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It's Copper River Salmon Season

It's Copper River Salmon Season
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  • Post #301 - September 8th, 2015, 8:41 am
    Post #301 - September 8th, 2015, 8:41 am Post #301 - September 8th, 2015, 8:41 am
    jilter wrote:I am shocked by the fish prices. It is as expensive as meat, why?

    Supply and demand.

    =R=
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  • Post #302 - September 8th, 2015, 1:19 pm
    Post #302 - September 8th, 2015, 1:19 pm Post #302 - September 8th, 2015, 1:19 pm
    It's only in season a short time. Personally, I've really been enjoying the Atlantic Samon at Dirk's. It's farmed, but supposedly is sustainably done. It's tasty, reliable, and short of burning it, hard to screw up.
    Leek

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  • Post #303 - September 8th, 2015, 5:26 pm
    Post #303 - September 8th, 2015, 5:26 pm Post #303 - September 8th, 2015, 5:26 pm
    And the Faroe Island salmon ("wild" farmed from Nova Scotia) at New England Seafood Co., at $13.99/lb is an absolute steal I think--it's super rich so almost impossible to overcook--and almost $10lb cheaper than at The Fish Guy on Elston, where it was also very definitely NOT as fresh.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #304 - September 9th, 2015, 7:28 am
    Post #304 - September 9th, 2015, 7:28 am Post #304 - September 9th, 2015, 7:28 am
    As an update, the 'Copper River' King from Fresh Farms was excellent.
    Fresh Farms is my go to fish monger.
    I purchase whole fillets and cut and freeze wrap. Tails are used to make Lox or Gravlox.
    When specifying wild salmon, it would be helpful to note the species sold, as King, Sockeye, and Coho can all be 'Copper River' salmon. King is much larger than the others, Sockeye is a dense red fleshed salmon. All can be quite good.
    It is usally easy to tell previously frozen salmon from 'fresh'.
    The flesh has a slumped apperance and duller sheen.
    As to 'farmed' versas 'wild', Patagonia has a good take on the matter.
    http://www.patagoniaprovisions.com/page ... nservation
    If I can't get 'wild' we still purchase 'farmed' during the winter but less and less as the years go on.
    I will pay for sustainability but that is often hard to determine.
    -Richard
  • Post #305 - September 9th, 2015, 8:01 am
    Post #305 - September 9th, 2015, 8:01 am Post #305 - September 9th, 2015, 8:01 am
    leek wrote:It's only in season a short time. Personally, I've really been enjoying the Atlantic Samon at Dirk's. It's farmed, but supposedly is sustainably done. It's tasty, reliable, and short of burning it, hard to screw up.


    Dirk's farmed Atlantic Salmon is outstanding. It's rich and buttery. Perfect for smoking or curing (or eating raw). He also has an excellent farmed New Zealand Ora King Salmon that he accurately describes as Kobe-like. Both are outstanding. Right now he also has wild Columbia River King Salmon and wild Alaskan Chum Salmon.
  • Post #306 - June 9th, 2016, 12:33 pm
    Post #306 - June 9th, 2016, 12:33 pm Post #306 - June 9th, 2016, 12:33 pm
    They have started to arrive! I was at the Costco in Niles this morning and they had them for $16.99 per pound, packs going for $50 to $55 each. I think I will wait until the price comes down a bit.
  • Post #307 - June 14th, 2016, 8:51 am
    Post #307 - June 14th, 2016, 8:51 am Post #307 - June 14th, 2016, 8:51 am
    We bought king salmon @ Isaacson & Stein a few weeks ago and it was delicious! Anxiously waiting for their copper river to arrive:)!
  • Post #308 - June 14th, 2016, 1:07 pm
    Post #308 - June 14th, 2016, 1:07 pm Post #308 - June 14th, 2016, 1:07 pm
    Boston Fish Market had a sign up noting availability of Copper River salmon this weekend.
  • Post #309 - June 14th, 2016, 1:24 pm
    Post #309 - June 14th, 2016, 1:24 pm Post #309 - June 14th, 2016, 1:24 pm
    wineaux wrote:We bought king salmon @ Isaacson & Stein a few weeks ago and it was delicious! Anxiously waiting for their copper river to arrive:)!


    It's a little early in the season for king salmon. Was it frozen?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #310 - June 14th, 2016, 2:13 pm
    Post #310 - June 14th, 2016, 2:13 pm Post #310 - June 14th, 2016, 2:13 pm
    It was fresh..... IIRC, it was from New Zealand?

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