I buy a whole side and bring home, use a scale and cut into 10 ounce pieces, remove the skin(its the first thing to get fishy), then mist with a water bottle, double wrap in saran wrap and freeze. Best per pound pricing when on sale and in bulk, and stays most fresh in the freezer this way. A old and wise fish monger told me this technique. He is right.
AliveAgain I’m with you. Plus you can take out individual portions and keep the remainder frozen. I’ve been on a mission to get friends and family to do this.
Bradford Williams Cooke Aquaculture in the Gulf of Maine. Similar to Norwegian ocean farming. I’m in MA and can get the salmon at Red’s Best Seafood and some Whole Foods locations. I know they service all New England. Best part is the fat bellies, because it’s local, they don’t have to starve the salmon before packing.
Usually medium-high, lower to cook veggies and steam. Depends on what I’m making. Here I’ll set one side high and the middle and other side to medium-low. Sear on high. Steam and cook on medium-low.
I buy a whole side and bring home, use a scale and cut into 10 ounce pieces, remove the skin(its the first thing to get fishy), then mist with a water bottle, double wrap in saran wrap and freeze. Best per pound pricing when on sale and in bulk, and stays most fresh in the freezer this way. A old and wise fish monger told me this technique. He is right.
AliveAgain I’m with you. Plus you can take out individual portions and keep the remainder frozen. I’ve been on a mission to get friends and family to do this.
love some good grilled salmon. looks awesome !
How do you keep your lid so clean? mine get's so dirty from covering the food?
I use degreaser spray or wipes. Stainless steel polish on top. All citrus based so no chemicals added to food.
Where in New England are you located? I'm in R.I., what is the name of the farm that you prefer out of Maine? Thanks for the content!
Bradford Williams Cooke Aquaculture in the Gulf of Maine. Similar to Norwegian ocean farming. I’m in MA and can get the salmon at Red’s Best Seafood and some Whole Foods locations. I know they service all New England. Best part is the fat bellies, because it’s local, they don’t have to starve the salmon before packing.
What temperatures are you running your 3 burners at?
Usually medium-high, lower to cook veggies and steam. Depends on what I’m making. Here I’ll set one side high and the middle and other side to medium-low. Sear on high. Steam and cook on medium-low.