Community > Butchering, Cooking, Recipes
Tasty Pinks!
Stein:
Thought I would kick off the bi-annual debate about the quality of pink salmon by posting a pic of my breakfast this morning.
Better yet, this is 2023 pink, equilibrium salt cured with dill, light cold smoke and vac packed. I have two packs left to eat up before the reload starts in a couple weeks.
Delish.
HikerHunter:
I have one more pack from 2023 that I was debating whether it'd still be good. Mine appears to be a little drier with more smoke than yours. You've given me the motivation to check it out!
Jake Dogfish:
Looks great! :tup:
jamesfromseattle:
Poke or ceviche for me! Texture is fine if you don't cook it.
WapitiTalk1:
Stun them, bleed “both” gills on a rope, into a very cold icy cooler, filet em on the salty sound, back into the cold cooler. Tastes great if handles properly.
Navigation
[0] Message Index
[#] Next page
Go to full version