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Gypsy Jan
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Posts: 4275
Registered: 1-27-2004
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Mood: Depends on which way the wind is blowing
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Salmon in Baja?
This is probably a duh! question, but two of our favorite restaurants in Rosarito, Tapanco and La Estancia, serve mesquite grilled salmon.
They both proclaim that they are steakhouses, and offer a huge menu with several red meat, poultry and traditional Mexican entrees available, along
with other more common seafood offerings; sea bass, shrimp and squid served in various styles of preparation.
But, I always gravitate back to the mesquite grilled salmon fillet, delivered perfectly moist, with a crispy skin underlining for the perfect crunch.
So, here comes the duh! question. The salmon must come from U.S. suppliers, right? There ain't no salmon runs in Baja, yes?
BTW (by the way), both restaurants serve excellent house made tartar sauce, but it's gone before I've eaten half of my serving. Clemente Jacques
Cesar Salad bottled dressing (made in Mexico), is an excellent addition to the next day leftovers.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Cardon Man
Super Nomad
Posts: 1319
Registered: 8-28-2003
Location: Thetis Bank
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Mood: !Al Chingaso!
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| Quote: | Originally posted by Gypsy Jan
So, here comes the duh! question. The salmon must come from U.S. suppliers, right? There ain't no salmon runs in Baja, yes?
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No, there are no salmon runs in Baja. That is to say, there are no salmon bearing streams on the peninsula. However, salmon are caught in Baja's
nothernmost Pacific waters from time to time.
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DanO
Super Nomad
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Location: Not far from the Pacific
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They may be getting it from Costco. Last year we spent a night at Adobe Guadalupe and had a fantastic salmon dinner. The owner said he gets it from
Costco in Ensenada.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Cardon Man
Super Nomad
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Location: Thetis Bank
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Mood: !Al Chingaso!
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| Quote: | Originally posted by DanO
They may be getting it from Costco. Last year we spent a night at Adobe Guadalupe and had a fantastic salmon dinner. The owner said he gets it from
Costco in Ensenada. |
Is that costco salmon farm raised? In my opinion, there is no comparison between farm raised and wild salmon.
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bajabound2005
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Costco and Walmart both carry salmon.
Friends don't let friends drink white zinfandel.
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elizabeth
Senior Nomad
Posts: 742
Registered: 7-30-2004
Location: Loreto, BCS
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| Quote: | Originally posted by Cardon Man
| Quote: | Originally posted by Gypsy Jan
So, here comes the duh! question. The salmon must come from U.S. suppliers, right? There ain't no salmon runs in Baja, yes?
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No, there are no salmon runs in Baja. That is to say, there are no salmon bearing streams on the peninsula. However, salmon are caught in Baja's
nothernmost Pacific waters from time to time. |
Not now, but historically, there is evidence of salmon runs as far south as Rio Santo Domingo.
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Cardon Man
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| Quote: | Originally posted by elizabeth
[Not now, but historically, there is evidence of salmon runs as far south as Rio Santo Domingo. |
That is amazing isn't it! I've heard that fact but what exactly is meant by 'historically'? 100 years ago....5,000 years ago? I do know that So. Cal.
had salmon and steelhead not so long ago.
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LancairDriver
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| Quote: | Originally posted by Cardon Man
| Quote: | Originally posted by DanO
They may be getting it from Costco. Last year we spent a night at Adobe Guadalupe and had a fantastic salmon dinner. The owner said he gets it from
Costco in Ensenada. |
Is that costco salmon farm raised? In my opinion, there is no comparison between farm raised and wild salmon. |
Costco has both farm raised and Sockeye Salmon from Alaska. No comparison- go for the Sockeye.
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rhintransit
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City Club, too. no idea re wild/farmed import. but good and a nice change occasionally.
reality\'s never been of much use out here...
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larry
Nomad
Posts: 233
Registered: 8-22-2005
Location: Orinda, CA
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| Quote: | Originally posted by LancairDriver
| Quote: | Originally posted by Cardon Man
| Quote: | Originally posted by DanO
They may be getting it from Costco. Last year we spent a night at Adobe Guadalupe and had a fantastic salmon dinner. The owner said he gets it from
Costco in Ensenada. |
Is that costco salmon farm raised? In my opinion, there is no comparison between farm raised and wild salmon. |
Costco has both farm raised and Sockeye Salmon from Alaska. No comparison- go for the Sockeye. |
Here in Northern California, I have only seen farm raised salmon at Costco--and it is not very good. But wild salmon at other stores is now in the
$15-25 per pound range.
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elizabeth
Senior Nomad
Posts: 742
Registered: 7-30-2004
Location: Loreto, BCS
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| Quote: | Originally posted by Cardon Man
| Quote: | Originally posted by elizabeth
[Not now, but historically, there is evidence of salmon runs as far south as Rio Santo Domingo. |
That is amazing isn't it! I've heard that fact but what exactly is meant by 'historically'? 100 years ago....5,000 years ago? I do know that So. Cal.
had salmon and steelhead not so long ago. |
I think we're talking closer to within 100 years, but I'm just guessing that and remembering from maps I've seen in a salmon slide show...I'll ask my
salmon expert friend and get back!
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CaboRon
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| Quote: | Originally posted by rhintransit
City Club, too. no idea re wild/farmed import. but good and a nice change occasionally. |
Farm raised has far less of the Omega-3 fatty acids which are so beneficial for your cardiac health.
CaboRon
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woody with a view
PITA Nomad
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Location: Looking at the Coronado Islands
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| Quote: | Originally posted by CaboRon
| Quote: | Originally posted by rhintransit
City Club, too. no idea re wild/farmed import. but good and a nice change occasionally. |
Farm raised has far less of the Omega-3 fatty acids which are so beneficial for your cardiac health.
CaboRon |
BUT, don't discount the benefits of "COLOR ADDED".
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Gypsy Jan
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Pepsi or Coke?
If you were blindfolded and asked to choose which plate was wild salmon and which was the farm raised, how would you tell the difference? Please
factor in the skill of the chef with his preparation and presentation.
Also, let's discuss sushi/sashimi serving quality/taste differences, as well,
I am sincerely interested in this debate and I have had both versions and can't remember anything outstanding between the two - I just love good
salmon, raw and properly cooked.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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woody with a view
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wait! let's say you go to the supermarket (or where ever you get salmon) and on the package of one side of salmon it says, "farm raised (hopefully not
in china/vietnam/etc...), color added". this package cost $5/pound.
over there you see a similar looking package that says on the label, "wild caught, product of canada/usa" and it cost $10-$15/pound.
which do you reach for? i have tried them both and can't/don't really remember any difference but i can imagine that the wild caught spring run salmon
it far superior to the crap they sell by the mega-ton and claim it is really salmon.
the problem becomes, where does it end? wild caught chicken, beef? there are trade off to every decision you make. i am by no means trying to say i'm
a health nut, heh-heh, yeah, right.
check this out and cringe..........
  
http://www.purezing.com/living/food_articles/living_articles...
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Pescador
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True salmon lovers, who catch it straight out of the stream or ocean, can truly tell a difference between wild and farm raised, and can easily tell
the difference between King, Chinook, Pink, and Coho. Farm raised salmon comes in real close to Chum Salmon (which is also known as dog salmon)
To imply otherwise would be the same as saying you could not tell the difference between hamburger and Filet Mignon.
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Udo
Elite Nomad
Posts: 6346
Registered: 4-26-2008
Location: Black Hills, SD/Ensenada/San Felipe
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Mood: TEQUILA!
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| Quote: | Originally posted by Pescador
| Quote: | True salmon lovers, who catch it straight out of the stream or ocean, can truly tell a difference between wild and farm raised, and can easily tell
the difference between King, Chinook, Pink, and Coho.
| Quote: | I am wholeheartedly agree with pescador on fresh vs. farm raised salmon. Fresh caught stays pink (a strong pink) when cooked. The color fades from the
farmed when cooked. I have several Alaska salmon purveyors I use in my catering. I have dibs when there is a run. Plus, I made several more friends
when I was up there in June. Try this: get your favorite pork dry rub (one that includes brown sugar-U2U me & I'll forward my all-time favorite,
it's got a lot of ingredients but worth the time, plus you can get all the items in Baja) and rub it on the fresh fish about two hours before cooking,
get a pan hot to about 400 degrees, add a dab of peanut oil, fry the fish for about two minutes on one side and about 1-1/2 on the other...YUMMO!
Farm raised salmon comes in real close to Chum Salmon (which is also known as dog salmon)
To imply otherwise would be the same as saying you could not tell the difference between hamburger and Filet Mignon. |
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Udo
Youth is wasted on the young!
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Skipjack Joe
Elite Nomad
Posts: 8084
Registered: 7-12-2004
Location: Bahia Asuncion
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| Quote: | Originally posted by LancairDriver
... No comparison- go for the Sockeye.
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We do:
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Skipjack Joe
Elite Nomad
Posts: 8084
Registered: 7-12-2004
Location: Bahia Asuncion
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| Quote: | Originally posted by Pescador
Farm raised salmon comes in real close to Chum Salmon (which is also known as dog salmon)
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We had chum salmon only once.
It was like that post you made years ago on the old amigos board, Jim. Prepare the fish on a slab of wood and when it's ready throw away the fish and
eat the wood.
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Sharksbaja
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Thanks Pescador
I concur, there is a big diff between aquacultured salmon and wild. Pescador summed it up, some species of salmon are inferior in taste, appearance,
texture and fish oil content.
Since large wholesalers need to move product rapidly, especially seafood it only makes economic sense to offer fish that is reasonably priced. They
just can't move as much salmon priced as high as it is these days.
My anger is directed at the Canadian govt for allowing unrestricted salmon farming in the inside passage.
It's been discovered that Atlantic salmon bring sea lice to not only the adjacent waters but also are wreakinh havoc on laboratory-reared oyster
spawn.
Although new filtration systems are addressing the problem, two years from today we will experience a shortage of adult oysters due to this problem.
You are probably wondering how sea lice affect oysters. They secrete an enzyme that is fatal to emerging oyster larvae. The problem has been known by
researchers for years tho only more recently has it become of epidemic proportions.
The Canadian govt endorses the Norwegian concerns and has not addressed the situation. Only because the oyster farmers instituted measures themselves
has acion been taken to save future generations of oysters.
| Quote: |
If you were blindfolded and asked to choose which plate was wild salmon and which was the farm raised, how would you tell the difference? Please
factor in the skill of the chef with his preparation and presentation.
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Well, depending on the chef, and plenty can ruin a wild chinook w/o trying.
Now as far as a blind taste test goes, I would have to have choices prepared exactly the same and frankly I haven't the resources here to guage them
all in advance.
Sockeye, chum, coho have imo a flat taste comparatively speaking. If you look at the tissue it's readily obvious which salmon contains more fatty
oils.
I have tried farmed salmon, not bad the way I do it but still not the same animal. Pacific and Atlantic species are not the same.
Moving on;
| Quote: |
Also, let's discuss sushi/sashimi serving quality/taste differences, as well,
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Since I found out that all that "fresh" sushi is "previously" frozen, I lost my appetite for it.
Didn't you ever wonder how they kept their uni fresh?
Fresh tuna ahi or lox/raw salmon is great. I just like knowing my/your knife put it on the table.
Never ask a seafood snob what color he likes his salmon! 
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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