Guest guest Posted July 20, 2003 Report Share Posted July 20, 2003 i was thrilled yesterday to find that the harbor fish market in portland (about 30 min. drive from me) is carrying wild sockeye salmon, and said they will be throughout the summer. the supermarkets around here usually only carry it for a few weeks during the summer, and have altantic (farmed salmon) the rest of the year. in any case, they also had " king salmon " which they said is wild west coast salmon that they carry all year long. when i first looked at the sockeye and king side by side i was sure the king was farmed atlantic salmon because it was soooo much paler. but then i looked over at another case where the atlantic salmon was, and it was even paler than the king. so here are my questions: does anyone here eat king salmon? how does it compare to sockeye, tastewise? in your experience is it significantly paler than sockeye? does anyone know why the king would be so much paler? in terms of heavy metal contamination, would the king salmon be as clean as the sockeye (some of which has been tested and is nearly contaminant-free http://www.vitalchoice.com/purity.html) the girl behind the counter said the king was paler because it was *fattier*, which made no sense to me because the bright red/orange color comes from the carotenoid-rich diet, and carotenoids are stored in fat. ?? Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2003 Report Share Posted July 20, 2003 As a native Oregonian (now living in Washington!) I can tell you that king salmon is another name for Chinook -- and it IS paler than sockeye. (I found sockeye here this week, also, and at a good price!) I've always understood that Chinook is fattier, it's the fattiest salmon, and it's always been paler, but I don't know why -- I've just been eating it all my life and I KNEW it was wild caught because when I was a kid I only ate salmon caught by my relatives or myself during the Chinook run. And it's always been the same color. Also my mom still lives in PDX, and she told me last week about finding Chinook in the stores, and that it was wild. Fred Meyer stores are very good about labeling their salmon as to farm raised, color added, or wild; that's the store where I found the sockeye. I didn't see the Chinook, and I'm sorry because I love sockeye, but I think Chinook is even better! I don't know why heavy metals would be any different in Chinook over sockeye. They're both deep ocean fish, and when the Chinook are running up the rivers to spawn they don't eat. However, if they claim they carry it all year, I'd be a little suspicious that it's farmed, because the Chinook run is only in spring and fall. It may be a slightly different season if it's from Alaska. Ann > i was thrilled yesterday to find that the harbor fish market in portland > (about 30 min. drive from me) is carrying wild sockeye salmon, and said they > will be throughout the summer. the supermarkets around here usually only > carry it for a few weeks during the summer, and have altantic (farmed > salmon) the rest of the year. > > in any case, they also had " king salmon " which they said is wild west coast > salmon that they carry all year long. when i first looked at the sockeye and > king side by side i was sure the king was farmed atlantic salmon because it > was soooo much paler. but then i looked over at another case where the > atlantic salmon was, and it was even paler than the king. so here are my > questions: > > does anyone here eat king salmon? > how does it compare to sockeye, tastewise? > in your experience is it significantly paler than sockeye? > does anyone know why the king would be so much paler? > in terms of heavy metal contamination, would the king salmon be as clean as > the sockeye (some of which has been tested and is nearly contaminant-free > http://www.vitalchoice.com/purity.html) > > > the girl behind the counter said the king was paler because it was > *fattier*, which made no sense to me because the bright red/orange color > comes from the carotenoid-rich diet, and carotenoids are stored in fat. > > ?? > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2003 Report Share Posted July 20, 2003 Yes, I eat fish only if it is wild. There are 5 types of Salmon: King (Chinook), Sockeye, Silver, Pink and Chum. King is the least abundant but largest and have the highest fat content. Some prime or first quality king salmon have very light colored flesh and are called White King Salmon. Sockeye have a deep red flesh. Sockeye or Red Salmon is a relatively fat fish. You will find this variety oftened canned. When I have Salmon it's usually King (chinook) or Sockeye and as fresh as possible. They are both delicious. Best to stay away from farmed raised as they add dyes to give it the color. As far as mercury levels between King and Sockeye, perhaps Sockeye has lower levels than King but probably not by much since wild Salmon tend to already have low mercury levels. -Vee > > i was thrilled yesterday to find that the harbor fish market in > portland > > (about 30 min. drive from me) is carrying wild sockeye salmon, and > said they > > will be throughout the summer. the supermarkets around here usually > only > > carry it for a few weeks during the summer, and have altantic > (farmed > > salmon) the rest of the year. > > > > in any case, they also had " king salmon " which they said is wild > west coast > > salmon that they carry all year long. when i first looked at the > sockeye and > > king side by side i was sure the king was farmed atlantic salmon > because it > > was soooo much paler. but then i looked over at another case where > the > > atlantic salmon was, and it was even paler than the king. so here > are my > > questions: > > > > does anyone here eat king salmon? > > how does it compare to sockeye, tastewise? > > in your experience is it significantly paler than sockeye? > > does anyone know why the king would be so much paler? > > in terms of heavy metal contamination, would the king salmon be as > clean as > > the sockeye (some of which has been tested and is nearly > contaminant-free > > http://www.vitalchoice.com/purity.html) > > > > > > the girl behind the counter said the king was paler because it was > > *fattier*, which made no sense to me because the bright red/orange > color > > comes from the carotenoid-rich diet, and carotenoids are stored in > fat. > > > > ?? > > > > Suze Fisher > > Lapdog Design, Inc. > > Web Design & Development > > http://members.bellatlantic.net/~vze Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2003 Report Share Posted July 20, 2003 p.s. Silver is also known as Coho -Vee > > i was thrilled yesterday to find that the harbor fish market in > portland > > (about 30 min. drive from me) is carrying wild sockeye salmon, and > said they > > will be throughout the summer. the supermarkets around here usually > only > > carry it for a few weeks during the summer, and have altantic > (farmed > > salmon) the rest of the year. > > > > in any case, they also had " king salmon " which they said is wild > west coast > > salmon that they carry all year long. when i first looked at the > sockeye and > > king side by side i was sure the king was farmed atlantic salmon > because it > > was soooo much paler. but then i looked over at another case where > the > > atlantic salmon was, and it was even paler than the king. so here > are my > > questions: > > > > does anyone here eat king salmon? > > how does it compare to sockeye, tastewise? > > in your experience is it significantly paler than sockeye? > > does anyone know why the king would be so much paler? > > in terms of heavy metal contamination, would the king salmon be as > clean as > > the sockeye (some of which has been tested and is nearly > contaminant-free > > http://www.vitalchoice.com/purity.html) > > > > > > the girl behind the counter said the king was paler because it was > > *fattier*, which made no sense to me because the bright red/orange > color > > comes from the carotenoid-rich diet, and carotenoids are stored in > fat. > > > > ?? > > > > Suze Fisher > > Lapdog Design, Inc. > > Web Design & Development > > http://members.bellatlantic.net/~vze Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2003 Report Share Posted July 21, 2003 thanks ann and vee for the feedback on the different types of salmon - very informative! now a question for those of you who eat raw salmon - do you all freeze it for two weeks prior, as recommended in NT? i know i asked this question earlier in regards to haddock. i'm actually just about to prepare my dinner which is haddock ceviche - FRESH, not previously frozen. i also have some sockeye salmon that i threw in the freezer last night and am curious if anyone eats raw salmon fresh? Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
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