Fresh Alaskan Salmon from Lofoten Fish Company

Discussion in 'Food & Cooking' started by nicko, Jul 3, 2010.

  1. nicko

    nicko Founder of Cheftalk.com Staff Member

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    Hey Everyone,

    Today I took a trip to O'Hare airport cargo section to pick up our order of 25# sockeye and 25# coho salmon from Lofoten Fish Company. The minimum order is 50# so if your interested in ordering the salmon it is a good idea to go in with a few friends/families if you can. We typically buy 50# then freeze it and have great salmon when ever we want. This time though we choose to buy the salmon whole (head off and gutted) and break down ourselves. Let me tell you friends I am a bit rusty and it has been over 15 years since I have broken down so much salmon. Why does the first filet come out so nice and the second one looks a bit like it was butchered. No worries, I got better as I kept going. Plenty of scraps to make some pate or seafood sausage. Here are a few photos to enjoy.

    If your interested contact Cynthia at: http://www.eatalaskasalmon.com/

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  2. teamfat

    teamfat

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    I hate you!

    That salmon looks SO good!

    Lately I have been thinking I may need to get a freezer.  It was just based on getting a side of grass fed beef and some heirloom pork, but now I have to figure fresh salmon into the mix.  Drat!

    mjb.
     
    Last edited: Jul 4, 2010
  3. petalsandcoco

    petalsandcoco

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    Nicko,

    I don't know.......looks like you haven't lost your touch. The salmon looks out of this world and salmon pate sounds great.

    Teamfat,

    I was thinking of doing the same....Dad was speaking of that today,on another note,  we are hoping to do a whole lamb in the fall.

    Did some Cherries in brandy today with my mom (pics in profile) ,

    There is just something great about working on projects ....
     
  4. leeniek

    leeniek

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    The salmon looks great!  It looks better than what I have seen at the seafood store so I'm going to check out the company and see if they ship to Canada. (preferably Hamilton airport as I hate TO airport)
     
  5. nicko

    nicko Founder of Cheftalk.com Staff Member

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    I just saw your photos of the cherries in  Brandy they look amazing. You should write a wiki explaining the photos (nothing fancy just a basic how to with the recipe). I would love to know how to make those.
     
    As for losing my touch, definitely a little. I left quite a bit of meat on the spine bone on the second filet and my old chefs would not of been happy. The salmon was so fresh I was eating bits of it raw as I was cutting and it tasted like the ocean.
     
  6. petalsandcoco

    petalsandcoco

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    Glad you like the pics. The steps to make this is are as follows :

    Sterilize jars

    Wash and remove cherry stems

    Fill jar with cherries

    Slowly drizzle sugar till ¾ full

    Slowly add Brandy till fruit is covered

    Seal with lids

    Gently roll jar to dissolve sugar

    Place in fridge , temp at 40

    (or a dark cool room around 40)

    Eat in 3-6 months or longer.

    I tried to show these steps with the pics. You are welcome to use the info and pics for wiki as I have still to read up on how to do that. I have so much to learn in respect to a pc.

    My next project is Raspberry Gin and Blackberry Vodka.

    I picked up 4 large glass containers for making wine. (project will commence in the fall) . I am so excited to be making wine this year.

    If I may say, there is nothing more pleasant than to learn from older, wiser, experienced cooks. People think that just because your job is cooking that you know everything......it is impossible. There is something new to be learned under the sun everyday....keeps me humble.

    Thanks for the encouragement

    ps. my Dad is always asking , "What's on the block ?" :)
     
    Last edited: Jul 5, 2010
  7. maryb

    maryb

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    KY instead of one very large freezer I have 2 medium sized. When I get both empty enough to combine into one I can unplug the other and save some electricity.