What's for dinner tonight ?

[Aquaholic]

After fileting a sockeye, I use my ice cream scoop to get the remaining parts off of the skeleton for salmon cakes. It has a high-grade sashimi look to it.

 

[tubber]

After fileting a sockeye, I use my ice cream scoop to get the remaining parts off of the skeleton for salmon cakes. It has a high-grade sashimi look to it.

View attachment 119974

I'm fighting sockeye fever. My boat is in Ukee waiting for our last trip. Looks great. Please cook or freeze first to reduce the risk of asking anyone to approach your backside with worm tweezers.

 

[Aquaholic]

I'm fighting sockeye fever. My boat is in Ukee waiting for our last trip. Looks great. Please cook or freeze first to reduce the risk of asking anyone to approach your backside with worm tweezers.

I will not be doing any sashimi testing. Salmon cakes is the idea. Good tip though.

 

[Aquaholic]

I gave away some of the sockeye I caught to the concierge in my building, and she prepared it this way. Sockeye done asian style, steamed as shown.

 

[tubber]

Mac and cheese with broccoli.
Grilled coho with cheater sauce (Maui rib/Thai Chile/fresh ginger/bit of canola).
Pineapple variety of beefsteak tomato.

 

[IronNoggin]

Massive Ribeye on the barBee

Served up with BarBee roasted corn on the cob and airfried baby taters

Cheers

 

[scott craven]

Massive Ribeye on the barBee

Served up with BarBee roasted corn on the cob and airfried baby taters

Cheers

That is a lovely shade of medium rare !

 

[Marley]

I made a home made teriyaki sauce and cooked a pink fillet over lump charcoal. Tasted great but the skin can away from the fillet. I had dried the skin with paper towel and oiled it before putting it on the grill. I am still struggling to get that crispy skin you get in restaurants and not sure what I am doing wrong.

Any suggestions would be appreciated. Maybe @adanac has some advice as I believe he has experience in professional kitchens? Good thing about having great fishing is lots of fish to experiment with and try different recipes.

 

[tubber]

Try leaving the skin attached to the flesh then catch crabs and halibut with it. Stop by the 7-11 for some pork rinds to scratch that itch.
Or if you steam the fish and then peel off the skin and put under the broiler it will crisp up.
Eat the fish with a finely minced garlic, green onion, ginger, and sesame oil paste. Just fresh, not sauteed.

 

[Alex_c]

Got some really fancy steaks and did em up right. A5 Wagyu tenderloin, snake river farms tenderloin, dry aged striploin.

Garden tomato salad with burrata and some garlic sourdough.

Expensive but worth it. Don’t need much with beef this rich.

 

[scott craven]

What did you think of the dry aged beef, not too gamey ?

 

[Alex_c]

What did you think of the dry aged beef, not too gamey ?

I love dry aged beef. It can get funky depending on how long it’s been aged, and how well it has been trimmed, but this piece was pretty much perfect. Just super tender, great flavour, great texture…was not cheap though

 

[Rain City]

I love dry aged beef. It can get funky depending on how long it’s been aged, and how well it has been trimmed, but this piece was pretty much perfect. Just super tender, great flavour, great texture…was not cheap though

I got some 80 day from Beefway once. Never again. Disgusting.

 

[Alex_c]

I got some 80 day from Beefway once. Never again. Disgusting.

Probably not done right. It’s not supposed to taste like bad meat lol

 

[Rain City]

Probably not done right. It’s not supposed to taste like bad meat lol

It didn't taste like bad meat, it just had that aged funk that chefs and foodies pretend to enjoy. Apparently that doesn't come until after 14-21 days so lots of people prefer a max of 21 days to avoid any kind of intensity like that.