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Picking up some wild sockeye
Posted by: Buck
Date: June 11, 2019 11:30PM
at Costco. $12.99/lb

My favorite fish. On the grill. Just don't overcook it.
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Re: Picking up some wild sockeye
Posted by: vision63
Date: June 12, 2019 04:54AM
Sounds delicious.
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Re: Picking up some wild sockeye
Posted by: NewtonMP2100
Date: June 12, 2019 06:01AM
....fish gotta' swim......birds gotta' fly......



____________________________________________________

I reject your reality and substitute my own!
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Re: Picking up some wild sockeye
Posted by: mrbigstuff
Date: June 12, 2019 06:19AM
I have noticed over the years that the price decreases as they stock that longer. It used to go as low as $7.99/lb around here. Still, a good deal at $12.99.

Yes, I agree on the cooking, it can be very different if you overcook.
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Re: Picking up some wild sockeye
Posted by: space-time
Date: June 12, 2019 06:22AM
how do you know when it is done? what internal temperature?

what is your favorite recipe?

Thanks
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Re: Picking up some wild sockeye
Posted by: 3d
Date: June 12, 2019 07:57AM
My local Costco used to have a seafood dept with fish, shrimp, lobster, snow crab, stone crab claws, etc. all on ice. It was a beautiful thing. Haven't seen it in a while sad smiley
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Re: Picking up some wild sockeye
Posted by: davester
Date: June 12, 2019 09:28AM
Quote
space-time
how do you know when it is done? what internal temperature?

what is your favorite recipe?

Get it off there before it gets to 130 F. For salmon, keep it simple. Some salt and pepper before cooking and a bit of oil on the grill. If you've got a cedar plank, use that.



"In science it often happens that scientists say, 'You know that's a really good argument; my position is mistaken,' and then they would actually change their minds and you never hear that old view from them again. They really do it. It doesn't happen as often as it should, because scientists are human and change is sometimes painful. But it happens every day. I cannot recall the last time something like that happened in politics or religion." (1987) -- Carl Sagan
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Re: Picking up some wild sockeye
Posted by: Filliam H. Muffman
Date: June 12, 2019 10:59AM
Salmon temp depends a little on your cooking method and how you are measuring the internal temp.

FDA recommends 145°F for parasites and making sure bacterial are killed.

Some cooks that get fresh and clean fish will only cook to 125°F - 130°F for creamy and moist flesh. Cook to the lower temp if your method will result in the internal temp continuing up after you are done cooking.

Mix 2 parts garlic powder, 2 parts dried basil, and 1 part salt for a rub. Coat fairly completely on both sides. Put 2 or 3 tbsp butter in a pan and cook on medium heat for 5 min. per side, or appropriate temp. Squeeze fresh lemon juice to taste after plated.



In tha 360. [url=Zee Maps Now requires a subscription/payment to work]MRF User Map[/url]



Edited 1 time(s). Last edit at 06/12/2019 11:01AM by Filliam H. Muffman.
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Re: Picking up some wild sockeye
Posted by: NewtonMP2100
Date: June 12, 2019 11:12AM
....are they.....Wild......at Heart....?????



____________________________________________________

I reject your reality and substitute my own!
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Re: Picking up some wild sockeye
Posted by: 3d
Date: June 12, 2019 12:15PM
Using the work office microwave, nuke on high for 3 mins.
Hamburger bun. Mayo. Pickle. Enjoy. thumbs up
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Re: Picking up some wild sockeye
Posted by: davester
Date: June 12, 2019 07:25PM
Quote
3d
Using the work office microwave, nuke on high for 3 mins.
Hamburger bun. Mayo. Pickle. Enjoy. thumbs up

That would be a massive waste of wild salmon. Stick with canned salmon for that recipe.



"In science it often happens that scientists say, 'You know that's a really good argument; my position is mistaken,' and then they would actually change their minds and you never hear that old view from them again. They really do it. It doesn't happen as often as it should, because scientists are human and change is sometimes painful. But it happens every day. I cannot recall the last time something like that happened in politics or religion." (1987) -- Carl Sagan
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Re: Picking up some wild sockeye
Posted by: Filliam H. Muffman
Date: June 12, 2019 07:52PM
The recipe for the office microwave: let the salmon age in the sun in a ziplock bag for 20 days, then microwave on high for two hours, or whenever the fire department puts it out. smiley-laughing001



In tha 360. [url=Zee Maps Now requires a subscription/payment to work]MRF User Map[/url]



Edited 1 time(s). Last edit at 06/12/2019 07:53PM by Filliam H. Muffman.
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