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Gonna try Copper River King Salmon

post #1 of 15
Thread Starter 
The Wall St Journal had a cooking column Saturday of the CR King Salmon, described as
"$34.50-a-pound ...one of the most expensive, exclusive and hyped fish on earth."

The local Whole Foods has it for a paltry $24.50 per pound, and I think I'll give it a try.

Well, maybe half a pound. My wife can watch me eat it, and I'll try my best to describe it to her. :lol:

The WSJ chef pan-seared the fillet, then basted it continually with quite a lot of butter, then combined it with a ragu of spring vegetables, dressed with a lemony cream pan sauce.

Sounds good, but maybe a little fussy. In Seattle, I cooked lightly oiled and S&P'ed salmon (usually not the pedigreed kind) on the grill, topped with lemon and onion slices. (Ancient Sunset magazine recipe.) And wreathed in LOTS of Alderwood smoke. :chef:

I have - never fear - plenty of Alderwood chips, and I'm thinking I'll probably go that way. Maybe try it both ways- might even get enough salmon to give my wife a taste.

Any other ideas?

Mike

and I don't mean about sharing it with my wife :D
travelling gourmand
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travelling gourmand
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post #2 of 15
If you really like the CR Kings (and yes, possibly the most overvalued fish in history...maybe next to Northern Bluefin Tuna that goes to the Tsjiki Fish Auction in Japan)

A fish like that, at that kind of price should be treated like a prime filet. Let the fish sell itself to your pallet with as much simplicity as possible. If I buried a sockeye with all that lipstick, I doubt most people would be able to tell a noticable difference.

I would recommend you try the New Zealand Farm Raised King Salmon as well. Half the price and twice as consistent.

Cat Man
post #3 of 15
Hi Mike,

I agree with CM - prepare it simply. I generally just poah it, and keep the interior on the rare side. I've been enjoying CR since 1992 when I travelled to Alaska. I met some salmon fishermen and, since then, I get a few nice filets every year. Wonderful stuff ...

However, be careful - there's a lot of counterfeit "wild" and CR salmon out there. Whole Foods was even caught selling some.

I disagree with CM wrt the farmed fish .... just not my cup o' tea, mate.

Shel
post #4 of 15
Shel
June might be your lucky month.

Could I send you a D Trim fillet to get your feedback?

I have 70 lbs enroute of NZ Kings....buttery like butter
Cat Man
post #5 of 15

Shel and Cat Man are right about the simple

method with this amazing fish. I can't imagine putting a lot of butter on it? I just put a bitof S&P, spritz my grill pan with oil and grill to medium rare, squeeze a bit of lemon.
Another way would be in a saute pan, deglaze pan with a splash of vermouth and pour over.
I have to disagree with the farmed salmon too, sorry, but as an Alaskan, well?
If you ever get a chance try White King, only from here in Southeast AK. Marketed as Ivory King and Glacier King and maybe?? Very buttery and a different flavor than Reds or any others.
I purchaed some of the cedar paper and have done some Red King in that, once with just S&P, lemon and a couple of asparagus stalks. Another time S&P and a tiny sprinkle of fennel pollen, Yummers!

Edit: Just reread your orriginal post--Copper River King--I was thinking Copper River Red or Sockeye which is the more expensive one. The king is excellent also and I prepare the same way.
post #6 of 15

overhyped? hmmmm

I worked for Artist Point at Disney which specialized in NW American and CR was a yearly tradition. As butcher, there was nothing better than cutting into a fresh CR and snacking on the trim. We put it on a cedar plank,cooked it to MR and drizzled a 1/2 and 1/2 mix of bourbon and maple syrup on it. It was as lean and meaty as a beef tenderloin. If you're paying $70/ounce for caviar, $100/pound for Kobe, how is $30/pound too much?
If a cheaper sub is needed, try the CR coho salmon. Japan usually prizes coho over king salmon, especially raw for sashimi or sushi. Has more fatty mouth feel to it, not the buttery taste of the king(which by the way....WSJ basting it in butter while cooking/???? NOOO>> definately not needed) and the coho is much cheaper by the pound
Does it matter if the glass is half full or half empty?
Somebody's gonna end up knocking it over anyway.

Assumption=The mother of all f**kups
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Does it matter if the glass is half full or half empty?
Somebody's gonna end up knocking it over anyway.

Assumption=The mother of all f**kups
Reply
post #7 of 15
I'm tempted to accept your offer. Let me think about it for a day or so. I usually stay away from farmed salmon (and some other farmed fish as well) for a number of reasons, but I might consider accepting your offer just as something of an experiment. I'll get back to you in a couple of days if that's OK .... ummm, as I think about it some more, I'll have to pass on your offer.

In any case, Thanks!

Shel
post #8 of 15
Shel, if you're interested, I posted a recipe for cedar planked salmon on Tango's hot and spicey chicken wing thread in the recipe section..
Its a wonderful way to BBQ any kind of salmon..

Also, here's a link that might interest you.. Got a sale going! :D

Fresh 2007 COPPER RIVER KING SALMON- Boneless<font color="red"><br>Pre-Order Sale</BR>
post #9 of 15
Thread Starter 
Thanks to all for the interest and help. I'll go with the crowd and keep the recipe very simple. (Though I will stay with the Alderwood.)

I, too have chosen to stay away from any farmed fish product. Should I be wary of farmed shrimp as well?

Thanks again.

Mike :cool:
travelling gourmand
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travelling gourmand
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post #10 of 15
Thread Starter 
Shipscook-

"I purchaed some of the cedar paper and have done some Red King in that, once with just S&P, lemon and a couple of asparagus stalks. Another time S&P and a tiny sprinkle of fennel pollen"

Never heard of "cedar paper." Cedar planks, yes. Does this mean you fold it up in the cedar paper and bake it en papillot?

Where might I get some? How about alder paper? :rolleyes:

And, what is fennel "pollen?"

Thanks

Mike :confused:
travelling gourmand
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travelling gourmand
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post #11 of 15

Here y'go Mike:

 

 


Shel

post #12 of 15
Thanks for the pointer to the recipe and for the sale info. I'm commited to my fishermen friends to buy from them, and they give me a very good price. Still, it's nice to have another option.

Kind regards,

Shel
post #13 of 15

MikeLM, I am new and can't post a link, so

the cedar paper is from- -----northwoodssmokeofmn.-- You can buy small amounts. I got the 6"x6" and 7.5"x8" . So far I have only soaked them in water, but thinking of wine next time. I actually (shhhhh) almost overcooked the last salmon I did and it was still very moist.

The recipe posted above also looks good.

The fennel pollen is from ----zingermans.--it is like fennel x 20, used it in a corn-salmon chowder and, oh boy, oh me oh my!
there is an article on site---.shambhalasun.---

Please, hope I am not in trouble?

Enjoy,
Nan
post #14 of 15

Salmon Recipes

I don't think I've tried any of these. This evening I found the site amongst my bookmarks. Since this is a thread about salmon ...

Salmon Recipes

Shel
post #15 of 15

Nice link, thanks--

Fun travel blog too!
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