In search of mild salmon
My wife and I are discovering the joys of mild salmon, but when we realized our new delight was from China, we decided to shop elsewhere and find an alternative. Today, we tried a frozen sockeye salmon from Alaska which brought us back to a strong, fishy taste that has turned us off to a lot of fish for years.
So, I throw it out to my Chowhound experts... help us find a really mild tasting salmon! I checked past Chowhound boards and found an interesting comparison thread, re: king vs. sockeye, but it didn't have suggestions as to which is milder.
We don't care if the fish is farm raised or wild. We are avoiding products form China, as I stated. Help us find MILD!
Thanks in advance,
If you're looking for salmon that doesn't taste like salmon, I can't help you. But if you want salmon that doesn't have a strong "fishy" taste, I might be able to. First, buy wild king salmon. Then, depending on how you're cooking the fish, remove the skin and scrape off the dark brown flesh -- this is where the oily fishiness resides. If you're grilling, you're probably going to want to leave the skin on while cooking. Peeling off the skin and scraping off the offending flesh after cooking works just fine. (I also discard the nasty brown section of swordfish steaks.)
I think your freshest bet will be the farmed Atlantic salmon, since you're in Florida. Or maybe wild salmon from the north Atlantic, like Nova Scotia. Colder water is probably better, but I think wild salmon has a more 'salmoney' taste, richer and sweeter, not more fishy to me, but I think it may depend on whether you're thinking of the salmon taste as a fishy taste- lots of people do.
I suggest that you try American-farmed trout. It's a good product, as farmed fishes go, and it's like a mild salmon. I like to cook them whole on the grill, but there are lots of different filet and whole preparations.
Friends don't let friends eat farmed salmon. It's bad for you, bad for the wild runs, and bad for the environment in general. And it looks and tastes like what the aquaculture corporatists feed it. Blech.
If you want to eat salmon that is mild, buy wild troll-caught fish that is fresh. In Florida markets, that will mean $$$, and unless you have friends at both airports, even then it still may not be fresh. There are left coast fishmongers who will overnight you whole salmon in coldpack for the cost of the fish +$50.
If you can't get fresh, try to find whole fish or fillets that have been flash-frozen with a thick brine-ice coating. Frozen, brined, (whole fish--head on, guts in), properly wrapped lasts about a year in your freezer. This works fine for BBQs and large parties, less so when you're cooking for 2 and have to thaw and break down a 20-pound fish.
Failing this, just as there are premium lines of canned tuna, there are lines of premium canned salmon.
And if it's the Omega 3s you're after, buy the oil in enteric-coated gelcaps, and save your wallet and palate until you can get to AK/BC/WA/OR for fresh salmon.
Try arctic char instead. It's a member of the freshwater trout family that is farmed in ponds in the subpolar regions (and thus is environmentally friendlier than farmed salmon) and it looks quite like salmon on the plate, but with a milder if richer flavor.