That’s why it was at the top. They were listing the best and wurst proteins to grill.
I will say I caught my share of salmon when I was living in Alaska. Just never ate any of it myself. Friends liked to go fishing with me because when we got home, they got all of my catch as well as theirs.
Invite me next time you go salmon fishing in Alaska then! Love eating fish, not too good at catching it.
Yeah, but when you don’t like that flavor… I like smoked salmon but it’s about the only way I’ll eat it.
One of my problems is I am oversensitive to the ‘fishy’ taste, to me it is like being whacked in the face with a long dead rotting fish - pure torment for me was when my mom would open a can of mackeral cat food, I was thrilled when the cat that had that as the food preference passed on so she gave all the cans of it away. Sardines/anchovies/dried fish also overwhelm me. I can just barely manage salmon as sushi/sashimi and really just prefer the tuna. I once spent half an hour sniffing fish at a friendly sushi place, and pretty much everything except the tuna and salmon smell foul. [I don’t even want to think about surmstromming!] We get me neutral white fish - cod, haddock, sole for the most part.
Yeah, fish is the only food that I can think of where the highest compliment you can give it is that it doesn’t taste like what it is. “Delicious fish, it doesn’t taste fishy at all”.
I’m also really sensitive to the fishy taste and I really don’t like fish unless it’s deep fried or mixed with mayo (tuna salad). Except for the fish served in REALLY good restaurants -those famous 5 star places in large cities. I’ve had good fish in those places.
Does this extend to not liking Thai food, which often uses fish sauce?
I’m okay with fish taste (in Asia we used to get Japanese rice crackers that included crispy, whole fried fishes…yum) but on its own fish sauce is pretty overpowering. A great moment in my son’s culinary development was when he was about 8 and waltzed through the kitchen as I was measuring out fish sauce into a SE Asian curry. He got a very puzzled look on his face and said, “that smells terrible - and yet, oddly delicious.”
Being allergic to shellfish and coconut/palm I rarely dabbly in pacfic rim foods - having worked in the food service supply industry and chatting with the vendors, it is amazing how frequently the fish sauce is oyster/clam/mussel based, which would give me serious issues. I also refuse to eat soup at any seafood place, clam juice being a common umami booster and frequently dumped into the food willhe-nillhe.
Same here. I like Alaska smoked salmon (or Norwegian if it’s good), but cooked salmon I just can’t get behind. It’s bland and strangely filling without being satisfying.
Funny, I adore salmon (the skin especially) but I’m not even remotely tempted to be the asshole who says, “Oh, you don’t like X? Well, you just haven’t had a good version of it yet, try it my way and you’ll see why it’s so good.”
Nah. Salmon is pretty distinctive. While I find it sublime, if someone tells me they don’t like it, I’ll believe them.
I really want to like salmon. I really do. Because I have family connections that could bury me in smoked, frozen or otherwise salmon at the cost of a phone call. They are all avid fisher-people and populate the PNW like, well, salmon. I have tried salmon high and low. I’ve tried smoked, pickled, BBQ’d, roasted, toasted, grilled, chilled, cheap and fucking expensive…I just don’t like salmon.
I’m another one who really only likes salmon if it’s smoked. I’m just okay with it if it’s barely cooked; otherwise someone else can have my share. I love trout and sable fish (black cod). I like most whitefish.
Did anyone say that? I certainly didn’t intend to imply that. I was just noting that the other stuff at the top of that list was all extremely lean, dry, mildly-flavored items, whereas salmon is fatty and highly flavored. So it seemed out of place. Not because “it’s good”, just because it didn’t seem to fit the pattern.
Cleaned out a cupboard and found that I had 7 cedar planks from who knows when. So yesterday was the first cedar planked salmon for a long time. Tasted good, but once the planks are gone, they’re gone. I’m not buying more. I have a steam oven and I can cook the salmon, rice and veggies in the oven and just have one messy appliance.
Now I just need to get another poultry roaster (Weber’s name for the device that takes the place of a beer can for beer can chicken), so I can do 2 chickens at time. Or maybe get 2 more, and do 3. It’s either that, chicken leg quarters or cheeseburgers (50 g grated cheese with 500 g ground beef, plus seasoning). That’s it.
And bell peppers. Because home grilled bell peppers are so much better than jarred.
Speaking of fish, I LOVE Krab, but like crab.