I would agree on taste alone, but the ability to cook the far thicker King fillets to a specific doneness, especially on the grill, carries weight IMO. That and the uber-fatty nature of their bellies.
The Steak I Ate The Steak (Food Porn)
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100%. I like the utilitarian nature of our friend Oncorhynchus nerka. I feel like with a king, you almost HAVE to grill it or cook it in a similar manner. With reds, I'll do anything. Likely attributable to being able to put a hundred of them in the freezer in a year if I'm so inclined vs. the current state of affairs with our Kings. Each king that ends up in the freezer feels as though it should be revered. Good, for sure, but you won't catch me smoking them, putting them in chowder, in salmon dip, canning them, etc.
Yeah, the prolific nature of Reds is a pretty special thing. I'll still smoke King bellies every now and then. Typically the fillets are just too thick, but those fatty ass bellies smoked.....hoo....divine. Smoked Halibut actually ain't bad either. Makes a trippy looking dip, all white.
I wish I could say the state of Kings is a surprise, but it's not like the lower 48 hasn't showed us exactly what can happen. Not to mention the gallons of cigarette butts, piss, and empty oil cans I've seen float down some of those streams haphazardly tossed over by rednecks out there packin dips and rippin lips.
Yeah, I hope we can find a solution sooner than later. I'm honestly not opposed to a moratorium for a few years. That'd go over like a fart in church, though.
Yeah, I think they should have shut it all down years ago, honestly. To their credit they have in many of the more vulnerable units. But yeah, with entire communities reliant on commercial harvest, subsistence, and sport guiding its a tough one. But all that goes away if the fish do. Amazing how difficult that is for folks to wrap their heads around. Especially with the glaring example of the PNW sitting right there in front of us. The days of "June Hogs" are long gone down there and there is a clear roadmap of why.
Smelling a few church farts would be a small price to pay in the long run. Ask PNW fisherman, they'd probably be happy to bathe in farts to get it back.
I have already fired up the grill for pork steaks, which are still steaks, just not very pretty, haha.
Did I read on their webite that they come frozen and still frozen when they arrive so you can put them in your freezer until you want them?
Thanks.
Remember when skirt steaks weren’t popular and you could get them for pork prices? I miss those days.
That has arrachera borracha written all over it, by the way.
I am British Kevin. We do strange things with spelling!!
The fish some of you can access and Kevin's steaks are making me hungry even though I'm not hungry.
Yeah, I’m ashamed to admit that @admin forced me to buy ribeyes tonight.
I’m sorry hundreds of pounds of fish and wild game in my freezers, I won’t do it again.
The wagyu skirt steaks were one of the best steaks I ever had last night.
That's the case with Snake River Farms, yes. The wagyu skirt steaks I posted are local, not frozen, from St. Pete Meats & Provisions. It's a local specialty butcher shop that just opened last year.
Very good point SIr! Any butter at the last minute by chance to help thicken and richen it up a bit?
I don’t usually sauce steaks, and typically insult those who do. But I have a balsamic mushroom cream sauce that, when added to a ribeye grilled to perfection, takes it to a flavor level that’s nearly inconceivable.
As terrible as I am at practicing self-control, this is one that I usually only do every 3-4 months, and I always do it on ribeye and Malbec night. In my honest opinion, it’s so incredibly good that I don’t want to eat it more frequently than that so it’ll remain in the “treat” category.
I’ll go pick my own ribeye at the butcher on that day, and it’s not uncommon to have to visit 2-3 places before finding what I want. Then I’ll spend a few days dry aging it in the fridge before the meal.
Hell I guess Saturday is Valentines Day. Might as well go spend a few hours today hunting down a few of them and a bottle of Malbec for the occasion.
This thread should have the title changed to, “How to Make Your Wild Game Meat Last a Little Longer.”
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