Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Using salmon I caught for sashimi? [And then talk of how to defrost things properly.]
New Posts  All Forums:Forum Nav:

Using salmon I caught for sashimi? [And then talk of how to defrost things properly.] - Page 6

post #76 of 83
9/10/10 at 2:09am
Thread Starter 
Quote:
Originally Posted by tattersall View Post
The amazing thing is that this fishery was pronounced officially dead as late as last year. Nature can be pretty incredible...

With that in mind, I wouldn't be surprised if nature is pissed... basically it seems like all the fish last year waited until this year to spawn, so we got a double-sized run. That can't be good, can it?
Reply
Reply
post #77 of 83
9/10/10 at 10:19am
Quote:
Originally Posted by tattersall View Post
The amazing thing is that this fishery was pronounced officially dead as late as last year. Nature can be pretty incredible...

Now if only the cod would come back.

lefty
Reply
Reply
post #78 of 83
9/10/10 at 10:45am
Quote:
Originally Posted by tattersall View Post
The sockeye was a monster run this year on the Fraser River

That pisses me off because I went salmon fishing earlier this year and the only thing I caught was too small to keep (and 9 crabs).

Of course I went at the end of February...but I wasn't going to pass up an opportunity to fish salmon.
Reply
Reply
post #79 of 83
9/10/10 at 3:42pm
Quote:
Originally Posted by lefty View Post
Now if only the cod would come back.

lefty

I was reading that one of the problems now is that because of the lack of large predatory fish in volume there are so many crabs etc. eating what few fish eggs are laid that it is preventing the Cod population from recovering significantly. So EAT CRABS people...
Reply
Reply
post #80 of 83
9/10/10 at 11:06pm
Quote:
Originally Posted by Infrasonic View Post
So EAT CRABS people...



lefty
Reply
Reply
post #81 of 83
6/11/11 at 11:38am
Quote:
Originally Posted by foodguy View Post
let me know what you find out.
http://www.nytimes.com/2011/06/08/di...cook.html?_r=1
Reply
Reply
post #82 of 83
6/11/11 at 1:24pm
Quote:
Originally Posted by iammatt View Post

Quote:
At the U.S.D.A. labs in Beltsville, Md., Janet S. Eastridge and Brian C. Bowker test-thawed more than 200 one-inch-thick beef strip loin steaks in three different groups: some in a refrigerator at 37 to 40 degrees Fahrenheit, some in a constantly circulating water bath at 68 degrees, and some in a water bath at 102 degrees.
One inch steaks. How sad.
Reply
Reply
post #83 of 83
6/12/11 at 11:31am
Quote:
Originally Posted by kwilkinson View Post
One inch steaks. How sad.

So true. But that won't stop me from trying out McGee's suggestions.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Using salmon I caught for sashimi? [And then talk of how to defrost things properly.]