my big mouth. salmon.

[vash]

I live near a legit fish monger. his main clientele are people that like fish, but dont "like-like" fish. he is 90% neat tidy fillets of fish all in baggies sitting on pristine ice. very little whole fish options.

a few years ago: I asked about the carcasses. salmon carcasses in general. he replied, "how many do you want?"

what? two! he bagged up two whole carcasses and gave them to me. FREE. he was thrilled I was not wasting the stuff. I took it home, scrapped the bones, made sushi wraps, grilled the heads and collars, etc.

near him is an Asian grocery store. people saw me with bag on occasion...."me..hey go get a free carcass!". word spread.

now the dude charges a few dollars. hahahha...and he sells the collars. a Japanese grilled delicacy. the owner grins at me now when I go in to buy them. last night. miso glazed grilled collars.

I should have snuck out the back door at closing hours...

[fintstone]

Smart! I am one of those "people that like fish, but don't "like-like" fish"...and those look delicious.

[Scott Douglas]

Since my heart attack I've been eating a LOT more fish the past two years, mainly salmon.
Today, I'm cooking two big fillets my wife bought at the store yesterday.
I usually dry them, put some olive oil on 'em, ground pepper, then brown in the cast iron pan on the grille, flipping after the first side is browned and baking for 6-7 minutes at 450-500 on the skin side.

How do you cook yours?

I'm not really looking forward to standing out in the chill this morning to cook.

[Scott Douglas]

This is how they usually end up when cooked.

[vash]

I'm big into Miso these days.

2 tbsp White miso
1table spoon soy, Sake, Miren
1/4 sesame oil.

mix. I add some water to thin further. plus cut some salt. coat fish for 3-4 hours. if you go overnight, really thin it with water. wipe off coat best you can, and broil in oven.

[vash]

Originally Posted by Scott Douglas

I'm not really looking forward to standing out in the chill this morning to cook.

just remembered you are soCal guy. how low a chill are we talking about ?

[Scott Douglas]

My thermometer says it's 63* right now and it's not expected to get much higher.
As an old guy who's lost a lot of my insulating layer (205>170) in the last couple years I'll have to layer up to stay warm. The sun is just too dang low to do much warming up now days.

[Scott Douglas]

I'm afraid your recipe would have too much salt in it for me.

[GH85Carrera]

When I was in high school, my parents leased a cabin at Lake Martin, in Alabama. They did not tell my brother and I where it was for a year. High school kid, no parents until Sunday afternoon. Golly what a problem!

Anyway they both loved to fish on freezing or 100+ days. They often caught the limit for each of them, and brought home many pounds of fresh lake fish. Mom had lots of ways to cook them. I still remember when my brother walked into the dining room and said, "Oh man fish again". I would love to have one of my moms fresh large mouth bass fillets now.

[3rd_gear_Ted]

The return of the Salmon to the Klamath River is good fish story.

The H Mart Asian store sells Salmon collars with Miso.

https://www.dfw.state.or.us/news/2024/10_Oct/101724.asp

[unclebilly]

My dad has dementia… he won’t care or know if I share his recipe.

To preface this, my dad bought a commercial salmon fishing boat in 1989 and I grew up commercial fishing for salmon for my summers. My standards for seafood are pretty effing high. I’m also currently sitting in a seafood restaurant in Amsterdam waiting for my meal.

You need fresh salmon filets for this, skin removed.

Get 2 identical plates that are microwave friendly.

Oil one plate lightly and place one salmon fillet onto the plate, skin side down.

Cover the fillet with garlic butter (or butter and then lightly sprinkle cayenne pepper or Italian spices of your choice choice on top).

Place the other plate on top and microwave on high for 2-3 minutes depending on the thickness of the fillets.

Remove from the microwave, let it sit 2 minutes (to finish cooking) then carefully remove the upper plate (steam), and garnish with asparagus or broccoli and rice.

Enjoy.

[MBAtarga]

Originally Posted by Scott Douglas

I usually dry them, put some olive oil on 'em, ground pepper, then brown in the cast iron pan on the grille, flipping after the first side is browned and baking for 6-7 minutes at 450-500 on the skin side.

How do you cook yours?

You're making me hungry even though I just ate lunch!

My wife uses olive oil and this seasoning then grills them skin down until just over medium!

[vash]

Originally Posted by 3rd_gear_Ted

The return of the Salmon to the Klamath River is good fish story.

The H Mart Asian store sells Salmon collars with Miso.

https://www.dfw.state.or.us/news/2024/10_Oct/101724.asp

I think H-Mart might be my favorite store at the moment. I stopped at the one in Pasadena over the holidays on a road trip. legend has it: they are still trying to clean my brain matter off the ceiling after my head exploded.

the collar blows fillet meat off the table in terms of flavor.

[masraum]

Those carcasses are great for making stock/broth too!

[KFC911]

Originally Posted by MBAtarga

You're making me hungry even though I just ate lunch!

My wife uses olive oil and this seasoning then grills them skin down until just over medium!

^^^^ Awesome on smoked salmon too .... mmmm.

[Scott Douglas]

@unclebilly thanks for the recipe, I'll give it a try next time.
Today's cooking went OK, weather wasn't that bad either and the birds taking a bath in the bird bath showed me it wasn't really that cold.
I did run out of propane right at the end though, so the last pieces need a little help finishing in the microwave when we warm them up.
Other than that it was uneventful, propane bottle has been replaced and a new spare is sitting in the shed.

[red 928]

My rule of thumb:
If it's too cold to go outside wearing flip-flops,
it's too cold to grill.
That happens in the mountains but never on the island.


Fish is a staple on our table, we have fish at least once a week.

Our go-to recipe is filets seasoned with lemon pepper,
then a light dusting of flour seasoned with old bay
and Lawry's seasoned salt*.
Then into a hot pan with olive oil and butter for a quick sear and flip.
It's not quite blackened but it does build up a delicate crust
on the outside without over-cooking the inside.
Top it off with a few drops of lemon juice.
Side dish of sticky rice and a vegetable, fast and simple.

* Lawry's seasoned salt:
I have a cabinet full of exotic and fancy seasonings.
I am always trying some new thing, thinking it's going to be
so much better.
But I've never found anything to replace the Lawry's.
Supplement yes, but not replace.

[TimT]

That Miso glaze is an umami bomb... It works so well with a rich oily fish like salmon... also sable... One of Nobu's signature dishes is Black Cod with miso...

When I cook it I do it on my charcoal grill and toss on a handful of wood chips, like hickory... to kiss it with smoke... With seaweed salad delish...

[MAS956]

Based on the thread title, I thought it was another "tell all" book by that Rushdie fella....

[cabmandone]

Just go to Michigan in the fall. The things swim up stream until they can't and then they die. If ya want the good ones, ya gotta get em' out in the lake. Me, I've switched to Steelhead trout.