Tim is from Vancouver and proud of his salmon, boasting all the time about how our Atlantic Salmon just can’t match up to his Pacific Salmon. So when he went home for a friend’s wedding, he lugged back some salmon in order to provide evidence of his claims.
There was two whole headless Sockeye.
The first night, we just grilled one whole, stuffed with lemon and parsley. They are kind of hard to grill whole. You must be very careful when flipping (oiling the grill and outside of the salmon will help). Also, these fish cook very quickly, roughly just 3 to 5 minutes on each side (depends on size).
The first thing that is very apparent is the color difference. These salmon make carrots look pale! I know you’re dying for my picky persons verdict… ok, I have to admit that these salmon are far superior to the ones we get here. I’m actually not a big fan of cooked salmon, preferring sushi, sashimi, cured, or smoked. The cooking process seems to muddle the subtle sweetness and full flavor of salmon that stands out when raw. But here, this Wild Sockeye was sweet and full of flavor, despite being a lot less fatty too. Amazing!
Tim also brought us two packs of smoked salmon.
The one on the left is actually Atlantic salmon that somehow got over to the Pacific. The one on the right from West Coast Select is wild caught Sockeye Salmon.. Again, notice the color difference. The lighter one on the left was lighter in flavor with a slightly spongy texture. I wasn’t a fan because it seemed a little watery. The darker one on the right was delicious, concentrated salmon goodness with that elastic but tender texture.
The next night (last night), I went out to enjoy Philharmonic in the Park. Lon and Tim had the other whole Sockeye to play with and play they did! They cut up the salmon, grilled some parts with dill, wrapped some in bacon, and fried up skins and bones too.
Bacon and salmon. That’s good. Really good.
Play we did!
– Dill & Lemon with grilled salmon.
– Maple wasabi glazed salmon.
– Bacon wrapped
and all the little bits were cooked in the left over bacon grease mmm
i missed out on that second meal…sob!
the only wild sockeye salmon i’ve had is from a pouch. Can you taste the different between farm-raised and wild salmon?
Yes, the one advantage to being on this side of the country: excellent salmon. My sister-in-law brings us back salmon every time she heads to Seattle (a few times a month) but the best I’ve ever had was while at our cabin in Alaska. So fresh and seriously hard to beat.
Kim, wild salmon tends to be much leaner than farm raised salmon so you can taste and see the difference. On a side note, wild salmon also tends to have less PCB’s.
oh my God. Salmon galore! I LOVE it! And I love the fresh color of that salmon! Freaking amazing!
So what happened to the head? I like when my fish is staring at me! We visit my BFs family in Alaska and the salmon is like none I have ever had, caught that day, the freshness and flavor is really special and something I have never experienced nor even attempt to try on the east coast. Great photos!
waw!! Looks reaaly delicious! thanks!
Morta di Fame, Tim was telling us that salmon heads are so popular with the Asian community in Vancouver that they mostly sell heads and body separately now.
The Atlantic salmon got to the pacific because it was farmed there and got out of the container; this happens often and is incredibly bad for the Pacific Salmon, but also because its farmed and fed ‘fish food’ it tastes and feels alot crappier then wild salmon.