July 23, 2021, 13:38, asked: Stalker
Do be afraid of the dark It means it's a cheaper smoked salmon because they haven't properly trimmed it. There shouldn't be any dark brown meat either – that's the muscle and it should never be in a packet of smoked salmon because it goes off quickly, and it pulls the rest of the salmon off with it....
July 23, 2021, 13:36, asked: fishing stories
Q--Why is red salmon always more expensive than pink salmon, and what is the difference? A--Salmon, even the highly prized Chinook, or king salmon, can range in color from white to deep red. The darker the color, the better the flavor and firmer the flesh, which is why it is more expensive....
July 23, 2021, 12:53, asked: George’s Bassin Page!!
If you want to season salmon with a dry rub, combine your herbs and spices in a small bowl, then sprinkle the dry rub onto both sides of your salmon filet. For more intense flavor, let the salmon rest for about an hour before you cook it. ... Seasoning the fish too soon before cooking....
July 23, 2021, 12:51, asked: Josh
Chum Salmon When caught at sea or outside of river mouths, where they often co-mingle with hoards of pink salmon, chums are bright, fresh and–when taken home to eat–perfectly delicious. Some sources suggest cooking chum salmon with a sauce to help moisten the flesh, which is dry compared to that of Chinook or Coho....
July 23, 2021, 12:35, asked: Célyka Bernier-Demers
Finding salmon They can be anywhere from in the top 20' of water to down on the bottom at depths of 200' or deeper. Usually they will move deeper during the day as the sun gets brighter. A good starting depth for open water is between 40' and 80'....
July 23, 2021, 10:49, asked: Fishing For A Fight
Salmon skin is usually considered safe to eat. The skin contains more of the same minerals and nutrients contained in salmon, which may be an excellent addition to any diet....
July 23, 2021, 10:26, asked: Reeds Rod Wraps
The largest is the king or chinook, prized for its high fat content, rich omega-3s and buttery texture. Sockeye, an oilier fish with deep-red flesh, has a stronger flavor and stands up well to grilling. Coho is milder and often lighter in color. Pink and chum are smaller and most often used in canning or smoking....
July 23, 2021, 10:16, asked: Tom Dietz
Pacific salmon Pink salmon (Oncorhynchus gorbusha) are the most common Pacific salmon. They have very light colored, flavored flesh and low-fat content. Pink salmon are often canned but also sold fresh, frozen, and smoked....
July 23, 2021, 10:09, asked: 10,000 Casts Fishing Co
You've saved your left over expensive, smoked salmon from dinner and now would like to reheat it for lunch. Nearly all fish is safe to reheat as long as it has been handled properly prior to reheating. ... Fish can dry out when it is reheated, so it's best to reheat it in sauce or butter....
July 23, 2021, 09:40, asked: Jessika Lacerte
Pink salmon is inexpensive; red salmon costs more. ... When red and pink salmon are pulled fresh from the sea their flesh is, in fact, distinctly red or pink. The cooking process of canning reduces coloration in both. Red salmon gets its enhanced color from eating krill, a type of small shrimp....