That's sound delicious! What time is dinner? I'll bring beer.
Little cold out here this time of year for wading out into four feet of water.
Supper might be around 5pm some time in July or so....
That's sound delicious! What time is dinner? I'll bring beer.
Little cold out here this time of year for wading out into four feet of water.
Supper might be around 5pm some time in July or so....
True but you can chainsaw a decent sized hole in the ice in about 5 mins.Little cold out here this time of year for wading out into four feet of water.
Supper might be around 5pm some time in July or so....
True but you can chainsaw a decent sized hole in the ice in about 5 mins.
Fixed that for you.a Chef from one of the useless hack Wolfgang Puck's restaurants prepared in identical fashion, 10 different types of wild and farmed salmon. The blind taste testers were net pen industry hacks, paid shills and worse
It's actually a bit old news now, with the Washington Post article appearing online Sep. 24, 2013, but thought I would share it here.
I know I've heard people on this forum say things before about taste differences and fillet quality. Well, in this article, a Chef from one of Wolfgang Puck's restaurants prepared in identical fashion, 10 different types of wild and farmed salmon. The blind taste testers were chefs, food critics, and seafood industry representatives.
I prefer Dungeness crab over lobster any day.Atlantic lobster- spring catch- before they molt. Ah just a taste of heaven. Or Digby scallops.
Salt cod.
Fixed that for you.
I'm suyrprised. I'd have thought you'd be able to telll the difference between sockeye and Atlantic salmon
What about texture? I found that farmed fish were spongy, rubbery and fell apart when cooked.
Any improvements in that dept?
You mean fixed it for you. I'm fine with reality. You should join us!
That's kind of the point of a blind taste test. The selection is based on the taste...
O I C. So for teh most part the tasters knew they were picking the Atlantic salmon, but they happened to like that one best. Which salmon does Atlantic salmon taste like the most--sockeye, cocho, chinook or pink?
Fixed that for you.
In some cases they could tell the difference, but it wasn't reliable. They didn't know they were picking Atlantic salmon, as the panelists were surprised by the results. You shouldn't really be surprised if you have a good idea of what it is you are picking. I have no idea which Pacific salmon it would taste most like. I've only had wild Pacific salmon a handful of times.