The smoked Pink is apparently fantastic. I have never had it. I hate cold smoked salmon. Its mushy and raw and blegh. Not my thing. Ive had a couple smoked type salmon that were basically cooked, and smoked as well. Delicious!
But for me, I use Pinks for Indian Candy (Native Candy? Candied Salmon?) I was told by a native friend it just is Indian Candy. I dont know.
I ran a test last pink season, with 10 pounds of gorgeous, delicious red spring (which the other 12 pounds got eaten!) and a sockeye, with pinks as the main meat. I used the same recipe, same brine, same everything. The pieces of Spring and Sock were identified through the process and afterwards blind tested twice by me, once by the wife. No difference, no idea what was what, and no preference to any of the 3. So I will NEVER use anything but pink in my recipe. Its plentiful, its cheap (if you buy fish) and there isnt a thing wrong with it! Because my recipe cures the meat, and firms it up quite a bit, the older fish are perfectly acceptable as well. I wouldnt go TOO far old, but a half hump male comes out fine. This curing action also allows the fish to be frozen with no ill effects. If you unthaw a pink, and cook it, it falls apart. The cell membranes are punctured and it comes out mushy. Due to the cure, the sugar, and afterwards the drying, the meat is still held together perfectly. Because of this, Smoketoberfest 2015 is not Smoketemberfest where I have to smoke fresh once a week!
As such, I hate eating Pinks. Ive only had maybe 1 or two that were good, and that is being very picky, getting the darkest red pink meat. Pale? Nope! Not good experience for me. I love the Sockeye and Spring salmon flavour. Pinks are fantastic in a Coconut Curry type thing in place of any sort of whitefish, where their flavour isnt the main point but the texture is better than white fish, but on their own, blegh! Just my opinion. I know a lot of people that LOVE them. Salmony, but not TOO salmony. I personally want the sockeye or spring flavour, and a little salt. No wrecking it with lemon, dill, sauce, nothing. Maybe a bit of butter in an oven pouched fish.
Of course, this is all my opnion. If you like Pinks, eat them! I am jealous of those who do like them, as they are so cheap and easy to fish/buy and a great way to get your Omega 3 Fatty Acids in without breaking the bank. The price for me to get a good salmon dinner is 15 dollars for a sockeye. If you can enjoy a pink the way I enjoy sockeye for a 1/3rd the cost, then do it! Plus the ethics of it! My sockeye consumption has gone from 25+ per year before I started fishing, to none on off years, and 2-4 on run years if the numbers are good. Springs I dont buy and only keep what I get from my yearly trip to the Salt. So my salmon options have spiraled. Those who like pinks are sitting pretty
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Topic: Pinks A Plenty! (Read 11414 times)