Most people say they are the best eating salmon. I agree, although King Salmon (Chinook) definitely give them a run for their money, and can be much larger, fattier, and with thicker fillets. I’ve got grill recipes galore ?
***What Are You Smoking, July 2020?***
- Thread starter JimInks
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Depends on how you do it, but yes, it can be done affordably.
Germain's Royal Jersey Original Latakia Mixture in my first pipe. Supposedly a basket seconds Mastro de Paja, this little workhorse is still one of my faves. Few blends can deliver the classic "plum pudding" characteristics of a true English as this masterful blend. It deserves every bit of its merit.
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Part way through this bowl of Ken Byron Ventures Van Gogh in a 1980s White Pipe straight lattice apple meerschaum with an acrylic yellow cream colored saddle stem.
My wife DETESTS fish and seafood of any kind, so it's rare I get to indulge in anything like grilled salmon, at home or in a restaurant.
Between @alaskanpiper and @Country Bladesmith talking about salmon or grilled sausages and onions, my stomach is grumbling and growling like an old bear's!
Ever tried it raw? I’ve had plenty of plain old, run of the mill salmon raw on sushi. I’ve always wondered how sockeye would be raw since it has a higher oil/fat content. I know it’s definitely more desirable in raw tuna.
3 Sails & Ramback ( va and izmir) in my avatar pipe, a 1954 #656 Dunhill Shell and one of my first big steps into the world of spending money on pipes...this one was bought on the auction site for less than $100 and then I had another stem made to replace its replacement stem, just so I could say I had a complete Dunhill. I paid about as much for the stem as I did for the pipe, because it was made by a fellow who advertised himself as the ONLY Dunhill certified pipe repairman in the US. I even met him once or twice at his shop in Vero Beach. Shulte.
Eaten raw plenty of times. Makes great sashimi as well as a great poke. I have eaten it right off the fish, but really you should freeze it for 10 days or so first though, in case of worms. The eggs are also a super fatty delicious treat.
You are right, it is far superior to the farmed atlantic poo salmon you find in sushi restaurants. King salmon makes amazing sashimi as well, due to its exceptional fat content. They are much fattier than reds:
Smoking Best of the Rest English in a Basket pipe.
2012 Wessex Brigade Campaign Dark Flake in a Rad Davis Billiard.
Now smoking D&R Three Sails in a smooth straight late 1970s Charatan Special 4148DC Reg. No. 203573 pot with a black double comfort vulcanite stem. This will get me to dinner time.
I love seafood. Gonna have catfish tonight.
I love seafood. Gonna have catfish tonight.
Late 1970s Peterson's Kapet 03 / Made in The Republic of Ireland + Peterson's IRISH WHISKEY:-
Unusual bulbous shape with thick shank 'n' stem with nothing similar amongst my older briars except for this 1920s POORTEN'S MAKE CARDIFF (Poorten, St. Mary's St., Cardiff 1914-1924):-
Unusual bulbous shape with thick shank 'n' stem with nothing similar amongst my older briars except for this 1920s POORTEN'S MAKE CARDIFF (Poorten, St. Mary's St., Cardiff 1914-1924):-
Here's the catch the last time I went deep sea fishing. M'lady caught a third of them. I caught the rest. I also went on a diet and lost 80 pounds since this photo was taken.
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Sun Bear in a Chris Askwith prince, drinking Community Coffee medium roast black.
Lakeland Time- Gawith Hoggarth & Co Coniston Cut Plug In a Mullins & Westley
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