I live in Vancouver British Columbia on the West Coast where fish - especially salmon - has cultural and historical significance. (BBQ salmon is also one of the most popular things to eat out here!) Salmon was the mainstay of the indigenous population and many of their ceremonies revolved around salmon runs in the summer and early fall. Salmon is still king. Salmon has Omega - 3 oils which are great for your heart, and it is high in protein.
While you can still get a great deal of nutrition from canned salmon, it's never as wonderful as fresh. Salmon is great in salad, or in a sandwich. Smoked salmon is a treat and part of a Native North American tradition going back centuries. I love smoked salmon, lox, in a bagel with cream cheese and capers. Salmon, raw, barbecued or smoked is also part of sushi.
The best place to buy salmon are right on the dock by the fisher harvasters themselves, if you can. Look for clear eyes and clear and skin shinny. It's always best to buy salmon the day you use it and keep it cool.
Here's a info on Pacific coast wild salmon.
Chinook- September to November - color can change depending on what an individual fish eats.
Chum- July to November - has a lower fat content.
Pink- July to August - the smallest and most available.
Sockeye- June to August- Meaning 'Chief' in many native languages it has a red deep texture.
Information from BC Seafood
Sorry I couldn't find any information on East Coast Atlantic Salmon if you have any please post in the discussion forum below.
The best way to have Salmon is barbecued. Here's a West Coast recipe with Oriental influence, you do need to marinate it for at least six hours or overnight.
Barbecued Marinated Salmon
I prefer to use Sockeye.
- 1/2 cup white wine
- 1/4 cup lemon juice
- 2 tablespoons Sesame oil
- 1 tablespoon parsley
- 1/2 teaspoon ginger
- 1/2 teaspoon garlic
- 1 teaspoon tarragon
- 2 1/2 pounds salmon
Mix the first seven ingredients in a skillet bring to a boil. Set aside to cool. Clean and gut the salmon. Pour marinade over the salmon. Cover the Salmon and place in the refrigerator for 6 hours.
Wrap salmon in aluminium foil tightly or place on a fish rack. Set barbecue at low medium heat. Cook for 15 minutes on both sides or until meat is firm.
For information on Alaskan Sea Food check out Alan J. Sorum's article Alaska Wild Sea Food
For information on sustanable fish and fish recipes there's Mary Luz's Sustainable Seafood.
Here are other barbecue recipes and ideas:
Instead of buns, leave room on the grill for bannock - campfire bread .
Here's Michael Vyskocil's mouth watering Red Snapper with Herb-Walnut Crust and Jasmine Mint Rice with Peas
Mushrooms, red pepper and squashes on the grill
BBQ Rainbow Pizza which includes a red and white Canada Day Pizza on the grill and a tri-color pizza for the Fourth of July!
Salmon would also go well with Asian BBQ ribs!
Kobe meat for something different.
Potato Salad and rolls great for any barbecue.
For dessert try grilled fruit
Summer food safety also includes fish.
Please take my poll in the Seasonal Cooking page
