"Ora" King salmon
Dec 31, 2021 | 5:00 pm
#31
Original Poster
Join Date: May 2009
Location: EUG
Programs: AS MVP, AA MM, HH Diamond, MR Gold
Posts: 8,522
Ah bluefish....growing up in New England I recall bluefish prepared a very strange way - I seem to recall sweet pickle relish and breadcrumbs? Something like that. Very odd now that I think back.
Most food fish are pretty ugly.
Most food fish are pretty ugly.
Dec 31, 2021 | 5:42 pm
#32
Join Date: Feb 2005
Location: Philly burbs
Programs: US,UA,AA,DL,hhonors
Posts: 2,966
Fillet a 6 lb bluefish
Add seasonings
Grill on a cedar plank for 4 minutes per side
Throw away the bluefish and eat the plank!
Blues have a very bad reputation. They are a fishy fish, especially as they get older and larger. The key with them is to handle properly after being caught. Immediately iced and bled. When cleaned, the dark meat blood line must be removed.
What remains is actually quite decent. And young blues at 3lbs, are actually good. The flesh is firm and white. I season them, flour them, and saut in butter.
The other good thing? They are fun to catch. Pound for pound the hardest fighters in the Atlantic.
Dec 31, 2021 | 5:47 pm
#33
Original Poster
Join Date: May 2009
Location: EUG
Programs: AS MVP, AA MM, HH Diamond, MR Gold
Posts: 8,522
Quick bluefish recipe.
Fillet a 6 lb bluefish
Add seasonings
Grill on a cedar plank for 4 minutes per side
Throw away the bluefish and eat the plank!
Blues have a very bad reputation. They are a fishy fish, especially as they get older and larger. The key with them is to handle properly after being caught. Immediately iced and bled. When cleaned, the dark meat blood line must be removed.
What remains is actually quite decent. And young blues at 3lbs, are actually good. The flesh is firm and white. I season them, flour them, and saut in butter.
The other good thing? They are fun to catch. Pound for pound the hardest fighters in the Atlantic.
Fillet a 6 lb bluefish
Add seasonings
Grill on a cedar plank for 4 minutes per side
Throw away the bluefish and eat the plank!
Blues have a very bad reputation. They are a fishy fish, especially as they get older and larger. The key with them is to handle properly after being caught. Immediately iced and bled. When cleaned, the dark meat blood line must be removed.
What remains is actually quite decent. And young blues at 3lbs, are actually good. The flesh is firm and white. I season them, flour them, and saut in butter.
The other good thing? They are fun to catch. Pound for pound the hardest fighters in the Atlantic.
Dec 31, 2021 | 6:00 pm
#34
Join Date: Feb 2005
Location: Philly burbs
Programs: US,UA,AA,DL,hhonors
Posts: 2,966
As for the meat, the color is kind of off white or light red with a pronounced dark section. (Called the blood line). The flesh darkens as the fish ages due to their diet.
Dec 31, 2021 | 6:11 pm
#35
Original Poster
Join Date: May 2009
Location: EUG
Programs: AS MVP, AA MM, HH Diamond, MR Gold
Posts: 8,522
I have a theory...I was a kid in the 50s -60s and we didn't have a lot of money, so I think buying the "old" dark bluefish was what my mother could afford (Other than that, I don't recall anything except fried fish sticks) - so since we only wanted hot dogs and hamburgs (note the New England spelling and pronunciation) adding sweet pickle relish to the fish made it taste like a hot dog? We used to go clamming...I recall we'd stomp on the mud until they'd squirt then we'd dig them up. Oh, and believe it or not, lobsters were really cheap so we'd have them a couple of times a year. I never had salmon or trout or mussels, many more, until I was an adult.
Jan 1, 2022 | 9:33 am
#36
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,259
Quick bluefish recipe.
Fillet a 6 lb bluefish
Add seasonings
Grill on a cedar plank for 4 minutes per side
Throw away the bluefish and eat the plank!
Blues have a very bad reputation. They are a “fishy” fish, especially as they get older and larger. The key with them is to handle properly after being caught. Immediately iced and bled. When cleaned, the dark meat blood line must be removed.
What remains is actually quite decent. And young blues at 3lbs, are actually good. The flesh is firm and white. I season them, flour them, and saut in butter.
The other good thing? They are fun to catch. Pound for pound the hardest fighters in the Atlantic.
Fillet a 6 lb bluefish
Add seasonings
Grill on a cedar plank for 4 minutes per side
Throw away the bluefish and eat the plank!
Blues have a very bad reputation. They are a “fishy” fish, especially as they get older and larger. The key with them is to handle properly after being caught. Immediately iced and bled. When cleaned, the dark meat blood line must be removed.
What remains is actually quite decent. And young blues at 3lbs, are actually good. The flesh is firm and white. I season them, flour them, and saut in butter.
The other good thing? They are fun to catch. Pound for pound the hardest fighters in the Atlantic.
I have a theory...I was a kid in the 50s -60s and we didn't have a lot of money, so I think buying the "old" dark bluefish was what my mother could afford (Other than that, I don't recall anything except fried fish sticks) - so since we only wanted hot dogs and hamburgs (note the New England spelling and pronunciation) adding sweet pickle relish to the fish made it taste like a hot dog? We used to go clamming...I recall we'd stomp on the mud until they'd squirt then we'd dig them up. Oh, and believe it or not, lobsters were really cheap so we'd have them a couple of times a year. I never had salmon or trout or mussels, many more, until I was an adult.
Jan 2, 2022 | 3:27 pm
#37
FlyerTalk Evangelist
Join Date: Nov 2001
Location: Wanting First. Buying First.
Programs: Lifetime Executive Diamond Platinum VIP with Braniff, Eastern, Midway, National & Pan Am
Posts: 21,943
Has anyone had it and is it really good?
Disclaimer: although I live in Oregon I do NOT like Pacific salmon...too dense...I really like the softer texture of Atlantic salmon.
There's a reason corporate-owned fine dining restaurants with advertising budgets market the heck out of Ora king salmon. Think of it as the Silver Oak of salmons.
Last edited by Herb687; Jan 2, 2022 at 3:47 pm Reason: Ora King Salmon is the Silver Oak of salmons
Jan 3, 2022 | 11:26 am
#38
Join Date: Mar 2012
Location: Los Angeles
Posts: 50
IMO you can't get a better farmed salmon product on the market than New Zealand King Salmon.
[MENTION=8965]Herb687[/MENTION] are you sure what you ate was Ora King? The biggest hurdle of high end seafood is the traceability and knowing that your hard earned dollars are actually paying for the correct thing.
Jan 7, 2022 | 9:55 am
#39
Join Date: Mar 2012
Location: Los Angeles
Posts: 50
A new podcast was released that speaks about Ora King salmon - here's a link - listen and learn:
Deep in the Weeds - A Food Podcast with Anthony Huckstep
Listen on Apple Podcasts: https://podcasts.apple.com/us/podcas...=1000547018912
There are few more important topics than sustainability right now. Especially when it comes to our oceans, waterways and the way we manage our appetite for their glorious bounty. But for Mark Preece (New Zealand King Salmon) setting the standard, and creating best in class fish, by looking after the environment, and the sustainability of the community too is integral with everything they do.
Deep in the Weeds - A Food Podcast with Anthony Huckstep
Listen on Apple Podcasts: https://podcasts.apple.com/us/podcas...=1000547018912
There are few more important topics than sustainability right now. Especially when it comes to our oceans, waterways and the way we manage our appetite for their glorious bounty. But for Mark Preece (New Zealand King Salmon) setting the standard, and creating best in class fish, by looking after the environment, and the sustainability of the community too is integral with everything they do.
Jan 7, 2022 | 11:33 am
#40
Join Date: May 2008
Location: Puget Sound
Programs: Delta Diamond, Marriott Plat Premier, SPG Plat
Posts: 230
I don't know how broad they distribute, but our local fishmonger in Seattle has them reliably and it's really enjoyable. Plus, they have a bunch of certifications to stack on top for sustainable, organic, farm-raised salmon.