feeding antibiotics as a matter of course to farmed fish. If only we would eat fish that is local and readily available, it would be simpler.
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Post by distantshores on Jun 14, 2009 12:54:19 GMT
I understand what you are trying to say auntieannie. Sadly few people have access to line caught fish or the time to catch them. The way we produce our foods has changed greatly in the last 40 years. When I was a young boy on the farm, we raised everything we ate. We butchered our own hog and our own cow, both raised right on our own farm. We had our own chickens, gardens, apple orchard, everything. Even the local restaurants purchased everything locally. You could count on local garden raised veggies and the meat from a local farmer. Today you're not even sure if the food came from our country! I've seen documentaries on fish farms and it is plain dispicable how the fish are raised. They have so little room they can't even swim around. Many of their fins never form completely. A dye is put into the water to give the salmon their color since the natural foods that the salmon eat to get their color naturally aren't made available. That's why I call it a prison.... cause it is! If I know that the salmon I'm looking at to purchase is from a fish farm, I refuse to buy it let alone eat it. But sometimes that's hard to tell.
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Post by auntieannie on Jun 14, 2009 16:59:18 GMT
totally agree with you, distant shores! it is so hard to tell! and I don't know how the MSC can approve of ANY fish farming in the conditions you describe. Obviously, if we were constantly thinking of what we ate, we would go back to having a small farm and live in autarcy on it... which, to me defeats the principle a bit. And there wouldn't be enough land for everybody. There MUST be another way.
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Post by auntieannie on Jun 14, 2009 17:08:20 GMT
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Post by tillystar on Jun 14, 2009 18:52:35 GMT
I don't really eat salmon since someone described what you just said distantshores to me at a party and they put me right off with their colourful descriptions. No hardship to me as I find it is pretty bland anyway.
BUT today we had some wild salmon as it was knocked off in the supermarket...just on the BBQ with ne seasoning, just as it is. Delicious.
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Post by Deleted on Jun 15, 2009 0:28:44 GMT
Unfortunately, before salmon was farmed, most people could not afford it.
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Post by tillystar on Jun 15, 2009 14:42:36 GMT
Its true, thats why we only have salmon when the wild stuff is going cheap!
Growing up salmon was for special occasions but now the tasteless, pale pink crap is everywhere (OK I know my attitude to it is a little extreme, but I really think it is gross)
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Post by Deleted on Jun 15, 2009 16:39:36 GMT
Perhaps we should also eat only wild cows, wild pigs, wild sheep and wild chickens if farming animals for food is a bad thing.
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Post by imec on Jun 15, 2009 16:45:51 GMT
;D
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Post by auntieannie on Jun 15, 2009 19:26:11 GMT
I don't think farming as such is bad for animals. It is the way some industrial "farms" (we should call them factories instead) work. These are bad for animals, humans and environment... so we should stop that.
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Post by tillystar on Jun 15, 2009 20:53:38 GMT
I'd stop eating farmed pig if tasted like farmed salmon
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Post by Deleted on Jan 2, 2015 11:25:23 GMT
I have a sudden urge to make some salmon croquettes, mentioned on page 1 of this thread.
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Post by Deleted on Sept 6, 2015 3:22:00 GMT
All of the cooking shows here are now showing salmon being served "rare" -- seared on the outside but totally raw inside. Is that a trend elsewhere as well?
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Post by fumobici on Sept 6, 2015 3:51:32 GMT
All of the cooking shows here are now showing salmon being served "rare" -- seared on the outside but totally raw inside. Is that a trend elsewhere as well? As probably the non-professional cook here who has prepared and cooked more salmon than anyone, I can state without hesitation that this is a truly bad idea. Salmon isn't tuna. Of course, I'd never order salmon in Paris or France anyway to spare myself the disappointment.
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Post by lagatta on Sept 6, 2015 11:25:00 GMT
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Post by Deleted on Sept 6, 2015 15:32:19 GMT
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Post by Deleted on Sept 7, 2015 13:05:55 GMT
That looks really, really good.
I have made Salmon Ceviche on a couple of occasions. The color that it turns to after being in all that lime juice is not real appetizing looking (kinda grayish) but, it always gets scarfed up whenever I've served it.
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Post by Deleted on Sept 7, 2015 14:47:34 GMT
Well, since salmon sushi is the most popular in France, it's obvious that raw salmon is good. I guess you just have to find the perfect balance between a quick sear and leaving the inside intact.
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Post by fumobici on Sept 7, 2015 15:24:43 GMT
Is farmed salmon used in sushi there? That would never happen here in any decent Japanese restaurant. In any case Salmon here on the Pacific coast is very much complicated by having four very distinct species as opposed to the single Atlantic type. I did have sushi in Italy once made with Norwegian farmed salmon, and the taste was OK (not great, but OK) but the texture was just wrong, kind of gelatinous--very unlike wild caught.
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Post by Deleted on Sept 7, 2015 15:42:44 GMT
I don't think Pacific salmon is eaten in Europe (except of course in the super specialised places that must exist). It is always Norwegian, Swedish, Scottish or Irish and the majority is farmed, which was the only way to bring the price in reach of the common man. When I first moved to France, salmon was just about on the same level as caviar. Now it has become a common everyday product like beef (I wonder how many people eat non-farmed beef or if they would want to.).
Anyway, 95% of the Japanese restaurants here are operated by Franco-Vietnamo-Chinese, and while I would not say that they don't care how it tastes, they are probably totally unaware of how it tastes in Japan. In any case, they are catering to French tastes.
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LouisXIV
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L'estat c'est moi.
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Post by LouisXIV on Sept 9, 2015 21:15:40 GMT
I prepare salmon and white fish the same way. Grill on high heat for about three minutes a side (meat side first, skin side second), serve immediately with a Beurre blanc.
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Post by bixaorellana on Sept 17, 2015 18:08:11 GMT
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Post by fumobici on Sept 18, 2015 1:19:57 GMT
Anyone over 21 years old can buy all sorts of cannabis infused edibles here but I'm not sure I've seen any take the savory rather than sweet route before. Still seems weird to me that you can go into a shop and choose from 40 varieties of cannabis, but they seem to be doing alright and the sky remains in place overhead in spite of breathlessly tormented prognostications otherwise. Someone's in fact setting up what looks like the Whole Foods of cannabis shops maybe two miles from my house, they'd probably love to have some of that in their refrigerated case. I expect most of the country will be the same within some number of years.
We can still get wild salmon here for reasonable cost when it's in season. I saw some lovely fresh wild Silver fillets at the local grocery for $8.99/lb. and I was tempted. The species vary quite a lot in price, the King salmon was a few dollars more. Unless you fall for the semi-annual Copper River Sockeye gouge, you pretty much get what you pay for. I know a commercial fisherman who uses the highly unusual reef netting technique used only as far as I know on one island here, so often get spectacular fish for free if the season is good and the buyers cheap.
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Post by Deleted on Sept 18, 2015 12:20:34 GMT
Picard here used to sell whole frozen wild Alaska salmon (they were big!) which I bought more than once because they were excellent even though they weren't fresh. And then it disappeared forever...
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Post by tod2 on Sept 3, 2020 17:00:28 GMT
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