What's for Dinner?

Mark The Homer said:
BTW, I noticed yesterday that Safeway has fresh wild sockeye - first of the season. The price is high, $30.49 / lb but it'll come down in the coming weeks. I'm hoping Friday it will come down a bit.
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Be very careful sir. I don't trust grocery stores anymore for fish salmon or seafood. I have a local store that has 3 boats, a fresh fish store and a restaurant. For fresh Caribbean fish? They are excellent

For N. Pacific seafood? I buy alot of my seafood here. https://wildalaskancompany.com/our-story?discount=FB25

Let me know if high quality seafood (or anything else) is your thing. I know purveyors all over the world. But? QUALITY AINT CHEAP!

Fresh Italian truffles anyone? 🤣
 
The fresh wild sockeyes are in, but supply is limited. There was a sign taped to the glass this morning at HT which read that all HT stores have a limited supply due to a late start of the season. These fresh wild sockeyes are also available at Safeway, Whole Foods, and Balducci's among others. This is not typical grocery store fish. These are the wild sockeyes coming right out of the water super fresh from Alaska and then jetted overnight to major cities (Seattle, SF, Chicago, New York, DC, etc.) every late spring / early summer.

It's a thing. It's been going on for the past three decades. It's an opportunity for those of us who don't live in Alaska. Great for cooking very low and slow for dinner or for smoking with a mild wood (alder is classic but kind of hard to find) and then served with Philadelphia Creme Cheese on a nice cracker. Really delicious.

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Mark The Homer said:
The fresh wild sockeyes are in, but supply is limited. There was a sign taped to the glass this morning at HT which read that all HT stores have a limited supply due to a late start of the season. These fresh wild sockeyes are also available at Safeway, Whole Foods, and Balducci's among others. This is not typical grocery store fish. These are the wild sockeyes coming right out of the water super fresh from Alaska and then jetted overnight to major cities (Seattle, SF, Chicago, New York, DC, etc.) every late spring / early summer.

It's a thing. It's been going on for the past three decades. It's an opportunity for those of us who don't live in Alaska. Great for cooking very low and slow for dinner or for smoking with a mild wood (alder is classic but kind of hard to find) and then served with Philadelphia Creme Cheese on a nice cracker. Really delicious.

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I'm pretty sure Costco gets it too.
It's my 2nd favorite, right behind rockfish...
 
I am a sushi lover, but I've never tried doing any form of sushi at home. Think I'll go shopping today and get materials for Spicy Tuna Rolls and maybe California rolls (for the wife who won't eat raw seafood). We'll see how it goes. Don't have a sushi rolling mat but will try parchment paper.
 
Yeah - We tried that for a while - a long time ago. We had the mat (for rolls). It's really tricky. You need to get legit Japanese rice which is super sticky, and then it takes a while to rinse it thoroughly before you cook it. Cooking the rice is tricky too. I think they have a special steamer that the Japanese like to use? That makes it easier, I think. Once it's cooked, you have to wait for it to cool. Then chill further. And you still need to make the rolls. Time consuming, tedious. Much easier just to do straight sushi rather than rolls, but still... Anyway, we eventually stopped doing that and now we just pay the money at the restaurant and bring it home. :LOL:

Good luck!
 
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Oh yeah, whenever we have sushi at home, we put on Japanese music. It sets the mood. And sake. That sets the mood too.

I like Meiko Kaji. I actually own this album. This particular tune might sound vaguely familiar.

修羅の花 梶 芽衣子​


 
Last night's fresh wild Alaskan sockeye - melted butter, dill, fresh lemon juice, cooked gently in a pan to 125 F. Very nice. Not as nice as SF1311's dinner pictured above though




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Mark The Homer said:
Last night's fresh wild Alaskan sockeye - melted butter, dill, fresh lemon juice, cooked gently in a pan to 125 F. Very nice. Not as nice as SF1311's dinner pictured above though




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Looks pretty dam good to me! 125? Interesting. I cook wild-caught salmon to 122 and the edges are still, usually, a little overcooked. I guess that's the breaks for most proteins that aren't uniformly sized.
 
Mark using the Hexclad! What you think of them? I have an old fashioned carbon steel pan I use for most stuff.
 
I was surprised at how easy the rolling was for these… maybe I’m just a natural…


They turned out great… only modification for next time would be less rice. It took away from the star of the show…

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Looks pretty good except the seaweed wrap. Just a me thing. I hate it. I always get soy wrap.
 
You likely have Japanese blood in you from some long-lost ancestor. I'm sure that must be the explanation.

I propose Boone be in charge of the sushi station at the 2025 BGO Tailgate.
 
Bought a nice little Texas barrel style charcoal grill here in the DR today. Lit it up with wood based charcoal. Cooked some Angus sirloin steaks, jalepeno sausages and a few packets of potatoes onions mushrooms and butter on it.

Easy peasy but went over like hotcakes.

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