Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Stein on July 18, 2025, 11:55:22 AM

Title: Tasty Pinks!
Post by: 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.
Title: Re: Tasty Pinks!
Post by: HikerHunter on July 18, 2025, 02:11:06 PM: 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!
Title: Re: Tasty Pinks!
Post by: Jake Dogfish on July 18, 2025, 02:30:50 PM: Looks great! :tup:
Title: Re: Tasty Pinks!
Post by: jamesfromseattle on July 18, 2025, 03:31:13 PM: Poke or ceviche for me! Texture is fine if you don't cook it.
Title: Re: Tasty Pinks!
Post by: WapitiTalk1 on July 18, 2025, 07:18:10 PM: 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.
Title: Re: Tasty Pinks!
Post by: 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.
Title: Re: Tasty Pinks!
Post by: Alchase on July 19, 2025, 12:03:34 PM: If they are still bright, they smoke up very well. :tup:
Watching people taking home floating zombies turns my stomach,
:puke: lol.
Title: Re: Tasty Pinks!
Post by: Stein on July 19, 2025, 03:58:34 PM: 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.

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:
Title: Re: Tasty Pinks!
Post by: The scout on July 19, 2025, 04:13:44 PM: I was hoping to see a picture of some dungees that pinks were used as bait for. Lol
Title: Re: Tasty Pinks!
Post by: pianoman9701 on July 19, 2025, 04:16:01 PM: 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.

Looks pretty tasty from where I sit!