Wild Alaskan Salmon ?

Discussion in 'Cooking' started by scotjimland, Nov 20, 2015.

  1. scotjimland

    scotjimland Funster Life Member

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    Bought from Tesco..

    Package wording.. "Skinless Wild Alaskan Salmon Fillets "

    but on the back of the pack .. "Produced in China "

    now.. it may well have been caught in the North Pacific ocean ..but I think it is misrepresentation verging on fraud by saying it is "Alaskan" .. I bought thinking it had been caught and processed in Alaska..

    What do you think ?
     

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  2. hilldweller

    hilldweller Funster Life Member

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    You bet it's wild, minding it'd own business when some Chinaman grabs it and skins it.
     
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  3. icantremember

    icantremember Funster

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    Hmmm ... there's something fishy going on there!:rolleyes:
     
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  4. NickNic

    NickNic Funster Life Member

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    @ScotJimland Alaskan refers to the exact species of the fish Jim, not where they are from. They are a different species from the ones we get here. The meat is usually darker in colour and the flavour is slightly different too. You sometime see them called Pacific Salmon. Either way they are just as good, if not better than our Atlantic variety. Treat it the same when you cook it.
     
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  5. scotjimland

    scotjimland Funster Life Member

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    ok.. I get that .. but it's still a bit fishy ..


    as for eating.. well.. it was dire.. I panned fried in butter with lemon juice and seasoned with black pepper.. it had a strong taste and not very tender..

    I think there is more to this than meets the eye.. will do some internet trawling and see what I can drag up ..

    this sheds some light

    http://www.seattletimes.com/business/nw-salmon-sent-to-china-before-reaching-us-tables/
     
  6. Steve devon

    Steve devon Funster

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    Try lidls salmon, every bit as good as tesco, and a lot cheaper
     
  7. scotjimland

    scotjimland Funster Life Member

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    I'd rather buy fresh farmed Scottish.. read this

    The fish are de-headed and gutted on the ship in the Bering Sea, then frozen and sent to China, says Douglas Forsyth, Premier Pacific’s president. Once there, they are boned, skinned and cut into portions of 2 ounces to 6 ounces, he says.

    Supermarket chains and nationwide retailers are helping to drive the practice, Forsyth says. “You’re dealing with national retail chains that have strict product specifications that are so exacting that they require hand processing,” he says.

    Even factoring in 20 cents a pound in transportation costs, processing in China is still cheaper for the most labor-intensive fish, says Trident’s Bundrant.

    The company freezes its salmon within hours of harvest and then ships them to China, where they are thawed to 40 degrees and boned. The journey there and back takes two months, Bundrant says.
     
  8. NickNic

    NickNic Funster Life Member

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    Wow that's shocking. No wonder it wasn't very good.

    Whenever I've had Pacific Salmon it's been excellent. I'll be keeping an eye on what I buy now though.
     
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  9. Steve devon

    Steve devon Funster

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    It is shocking , but they do taste nice
     
  10. Larrynwin

    Larrynwin Funster

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    Difficult to find much that's not produced in PRC .
    I believe its ok if produced in one place and processed and packed in another, although quite misleading.
     
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  11. Steve devon

    Steve devon Funster

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    Some one gave me some fresh salmon once , all I could taste was mud! We cooked the lidls well travelled the same way and it tasted lovely. What does one do ?
     
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  12. NickNic

    NickNic Funster Life Member

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    It is allowed but it's usually done the other way, one example being Magners cider. That's a Matthew Clark brand, it's produced in Shepton Mallet and then sent to Ireland to be bottled so they can call it Irish cider.

    In this case though it doesn't really apply as the word Alaskan refers to the species of the fish not necessarily where it's from.
     
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  13. jockaneezer

    jockaneezer Funster

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    I never eat salmon now, was brought up on wild Atlantic salmon, caught by my dad and even the organic farmed stuff doesn't come anywhere near for taste. Even sea bass, my other favourite is mostly farmed now, sign of the times I suppose :(
     
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  14. scotjimland

    scotjimland Funster Life Member

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    I've never been keen on frozen fish of any variety.. we usually buy fresh from the local fishmonger or the fresh fish counter in Makro..

    we live and learn.. won't be buying frozen fish again.. from any store

    My great aunts were fishmongers in Kilbarchan, proper old fashioned shops.. On Saturdays I helped out, I went to the train station to collect the fish from Aberdeen.. it was packed in ice in wooden boxes.. then delivered it on a butcher style delivery bicycle ..
    As kids, fresh fish was always on our table..
     
    Last edited: Nov 20, 2015
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  15. robnchris

    robnchris Funster

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    Our experience tells us that we will never buy Salmon from a supermarket, farmed salmon is bloody awful when compared to a fresh run river caught Salmon.
    I fish a few rivers in Scotland so we have a steady supply, mind you if this catch and release saga spreads the rivers and the B&Bs will suffer big time.
     
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  16. scotjimland

    scotjimland Funster Life Member

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    what is that ... care to expand ?
     
  17. GJH

    GJH Funster Life Member

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    Beat me to it :)
     
  18. robnchris

    robnchris Funster

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    Simply what it says, the rivers management board rule that all fish caught should be returned, Started on the Aberdeenshire Dee, a fad started in America.
     
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  19. PhilandMena

    PhilandMena Funster

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    When I was in Vancouver Island Salmon fishing a few years ago they had a cannery on the island. You could take your fish to the cannery where they would clean it, can it and send it to anywhere you wanted. I choose to return all the fish I caught. Every salmon entering Vancouver rivers die after spawning. Wish I had kept that beast in my avatar now and had it canned and sent home.
     
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  20. John Laidler

    John Laidler Funster

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    A fad? Surely the idea is to put them back so they can spawn. Salmon fishing is supposed to be improving I think and catch and release might be helping. I haven't fished for salmon for years, my best was 22 lbs - and tasted delicious!
     
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