Quoting Dave Drum to Jim Weller <=-

I had the "grilled Patagonia salmon" dish.

Ironic that they would source their fish from South America instead
of your own Pacific Northwest.

Three factors here - price, availability and proximity. Much of South America is closer to the company headquarters in N. Carolina than the Pacific Northwet.

But not Patagonia; it is the southern tip of South America, 15,000
km from Charlotte and the other area cities with those restaurants.
Air freight takes 2 days with 3 stopovers. Seattle is just 4500 km
away with 5 hour non-stop flights. And of course the continental US
has much better air, rail and highway infrastructure.

As to availability, the seasons are reversed on the other side of
the equator so that could be a factor. Perhaps Alaskan salmon will
be on the menu come June.

Given the transportation issues one would think domestic fish would
be cheaper.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salmon with Roasted Garlic Mustard Sauce
Categories: Fish, Main dish, Sauces, Salmon, Condiments
Yield: 4 Servings

1 Bulb garlic
2 tb Extra-virgin olive oil
1/2 c Salad dressing
(spoonable)
1 ts Dijon mustard
White pepper
1 ts Salt
1 lb Salmon filet, in four
Pieces

Preheat oven to 325 F. Slice thin layer off top of garlic bulb and
place in an ovenproof baking dish. Drizzle with 1 tablespoon oil.
Bake 40 minutes or until golden. Squeeze 5 garlic cloves from baked
peel into mixing bowl. Add dressing, mustard, pepper; set aside.
Preheat broiler. Place salmon in broiling pan; salt and brush with
remaining oil. Rub salmon with two additional cloves of roasted
garlic. (Save any additional cloves garlic to smear on bread) Broil
salmon 10 minutes or until cooked through. Serve with dollop of
dressing-mustard sauce.

Recipe By: Alan Rachins
Source: TV Guide magazine, Nov '97
From: Roberta Banghart

MMMMM


Cheers

Jim


... Oysters probably think fish can fly.

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JIM WELLER wrote to DAVE DRUM <=-

I had the "grilled Patagonia salmon" dish.

Ironic that they would source their fish from South America instead
of your own Pacific Northwest.

Three factors here - price, availability and proximity. Much of South America is closer to the company headquarters in N. Carolina than the Pacific Northwet.

But not Patagonia; it is the southern tip of South America, 15,000
km from Charlotte and the other area cities with those restaurants.
Air freight takes 2 days with 3 stopovers. Seattle is just 4500 km
away with 5 hour non-stop flights. And of course the continental US
has much better air, rail and highway infrastructure.

As to availability, the seasons are reversed on the other side of
the equator so that could be a factor. Perhaps Alaskan salmon will
be on the menu come June.

Given the transportation issues one would think domestic fish would
be cheaper.

Or not. We also don't know if the fish is frozen or fresh. I'd almost
wager on frozen. Most probably farmed from root stocks originating
from migrating Atlantic and Chinook salmon in the river systems of
Chile and Argentina.

It's still down to price and availability. And names is names. Like the marketing name for the sub-Antarctic Patagonian Toothfish -- "Chilean
Sea Bass"

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Style Sea Bass
Categories: Seafood, Vegetables, Citrus
Yield: 8 Servings

8 (8 oz ea) sea bass filets
1/2 c Flour; as needed
2 tb Light olive oil
1 Lemon; juiced
3 tb Vegetable oil
2 lg Yellow onions; chopped fine
6 cl Garlic; crushed
1 bn Parsley; chopped
1 pn Pepper
3 1/2 c Canned tomatoes
1 lg Tomato; chopped
3 Bay leaves
1/2 ts Rosemary
1/2 c Dry white wine
1 Lemon; in 8 wedges

Dust the sea bass filets with the flour.

In a large skillet place the 2 tablespoons of olive oil
and heat it on medium high until it is hot. Quickly sear
the filets on both sides so that they are sealed. Place
the fish in a large baking pan and sprinkle on the lemon
juice. Set the fish aside.

In a medium skillet place the 3 tablespoons of oil and
heat on medium high until it is hot. Add the onions,
garlic, and parsley. Saute the ingredients for 3 to 4
minutes, or until the onions are translucent. Add the
pepper and stir it in.

In a medium large saucepan place the sauteed onion
mixture, canned tomatoes, chopped tomato, bay leaves,
rosemary, and white wine. Stir the ingredients together
and simmer them on low heat for 40 minutes.

Set the oven to 350°F/175°C.

Pour the sauce over the fish and bake it for 20 minutes,
or until it is just done.

Garnish the dish with the lemon wedges.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... WONDER BREAD: Half baked while you sleep. If it's good bread it's a Wonder.

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Quoting Dave Drum to Jim Weller <=-

* Originally in: Fidonet - Home Cooking

??? I'm not there.

JIM WELLER wrote to DAVE DRUM <=-

It's still down to price and availability.

I've been doing some reading on the subject. American salmon stocks
are dwindling due to dams straddling spawning rivers, overfishing
and water pollution. Farmed salmon is of course taking off; The two
largest producers and exporters are Norway #1 and Chile #2. And
pricing is global, not local, with transportation costs of frozen
fish being more or less inconsequential. naturally flying fresh fish
around the world is expensive. The very first Copper River King
salmon hit the markets in Seattle last Friday and the initial
beginning of the season prices were touching $60 per pound! It'll
probably drop down into the 40s as the season progresses.

And names is names. Like the marketing name for the
sub-Antarctic Patagonian Toothfish -- "Chilean Sea Bass"

Not so. Chilean, Argentinian (and New Zealand) trout are all real trout
derived from introduced stocks from North America, sold under their
original names.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alaskan Salmon Spread
Categories: Appetizers, Dips, Salmon, Smoked, Condiments
Yield: 5 Servings

Salt
8 oz Skinless salmon fillet
1 md Lemon
8 oz Smoked salmon, finely
Chopped
1/2 c Butter, softened
1 tb Dijon mustard
1 ts Drained capers, chopped
1/2 ts Coarsely ground black pepper
2 tb Plus 1 teaspoon chopped
Fresh chives
French bread

Poach salmon. In 10-inch skillet, heat 4 cups water and 1 teaspoon
salt to boiling over high heat. Add salmon fillet; heat to boiling.
Reduce heat to low, cover and simmer 8 to 10 minutes, until salmon
flakes easily when tested with fork. With a slotted pancake
turner, carefully remove salmon from water; drain salmon (still on
pancake turner) on paper towels. Transfer salmon to medium bowl; cool
slightly.

Meanwhile, grate 1 tablespoon peel and squeeze 2 tablespoon juice
from lemon. With a wooden spoon, stir and mash poached salmon
almost to a smooth paste.. Add smoked salmon, butter.
Dijon mustard, capers, pepper, lemon peel, lemon juice and 2
tablespoons chopped chives. Blend thoroughly.

Spoon salmon mixture into a crock or serving bowl. Cover and
refrigerate for at least 2 hours. Let stand at room temperature
for at least 30 minutes before serving or until soft enough to
spread. Sprinkle with remaining chopped chives and serve with
sliced French bread. Makes about 2 1/2 cups.

Recipe By: Good Housekeeping Best Recipes

From: Alice Poe

MMMMM


Cheers

Jim

... Ask a hungry bear for the best salmon scooping sites.

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* Originally in: Fidonet - Home Cooking

* Originally in: Fidonet - Home Cooking

??? I'm not there.

But I am. And doing my bit to keep an echo or two alive.

JIM WELLER wrote to DAVE DRUM <=-

It's still down to price and availability.

I've been doing some reading on the subject. American salmon stocks
are dwindling due to dams straddling spawning rivers, overfishing
and water pollution. Farmed salmon is of course taking off; The two largest producers and exporters are Norway #1 and Chile #2. And
pricing is global, not local, with transportation costs of frozen
fish being more or less inconsequential. naturally flying fresh fish around the world is expensive. The very first Copper River King
salmon hit the markets in Seattle last Friday and the initial
beginning of the season prices were touching $60 per pound! It'll
probably drop down into the 40s as the season progresses.

As I said above "It's still down to price and availability." We had a
Copper River (named) place here in the Great American Outback. They put
it in the building that had formerly housed a Western Sizzlin' Steak
House. If it lasted 6 months that would be because the investor had
very deep pockets. I went there one and did a U-turn after reading the
posted menu/prices. Like the $60/lb salmon you mention - my Scottish
forebears would rise up from their rest to clamp my throat shut.

And names is names. Like the marketing name for the
sub-Antarctic Patagonian Toothfish -- "Chilean Sea Bass"

Not so. Chilean, Argentinian (and New Zealand) trout are all real trout derived from introduced stocks from North America, sold under their original names.

Not talking about trout - you have either missed the point or elided it
to make your own point. Patagonian Toothfish (Dissostichus eleginoides)
is a member of the cod clan. Not the sea bass ((Centropristis striata))
bunch.

All that being said - I'm not much on most salmon. Some of salmon's
cousins now, that's different. Tuna, trout, etc. can be quite delightful.
Most of my salmon consumption is down to lox (smoked salmon) maybe once
or twice per annum ..... if that.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Sea Bass
Categories: Seafood, Vegetables, Citrus
Yield: 6 Servings

1/4 ts (ea) garlic & onion powder
1/4 ts Paprika
Salt & lemon pepper
- seasoning
2 lb Sea bass fillets
3 tb Butter
2 lg Cloves garlic; chopped
1 tb Chopped flat leaf parsley
1 1/2 tb Extra virgin olive oil

Preheat grill for high heat.

In a small bowl, stir together the garlic powder, onion
powder, paprika, lemon pepper, and sea salt. Sprinkle
seasonings onto the fish.

In a small saucepan over medium heat, melt the butter
with the garlic and parsley. Remove from heat when the
butter has melted, and set aside.

Lightly oil grill grate. Grill fish for 7 minutes, then
turn and drizzle with butter. Continue cooking for 7
minutes, or until easily flaked with a fork. Drizzle
with olive oil before serving.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "Never let your sense of morals prevent you from doing what's right."Asimové

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Jim Weller to Dave Drum <=-

salmon hit the markets in Seattle last Friday and the initial
beginning of the season prices were touching $60 per pound! It'll
probably drop down into the 40s as the season progresses.

Pure hype, just the first major run of the year. The one year I worked on a seine boat we were getting $0.25 per pound on the fin, the cannery did the cleaning. Not that the guys in Cordova care about hype :-) , when I worked for
the Chugach NF I had some computers there. The Kenai River Reds, 7-9lbs average, the run starts in mid-July at 3 fish per day per person, and if I wanted I could proxi my limit to someone else. By the time the run gets going it's 6 per day per person, think of mom, dad, their 2 little kids who fish, and
the dent they put in the run. Figure 1.5 to 2 million fish up the river, they've already run the gauntlet of commercial guys, and all those mammals who live in the ocean (some of which follow them up river).

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