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Re: Copper River Salmon
[Re: GaKaye]
#8345
05/27/2009 08:36 PM
05/27/2009 08:36 PM
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Joined: Mar 2004
Posts: 4,304 Vancouver, WA
Todd
Traveler
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Traveler
Joined: Mar 2004
Posts: 4,304
Vancouver, WA
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Copper River Salmon is very popular around here and the season is basically from mid May to mid June, so we can not get it fresh either other than at this time. Enjoy while you have the chance. Cheers, T
Last edited by Todd; 05/27/2009 08:38 PM.
I prefer the Isle seat
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Re: Copper River Salmon
[Re: Todd]
#8346
05/28/2009 12:16 PM
05/28/2009 12:16 PM
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Joined: Aug 2000
Posts: 5,232
Augie
Traveler
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Traveler
Joined: Aug 2000
Posts: 5,232
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Todd, I assume this is Sockeye Salmon from the Copper River? Will have to look for it. Do they smoke it also?
Augie <img src="http://www.traveltalkonline.com/forums/images/graemlins/Smile.gif" alt="" /> [color:"red"] I am an agnostic dyslexic who questions if there really is a dog [/color]<img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />
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Re: Copper River Salmon
[Re: Augie]
#8347
05/28/2009 12:31 PM
05/28/2009 12:31 PM
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Joined: Mar 2004
Posts: 4,304 Vancouver, WA
Todd
Traveler
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Traveler
Joined: Mar 2004
Posts: 4,304
Vancouver, WA
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Yes it is Sockeye, and they do smoke it as well as just about every other way of preparing it.
I really am not a Salmon fan, MJ is but I am no expert on how to prepare. It seems every family has their own way of cooking it up. T
I prefer the Isle seat
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Re: Copper River Salmon
[Re: SarahJane]
#8351
05/29/2009 07:14 AM
05/29/2009 07:14 AM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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We get sockeye salmon here, but I have never seen Copper River per se... <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" />
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Copper River Salmon
[Re: GaKaye]
#8354
05/30/2009 05:31 PM
05/30/2009 05:31 PM
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Anonymous
Unregistered
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Anonymous
Unregistered
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Hey,
Just back from the fish store and have about a 2 pounder Copper River. Please, please....ideas for cooking and for how long. Hoping to cook on the grill?
Many thanks!
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Re: Copper River Salmon
#8355
05/30/2009 06:33 PM
05/30/2009 06:33 PM
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Joined: Nov 2006
Posts: 360 Southern New Jersey
njmom
Traveler
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Traveler
Joined: Nov 2006
Posts: 360
Southern New Jersey
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I usually cook about 15-20 minutes on the grill. A recipe I used to make is alder planked Copper River Salmon with a mahogany glaze. I'm originally from Seattle and used to make this a lot. Of course its now much harder and more expensive to get Copper River Salmon - especially in NJ
Recipe for Mahogany Glaze 1 C. Apricot Preserves 3/4 c. Dry Sherry 8 oz. fermented Japanese bean paste 1/2 c. honey 1/4 c. sesame oil 1 c. water 1 TBLS finely chopped garlic 2 TBLS dry mustard 1/2 C. Soy Sauce
Mix together in blender (This obviously makes a lot but stores well) - Bake Salmon on preheated 400 degree plank for 30-45 minutes. If grilling, I just baste the salmon as I grill
Lisa
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Re: Copper River Salmon
#8356
05/31/2009 07:22 AM
05/31/2009 07:22 AM
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Joined: Jul 2006
Posts: 13,421 Peaceful Eastern North Carolin...
GaKaye
OP
Traveler
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OP
Traveler
Joined: Jul 2006
Posts: 13,421
Peaceful Eastern North Carolin...
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I just get filets and pan saute them, so I'm not sure about the whole fish? Personally I think the flavor of the fish is so unique, that I don't do any more seasoning that salt and pepper. I'm not a lover of sweet sauces on my protein anyway.
On the grill, I would make sure the grill and the fish are well oiled (the Copper River salmon is not as fatty as the others), season inside and out with salt and pepper, and grill for about 10 minutes per inch of thickness. I would probably stuff some fresh herbs inside the fish to add a little flavor..tarragon would be delicious, or basil.
Last edited by GaKaye; 05/31/2009 07:25 AM.
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Re: Copper River Salmon
[Re: GaKaye]
#8357
05/31/2009 01:27 PM
05/31/2009 01:27 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
Traveler
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Traveler
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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I agree with you Georgia! any really good cut of any fish or meat, should be done "as is"... Forget all the marinades, rubs, added flavors... Just use it nude! maybe with some S&P only, and butter or olive oil... with good fish, I might only add a small amount of thyme...
why spend all that money, and the time looking for it, and overpower the flavor you just spent all that money on with add-ons?
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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