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Thank you Butch Davis

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This thread started out shaky but right now it is by the far the best thread going here, and it's not even close.....


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IDCANE said:
Pacific. A run or b

Via the Columbia and Clearwater rivers.
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I always just think of coastal states, like Alaska, Washington, or Oregon, so those puppies are swimming a long way, like hundreds of miles.

Must be nice to grill up or fry up salmon you literally just caught minutes ago. I would also literally eat some of that delicious pink meat right there without cooking it, like nice sashimi
 
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OriginalCanesCanesCanes said:
I always just think of coastal states, like Alaska, Washington, or Oregon, so those puppies are swimming a long way, like hundreds of miles.

Must be nice to grill up or fry up salmon you literally just caught minutes ago. I would also literally eat some of that delicious pink meat right there without cooking it, like nice sashimi
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Cedar Plank Salmon...or Poached Salmon on top of a Roasted Red Pepper Coulis...or gtfoh...
 
OriginalCanesCanesCanes said:
I always just think of coastal states, like Alaska, Washington, or Oregon, so those puppies are swimming a long way, like hundreds of miles.

Must be nice to grill up or fry up salmon you literally just caught minutes ago. I would also literally eat some of that delicious pink meat right there without cooking it, like nice sashimi
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Sure. 45 minutes north of me is the 'mecca' of salmon fishing in Idaho. Little town called riggins that turns into a **** show during salmon season. Combat fishing!!!

The native Americans have no limit. They'll gaff hook or net salmon/steelhead off the bank. They bring the fish to the town I live in and sell it. Sometimes **** in the coolers.
 
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OriginalCanesCanesCanes said:
LOL....wait...what?
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Ha. That's the rumor. They spend all day on the river - they have no limit - and bring it to town to sell. I live in a resort town so they are usually selling to people on vacation, etc. I've heard from multiple people that they **** in the coolers before they come to town.
 
IDCANE said:
Ha. That's the rumor. They spend all day on the river - they have no limit - and bring it to town to sell. I live in a resort town so they are usually selling to people on vacation, etc. I've heard from multiple people that they **** in the coolers before they come to town.
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Now I’ll know to catch my own salmon in Idaho
 
IDCANE said:
The native Americans have no limit. They'll gaff hook or net salmon/steelhead off the bank. They bring the fish to the town I live in and sell it. Sometimes **** in the coolers.
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Probably early seasoning, maybe they like it salty. Who knows
 
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RemainMack said:
I flavor and crisp the skin as a side chip when I sauté mine. How do you poach ? I’ve done in apple cider vinegar very slowly with some aromatics.
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In a half pan that's simmering with Court bouillon (Fish stock) ..no rapid boil about 170°...Take an 8oz (or more) Salmon Fillet and Submerge it for about 10mins...or 110° with a thermometer....make sure the fish stock has sprigs of Fresh herbs wrapped in cheese cloth (Bouquet Garni) for more flavor...
 
I’m just a line cook compared to you guys, that shlt sounds complicated. I’ll just fry it or roast it. But I’ll come over and bring the libations and “aromatics” 💨
 
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SWFLHurricane said:
In a half pan that's simmering with Court bouillon (Fish stock) ..no rapid boil about 170°...Take an 8oz (or more) Salmon Fillet and Submerge it for about 10mins...or 110° with a thermometer....make sure the fish stock has sprigs of Fresh herbs wrapped in cheese cloth (Bouquet Garni) for more flavor...
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Seems like an application where sous vide would be perfect.
 
JD08 said:
No, but I was thinking for temp control.
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I just use a Culinary thermometer...and really don't need that...all you need is a simmer...as far as when the Salmon is done....a wooden toothpick that penetrates without any give means its done...or a thin Cooking thermometer that resisters 110°
 
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