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Advice Wanted For Ordering Fish In A Restaurant

So only fresh…. Lets look at this, say the boat fishes for 2-3 days, the processor cleans and fillets said catch, add one more day, then the fish gets shipped. Add one more day, before the restaurant even gets the “catch of the day” this fresh fish is now 5 days old.
I’ll take a properly handled 2-3 day old then frozen fish any day.

Oct 10, 2013
MichJeep in General Topics

Sockeye or King salmon

King Salmon or Chinook is a richer, fattier fish because they eat other fatty fish, like herring. King Salmon on the grill is the best in my opinion. But far from the only way to enjoy this amazing fish.
Sockeye or Red Salmon do not eat other fish, they eat krill and other little sea creatures, thus they are much leaner, so you want to cook them quickly, like a sautéed, and don’t over cook them.
All Fisheries in Alaska have to be sustainable, it’s in the state constitution.
Here is some basic info on the 5 types of Alaskan Salmon
If you are looking for the mildest salmon, in terms of flavor try Pink salmon, mild and not as firm in texture compared to the others.

Aug 22, 2013
MichJeep in General Topics

Can we talk about canned salmon?

When canned Salmon is processed the cans are un-labeled. Different brands buy the cans by the shipping container load and then the brad puts it’s own label on them. So what I’m saying is that, one plant in Alaska could produce canned salmon for many different brands.
Here is one such plant…
Canned Red Salmon is my favorite, firm red fish, Pink Salmon is good too, just a bit softer in texture and not as good flavor. Eat the bones and the skin it’s all good stuff.
Here are some recipes using canned Salmon

May 03, 2013
MichJeep in General Topics

What Is Your Favorite Brand Of Canned Tomatoes?

Check with your favorite restaurant, see if they use Stanislaus tomato products, get them to sell you a can, although they only come in #10 size. The tomatoes are only packed once a year, they must be picked and in the plant within 5 hours of being picked or they don’t buy them. Some companies will can in big batches, during the season, then after the season repack the tomatoes into the different products they sell.

Apr 25, 2013
MichJeep in General Topics

Help! Need info on "Wild Caught Alaskan Pollack" imported from China

Basically what you have is, Alaskan Pollock that has been caught off shore in international waters, by Chinese catcher-processor ship. The ships are large…they catch the fish, process the fish, and package the fish. Check your label and see if water is added, this could be part of the shrinkage. Pollock are cousins to Cod, Cod are much larger, Pollock is the main ingredient in fake crab products.
You can find many seafood products that are processed in China, Salmon, Crawfish tails, Pollock…next time you are shopping at your local grocer look at some labels in the frozen seafood section, lots of China products

Apr 21, 2013
MichJeep in General Topics

Atlantic vs Pacific Cod - do you have a preference?

Pacific Cod is also called True Cod or Grey Cod,
This fish is highly regulated in the Gulf of Alaska, so it has not been over fished. Pollock and Cod are not the same fish, they are similar… but the average Pacific Cod is 2 to 3 times larger than its cousin the Pollock.

Black Cod is not really a cod, the proper name is Sable Fish, very rich and high in oil, very delicious.

Apr 19, 2013
MichJeep in General Topics

Why do Restaurants Use Frozen French Fries?

Basically there are only so many hours in a day, you pick your battles. Do you want to spend time and labor on fries, or do you want….soup from scratch…homemade pies and desserts….great seafood…take your pick. Today there are many French fry choices available from food service suppliers, some are good to great and some are not so good. You draw the line some place.

Apr 18, 2013
MichJeep in General Topics