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Salmon Question............
- Thread starter BIZ
- Start date
Cornellius
New member
Hey Bro, are you the same BIZ that was a mod here some time ago??
Cornellius
New member
yes for him or yes for me??spentagn said:
Cornellius
New member
Thanks...
Good to see you back BIZ!!
Good to see you back BIZ!!
Tha One CrumCake
New member
Wait a second, isn't ALL salmon originally Saltwater? I thought only during the breeding season, or to lay their eggs they came down in fresh water.
Hmm but then again, salmon farms are freshwater....i think?
Anyways, any cold water fish whether cold water fresh, cold water salt will generally have more essential fat in them, probably as a survival mechanism to help keep them warm.
And i know that all salmon do come from Cold waters, that being the case, they are probably identical in nutritional value.
Hmm but then again, salmon farms are freshwater....i think?
Anyways, any cold water fish whether cold water fresh, cold water salt will generally have more essential fat in them, probably as a survival mechanism to help keep them warm.
And i know that all salmon do come from Cold waters, that being the case, they are probably identical in nutritional value.
Tha One CrumCake
New member
Nathan said:
You fucking Freudian! I've missed you Nathan.
Hmmm, i feel like writing another poem for you sweety.
Nathan Oh Nathan, fisherman of the sea.
Nathan Oh Nathan, for him, i'll put my hand in warm water for 30 minutes and still control my pee.
Nathan, dear Nathan, Juicy Plump and Squishy.
No no no, not his pecker, fuck i'm not gay, but something does smell Fishy.
Nathan dear Nathan only if you were a bitch.
I'd injected you with T shots, so your nipples would start to itch.
Gyno o Gyno, blessed my Nathan with sweet Tittys of Joy.
And turn my dear Nathan into NayNay who is a girl, not a boy.
Love Always,
Crumcake.
BIZ, you can cook salmon any way and it will be great. It's the easiest fish to cook. Just keep it fresh (if you buy in bulk, make sure you cut portions first, then take whatever you need for today, and freeze the rest and only take out whatever you need for a day). Before freezing, wrap each piece tightly in plastic wrap.
The easiest way to cook it, would be baking. Season on both sides with salt and pepper, may be touch of lemon juice. Rub baking sheet with a little butter, or oil, or spay with PAM, put salmon on it, and stick in preheated to 350F oven for as long as you want your fish to be cooked. Remember, that you don't want it to be well done, it will be dry and not too tasty. Pink in a middle is a good way to go.
Or sautee it in teflon non-stick pan with a touch of oil on medium heat. 3 min on each side for 2 inches thick piece of salmon will do it.
Or, invest in cookbook, hehe..
The easiest way to cook it, would be baking. Season on both sides with salt and pepper, may be touch of lemon juice. Rub baking sheet with a little butter, or oil, or spay with PAM, put salmon on it, and stick in preheated to 350F oven for as long as you want your fish to be cooked. Remember, that you don't want it to be well done, it will be dry and not too tasty. Pink in a middle is a good way to go.
Or sautee it in teflon non-stick pan with a touch of oil on medium heat. 3 min on each side for 2 inches thick piece of salmon will do it.
Or, invest in cookbook, hehe..
Tha One CrumCake
New member
Nathan said:
LoL. I'm just on amphetamines for now.
Lumberg
New member
Gonna bump this one.
I have been reading up on EFAs and most people agree that EFAs do not like light or heat.
Thus, is grilling the salmon destroying the good fats in it?
JC
PS I ask because my local supermarket had slamon steaks on super sale and I bought a bunch because it is tasty and a good change of pace from chix & beef.
I have been reading up on EFAs and most people agree that EFAs do not like light or heat.
Thus, is grilling the salmon destroying the good fats in it?
JC
PS I ask because my local supermarket had slamon steaks on super sale and I bought a bunch because it is tasty and a good change of pace from chix & beef.
HorseBalls
New member
Im not sure where you got this information, but its probably to the fact that most people who buy salmon dont really know much about it or where it came from.
My father is a pacific commercial fisherman, and wild pacific salmon is the only way to go. Most salmon sold is farm raised atlantic salmon, raised in saltwater pens mostly on the pacific coast. The atlanic salmon essentially grow faster and can turn a profit quicker.
Quality wise, if you put an atlantic and a pacific fillet side by side the atlantic is a pale pink, while the pacific is a bright red. Farm raised salmon swim in circles all their lives eating pellets, this is possibly why they would be considered to be fattier,( like the couch potato eating chips all day). They are far more sucseptible to disease as well as endangering wild fish stocks . The farm raised atlantic tastes like shit compared to the wild pacific and is very mushy in comparison. I have never had wild atlantic salmon, but Im sure its is of much better quality than the farm raised variety.
Basically you get what you pay for, but personally I would spend the extra coupla bucks.
monkeyballs
New member
So would raw salmon have more EFA's than grilled Salmon?
If so, good news. I eat sushi like it's breast milk.
If so, good news. I eat sushi like it's breast milk.
monkeyballs
New member
All you can eat sushi every monday and thurday at a place near my apartment. $15.95. I sure as hell get my money's worth too.
HorseBalls said:
Horseballs is quite right, also the wild fish taste better in my opinion. Sure pay the extra for the wild fish, but just eat the damn thing farm-raised or wild. I use my George Forman grill and just put a little olive oil on the filet and grill.
By the way, I pay nothing for my salmon, I catch them!
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