Cal, you out there?

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#22
Pano said:
Yes, quite possible. But I do remember you taking an active part in the most detailed and elaborate salmon cooking discussions that I've ever witnessed.
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well yes, and let's not forget to give Cal credit for self awareness 😀

The great Northwest is not like the rest of the world when it comes to salmon. 😀
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yeah, we like to think of ourselves as special in a lot of ways, but that one's just an accident of geography
 
#27
Cal Weldon said:
There's just something about the flavours imparted by a red hot grill that are hard to ignore
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Also charcoal. It's hard to get it really hot (though I saw a cool video involving liquid oxygen that lit and completely consumed a charcoal grill in 10 seconds) but it imparts a flavour that's hard to beat. I cook on a propane Broil King almost every day, but love cooking over charcoal when camping.

Maybe anthracite coal and a bellows (forge-style) could get to the right temp for salmon? 🙂

Enjoy your left-coast salmon while you can. The Atlantic species is nearing extinction, and I heard the Greenlanders want to start fishing again.
 
#31
I've cooked salmon steaks in a flour/salt/pepper rub. Usually, salmon is fat enough not to need added oils, so I usually don't. However, it is feasible to take the floured salmon, dip in oil and reflour again.... then onto the bbq.

The notion is that the flour "crust" helps retain moisture.
 
#32
Cal Weldon said:
That looks great Bixbacon, thank you for sharing. I am a fan of Sous Vide. I believe it is an underused style of cooking.

Have you experimented with the brine? I am not trained and don't pretend to know, but I am very adventuresome and I wonder if cutting back on the strength of the brine and leaving it longer (equilibrium brining) would be a positive or a negative in this case? I have experimented with Demerara sugar, Maple syrup, Scotch, liquid smoke, citrus peel, citrus juice, sesame oil and some others and too have had success. There's just something about the flavours imparted by a red hot grill that are hard to ignore.

The Fraser River Sockeye run is underway and we are planning to pick up a few as this is a huge run and the fish are very affordable so I am hoping to experiment. I will let you know how it goes.


Cheers.
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Hi Cal, yes I have tried all kinds of different brines, stocks etc. With brines i have a less scientific approach these days and go by taste. The brine can be flavoured with all soughts of different aromatics also which will impart etc flavour. One of my favourite brines is a fish sauce and water mix. Very simple but works great with firm white fish such as barra. The added benefit of the brine is extended shelf life of the fish. Once brined, air dryer, and vacuume sealed a side of fish will store well for two weeks in the fridge.
 
#33
Cal Weldon said:
Fingers crossed. Tailings pond collapses can be catastrophic as we know. :xfingers:

It might be that less than 10% of the run will be directly affected. :xfingers:

Hoping the mine owner is correct saying that this effluent is less harmful than other tailings ponds, water samples soon I hear. :xfingers:
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So let's invite the (current? 😉) Imperial Mines President to demonstrate this confidence on camera:

Residents repeatedly asked Kynoch about the quality of the contaminated water. Kynoch insisted the water quality is good, even saying he would drink it.
"It's very close to drinking water quality, the water in our tailings," he said. "There's almost everything in it but at low levels.... No mercury, very low arsenic and very low other metals."
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the sludge that settles in the bottom, would he volunteer to try that as a mud mask?
hopefully Polley Lake's remote location is far enough from major spawning grounds to have negligible affect
 
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