Anchobrie

Farm raised Atlantic salmon is pretty good. I have been lucky enough to fish the wild ones in Norway and have them side to side with farmed ones and they stand. For me is always funny to see that people only care on the origin of fish. They will prefer cultivated to wild fruits, greens, seeds and so on. They will regularly eat pork, not wild boar, or chicken, all domestic and human raised. They will choose beef against bison. They will buy "farmed" eggs rather than go to the bush and pick up some eggs, but when it came to fish, it needs to be pure and wild. I have seen a few blind tastes of species like branzino, and the people who is the more against "farmed" is the people that is not able to differentiate. If we talk about crustaceans, then it is funnier.

I have a research project in Patagonia (in terrestrial agriculture-sheep-pumas) and I have sometimes seen something that if not slavery, was close to... I am not surprise at all that salmon industry is similar. In fact, Norwegians are partially responsible of it when moving their farming operations to Chilean fjords.

steelhead is farm raised in the ocean, in a mostly identical way than Atlantic salmon. I have never fish a steelhead in a river (or in the ocean, if that matters) so I have never have to take a decision. I have had it both in Norway and in Australia. The flesh is firmer than the salmon, then, better for making a tartar, for example. Both fishes (steelhead and salmon), to my taste, are better when the less you do to them. Raw > marinated > cured> cold smoked > hot smoked > steamed.... It is of course a personal preference.

For me, steelhead is better than salmon for eating raw.

Hi, I have gone again trough all the thread, always nice, and always something to learn, and you have mentioned at least twice the fish bladder. However, I didn't see your opinion on it. I have had it a couple of times while travelling trough Spain but I didn't like it at all. It was cooked, let's say, in a stew fashion, chopped in small bites in a dense sauce, but my regret was mostly because of the texture. Maybe it is the texture what Chinese like after all, but it was not really pleasant. Have you cooked at home or tried it in your local restaurants?

Delicious. It is worth make them in a huge baking tray and froze them in individual portions. They are delicious. They go well as a side dish with everything.

I am curious as you buy them, which brands have to try to compare. Not that they are bad (well, a bit hairy )but not close to the upper part to my list

For what I can see. The cucumber is good quality, and probably a short rinse would make it edible again. The steak is breaking my knowledge of physics.

I wish I would have known about these stores earlier.

I do. There is a section in my fridge called "cheese cementery" where some may rest for several months

I got yesterday a mail parcel from Murray's, a famous NY cheese store. I got like > 10 different cheeses and some salumis (I am planning to make a fondue soon), but the Alp Blossom blew my head away. It has been some time since a cheese surprised me in a great way! I cannot suggest any one enough to put his/her hands on it!!!

I love steelhead trout. In fact I favour it vs atlantic salmon for using in raw preparations

Serranos and prociuttos are born to stay for several weeka at room temperature. I wouldn't bother for the cheese either. That are alaoncreated to survice well before we got refrigrators.

Chicken marrow is not as cattle or goat marrow. Chicks are 'expected' to flight, so their bones are quite different and more light, that may impact the marrow distribution

still no sight of sweet corn. I've seen that in Norway!.