Page 1 of 3 123 LastLast
Results 1 to 10 of 21

Hybrid View

  1. #1
    you rollin dirty? ketel&tonic's Avatar




    Join Date
    Jul 2006
    Posts
    8,093
    Liked
    342 times
    Karma
    1006100
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    8 Post(s)

    Default The Copper River salmon thread

    Where have you seen it? How much was it? How are you preparing it?



    I just got back from Costco. They have gorgeous, huge filets there for $13.99/lb. Can't wait to throw it on the grill with my citrus marinade recipe. NOM!

  2. #2
    Team LGK OTTo VoN BLoTTo's Avatar




    Join Date
    Aug 2005
    Posts
    2,766
    Liked
    136 times
    Karma
    1005000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    14 Post(s)

    Default

    Bastards. I've calling around for days, but we're always at least a week behind you guys.

  3. #3
    I'm Back Homer Simpson's Avatar




    Join Date
    Jul 2002
    Posts
    4,548
    Liked
    280 times
    Karma
    4043400
    Images
    3
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    49 Post(s)

    Default

    I was just up in Seattle and they had it at Pike Place Market and at other restaurants. We ate at SeaStar and they had it on the menu, but it was more expensive so I stuck with regular King Salmon. I doubt that I would have noticed the difference.

  4. #4
    Go Tanner Go! roenick's Avatar




    Join Date
    Jan 2003
    Posts
    7,200
    Liked
    1233 times
    Karma
    172532594
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    111 Post(s)

    Default

    Homer you would have noticed the difference. Copper River chinook has the highest fat content of all the chinook/salmon. As a result it ends up turning out to be like eating butter. It is the richest tasting and most delicate salmon I have ever had. All this said you have got to get some and grill it up.

    I bought a full four lb. whole fish last week and had it cut into two large fillets. I grilled the first one last Monday and it grilled up as the most delicate fish I have grilled but it grilled up nicely. It is difficult to grill up and you need to really watch it when you grill it up. I used my Tequila-Lime recipe I provided in the grill thread. I can highly recommend it.

    Oh and the last thing. I paid $9.99 a lb. and about $41. for my two fillets. We can't wait to grill up the other fillet. This is a huge deal when the salmon come into Seattle. They talk about it on the local news when it is arriving. Whole fish have been on sale for the last two weeks at $9.99 a lb. and the fillets will start this week at our local super market at $13.99 a lb.

    Enjoy it while you can peoples.

  5. #5
    hangs to the left bodycheck's Avatar




    Join Date
    Oct 2002
    Posts
    7,785
    Liked
    239 times
    Karma
    1022100
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    71 Post(s)

    Default

    Quote Originally Posted by roenick View Post
    Homer you would have noticed the difference. Copper River chinook has the highest fat content of all the chinook/salmon. As a result it ends up turning out to be like eating butter. It is the richest tasting and most delicate salmon I have ever had. All this said you have got to get some and grill it up.

    I bought a full four lb. whole fish last week and had it cut into two large fillets. I grilled the first one last Monday and it grilled up as the most delicate fish I have grilled but it grilled up nicely. It is difficult to grill up and you need to really watch it when you grill it up. I used my Tequila-Lime recipe I provided in the grill thread. I can highly recommend it.

    Oh and the last thing. I paid $9.99 a lb. and about $41. for my two fillets. We can't wait to grill up the other fillet. This is a huge deal when the salmon come into Seattle. They talk about it on the local news when it is arriving. Whole fish have been on sale for the last two weeks at $9.99 a lb. and the fillets will start this week at our local super market at $13.99 a lb.

    Enjoy it while you can peoples.

    Epic... you used the word "grill" 9 times in one post.

    Just yankin your chain Roenick... yer a good egg...

  6. #6
    Team LGK OTTo VoN BLoTTo's Avatar




    Join Date
    Aug 2005
    Posts
    2,766
    Liked
    136 times
    Karma
    1005000
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    14 Post(s)

    Default

    Nothing here but shrugged shoulders.

  7. #7
    I'm Back Homer Simpson's Avatar




    Join Date
    Jul 2002
    Posts
    4,548
    Liked
    280 times
    Karma
    4043400
    Images
    3
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    49 Post(s)

    Default

    Kind of pissed I did not order, thanks. I recommend Seastar, the crab corn bisque was great.

  8. #8
    Unfiltered
    Guest

    Default

    Quote Originally Posted by ketel&tonic View Post
    Where have you seen it? How much was it? How are you preparing it?



    I just got back from Costco. They have gorgeous, huge filets there for $13.99/lb. Can't wait to throw it on the grill with my citrus marinade recipe. NOM!
    What say you, Jo? Yums?

  9. #9
    you rollin dirty? ketel&tonic's Avatar




    Join Date
    Jul 2006
    Posts
    8,093
    Liked
    342 times
    Karma
    1006100
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    8 Post(s)

    Default

    Quote Originally Posted by Unfiltered View Post
    What say you, Jo? Yums?
    I used lime, extra virgin, a bit of kosher salt, celery seeds, pepper, hot sauce, a bit of soy sauce and some fresh cilantro for the marinade. Used half on the fish, saved the other half for serving. Then sliced some grapefruit and got a few sprigs of dill and layered those on the fish in the basket. Like I said before, my basket allows for the fish to sit a few inches above the grill surface - awesome. Cooked it skin-side down for a few minutes, then flipped it to the flesh side for about a minute or so. The fish slid right off the skin, and the skin was super crispy, like what you'd get in a salmon skin salad at a sushi joint. My brother ate it all in like, 2 bites. LOL. Took the other half of the marinade and added chopped scallions and some honey to it, spooned that over the cooked fish when serving. Yeah. Y'all can HAVE your Chef Paul crap, fresh is THE way to go.

  10. #10
    Unfiltered
    Guest

    Default

    Quote Originally Posted by ketel&tonic View Post
    I used lime, extra virgin, a bit of kosher salt, celery seeds, pepper, hot sauce, a bit of soy sauce and some fresh cilantro for the marinade. Used half on the fish, saved the other half for serving. Then sliced some grapefruit and got a few sprigs of dill and layered those on the fish in the basket. Like I said before, my basket allows for the fish to sit a few inches above the grill surface - awesome. Cooked it skin-side down for a few minutes, then flipped it to the flesh side for about a minute or so. The fish slid right off the skin, and the skin was super crispy, like what you'd get in a salmon skin salad at a sushi joint. My brother ate it all in like, 2 bites. LOL. Took the other half of the marinade and added chopped scallions and some honey to it, spooned that over the cooked fish when serving. Yeah. Y'all can HAVE your Chef Paul crap, fresh is THE way to go.
    What hot sauce do you like to use?

Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •