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Buying online fish/frozen fish, shellfish


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20 minutes ago, cdh said:

Easton/Phillipsburg looks like it was industrial back in the day... and doesn't the Delaware continue up into NY state where GE and friends used it for waste dumping, like they did the Hudson? 

 

The book The Founding Fish by John McPhee goes into the issue of pollution on the Delaware.  I don't own a copy but when I'm at work tomorrow I will try to look into it.

 

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2 hours ago, cdh said:

Easton/Phillipsburg looks like it was industrial back in the day... and doesn't the Delaware continue up into NY state where GE and friends used it for waste dumping, like they did the Hudson? 

 

Rereading the article in The Economist, shad are in the Brandywine for the first time in 300 years.

 

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2 hours ago, JoNorvelleWalker said:

 

The book The Founding Fish by John McPhee goes into the issue of pollution on the Delaware.  I don't own a copy but when I'm at work tomorrow I will try to look into it.

 

I read that book years ago and remember really liking it. But then I like almost everything McPhee writes

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@cdh the stretch of the Delaware north and south of Lambertville is a Nationally designated Wild and Scenic River.  Pretty for people, favored by shad.  Excellent spawning grounds.*

 

The Millstone River near me is not so fortunate, even though George Washington spoke highly of the Millstone while he lived here.  We have to make do with being a Scenic Byway, a State Park, and a National Historic Trail.  No shad.  Poachers continue to take clams from the Millstone for NYC Chinese Restaurants.  This is illegal.  The Millstone is polluted and it is where my drinking water comes from.

 

Years ago when my finances were not as constrained I favored Rhine wines.  And I always hoped to visit the Rhineland someday before my death.  On a business trip in 2005 I finally got to see the Rhine with my own eyes.  I was crushed.  The Rhine is not as beautiful as the Delaware.  And contrary to Wagner they are Danube maidens, not Rhine maidens.

 

 

*My son and daughter-in-law met tubing in the Delaware at Lambertville.

 

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  • 4 weeks later...
On 5/17/2020 at 2:46 PM, gfweb said:

Anybody know these guys?

https://wildalaskancompany.com/

I received my second order from Wild Alaska today.  I got the Wild Combo which consists of 12 total pieces:  Salmon, Halibut and Cod.  The quality is wonderful and it arrives in one day, still frozen solid in dry ice.  I bough at white fish combo last Summer and I'm happy to order more.

 

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On 6/11/2021 at 6:10 PM, lindag said:

I received my second order from Wild Alaska today.  I got the Wild Combo which consists of 12 total pieces:  Salmon, Halibut and Cod.  The quality is wonderful and it arrives in one day, still frozen solid in dry ice.  I bough at white fish combo last Summer and I'm happy to order more.

 

 

I received my first order combo this week.  So how do you deal with the salmon to keep it somewhat moist?

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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3 hours ago, weinoo said:

 

I received my first order combo this week.  So how do you deal with the salmon to keep it somewhat moist?

I was thinking about ordering from them too.  I don't think I've ever cooked coho or any other wild salmon - I've always gotten the farmed atlantic stuff which has a higher fat content.  For that, I would cook it SV to a core temp of 102F in a 115F water bath.  I 'calculate' how long it takes to get there using @vengroff's sous vide dash app - you basically put in the starting temp, bath temp and thickness and it does the rest.  You could also use the tables on @DouglasBaldwin's web page - but admittedly, I haven't visited site in a long time, so I don't know if it's still there.  Anway, when time, I take the bag out of the bath, take the fish out and torch the top - to me, it's perfect - just cooked enough to flake but really moist, but with a bit of a gradation towards the edge so it's not mushy.

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44 minutes ago, KennethT said:

I was thinking about ordering from them too.  I don't think I've ever cooked coho or any other wild salmon - I've always gotten the farmed atlantic stuff which has a higher fat content. 

Wild varies in fat, time of year. The wild I've had from Alaskan fishermen brought back frozen has been incredible.in flavor.  No one size fits all.

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54 minutes ago, KennethT said:

I was thinking about ordering from them too.  I don't think I've ever cooked coho or any other wild salmon - I've always gotten the farmed atlantic stuff which has a higher fat content.  For that, I would cook it SV to a core temp of 102F in a 115F water bath.  I 'calculate' how long it takes to get there using @vengroff's sous vide dash app - you basically put in the starting temp, bath temp and thickness and it does the rest.  You could also use the tables on @DouglasBaldwin's web page - but admittedly, I haven't visited site in a long time, so I don't know if it's still there.  Anway, when time, I take the bag out of the bath, take the fish out and torch the top - to me, it's perfect - just cooked enough to flake but really moist, but with a bit of a gradation towards the edge so it's not mushy.

 

All good for the farmed atlantic stuff - which is probably purchased fresh.  This stuff, obviously, comes frozen, and with certain cooking methods can end up dry.  I generally defrost overnight in fridge before cooking - sometimes I go very low heat in the steam oven, which works nicely. I also like to smoke it in the gin donabe, but there you end up with a different end product.  It's fun to do trial and error.

 

I've always had good luck with the halibut, just cooking it till it barely flakes. I think all of this stuff benefits from, once defrosted, about 1/2 hour with a dry brine - basically salt. 

 

I find it nice to have these individual portions in the freezer; if in a hurry, they defrost very quickly in cold running water. And with something like ikura in the fridge, I can make a quick chirashi with 3 or 4 kinds of (cooked) fish. 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Wild Alaska Company has gotten some play on here - got this email:

 

Last call! Join today and level up on your summer meal plan with our healthy, sustainably sourced seafood and receive a free pound of Spot Prawns.

Save a total of $50 on your first 2 boxes of Wild Alaskan seafood and we'll include a pound of delicious Spot Prawns in your first box!

But hurry, this offer will be gone tomorrow!

 

Promo code:

PRAWN50

 

 

 

If this is of interest

 

p

 

 

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13 minutes ago, KennethT said:

Enablers, all of you!!!  Just ordered a wild combo box... should arrive by the 25th...

I've been wavering all day.  I told Ronnie about it and I didn't get a very favorable response lol.   We have a lot of fish...but that's SUCH a good deal.  And spot prawns!  And salmon.....Even if I just did two boxes......  However it is HOT here and the shipping makes me nervous.

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23 minutes ago, Shelby said:

I've been wavering all day.  I told Ronnie about it and I didn't get a very favorable response lol.   We have a lot of fish...but that's SUCH a good deal.  And spot prawns!  And salmon.....Even if I just did two boxes......  However it is HOT here and the shipping makes me nervous.

I really don't think you need to worry...they overnight it with dry ice.  I'm sure if it arrived less than perfect they would replace it; their customer service has been stellar.

Go for it!

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I don't want to enable you either, @Shelby. But it will arrive in fine condition; I you might mention where you live and how hot it is where the shipment is going, just to be on the safe side.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Enablers, indeed. I just placed my first order, to include those prawns. :blink:

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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