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! 

[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.

[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. 
Watching people taking home floating zombies turns my stomach,
  lol.

[Stein]

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.

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.   

[The scout]

I was hoping to see a picture of some dungees that pinks were used as bait for. Lol

[pianoman9701]

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.

Looks pretty tasty from where I sit!