Community > Butchering, Cooking, Recipes
Tasty Pinks!
pd:
Hey Stein.
Ok, somebody has to represent Lucifer in the debate.
Really? Two year old dog fish??
Your preparation looks splendid!
@pianoman9701 i would love to hear his opinion.
Alchase:
If they are still bright, they smoke up very well. :tup:
Watching people taking home floating zombies turns my stomach,
:puke: lol.
Stein:
--- Quote from: pd on July 18, 2025, 07:32:37 PM ---Hey Stein.
Ok, somebody has to represent Lucifer in the debate.
Really? Two year old dog fish??
Your preparation looks splendid!
@pianoman9701 i would love to hear his opinion.
--- End quote ---
Yeah, 2 year old fish is generally no bueno, but apparently if you salt cure them it dramatically increases the freezer life. Even best quality chinook or coho starts to noticeably fall off the cliff at 9 months.
I do agree with raw though, not only for pinks, but we rarely cook fish anymore. For me, raw tastes so much better plus the math on fishing gear looks even better as sashimi is 10x the cost of a cooked filet at a restaurant, so we're actually making money fishing. :chuckle:
The scout:
I was hoping to see a picture of some dungees that pinks were used as bait for. Lol
pianoman9701:
--- Quote from: Stein on July 18, 2025, 11:55:22 AM ---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.
--- End quote ---
Looks pretty tasty from where I sit!
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