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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-28-2004, 11:38 AM   #1
BBQchef33
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Default Wild Salmon

Anyone know where and how to get the Wild/Fresh/Not farmed Salmon. All we get around here is pale farmed stuff either at costco or even the fish markets. Also.. any insight into the differences, besides the antibiotic issues.
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Unread 12-28-2004, 12:04 PM   #2
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Phil,

No joking I fish for them. But the farmed fish have a lot things going for it.

1) Known water condition
2) Known chemicals (different then toxins as defined by the EPA)
3) Known Toxins (at leats we hope)
4) Set price (it might cost me $10 one week or $50 the next week to catch a salmon)
5) You don't have to take you brother-in-law with you.

As far as antibiotic issues I have not seen a study between frarm raised and wild but I will check with TU and see what they say. I have see a study between canned and fresh salmon and canned and fresh tunna, were as the canned verison did not offer the same benifits as the fresh fish did. But that study had several misstaks in it and from what I gather the cannd fish people what us to forget that it was ever published.

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Unread 12-28-2004, 01:09 PM   #3
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We have wild salmon for sale out here year around but I have no ideas on the other coast.

Trout
Farm raised salmon it is recommend that you don't eat more than once a month because the pens are kept in spots where there is much less current so toxin in the fish is higher than wild. Farm raised is not close in quality to wild, fat levels are lower, the flesh has no where near as good when comes to texture.

We have both out here in Seattle and farmed is cheaper but I still get wild, the difference between select or lower grade beef to Prime.
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Unread 12-28-2004, 02:17 PM   #4
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Jim,

I agree to the with you about the quility, however it the farm is keeping up with their required water changes to mantain the FDA certifcation and the more important SFA (salmon farmer seal) then the toxin levels should be lower then many of the the wild salmon. But if the farmers are not keeping up with the water changes to save money then......It is getting better for them but we are still several years away from having a steady supply of wild low toxin, salmon.

In the North West you do have a great advantage to us in th east. Years of consevation has given you a wounderful bounty of fish, even the Japan has curtelled the overfishing of the Pacific rim. However, in the east we can not bring ourselvs to stop over fishing the Chesapeake bay let alone an ocean.
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Unread 12-28-2004, 02:39 PM   #5
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Euell Gibbons Mod
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Unread 12-28-2004, 03:12 PM   #6
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Trout
I will admit that the information I stated is based on the west coast fishery.
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Unread 12-28-2004, 07:00 PM   #7
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ok. so on your next trip to the fish market or river, whichever comes first, which of u ladies is gonna pack a few wild salmon and ship it fedex overnight. I'll send fedex account and cash. :)
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Unread 12-28-2004, 07:50 PM   #8
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Would you settle for a catfish from BBII's lake?
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Unread 12-28-2004, 08:08 PM   #9
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I just may be in Seattle at Pike Place Market if I can get up there it's coming your way.
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Unread 12-28-2004, 08:09 PM   #10
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Phil,

Next time I find wild salmon at a good price(or catch it) I'll drive it to the NJ turnpike and you can pick it up.
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Unread 12-28-2004, 08:46 PM   #11
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Quote:
Originally Posted by Solidkick
Would you settle for a catfish from BBII's lake?
That's funny but I like catfish.
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Unread 12-28-2004, 09:17 PM   #12
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I like catfish better then salmon, but only if it's from a small lake or a farm.
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Unread 12-28-2004, 09:37 PM   #13
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I like em both but cookd different ways. Catfish has to be fried. No other civilized way to eat it. Salmon, however, can fixed a myriad of ways including smoked. Tonight me and MrsMista are going to have it poached in wine with dill. Yum!!
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Unread 12-28-2004, 09:39 PM   #14
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Quote:
Originally Posted by jminion
I just may be in Seattle at Pike Place Market if I can get up there it's coming your way.
Best salmon I ever bought was from Pike in the mid 80's I think, hell they have the best fish in the country if not the world, great Farmers market if my brain is still working.
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Unread 12-28-2004, 10:16 PM   #15
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Phil, next summer get over to the middle coast and we'll go out on Lake Michigan for some King's and Skamania. My best friend has a 38' Four Winds fishing machine. Nothing better than throwing fresh caught salmon on the Weber.
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