I shopped at a higher end gro-gro a while back and picked up a salmon
fillet. Wild caught, it sez, and even provided the name of the
fisherman! (Mike Poole, btw.) I know about the toxins in farmed
(higher) vs wild (lower), so I was excited to give this a whirl. My
regular gro doesn't carry wild salmon filets.

I marinaded it and baked it like I always do. The flesh is deeper
colored, tougher, and... I dunno, it tastes funny, not unlike the
bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
just this fish, the diff bet wild vs farmed, or what.

How do you prepare wild salmon? Do you think the flavor is markedly
different from farmed salmon?

June

In article .com>,
" > wrote:

> I shopped at a higher end gro-gro a while back and picked up a salmon
> fillet. Wild caught, it sez, and even provided the name of the
> fisherman! (Mike Poole, btw.) I know about the toxins in farmed
> (higher) vs wild (lower), so I was excited to give this a whirl. My
> regular gro doesn't carry wild salmon filets.
>
> I marinaded it and baked it like I always do. The flesh is deeper
> colored, tougher, and... I dunno, it tastes funny, not unlike the
> bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
> just this fish, the diff bet wild vs farmed, or what.
>
> How do you prepare wild salmon? Do you think the flavor is markedly
> different from farmed salmon?
>
> June

I personally prefer farmed salmon for Texture and flavor, but every time
this subject comes up on the list, it starts a war so be prepared! <lol>

I do not care for the flavor or dry, tough texture of "wild" salmon
despite the theoretical health benefits.

(go for it dudes!)
--
Peace, Om

Remove extra . to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

> wrote in message
oups.com...
>I shopped at a higher end gro-gro a while back and picked up a salmon
> fillet. Wild caught, it sez, and even provided the name of the
> fisherman! (Mike Poole, btw.) I know about the toxins in farmed
> (higher) vs wild (lower), so I was excited to give this a whirl. My
> regular gro doesn't carry wild salmon filets.
>
> I marinaded it and baked it like I always do. The flesh is deeper
> colored, tougher, and... I dunno, it tastes funny, not unlike the
> bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
> just this fish, the diff bet wild vs farmed, or what.
>
> How do you prepare wild salmon? Do you think the flavor is markedly
> different from farmed salmon?
>
> June
>

First of all, the only way to compare the two fish is to cook them without
any kind of flavoring, using an identical cooking method. You shouldn't have
marinated it.

As far as the lousy taste you described, it sounds like it wasn't fresh. If
you can't find a source for fresher fish, you're better off buying frozen
wild salmon. Unlike many other fish, salmon freezes well. Wild salmon may
very well be tougher sometimes because unlike farm situations, they've got
room to move, so they do. The piece you bought may have also come from a
bigger fish.

wrote:
>
> I shopped at a higher end gro-gro a while back and picked up a salmon
> fillet. Wild caught, it sez, and even provided the name of the
> fisherman! (Mike Poole, btw.) I know about the toxins in farmed
> (higher) vs wild (lower), so I was excited to give this a whirl. My
> regular gro doesn't carry wild salmon filets.
>
> I marinaded it and baked it like I always do. The flesh is deeper
> colored, tougher, and... I dunno, it tastes funny, not unlike the
> bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
> just this fish, the diff bet wild vs farmed, or what.
>
> How do you prepare wild salmon? Do you think the flavor is markedly
> different from farmed salmon?
>
> June

For some strange reason, I've lately had a craving for salmon, which
doesn't make sense because I rarely eat fish of any sort. Anywhoo, I
purchased a small Chilean farm-raised salmon filet - it looked
appetizing. I was very disappointed and didn't finish the entire
portion, although it was small. I will not buy any "Chilean farm-raised
fish again (well, never say never applies here).

I cooked the salmon using a recipe called "Salmon Steaks in Orange Honey
Marinade" (original post from rec.food.recipes included below). Alas,
the outcome for my salmon wasn't very good. I'm quite sure it wasn't
the recipe (or my cooking!) but rather the quality, or rather its lack,
of the salmon instead.

So, now I want to try a "wild" (!north of the equator!) salmon filet (or
steak) to see if there is any noticeable difference. I'm sure there
will be, but no telling.

Sky, who's not sure if the proper spelling is filet or fillet!!

+++++++ recipe (original post) follows +++++++

From - Tue Oct 03 19:34:05 2006
From: "Sharon Capps" >
Newsgroups: rec.food.recipes
Subject: Salmon Steaks in Orange Honey Marinade
Followup-To: rec.food.cooking, rec.food.recipes
Date: Tue, 3 Oct 2006 03:44:27 +0000 (UTC)

This is a very easy and great tasting dish. I served with sweet potatoes
and a lettuce salad. Received this from another group and it was posted
by Cyndi Bowan.

Salmon Steaks in Orange Honey Marinade
Serves 4

1/3 cup orange juice
1/3 cup soy sauce
3 tablespoons peanut or vegetable oil
3 tablespoons catsup
1 tablespoon honey
1/2 teaspoon ground ginger
1 clove garlic, sliced
4 salmon steaks, (about 6 ounces each)

In shallow glass dish, combine all ingredients except salmon steaks. Add
salmon steaks, turning to coat with marinade. Cover and refrigerate 1
hour. Drain salmon; reserve marinade. Grill salmon, on uncovered grill,
over hot briquettes for 5 minutes. Carefully turn salmon steaks, brush
with marinade and grill 5 minutes longer or until salmon flakes easily
when tested with fork.

In article .com>,
says...
> I shopped at a higher end gro-gro a while back and picked up a salmon
> fillet. Wild caught, it sez, and even provided the name of the
> fisherman! (Mike Poole, btw.) I know about the toxins in farmed
> (higher) vs wild (lower), so I was excited to give this a whirl. My
> regular gro doesn't carry wild salmon filets.
>
> I marinaded it and baked it like I always do. The flesh is deeper
> colored, tougher, and... I dunno, it tastes funny, not unlike the
> bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
> just this fish, the diff bet wild vs farmed, or what.
>
> How do you prepare wild salmon? Do you think the flavor is markedly
> different from farmed salmon?
>
> June
>

Your question does not have an easy answer. The best wild salmon is
better than the best farmed, but good farmed is better than mediocre
wild. Also, all farmed salmon, regardless of where it's grown, is the
species Atlantic salmon, while wild salmon can be any of 5 or 6 species
which do not taste the same. Some taste stronger than others - chinook
or king is generally considered to be the best.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

One time on Usenet, " > said:

> I shopped at a higher end gro-gro a while back and picked up a salmon
> fillet. Wild caught, it sez, and even provided the name of the
> fisherman! (Mike Poole, btw.) I know about the toxins in farmed
> (higher) vs wild (lower), so I was excited to give this a whirl. My
> regular gro doesn't carry wild salmon filets.
>
> I marinaded it and baked it like I always do. The flesh is deeper
> colored, tougher, and... I dunno, it tastes funny, not unlike the
> bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
> just this fish, the diff bet wild vs farmed, or what.
>
> How do you prepare wild salmon? Do you think the flavor is markedly
> different from farmed salmon?

Sorry, June -- I've never had farmed salmon (that I know of). We
live close to salt water, so we buy it from the source or catch our
own. But while I can't compare the two, I can say that wild salmon
shouldn't be bitter, in my experience, although I'm sure someone
will soon be along to correct me. ;-) Dunno, but it sounds to me
like Mike Poole caught a funky fish...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

writes:

>Also, all farmed salmon, regardless of where it's grown, is the
>species Atlantic salmon,

nope

http://www.dfo-mpo.gc.ca/aquaculture.../species_e.htm

>while wild salmon can be any of 5 or 6 species which do not taste
>the same. Some taste stronger than others - chinook or king is
>generally considered to be the best.

I would say that good sockeye is better than mediocre king... or
whatever...

But while I can't compare the two, I can say that wild salmon
> shouldn't be bitter, in my experience, although I'm sure someone
> will soon be along to correct me. ;-) Dunno, but it sounds to me
> like Mike Poole caught a funky fish...


I would tend to agree with that, having had both wild, very fresh which is
excellent, and farm raised, which is good as well. Which do I prefer? if
it's really fresh, that is no more than 2 days out of the water, I'll opt
for the wild. If I'm not sure, I'd go for the farm raised, as those are a
safer bet as to freshness.

The each have their own flavor and texture, but none should taste as you
describe. There is a lot of bad fish out there, especially stuff you get
from the typical grocery store. I NEVER buy fresh fish that is marked down,
or on sale...

Larry T

"LT" > wrote in message
ink.net...
> But while I can't compare the two, I can say that wild salmon
>> shouldn't be bitter, in my experience, although I'm sure someone
>> will soon be along to correct me. ;-) Dunno, but it sounds to me
>> like Mike Poole caught a funky fish...
>
>
> I would tend to agree with that, having had both wild, very fresh which is
> excellent, and farm raised, which is good as well. Which do I prefer? if
> it's really fresh, that is no more than 2 days out of the water, I'll opt
> for the wild. If I'm not sure, I'd go for the farm raised, as those are a
> safer bet as to freshness.
>
> The each have their own flavor and texture, but none should taste as you
> describe. There is a lot of bad fish out there, especially stuff you get
> from the typical grocery store. I NEVER buy fresh fish that is marked
> down, or on sale...
>
> Larry T

The vast majority of freshness problems are the fault of the stores which
don't handle the fish correctly. It's got little to do with whether the fish
is farmed or wild caught.

" wrote:

> I shopped at a higher end gro-gro a while back and picked up a salmon
> fillet. Wild caught, it sez, and even provided the name of the
> fisherman! (Mike Poole, btw.) I know about the toxins in farmed
> (higher) vs wild (lower), so I was excited to give this a whirl. My
> regular gro doesn't carry wild salmon filets.
>
> I marinaded it and baked it like I always do. The flesh is deeper
> colored, tougher, and... I dunno, it tastes funny, not unlike the
> bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
> just this fish, the diff bet wild vs farmed, or what.
>
> How do you prepare wild salmon? Do you think the flavor is markedly
> different from farmed salmon?

It depends on the breed of wild salmon. Some are much stronger tasting
than others. Some tend to dry out more than others when cooked. I eat
farmed salmon about once every two weeks. I like it.

In article >, says...
> >Also, all farmed salmon, regardless of where it's grown, is the
> >species Atlantic salmon,
>
> nope
>
> http://www.dfo-mpo.gc.ca/aquaculture.../species_e.htm
>
>
>

Thanks for the info.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

wrote:
> I shopped at a higher end gro-gro a while back and picked up a salmon
> fillet. Wild caught, it sez, and even provided the name of the
> fisherman! (Mike Poole, btw.) I know about the toxins in farmed
> (higher) vs wild (lower), so I was excited to give this a whirl. My
> regular gro doesn't carry wild salmon filets.

Do you recall if it was Atlantic or Pacific? For some reason, I think
the Pacific has the better flavor. I've never been disappointed in
Pacific salmon. I just wrap it in a couple layers of foil with plenty
of butter, pepper and lemon juice, and bake it.

N.

>
> The vast majority of freshness problems are the fault of the stores which
> don't handle the fish correctly. It's got little to do with whether the
> fish is farmed or wild caught.

You are no doubt correct as far as the retail store being less than stellar
in handling delicate fresh items.
Just seems to me there is more potential for screw ups with the wild fish.
Anecdotal conclusion of course.

Larry T

> wrote in message
oups.com...
>I shopped at a higher end gro-gro a while back and picked up a salmon
> fillet. Wild caught, it sez, and even provided the name of the
> fisherman! (Mike Poole, btw.) I know about the toxins in farmed
> (higher) vs wild (lower), so I was excited to give this a whirl. My
> regular gro doesn't carry wild salmon filets.
>
> I marinaded it and baked it like I always do. The flesh is deeper
> colored, tougher, and... I dunno, it tastes funny, not unlike the
> bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
> just this fish, the diff bet wild vs farmed, or what.
>
> How do you prepare wild salmon? Do you think the flavor is markedly
> different from farmed salmon?
>
> June


I do not eat farmed salmon at all. I lived in Alaska, and loved the fresh wild salmon
while I was there. The flavor is good, so I am wondering how fresh the piece you
sampled was. It doesn't sound like it was very fresh at all. Wild salmon (we had
mostly line caught), has a stronger flavor than many fish, but it's not bitter or
nasty. The one time I had farmed salmon, I found it to be bland and tasteless.

As far as texture goes, you can marinate it but don't need to, and I don't. I just
brush it with a little blood orange infused olive oil and sprinkle with lemon pepper.
I prefer it grilled, though sometimes I saute it in a skillet. If you don't over-cook
it, it is tender, but it can cross that line quickly so you really need to be sure
not to cook too long, no matter what your method.

Alot of people don't like salmon because it does have a stronger "fish" flavor than
some other choices, but when it's prepared correctly it can be really delicious. In
Kodiak, we took salmon caught that day and cleaned it, then stuffed slices of lemon
and onion inside and wrapped in foil, and threw it on the hot embers of the fire. It
was moist and delicious.

kimberly
>

"LT" > wrote in message
.net...
> >
>> The vast majority of freshness problems are the fault of the stores which
>> don't handle the fish correctly. It's got little to do with whether the
>> fish is farmed or wild caught.
>
> You are no doubt correct as far as the retail store being less than
> stellar in handling delicate fresh items.
> Just seems to me there is more potential for screw ups with the wild fish.
> Anecdotal conclusion of course.
>
> Larry T
>

20+ years ago, I worked briefly on 3 fishing boats owned by friends' dads.
They all had huge lockers for icing down the fish, which happened within
seconds of their being caught.

said...

> How do you prepare wild salmon? Do you think the flavor is markedly
> different from farmed salmon?
>
> June


I like wild salmon. Pan-fried salmon fillets in an ocean of butter.

Farmed fish supposedly have high levels of PCBs from the ground water so I
avoid it.

Andy

wrote on 10 Oct 2006 in rec.food.cooking

> I shopped at a higher end gro-gro a while back and picked up a salmon
> fillet. Wild caught, it sez, and even provided the name of the
> fisherman! (Mike Poole, btw.) I know about the toxins in farmed
> (higher) vs wild (lower), so I was excited to give this a whirl. My
> regular gro doesn't carry wild salmon filets.
>
> I marinaded it and baked it like I always do. The flesh is deeper
> colored, tougher, and... I dunno, it tastes funny, not unlike the
> bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
> just this fish, the diff bet wild vs farmed, or what.
>
> How do you prepare wild salmon? Do you think the flavor is markedly
> different from farmed salmon?
>
> June
>
>

I bbq/grill wild salmon. I don't have the recipe in front of me...I use the
grilling recipe from webber's big book of the bbq or some such name/title.
The one where the skin remains stuck to the grill.

wrote:
> I shopped at a higher end gro-gro a while back and picked up a salmon
> fillet. Wild caught, it sez, and even provided the name of the
> fisherman! (Mike Poole, btw.) I know about the toxins in farmed
> (higher) vs wild (lower), so I was excited to give this a whirl. My
> regular gro doesn't carry wild salmon filets.
>
> I marinaded it and baked it like I always do. The flesh is deeper
> colored, tougher, and... I dunno, it tastes funny, not unlike the
> bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
> just this fish, the diff bet wild vs farmed, or what.
>
> How do you prepare wild salmon? Do you think the flavor is markedly
> different from farmed salmon?
>
> June
>

I prefer the non-farmed version too. I think the funny taste sounds more
like fish that wasn't fresh more than anything.

On 10 Oct 2006 11:19:04 -0700, " >
wrote:

>I marinaded it and baked it like I always do. The flesh is deeper
>colored, tougher, and... I dunno, it tastes funny, not unlike the
>bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
>just this fish, the diff bet wild vs farmed, or what.
>
>How do you prepare wild salmon? Do you think the flavor is markedly
>different from farmed salmon?

Yes. I'm not a fan. To me wild tastes "fishy" and off.
--
See return address to reply by email

<sf> wrote in message ...
> On 10 Oct 2006 11:19:04 -0700, " >
> wrote:
>
>>I marinaded it and baked it like I always do. The flesh is deeper
>>colored, tougher, and... I dunno, it tastes funny, not unlike the
>>bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
>>just this fish, the diff bet wild vs farmed, or what.
>>
>>How do you prepare wild salmon? Do you think the flavor is markedly
>>different from farmed salmon?
>
> Yes. I'm not a fan. To me wild tastes "fishy" and off.

Have you ever tasted wild salmon that you knew was actually fresh? Less than
24 hours out of the water and stored correctly the entire time?

writes:
>On Wed, 11 Oct 2006 12:53:53 GMT, JoeSpareBedroom wrote:
>
>> <sf> wrote in message ...
>>> On 10 Oct 2006 11:19:04 -0700, " >
>>> wrote:
>>>
>>>>I marinaded it and baked it like I always do. The flesh is deeper
>>>>colored, tougher, and... I dunno, it tastes funny, not unlike the
>>>>bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
>>>>just this fish, the diff bet wild vs farmed, or what.
>>>>
>>>>How do you prepare wild salmon? Do you think the flavor is markedly
>>>>different from farmed salmon?
>>>
>>> Yes. I'm not a fan. To me wild tastes "fishy" and off.
>>
>> Have you ever tasted wild salmon that you knew was actually fresh? Less than
>> 24 hours out of the water and stored correctly the entire time?
>
>The answer has to be no. If wild caught fish smells ""fishy" and off" it
>is either NOT fresh or the taster is OFF.

the taster also thinks prosciutto tastes "raw"

"jay" > wrote in message
.. .
> On Wed, 11 Oct 2006 12:53:53 GMT, JoeSpareBedroom wrote:
>
>> <sf> wrote in message ...
>>> On 10 Oct 2006 11:19:04 -0700, " >
>>> wrote:
>>>
>>>>I marinaded it and baked it like I always do. The flesh is deeper
>>>>colored, tougher, and... I dunno, it tastes funny, not unlike the
>>>>bitter underbelly/stomach portion of a mackerel. I'm not sure if it's
>>>>just this fish, the diff bet wild vs farmed, or what.
>>>>
>>>>How do you prepare wild salmon? Do you think the flavor is markedly
>>>>different from farmed salmon?
>>>
>>> Yes. I'm not a fan. To me wild tastes "fishy" and off.
>>
>> Have you ever tasted wild salmon that you knew was actually fresh? Less
>> than
>> 24 hours out of the water and stored correctly the entire time?
>
> The answer has to be no. If wild caught fish smells ""fishy" and off" it
> is either NOT fresh or the taster is OFF.

Absolutely.

I don't know what the norm is around the country, in terms of how
supermarkets handle fish. But here, there are two chains, Wegman's and Tops.
At Wegman's, I've never run across bad fish. They have a very strict
timetable for moving fresh fish from the "unwrapped" display into meat
packages, and then, within hours, to the freezer. It works beautifully.
Tops, on the other hand, is the perfect place to experience what "sf" is
describing. They just don't get it.

JoeSpareBedroom wrote:

> At Wegman's, I've never run across bad fish. They have a very strict
> timetable for moving fresh fish from the "unwrapped" display into meat
> packages, and then, within hours, to the freezer. It works beautifully.


I miss Wegmans. Their artsinal breads were heavenly - I loved their
Rosemary bread straight out of the oven.

-j.

> wrote in message
ups.com...
>
> JoeSpareBedroom wrote:
>
>> At Wegman's, I've never run across bad fish. They have a very strict
>> timetable for moving fresh fish from the "unwrapped" display into meat
>> packages, and then, within hours, to the freezer. It works beautifully.
>
>
> I miss Wegmans. Their artsinal breads were heavenly - I loved their
> Rosemary bread straight out of the oven.
>
> -j.
>

Yeah....the sourdough rye should come with a warning label. :-)

On Wed, 11 Oct 2006 13:04:06 +0000 (UTC), tert in seattle
> wrote:
>
>the taster also thinks prosciutto tastes "raw"

You've been paying attention!

--
See return address to reply by email

writes:
>On Wed, 11 Oct 2006 13:04:06 +0000 (UTC), tert in seattle
> wrote:
>>
>>the taster also thinks prosciutto tastes "raw"
>
>You've been paying attention!

I'm not as dumb as I look