Guest guest Posted May 17, 2012 Report Share Posted May 17, 2012 Saw the post for fermented cod liver oil. Don't know what the benefits of it are. If there is interest my next cod trip i could freeze cod livers and ship back. just went through my freezer today and have around 100# of salmon belly fins, they are in 2# packs and anyone who has tried them know they are the real deal. I'm not sure how rich they are in omega 3's but they are all fat. call or email with any questions. look for my facebook page: oxfords wild run salmon or just give me a call at 651-999-9410 part 4 of hbo special is on you tube dave wallinga is on it, heartbreaking kid footage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2012 Report Share Posted May 18, 2012 Gene- They are awesome! You can either pan fry on the stovetop or season with salt and pepper and put them in the oven at 400F for 30 minutes or so. Susie Zahratka On May 18, 2012, at 1:49 PM, Gene Leistico <gklofacr@...> wrote: > > Never had salmon belly fins but I'm interested. What are they like? How do people prepare them? > > Gene > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2012 Report Share Posted May 18, 2012 To tag off of what Susie wrote, these really are AWESOME! Matt intro'd me to the idea of the salmon belly fins about a year and a half ago and I went hog-wild (or fish-wild, in this case). I probably flew through a 5# bag in a matter of two weeks on my own! You can salt and roast them for a reallllllllllly long time (1 1/2 - 2 hours, if I remember correctly) around 425 or so in the oven and basically preserve them until they're jerky-like, or as Matt calls them...pemmican. My own favorite way currently, though, is using a variety of marinades including pestos and jellies. Roast the salmon bellies at 400 degrees for about 45-50 minutes, take salmon bellies out, add the marinade and put back into 400 degree oven for about 10 minutes. Done. Devour. Becca :-D On Fri, May 18, 2012 at 1:49 PM, Gene Leistico <gklofacr@...> wrote: > ** > > > > Never had salmon belly fins but I'm interested. What are they like? How do > people prepare them? > > Gene > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2012 Report Share Posted May 18, 2012 Some distant cousins were fishing folks in northern Norway. Back in 1970 I visited them and they took me out in the fishing boat where they caught cod and salmon. They gutted them right there and each male ate the raw liver of one cod. They asked me if I wanted one and of course I said no. I'm not sure I would do it today either. > Saw the post for fermented cod liver oil. Don't know what the benefits of it are. If there is interest my next cod trip i could freeze cod livers and ship back. Quote Link to comment Share on other sites More sharing options...
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