Chicagoist: Yukon River King Salmon More Than A Pretty Face

guest

Tue, 26 Jun 2007 14:49:13 -0600

I disagree that Yukon River has a pure salmon taste. I think it's more like butter. If I have any complaint with this fish, it's that it tastes too rich and has nary a fish taste.

guest

Tue, 26 Jun 2007 12:09:45 -0600

Copper River salmon. The CADILLAC of salmon. Available in late June-early July probably from reputable fisheries (e.g. Dirk's) or in nice restaurants for order (e.g. Joe's Stone Crab). Soft, smooth but still springy texture. The kind that will separate on the "grains" for lack of a better word. Nice strong salmon flavor without the fishy taste. Beautiful color, like the salmon color in a Crayola box. Best if it's served simply, so you can truly appreciate the flavors without masking it with sauces or anything. My personal preference is grilled, but a simple bake with just lemon and some butter would do nicely too. Probably have it with a Savingnon Blanc.

guest

Tue, 26 Jun 2007 11:59:13 -0600

There's gotta be a more descriptive way to talk about the texture of salmon than simply "most amazing," right?

pantagrapher

Tue, 26 Jun 2007 11:38:35 -0600

I don't understand the opening 'graph. Why would your skepticism be based mostly on the inferior flavor and texture of farm-raised salmon if you're going to eat a well-known and highly renowned variety of wild salmon?