Post by chenhongxia on Jul 25, 2008 15:46:05 GMT 7
How to Buy Salmon £¨by Noam Chomsky £©
The question you'll need to ask first, beyond your physical ability to, is "how much work am I willing and is it worth to buy my salmon minimally processed?". And the idea of all this is to stock up on the highest quality salmon while on sale, which, IMO, is the 'Wild Caught' salmon mostly from the waters of Alaskan rivers. Mostly in the summer of each year in the states we get an influx of a wild caught salmon harvest that goes on sale in the 'super' and fish markets. If you're like me you'll be wanting to stock up and fill your freezer with these great fish values. But the Salmon will generally be found being offered in a number of different conditions: a) Whole b) Head Off c) Fillets and Steaks - with the pricing being scaled accordingly. Let's take the specific case I encountered when salmon shopping recently.
Well at this point I've yet to undertake any of the filleting; I've got the de-scaled (they came machine de-scaled even though the meat clerk thought they were still fully scaled when we talked), sectioned fish in ziploc bags in the freezer and one of the sections thawing in the fridge for filleting in a few days when it thaws. So, back to the best strategy for purchasing with sales like these.
If you've got the tools, basic skills, willingness and time to cut the whole fish into steaks or fillets this is the way to buy your salmon. You'll save forty percent over the costs of the filleted salmon and even more over the costs of steaks. The "Head Off" salmon, at a cost increase of 33.3% over that of the "Whole" is a poor buy because the combined weight of the lost head and tail section is far less than a third of the overall weight of the uncut fish and their removal is something anyone with a knife can easily do. Then if you're not able or willing to cut into your salmon except to eat it, you might just load up on the fillets and/or steaks; the fillets at five bucks a pound are still a good deal and this fall and winter will cost close to twice that when you can even find them.(www.lookchem.com)
The question you'll need to ask first, beyond your physical ability to, is "how much work am I willing and is it worth to buy my salmon minimally processed?". And the idea of all this is to stock up on the highest quality salmon while on sale, which, IMO, is the 'Wild Caught' salmon mostly from the waters of Alaskan rivers. Mostly in the summer of each year in the states we get an influx of a wild caught salmon harvest that goes on sale in the 'super' and fish markets. If you're like me you'll be wanting to stock up and fill your freezer with these great fish values. But the Salmon will generally be found being offered in a number of different conditions: a) Whole b) Head Off c) Fillets and Steaks - with the pricing being scaled accordingly. Let's take the specific case I encountered when salmon shopping recently.
Well at this point I've yet to undertake any of the filleting; I've got the de-scaled (they came machine de-scaled even though the meat clerk thought they were still fully scaled when we talked), sectioned fish in ziploc bags in the freezer and one of the sections thawing in the fridge for filleting in a few days when it thaws. So, back to the best strategy for purchasing with sales like these.
If you've got the tools, basic skills, willingness and time to cut the whole fish into steaks or fillets this is the way to buy your salmon. You'll save forty percent over the costs of the filleted salmon and even more over the costs of steaks. The "Head Off" salmon, at a cost increase of 33.3% over that of the "Whole" is a poor buy because the combined weight of the lost head and tail section is far less than a third of the overall weight of the uncut fish and their removal is something anyone with a knife can easily do. Then if you're not able or willing to cut into your salmon except to eat it, you might just load up on the fillets and/or steaks; the fillets at five bucks a pound are still a good deal and this fall and winter will cost close to twice that when you can even find them.(www.lookchem.com)
