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Posted on 1/15/23 at 5:29 pm to Powerman
Washington Post did a blind taste test of 10 farmed and wild salmon. Testers were chefs, food writers, and the like. One chef prepared all identically.
Their top 5 picks:
1. Costco farmed Atlantic, frozen in 4 percent salt solution, from Norway(7.6 out of 10)
2. Trader Joe’s farmed Atlantic, from Norway (6.4)
3. Loch Duart farmed Atlantic, from Scotland(6.1)
4. Verlasso farmed Atlantic, from Chile(6)
5. Whole Foods farmed Atlantic salmon, from Scotland (5.6)
The wild salmon finished in 6,8,9, and 10.
LINK
quote:
The judgments were definitive, and surprising. Farmed salmon beat wild salmon, hands down. The overall winner was the Costco frozen Atlantic salmon (Norwegian), added to the tasting late in the game — to provide a counterpoint to all that lovely fresh fish, we thought.
Their top 5 picks:
1. Costco farmed Atlantic, frozen in 4 percent salt solution, from Norway(7.6 out of 10)
2. Trader Joe’s farmed Atlantic, from Norway (6.4)
3. Loch Duart farmed Atlantic, from Scotland(6.1)
4. Verlasso farmed Atlantic, from Chile(6)
5. Whole Foods farmed Atlantic salmon, from Scotland (5.6)
The wild salmon finished in 6,8,9, and 10.
LINK
Posted on 1/15/23 at 5:39 pm to Powerman
unpopular opinion for a reason
enjoy what you enjoy
enjoy what you enjoy
Posted on 1/15/23 at 6:05 pm to KosmoCramer
quote:
Never had truly fresh Pacific though.
Yeah, I was wondering how much this might be at play here.
Posted on 1/15/23 at 6:18 pm to Twenty 49
quote:
Washington Post did a blind taste test of 10 farmed and wild salmon.
Interesting results, for sure.
I went to Alaska and caught King Salmon on the Kenai peninsula, brought it home, cooked it on a cedar plank on my Big Green Egg, and it was the best salmon I've ever tasted.
Like butta' is how I have described it's texture and flavor. I can't speak to it's fat content though. Will check out the salmon at Costco one of these days.
Posted on 1/15/23 at 6:45 pm to G Vice
quote:
I went to Alaska and caught King Salmon on the Kenai peninsula, brought it home, cooked it on a cedar plank on my Big Green Egg, and it was the best salmon I've ever tasted.
From ocean/river to table, without being frozen, is hands down the best. Ocean caught is the very best. They haven't started to deteriorate and haven't started to burn their fat. Although anything I catch in a river looks a helluva lot better than anything I see being sold locally. Not counting some spots I know that buy directly from small time commercial fishermen.
Some strains are better than others but nothing beats absolutely fresh, obviously.
Posted on 1/15/23 at 7:51 pm to Saskwatch
quote:
In every other seafood wild caught is much better tasting.
Farm raised catfish is better than wild as long as the processor doesn’t take off flavor fish. This is due to farm raised eating feed on the surface rather than bottom feeding in river mud
Posted on 1/15/23 at 8:06 pm to deltaland
quote:
Farm raised catfish is better than wild
Posted on 1/15/23 at 8:53 pm to Twenty 49
quote:
Twenty 49
Washington Post did a blind taste test of 10 farmed and wild salmon.
I remember reading that, the chef steamed the salmon for the test. I have never had steamed salmon and have never seen it on any menu and so believe it is likely an inferior way to cook salmon.I do know sauteing PNW salmon kills the flavor so maybe steaming does too.
Posted on 1/15/23 at 9:56 pm to Zappas Stache
quote:Anecdotal.
I have never had steamed salmon and have never seen it on any menu and so believe it is likely an inferior way to cook salmon
I don't think the cooking method, ceteris paribus, has as much to do with the final product as the cooking duration does.
Steaming is a good way to present the natural flavor of the fish.
The question I have is regarding the final internal temperature after cooking. The heat source is not as important as how long the fish is cooked.
The leaner wild-caught salmon would not be as forgiving as the farm-raised salmon, to prolonged heat exposure.
Posted on 1/15/23 at 10:17 pm to BigDropper
quote:
Anecdotal.
I don't think the cooking method, ceteris paribus, has as much to do with the final product as the cooking duration does.
Steaming is a good way to present the natural flavor of the fish.
The question I have is regarding the final internal temperature after cooking. The heat source is not as important as how long the fish is cooked.
The leaner wild-caught salmon would not be as forgiving as the farm-raised salmon, to prolonged heat exposure
Should have cooked it sous vide.
Posted on 1/15/23 at 10:30 pm to KosmoCramer
quote:Rationale?
Should have cooked it sous vide
I think the farm-raised, ceteris paribus, would benefit here as well. It's higher fat content and would essentially cook (confit) in its own fat sealed in the bag.
Posted on 1/16/23 at 5:09 am to Zappas Stache
quote:
I have never had steamed salmon and have never seen it on any menu and so believe it is likely an inferior way to cook salmon.
Nah.
Posted on 1/16/23 at 5:19 am to Zappas Stache
quote:I wonder if fish en papillote is basically steamed?
have never seen it on any menu
Posted on 1/16/23 at 5:29 am to Darla Hood
It is.
Posted on 1/16/23 at 6:32 am to Powerman
It’s a matter of preference so no downvote from me. I prefer the wild Alaskan sockeye salmon.
Posted on 1/16/23 at 7:58 am to Powerman
I’ll do one better
Salmon is the only fish I don’t eat, never liked it.
Salmon is the only fish I don’t eat, never liked it.
Posted on 1/16/23 at 9:21 am to yellowfin
quote:
Salmon is the only fish I don’t eat, never liked it.
It's the only fish that I go through phases of liking. I will eat it on occasion for a few months, and then not eat it at all for a few months because I get sick of the taste.
Posted on 1/16/23 at 11:10 am to lionward2014
quote:
but my wife much prefers farm over wild salmon.
My wife prefers the price of farm raised over wild caught.
Posted on 1/16/23 at 12:22 pm to BigDropper
quote:
ceteris paribus
Why do you keep saying this?
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