English Mike wrote:

Which species are your salmon?

On the west coast there are eight native species of salmonids:
Name AKA
Chinook- Spring, King, blackmouth,tyee(large),chub
Sockeye- red, blueback, blue back,hooks
Coho- silver, hooknose,dog salmon,jack
Chum- dog,fall,keta,calico,qualla,chum
Pink- humpback,humpies,pink
Steelhead trout- coastal rainbow trout,steelhead, rainbows
Coast Cutthroat- red trout, coastal cuthtroat, sea trout
Dolly Varden- dolly varden char(r), red spotted char, sea char
Non native species are Atlantic salmon introduced by both Canadian and American governements to forestall population crashs on the east coast. Not very wise.

So there you go. Compliments of a Canadian Federal Fishery Officer retired...

Now that I've seen all of the pictures, i am reminded of a very good dish for Arctic Char or any of the salmons.
It is called Gravalax The recipe link is below. scandinavianfood.about...xhowto.htm

We do this recipe basically in the refridgerator for the week and use a Glad freezer bag and use clean bricks for the weight. I cut the fillet slices on the bias, roll them, and put them on a cracker that has some brie or other soft cheese, a little pepper jelly and top it off with a AAARARRAH ... a small salty green/black thing. I can't remember the name. Anyway it is very good for finger food appetizers.

Anchovie? eeeeooowwww

Suzanne wrote:

Anchovie? eeeeooowwww

I'm with you Suz

Cheers, Vince

Anchovie's are awesome bait! There's schools of them where I surf. Cool to see them scatter when they are chased by stuff and the fly outta the water. I usually pull my feet up or move over about then. Being parked on a bait ball with seals, dolphins etc around aint the best thing you can do.

inthedark wrote:

Now that I've seen all of the pictures, i am reminded of a very good dish for Arctic Char or any of the salmons. It is called Gravalax The recipe link is below. scandinavianfood.about...xhowto.htm We do this recipe basically in the refridgerator for the week and use a Glad freezer bag and use clean bricks for the weight. I cut the fillet slices on the bias, roll them, and put them on a cracker that has some brie or other soft cheese, a little pepper jelly and top it off with a AAARARRAH ... a small salty green/black thing. I can't remember the name. Anyway it is very good for finger food appetizers.

Kappers are the small black/green things.

Stovey wrote:

...Anchovie's are awesome bait!...

That is about all they are good for mate...bloody disgusting to eat, and the smell is horrendous.

ITD wrote:

Kappers are the small black/green things.

Capers are nice...especially in an antipasto salad...or on the side with olives, pickled onions and small stuffed peppers and various cheeses, especially a nice Stillton Blue cheese. MMMMM

Cheers, Vince

Got it backwards mate! Anchovies are yummy and caper's are bunny turds! Those things are nasty!

I agree. Anchovies just plain taste nasty...Capers? Never tried them.

stovepipe wrote:

Got it backwards mate! Anchovies are yummy and caper's are bunny turds! Those things are nasty!

Oh nice! Now its going to take years of therapy for me to get that thought out of my already overtaxed mind when I am thinking about using them to cook with.

Which? anchovies or capers?

Capers. Ever see one? Looks zactly like a bunny turd! Woof! No way!

Better than eatin a cricket I guess...

The food being served on this sight today is gettin' worse. Gonna need a lot of beer to wash it all down [and kill the taste]...

For once I aint hungry over a food related post here...that's a first.