quixdraw wrote:
Good photos and food! When it comes to salmon, Lox, Nova Scotia, Smoked, Gravlax, great. Other methods comes out a little too rich & oily for my taste. I'd be unlikely to order Salmon even in a good fish restaurant. That said, the Wife likes it so I cook (and eat) some a few times a year.
Yep! This and other Chinook salmon we have had here have been very oily. I guess growing up we did not have Chinook - probably, most likely, we had Coho and Silver. I remember them being very good and not as oily. We'll be going back to them!