Why do most people ruin good salmon monkeying with toppings and glazes?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The super expensive Alaskan sockeye doesn't taste as good to me as the farmed Atlantic. I can eat the farmed Atlantic slow roasted with a little lemon. Sockeye needs a curry or teriyaki to taste good. This is just my opinion, obviously.

Farmed salmon is the feedlot ribeye of the sea. Reminds me of the people that disparage grass fed beef.

I personally don’t like farmed salmon but it does have a milder flavor and seems somehow higher in fat content. (To me it seems almost wet or mushy). I definitely know people that prefer the farmed salmon because of the milder taste. If it’s something like sockeye that Ms going to have a gamier taste that some people don’t like.

This is like comparing a high end feedlot ribeye steak to a grass fed top sirloin. Of course the feedlot ribeye is going to have a higher fat content and be “buttier.” Ever have wild chinook or coho?

Farmed salmon are grown in pens and forced fed, pumped full of antibiotics, and given supplements to dye their meat pink. They carry sea lice which they spread to wild fish passing by. Their waste pollutes. They escape pens and compete with wild runs for food. They say they are sterile and can’t breed with wild stocks, but like Jeff goldbug in Jurassic park said, “nature will find a way.” We shouldn’t be eating it, and we shouldn’t be acting like it’s a guilt free food. Farmed salmon is incredibly damaging.

Plus, it’s just bizarre foodie type people want to act like salmon snobs or experts on how it should be repeated, but don’t demand wild salmon. When it’s out of season it’s out of season. Thats the natural way.

Farming aquatics are important to reduce the pressure on wild caught.

The natural way is to only eat salmon you personally catch in your nearby stream. Any commercially caught fish is “unnatural” as a food source.

Heck, my dad has a couple of ponds and raises bass and catfish for us to use. Farming is not evil. A few times a year we harvest the big ones (by letting the grandkids fish for an hour or two) and have a fish dinner. That’s not evil.

The biggest pressures on wild caught fish are Asian nations poaching international fishing grounds. The US regulates fishing, but Asian boats don’t care at all.

[Anonymous]

Anonymous wrote:Good salmon filets cost as much as prime beef filets at WF. I won’t turn salmon down when it’s made with all sorts of exotic preparations, but am I the only one that prefers it simply baked with salt, pepper, and drizzle of olive oil? It’s such a great flavor on its own, it doesn’t need anything — like a prime beef filet mignon.

Who are you to tell us what WE should like?

[Anonymous]

Anonymous wrote:They're the same people who ruin lobster with fancy processing. Just steam it, and eat it. Maybe lemon. That's it.

Lobsters are bottom feeders so therefore I do not eat lobsters so I can't "ruin" it.

[Anonymous]

Anonymous wrote:Hot take: plain cooked salmon is boring. Even when it's cooked well, it's usually dry. Plain salmon is what boomers in Chevy Chase order at Le Ferme when they aren't eating an egg salad sandwich.

It's dry because you overcooked it. Please ignore the FDA recommended temp. 145F is too hot.

[Anonymous]

I buy the frozen filets from WF or Harris Teeter. I prefer seasoning them with lemon juice + salt, pepper and some fresh herbs. DH and the kids clamor for teriyaki salmon and don't like it my way. To each their own.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The super expensive Alaskan sockeye doesn't taste as good to me as the farmed Atlantic. I can eat the farmed Atlantic slow roasted with a little lemon. Sockeye needs a curry or teriyaki to taste good. This is just my opinion, obviously.

Farmed salmon is the feedlot ribeye of the sea. Reminds me of the people that disparage grass fed beef.

I personally don’t like farmed salmon but it does have a milder flavor and seems somehow higher in fat content. (To me it seems almost wet or mushy). I definitely know people that prefer the farmed salmon because of the milder taste. If it’s something like sockeye that Ms going to have a gamier taste that some people don’t like.

This is like comparing a high end feedlot ribeye steak to a grass fed top sirloin. Of course the feedlot ribeye is going to have a higher fat content and be “buttier.” Ever have wild chinook or coho?

Farmed salmon are grown in pens and forced fed, pumped full of antibiotics, and given supplements to dye their meat pink. They carry sea lice which they spread to wild fish passing by. Their waste pollutes. They escape pens and compete with wild runs for food. They say they are sterile and can’t breed with wild stocks, but like Jeff goldbug in Jurassic park said, “nature will find a way.” We shouldn’t be eating it, and we shouldn’t be acting like it’s a guilt free food. Farmed salmon is incredibly damaging.

Plus, it’s just bizarre foodie type people want to act like salmon snobs or experts on how it should be repeated, but don’t demand wild salmon. When it’s out of season it’s out of season. Thats the natural way.

Farming aquatics are important to reduce the pressure on wild caught.

The natural way is to only eat salmon you personally catch in your nearby stream. Any commercially caught fish is “unnatural” as a food source.

Heck, my dad has a couple of ponds and raises bass and catfish for us to use. Farming is not evil. A few times a year we harvest the big ones (by letting the grandkids fish for an hour or two) and have a fish dinner. That’s not evil.

The biggest pressures on wild caught fish are Asian nations poaching international fishing grounds. The US regulates fishing, but Asian boats don’t care at all.

I’m speaking primarily about open pen salmon farming in the Pacific Northwest, Newfoundland, and Norway. Obviously the industrial tank salmon farming in Indiana wouldn’t have the same impact…but is that even salmon? But please don’t claim open pen Atlantic salmon farming does not impact wild chinook, coho and sockeye, because it does, devastatingly.

[Anonymous]

Anonymous wrote:Not everyone agrees with you. Don’t you know that?!

+1

and it stinks, so the glazes, etc. help cover up the smell for other and keep the house from stinking for days.

[Anonymous]

Personally, salmon has not passed my lips since 2004. It's all over farmed junk and I think it's unethical to eat wild salmon in these times.

[Anonymous]

Anonymous wrote:

Anonymous wrote:They're the same people who ruin lobster with fancy processing. Just steam it, and eat it. Maybe lemon. That's it.

Lobsters are bottom feeders so therefore I do not eat lobsters so I can't "ruin" it.

Lobster is also gross. So chewy. Like escargot.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The super expensive Alaskan sockeye doesn't taste as good to me as the farmed Atlantic. I can eat the farmed Atlantic slow roasted with a little lemon. Sockeye needs a curry or teriyaki to taste good. This is just my opinion, obviously.

Farmed salmon is the feedlot ribeye of the sea. Reminds me of the people that disparage grass fed beef.

I personally don’t like farmed salmon but it does have a milder flavor and seems somehow higher in fat content. (To me it seems almost wet or mushy). I definitely know people that prefer the farmed salmon because of the milder taste. If it’s something like sockeye that Ms going to have a gamier taste that some people don’t like.

This is like comparing a high end feedlot ribeye steak to a grass fed top sirloin. Of course the feedlot ribeye is going to have a higher fat content and be “buttier.” Ever have wild chinook or coho?

Farmed salmon are grown in pens and forced fed, pumped full of antibiotics, and given supplements to dye their meat pink. They carry sea lice which they spread to wild fish passing by. Their waste pollutes. They escape pens and compete with wild runs for food. They say they are sterile and can’t breed with wild stocks, but like Jeff goldbug in Jurassic park said, “nature will find a way.” We shouldn’t be eating it, and we shouldn’t be acting like it’s a guilt free food. Farmed salmon is incredibly damaging.

Plus, it’s just bizarre foodie type people want to act like salmon snobs or experts on how it should be repeated, but don’t demand wild salmon. When it’s out of season it’s out of season. Thats the natural way.

Farming aquatics are important to reduce the pressure on wild caught.

The natural way is to only eat salmon you personally catch in your nearby stream. Any commercially caught fish is “unnatural” as a food source.

Heck, my dad has a couple of ponds and raises bass and catfish for us to use. Farming is not evil. A few times a year we harvest the big ones (by letting the grandkids fish for an hour or two) and have a fish dinner. That’s not evil.

The biggest pressures on wild caught fish are Asian nations poaching international fishing grounds. The US regulates fishing, but Asian boats don’t care at all.

I’m speaking primarily about open pen salmon farming in the Pacific Northwest, Newfoundland, and Norway. Obviously the industrial tank salmon farming in Indiana wouldn’t have the same impact…but is that even salmon? But please don’t claim open pen Atlantic salmon farming does not impact wild chinook, coho and sockeye, because it does, devastatingly.

I’m not a fan of farmed salmon but this doesn’t make sense to me. chinook, coho, sockeye are pacific varieties found in Alaska. Atlantic salmon is found and farmed in the Atlantic—how are they impacting the wild pacific varieties? I also had thought the Norwegian farms were somewhat better as they often advertise it as “wild” indicating it’s sort of partially wild partially farmed. The Norwegian “wild” does taste different to me than the usual Atlantic farmed which I find inedible. I don’t know how the Irish and Scottish salmon fit into all this but I rarely see it for sale here (except smoked). Would love to see some articles on this.

[Anonymous]

Anonymous wrote:Personally, salmon has not passed my lips since 2004. It's all over farmed junk and I think it's unethical to eat wild salmon in these times.

Unethical? Alaska's wild salmon are the best monitored and best managed runs in the world. The state is a leader in sustainable fisheries.

If the ethics have more to do with how far it has to travel, sure. But, that filet of Alaskan sockeye you can buy for $25 at Costco was a meticulously tracked and sustainably harvested piece of fish.

As to OP's original post... I grew up in Alaska and it was basically a leaving cert that you be required to know how to cook salmon before heading out of state for college; and I hate to break it to you but most Alaskans cook their salmon with "stuff." Fresh off the boat with rice vinegar, shallots, olive oil, and a few other seasonings is my favorite, passed down to me by my (Alaskan) family.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The super expensive Alaskan sockeye doesn't taste as good to me as the farmed Atlantic. I can eat the farmed Atlantic slow roasted with a little lemon. Sockeye needs a curry or teriyaki to taste good. This is just my opinion, obviously.

Farmed salmon is the feedlot ribeye of the sea. Reminds me of the people that disparage grass fed beef.

I personally don’t like farmed salmon but it does have a milder flavor and seems somehow higher in fat content. (To me it seems almost wet or mushy). I definitely know people that prefer the farmed salmon because of the milder taste. If it’s something like sockeye that Ms going to have a gamier taste that some people don’t like.

This is like comparing a high end feedlot ribeye steak to a grass fed top sirloin. Of course the feedlot ribeye is going to have a higher fat content and be “buttier.” Ever have wild chinook or coho?

Farmed salmon are grown in pens and forced fed, pumped full of antibiotics, and given supplements to dye their meat pink. They carry sea lice which they spread to wild fish passing by. Their waste pollutes. They escape pens and compete with wild runs for food. They say they are sterile and can’t breed with wild stocks, but like Jeff goldbug in Jurassic park said, “nature will find a way.” We shouldn’t be eating it, and we shouldn’t be acting like it’s a guilt free food. Farmed salmon is incredibly damaging.

Plus, it’s just bizarre foodie type people want to act like salmon snobs or experts on how it should be repeated, but don’t demand wild salmon. When it’s out of season it’s out of season. Thats the natural way.

Farming aquatics are important to reduce the pressure on wild caught.

The natural way is to only eat salmon you personally catch in your nearby stream. Any commercially caught fish is “unnatural” as a food source.

Heck, my dad has a couple of ponds and raises bass and catfish for us to use. Farming is not evil. A few times a year we harvest the big ones (by letting the grandkids fish for an hour or two) and have a fish dinner. That’s not evil.

The biggest pressures on wild caught fish are Asian nations poaching international fishing grounds. The US regulates fishing, but Asian boats don’t care at all.

I’m speaking primarily about open pen salmon farming in the Pacific Northwest, Newfoundland, and Norway. Obviously the industrial tank salmon farming in Indiana wouldn’t have the same impact…but is that even salmon? But please don’t claim open pen Atlantic salmon farming does not impact wild chinook, coho and sockeye, because it does, devastatingly.

I’m not a fan of farmed salmon but this doesn’t make sense to me. chinook, coho, sockeye are pacific varieties found in Alaska. Atlantic salmon is found and farmed in the Atlantic—how are they impacting the wild pacific varieties? I also had thought the Norwegian farms were somewhat better as they often advertise it as “wild” indicating it’s sort of partially wild partially farmed. The Norwegian “wild” does taste different to me than the usual Atlantic farmed which I find inedible. I don’t know how the Irish and Scottish salmon fit into all this but I rarely see it for sale here (except smoked). Would love to see some articles on this.

Yea you can Google it but The wild fish conservancy has some good stuff on it. Atlantic salmon is the fastest growing and hardiest in pens, so thats whats farmed, even in Washington and bc. Although bc banned it I believe. Edit-looks like wa did last year too, ak and ca ban if as well. There were some horrible releases of 100k fish over the last 5-10 years.

The major problems (like I posted above) are they spread disease to wild runs passing by, and they escape and compete with wild salmon for food. There is also some fear they may genetically screw with the wild runs. The pens are typically in fjords in Norway, Newfoundland and the pnw. I believe there still may be some wild Atlantic salmon out there in Ireland, Norway and other places via hatcheries. I don’t eat farmed salmon at all. If it’s open pen it’s destructive, and if it’s from Indiana that seems weird to me…like lab grown meat.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Hot take: plain cooked salmon is boring. Even when it's cooked well, it's usually dry. Plain salmon is what boomers in Chevy Chase order at Le Ferme when they aren't eating an egg salad sandwich.

It's dry because you overcooked it. Please ignore the FDA recommended temp. 145F is too hot.

+1

I like salmon cooked somewhere between medium-rare and medium. It’s so luscious cooked that way.

[Anonymous]

Can someone teach me how to simply prepare salmon on the stove or in the oven? I don't know a lot about cooking fish. I would appreciate it!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Not everyone agrees with you. Don’t you know that?!

+1

and it stinks, so the glazes, etc. help cover up the smell for other and keep the house from stinking for days.

High end salmon only stinks if you don’t cook it same day you buy it. Or you bought old stock.