WFN Ambassador Rick Clark walks you through his favourite salmon recipe.
Grill a variety of seafood for this soup for a tasty, warm and fuzzy feel good recipe that is great to serve after a chilly day on the water.
Mark learns how to match wine to your favorite fish dish.
Fresh fall king salmon with grilled radicchio Trevisano.
This is one of my favourite times of year to fish Alouette Lake. The Kokanee fishery heats up and makes for fun easy fishing for these small scrappy land locked version of the Sockeye Salmon. Over and above the entertainment factor this fishery provides ... If you like to eat fish you don't want to miss out when the bite turns on. Kokanee makes for an awesome table fish. It can be cooked a
Ingredients 1 fillet wild salmon (about 6 ounces), skin on 1/2 teaspoon salt 1 can (15 ounce) white beans, drained and rinsed 1 medium tomato, diced (about 1 cup) 1 carrot, peeled and grated (about 1/4 cup) 2 cloves garlic, finely chopped 1/4 cup fresh basil (or tarragon) 1 tablespoon balsamic vinegar 1 tablespoon olive oil 1 Mango ( for juice) 1/4 teaspoon freshly ground black pepper
A friend from work mentioned she wanted to do some salmon for herself and her boyfriend for dinner. Salmon you say ? I have a ton in the freezer, so I told her I would bring her some. Nothing is cooler then hearing back about successful meals created from your catch. Here's Kristine's recipe. This recipe makes for a quick easy meal to throw together with ingredients that are usually hanging
A full platter of various deliciously tasting fish.
Both Pacific and Atlantic salmon can be found at markets. Pacific species include chinook, coho, sockeye, pink and chum salmon. Most salmon you will find at markets come from the Pacific, but there are farmed Atlantic salmon. There are also landlocked salmon that come from large freshwater lakes, but they have less flavor than salmon from the ocean. If you are catching your fish, make certain to check local regulations as there are many restrictions in place for salmon depending on the species and time of year (especially Atlantic salmon, whose population numbers are considered to be low).
Salmon is typically high in fat with a rich flavor. It is commonly used for sushi and sashimi. It makes an ideal candidate for baking, broiling, poaching or sauteing. It is also popular when cured in brine or smoked.
Fresh salmon should look moist and glossy. The skin should be intact to identify the species, and the skin should look bright and fresh. It should smell like seawater - not a fishy smell. The flesh should be firm and not mushy.
Refer to the chart below for the correct color for each species of salmon.
|Atlantic||pink to orange|
|Chinook||off white to deep red|
|Coho||pink to orange-red|
|Pink||pink to orange|
|Chum||pale to deep orange|