Salmon glut keeps prices down

Contra Costa Times ^ | August 21, 2002 | Karen Gaudette, Associated Press

[snopercod]

HALF MOON BAY - California fishermen are bringing home a huge haul of king salmon this season -- but it's been a mixed blessing.

A glut of the pink-fleshed fish means buyers are paying much lower prices, a problem the California Salmon Council says is made worse by similarly "phenomenal" seasons in Oregon and British Columbia, and stiff competition from farmed salmon imported from Chile and Norway.

[speekinout]

Thanks. That's a method I hadn't tried. Will do.

[Trailerpark Badass]

Thank you for the reference. I guess the lobster version I heard is apocryphal. And thanks for the recipe, sounds delicious!

[snopercod]

I like the way you think, but I don't think everyone eats as much Salmon as you do.

First, I would stick to adults only. Kids don't usually like fish all that much.

Then, I would revise your ten pounds annually down to maybe one pound. I know adults who hate fish, as well. In my own case, I love it, but can't afford it, usually. I don't think I've eaten any in two years. (I'm going to check the price today at the fish store, though).

Then, recall that much Salmon is imported - probably much more than is home grown.

[xsmommy]

yummy salmon recipes on here!

[Sacajaweau]

I have good luck freezing it and don't seem to get that fishy taste you're talking about but it may just be where the fish are originating from. Guess I'd try thawing it in water with lemon or if you don't want to thaw it, put a couple of lemon slices or squeeze lemon on it when you're cooking it.

Sac

[Apple Pan Dowdy]

As requested, here is my favorite way to cook grilled Salmon:

Be sure and wash the fillets and pat dry with paper towel. You can also rub them with a bit of lemon juice. Grill on outdoor grill or on broiler rack in oven. Brush with Emeril's orange herb with poppy seeds basting sauce. (You can get it in the grocery store, usually on shelf near salad dressings and catsup and other sauces)You only need to grill till the fillet flakes easily with a fork..... just a few minutes.

[Sacajaweau]

One of my friends visited Alaska a few years back.

They visited a family who were smoking salmon to store for their huskies to get them through the winter months at a rate of 500 lbs of salmon per dog.

Just thought this was interesting.

The other thing that sticks in my mind was that he bought a pair of gloves for his wife from some indians (who lived in shacks but had a brand new Bronco). She never has been able to get the smell out of whatever critter the gloves were made of (forgot).

Have a nice day!

[Mrs. P]

AAM, I made salmon in your marinade recipe last night. Although it only sat for about 1.5 hours, it was absolutely delicious! There was tartar sauce on the table, but no one used any! That's a first. I had one small piece of fish left over, but both my boys really pigged out. This recipe is a keeper!

Next time I might put it in a big ziploc bag and get most of the air out. No reason why that wouldn't work, is there?

[philosofy123]

The environmental whackos had declared after the Exxon Valdeze incident, that this was going to make the Alaskan salmon a thing of the past, remember?

[AnAmericanMother]

I've used the Ziplok bag method myself, I just happen to have a glass baking dish the right size for 4 small tail filets. I think the bag might even be better, because the marinade doesn't always cover the fish completely in the baking dish (that's why I said skin side up).

So glad that it worked out and was good! It's one of our favorite recipes, even my husband who doesn't like fish, likes it.

[1Old Pro]

Yep, Salmon is on the menu at every restaurant I've been in all accross the Northeast. I'm surprised McDonalds isn't selling it.

Now if we could only farm more wood and oil.

[RikaStrom]

Yes, but they're mostly grilled, I don't have a grill. I bet I can convert them to baked though . . .

[AnAmericanMother]

Unless you live in a downtown apartment with no balcony, you ought to be able to get a little hibachi grill that will do a filet or two. Our local grocery stores sell them cheap. Of course, I DO know a couple who accidentally set their balcony roof on fire with one . . .

Apropos of recipes, my son the Boy Scout just showed me how to cook a chicken under a 5 gallon metal bucket. Pretty neat. All you need is the bucket, some tinfoil, a whole 3 pound fryer, salt & pepper & whatever other seasoning you like, a stake or metal spike, and a bag of charcoal. I added a lemon to the requirements. It was good, amazingly good even though supervised start to finish out in the back yard by an 11 year old boy and a Labrador Retriever.

[texas booster]

Thanks to all who contributed recipes and tips to this lost chef-wannabe. I think that I will start with AAM's marinade, and try the others over the Labor Day weekend.

Once again, Free Republic proves its worth in the most unualual ways. BTW, what ever happened to the FReeper cookbook some were planning?

snopercod, that joke reminds me of why pink is EVERY man's favorite color, whether they admit it or not.

[Sacajaweau]

More wood and oil... Agree, assets that are unused are liabilities.

Remember when Alaska was called "Seward's Folly"??

Remember the things that were rationed during World War II like gasoline???

Remember when our furniture and houses were made of solid wood and not plastic components?? When newspapers were used to wrap garbage and there was no such thing as a plastic bag?? When our rope was made of hemp not fiberglass.

Distorting history makes for distorted conclusions.

If the kids of today knew what really went on in years gone by, they would find out that the old "save everything and "waste not, want not" generations before them were the "real" conservationists.

Sac

[AnAmericanMother]

carlo3b and firebrand were involved in that effort. You might ping them.

[1Old Pro]

If the kids of today knew what really went on in years gone by, they would find out that the old "save everything and "waste not, want not" generations before them were the "real" conservationists.

How true.

[rdb3]

...that joke reminds me of why pink is EVERY man's favorite color, whether they admit it or not.

Oh, behave!

Notice I didn't say you were wrong.

[snopercod]

OK, I broke down and went to the fish store here in Brevard, NC today. I ended up buying a whole 8lb. Salmon for $4.99 per pound.

I cut it into steaks, and fileted the tail area. Those are marinating in your fine-smelling sauce. Mmmmmmmm!!!!!

[AnAmericanMother]

I'm going to try the poached salmon ("Certainly not, sir. This salmon was legally caught!" :-D ) It really sounds yummy. Not a big Yorkshire pud. fan, but dirty rice or rice pilaf should go o.k. Amen on the asparagus, but I'm the only one around here who likes them. I can barely get the anti-vegetarians in my house to eat green beans, even Gujarati-style sauteed with garlic and brown mustard seed (mmmmmmmm!)

I heard somewhere that you should heat saffron gently in a bare iron pan before using it. May have been in an Indian cookbook. Ever heard this anywhere? (Boy that stuff is expensive too, but a little goes a long way . . . )