Posted 17 July 2002 - 01:16 PM
Incidentally, other highlights for us (the whole meal was good) were the amuse of asparagus soup with pistachio and mint for its unique flavor combination, and that fantasitc bread pudding dessert.
Posted 24 July 2002 - 08:14 PM
So with white salmon, aside from being wild, it's naturally a much fattier fish, and the fat content gives it that unctuous flavor. It's from the Copper River, and it runs mostly in the Spring and Summer. White salmon, or albino salmon, are simply freaks of nature, and they're impossible to distinguish until you fillet them. Thank you for the encouragement.
Posted 24 July 2002 - 09:18 PM
If you don't mind taking follow up questions, is there any difference in taste between white Copper River salmon and salmon colored Copper River salmon? Would a savvy diner with an educated palate be able to taste the difference blind folded? Do you pay a premium price for either? I mean in comparison to each other. I understand wild salmon is going to bring a better price than farm raised.
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
My mailbox is full. You may contact me via worldtable.com.
Posted 25 July 2002 - 06:31 AM
One Iron Chef episode addressed "juvenile" salmon specific to Hokkaido, Japan. In view of your utilization of baby beef, have you considered using "younger" fish or flesh from "younger" animals?
Posted 01 August 2002 - 06:15 AM
As for Cabrales, I doubt I would ever want to go after young wild salmon. Besides being a danger to the species, you're paying for the fat, and younger salmon have had less time to develop fat and flavor.