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[taxwonk]

Originally posted by tmdiva
Fish that smells or tastes fishy is not fresh. Period. You should never hesitate to ask your fishmonger if you can smell the stock before buying. Ideally, it won't smell like much of anything. Then you should cook it the night you buy it.

Ditto to Ollie on the not buying farmed fish. The best fish from the healthiest fisheries is wild Alaskan salmon. If you can, you should eventually try some different kinds--sockeye is rarer, smaller, leaner, and redder; Chinook or King are huge fish, very fatty (but the good kind of fat!) and lighter in color. I don't much like the other kinds (Coho, silver, pink, whatever they're called).

Pan-searing works great for the fattier kinds (don't have to add much if any oil), but can make your house stink to high heaven. Less stinky and very easy is to roast at 400 in a greased dish, sprayed with a little EVOO and with some fresh herbs pressed on. I like barbecuing on a cedar plank with a mess of fresh herbs between the fish and the board. This imparts a most amazing flavor.

For sauces, there are lots of options. I grew up eating a mayo/sour cream sauce with capers, lemon and egg that is to die for but definitely not low-cal. Although maybe you could make it with enhanced-Omega mayo?

PM me if you want more recipes.

tm

I planked a side of salmon this weekend that was marinated in cola, bourbon, soy sauce, brown sugar, and garlic. It was absolutely incredible.