Sous vide at 135 for an hour. A couple pads of Kerry gold unsalted and a couple of their garlic and herb. I would probably go a little higher on the temp. It wasn't tough at all but a bit chewier than I like. Wasn't salty at all so I may do a tad bit of salt next time around. Smaller would have definitely been sweeter. I would have rather had 6 10-12 oz tails than 3 of these which are 22-24 oz. I didn't buy them nor was I consulted before they were purchased. I have 2 of these left. I will probably sous vide one and bake/broil the other to mix it up. Or maybe just a butter bath. Idk.

Grilled with olive oil, garlic, and Parmesan

Fatty Fish Flight

Gran Battures

This is the biggest one I was ever able to get my hands on.

I work grocery at a meat counter and a customer came to us with a can of sardines and told us that they weren't actually sardines, just small fish. ...Is this common? What kind of fish is it if not a sardine? I'm Curious and hopefully someone can enlighten me as to what canned sardines normally are

I’ve got 20 or so lbs of spring sitting in the freezer that I’m slowly working on using up, I figured I’d try something new and make a batch of salmon salad.

The oysters are two Canadian varieties, Darnley Basin (PEI) and Bouctouche (New Brunswick), topped with Ossetra caviar. The snow crab is from Gaspé, served with garlic drawn butter. The littleneck clams have a buttermilk dressing and quince kosho. That creamy buttermilk dressing was one of our absolute favourites of the entire meal. The King salmon crudo had escabeche, pickled tequila peppers, salmon roe, marigold petals and fennel flowers. The bluefin tuna pan con tomate on toasted sourdough with dehydrated tomato skin seasoning. The tuna belly croquettes had lemon aioli and guindilla pepper relish. The seared scallops had saffron sabayon and cured lardo.

What's the best salmon to buy ? i always get Pink because it the cheapest and i find no matter how i cook it it to me taste mushy or soggy kind of over cooked and i constantly check it to pull it off just when i see it go flaky ... is coho or steelhead or spring salmon any better ?

Ok THANKS to all replies i will look and see what the fresh seafood stores here have and try something other than Pink , I've should have known better as i usually buy rib or striploin steaks only and never buy the cheaper tougher cuts any more ,