Text 28553, 83 rader
Skriven 2009-09-10 18:14:00 av Dave Drum (1:124/311)
     Kommentar till en text av SEAN DENNIS
Ärende: Chum Salmon
===================
-=> Sean Dennis wrote to Dale Shipp <=-

 DS> Or perhaps I remembered wrong and it was chum salmon.  How do you
 DS> feel about them?

 SD> This is going to sound like a stupid question, but what exactly is chum
 SD> salmon?

Salmon that are really really really friendly!   Bv)=

"Chum salmon are generally considered to have the lowest flesh quality of the
five Pacific salmon species. Commercial and sport fisheries operating in marine
water frequently catch chum salmon that are in ocean bright condition. These
fish are the highest quality chum salmon and are the best choice for table
are.

Many recreational fishing locations for chum salmon are in freshwater or in
saltwater near the mouths of spawning streams, which may be a reason why many
sport caught chum are not of the same quality as ocean fish. Chum salmon mature
very rapidly, and the fish in these locations are usually close to spawning and
their table quality has substantially deteriorated. Because of this, smoke
curing and kippering are often a preferred choice for preparing sport caught
chum salmon. However, for the best table quality, ocean bright chum should be
obtained for both cooking fresh or smoke curing."
 
Washington Department of Fish and Wildlife - http://wdfw.wa.gov/fish/chum  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Chum Steak Filets
 Categories: Five, Seafood
      Yield: 2 Servings

      2 lb Chum Salmon; skinned, boned
           White flour
           Kellogg's corn flake crumbs
           Margarine; NOT butter

  One chum salmon, fileted and skinned. This is very important
  to remove the skin completely. Cut rib bones away from the
  flesh. Cut into two or three inch wide steaks.

  Mix Kellogg's corn flake crumbs and white flour with equal
  parts. 50% crumbs and 50% flour. Put into a large plastic
  bag. Depending on the amount of fish to be cooked I usually
  start with one cup of each. Additional seasoning can be
  added if desired but certainly not needed.

  Prepare a pan on medium heat with plenty of margarine (not
  butter). Rinse salmon steaks under cold water and shake off
  excess. Put three or four pieces of fish into bag and shake
  to coat the fish completely.

  Place fish into hot margarine and cook until the meat turns
  color halfway up the fish and then turn, cooking until done.
  Usually 4-5 minutes each side, depending on heat. Continue
  to add margarine as the fish soaks it up. The outside should
  be brown and crisp. Truly a mild flavor.

  FROM: Dick Regan of Hoquiam, Washington

  One note: I once cooked up a silver, a Chinook and a chum
  prepared exactly the same way and most people preferred
  the chum.

  From: http://wdfw.wa.gov/fish/chum  

  MM Format by Dave Drum - 10 September 2009

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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