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Pink Salmon: BC's Bounty Is Delicious If Prepared Properly, Says ...
Sep 15, 6:49PM
As B.C. rivers burst their banks with pink salmon, we thought it was time to look at this much-maligned species of the West Coast's favourite fish, and find out how best to enjoy it in all its sustainable glory.
The prejudice against pink is everywhere: an episode of last season's 'Top Chef Seattle' saw a contestant from Hawaii lambasted after he used it in a dish when he had other, more highly prized options available. "We feed that to our dogs," one disgusted eater snarled.
So why the hate?
Robert Clark, Vancouver's leading expert in fish sustainability told The Huffington Post B.C. that this species of salmon is languishing in a catch-22 situation.
"We've been trying to get the word out for years that here is a delicious, sustainable salmon," he says. "But because everybody regards it as a substandard product, it isn't handled properly, so often what shows up for sale just isn't that good.
"All that effort in educating consumers is lost when they buy it and it turns out badly, and then they think that either they can't cook fish or that pink really isn't a good choice, after all."
The difficulty is compounded by the different qualities of sockeye and pink that make their optimum shelf lives very different.
Clark says that sockeye can be kept on ice for 12-14 days and still be sold as fresh, while with pink, three days is the limit. You either need to buy it super fresh off the boat -- at Vancouver's Fisherman's Wharf, for example -- or it's better to go with frozen.
Even that is a quality minefield, however.
"I buy all my frozen pink salmon at farmers' markets," Clark says. "That way, I know the fish will have been treated properly, and the quality will be consistent."
The lack of consistency is one reason Clark is busy preparing to open his first retail fish store, The Fish Counter, on Main Street in Vancouver. Clark, the former executive chef of C Restaurant, is on a mission to provide the best quality sustainable seafood choices to the city, and says he will go above and beyond to make sure consumers feel confident in both the purchase and the preparation of the daily catch.
Not only will he offer his customers recipes and tips to balance their conscience with their pocketbook, he'll even cook the seafood for you to take home.
"If you come in nervous about how to prepare sardines, or you think they are too fiddly to handle, then I'll be happy to cook them up for you," Clark says. "Or you're not sure if you'll like a specific type of fish, then here, I'll prepare a taster for you, talk you through how to cook it, and let's see what you think."
When it comes to those beautiful pink salmon pulsing through our waterways, Clark says to treat them lightly.
"Add a little salt and pepper, some lemon zest and put the side on a wooden plank on the grill or skin side down," he recommends. "It's a very mild and light salmon, and the sides are thinner, so it doesn't need much cooking."
The Fish Counter is currently set to open in October at 3825 Main St.
Also on HuffPost:
A question about a recipe: Maple Quinoa Granola - Food52
Sep 15, 6:42PM
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15 Fun and Yummy Vegan Desserts for Kids
Sep 15, 6:38PM
1. Sweet Star Cookies
Get the recipe HERE or click on the image below. 
Sweet Star Cookies
2. Swedish Vegan Chocolate Balls
Get the recipe HERE or click on the image below. 
Recipe: Swedish Vegan Chocolate Balls
3. Raw Vegan Banana Ice Cream Pops
Get the recipe HERE or click on the image below. 
4. Strawberry Pecan Stuffed French Toast
Get the recipe HERE or click on the image below. 
Recipe: Strawberry Pecan Stuffed French Toast
5. Cake Batter Doughnuts
Get the recipe HERE or click on the image below. 
Recipe: Cake-Batter Doughnuts
6. Cupcake Cones
Get the recipe HERE or click on the image below. 
Cupcake Cones
7. Vegan Candy Corn
Get the recipe HERE or click on the image below. 
Recipe: Vegan Candy Corn
8. Swedish Ischoklad (Melting Ice Chocolate Treats)
Get the recipe HERE or click on the image below. 
Swedish Ischoklad
9. Swedish Jam Pancakes
Get the recipe HERE or click on the image below 
Swedish Pancakes
10. Nanaimo Bars
Get the recipe HERE or click on the image below 
Nanaimo Bars
11. Grilled Cherries and Vanilla Bean Walnut
Get the recipe HERE or click on the image below 
Grilled Cherries and Walnut Whipped Cream
12. Strawberry Shortcakes with a Coconut Whipped
Get the recipe HERE or click on the image below. 
Recipe: Strawberry Shortcakes with a Coconut Whipped Cream Topping
13. Raw Snickers Candy Bars
Get the recipe HERE or click on the image below 
Recipe: Raw Snickers Candy Bars
14. Vegan Cupcakes: Cute, Tasty, and Fun!
Get the recipe HERE or click on the image below 
Vegan Cupcakes: Cute, Tasty, and Fun!
15. Raw Ice Cream Sandwiches
Get the recipe HERE or click on the image below 
Crispy Kale Pizza | Recipe | Care2 Healthy Living
Sep 15, 6:04PM
EAT FABULOUSLY : FAB RECIPE: CANDIED PECANS
Sep 15, 5:56PM
Oatmeal stout recipe critique - Home Brew Forums
Sep 15, 5:25PM
Hey everyone. This is my first crack at formulating my own recipe and I was hoping you all might be able to give me some feedback on it. I've been reading a lot about the style for the past couple weeks so I'm hoping I've got something good here.
Targets: OG-1.053, FG-1.013, IBU-32
9lbs Maris Otter
1/2lb crystal 80l
1/2lb roasted barley
1/2lb chocolate malt
1lb flaked oats
2oz kent goldings @ 60min
US-04
I'm planning on mashing at about 153, batch sparge. 60 min boil, then ferment for 3 weeks in the low 60's, and bottle condition for about 3 weeks.
I'm still torn between toasting the oats or just adding a 1/2lb victory to get some oatmeal like flavors to come through.
I'll be brewing this next weekend, and will be breaking in my new blichman floor burner and keggle, and I could not be more excited about it!
Today, 05:24 PM Feedback Score: 0 reviews
Join Date: Dec 2011
Location: Appleton, WI
Posts: 104
Liked 3 Times on 2 Posts
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Oatmeal stout recipe critique
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