Northwest Fishing Reports

http://blogs.wsj.com/riskandcompliance/ ... ton-state/" onclick="window.open(this.href);return false;

The bill requires all fresh, frozen or processed fish and shellfish to be labeled by its common name as defined by the state’s Department of Fish and Wildlife. If the name of a particular fish species is not defined by the department, the market name as outlined in the U.S. Food and Drug Administration’s guidelines can be used.

This is great news! In Albertson's the other day, they had "farm raised steelhead" for sale at 1.50 something a pound. IN fact they were hatchery triploid rainbows. I metnioned it to the butcher and he was oblivious. I'm sure there are a lot of fishermen out there who notice this. Fresh smoked Keta fillets! $20.00 a pound! Wow.

I pity the majority of people that get their fish from grocery stores. The salmon I have seen for sale looks nasty. Catch, bonk, bleed, and ice. Only private anglers can give that much attention to immediately caught fish.

You pay for what you get. I wouldnt feed Albertsons fish to my pets.Nor Safeway. QFC is not too bad.I usually buy from Mutual on Rainier. You probably will pay more then the chain stores but its worth it to me.Keta is a Native name for Chum. LOL

Fred Meyers by my house right now has "wild caught steelhead." Complete with smashed in noses and no fins from the nice "wild" concrete pond they came from.

There is one place i will buy seafood from, and its the guy that has his little stand on Hewitt and Hwy 9 in Lake Stevens. Big king slabs and some dang nice coon shrimp.

Say no to drugs, dont eat store bought sea food.

Until they require DNA testing it's all pretty pointless once the head is off and its in some sort of fillet.

DNA testing will tell you nothing because a rainbow trout is a rainbow trout, period, the genes don't change because it was raised in a pen. Keta salmon is a name cooked up by the Alaska Seafood Marketing Institute to make Dog or Chum Salmon sound exotic, not the mealy puke that it is.

Bodofish wrote:DNA testing will tell you nothing because a rainbow trout is a rainbow trout, period, the genes don't change because it was raised in a pen. Keta salmon is a name cooked up by the Alaska Seafood Marketing Institute to make Dog or Chum Salmon sound exotic, not the mealy puke that it is.

I know right? I can't get over how they can charge 20 bucks a pound for nasty smoked chum. And they even say it's from the "copper river" or whatever. River caught chum? Ew. I don't think I could eat store bought fish ever. Haven't had the need to in a long time. The only thing I really feel the need to buy is tuna sashimi. But I go to a good sushi place to get that.

I put millions of pounds of them through a smoker and shipped them all off to Europe and the East Coast. I never smoked any darks or semi bright, on silver brite chum, which means when thawed no vertical bars period. Most of the fish came from the Yukon and Kuskokwim where they have to go 600+ miles to the spawning grounds. Still not my cup of or ...slab of fish.

I'm curious - anyone eat the Copper River fish that is going for $30 a pound. Every year the news pulls out the same tired story blah blah blah. I just had some grilled Chelan kokanee, I don't know how it gets any better than that.

Bodofish wrote:I put millions of pounds of them through a smoker and shipped them all off to Europe and the East Coast. I never smoked any darks or semi bright, on silver brite chum, which means when thawed no vertical bars period. Most of the fish came from the Yukon and Kuskokwim where they have to go 600+ miles to the spawning grounds. Still not my cup of or ...slab of fish.

That makes it slightly better. Slightly.

Mike Carey wrote:I'm curious - anyone eat the Copper River fish that is going for $30 a pound. Every year the news pulls out the same tired story blah blah blah. I just had some grilled Chelan kokanee, I don't know how it gets any better than that.

I've never had that copper river fish, but my family on my mom's side raves about it. But then again, they live too far away for me to give 'em the good stuff. I've seen it in the butcher shop and none of it looks appetizing to me. The fillets always smell fishy, with ridges and separations. No thank you.

Mike Carey wrote:I'm curious - anyone eat the Copper River fish that is going for $30 a pound. Every year the news pulls out the same tired story blah blah blah. I just had some grilled Chelan kokanee, I don't know how it gets any better than that.

We're selling it in the restaurant I work at right now. Funny thing is, it's supposed to be C.R. King (what we are paying for) but it is, in fact, Coho. Coming in as pin-boned filets, skin on, so it's hard to tell the difference, except for someone who fishes for/knows their salmon. $23.95/# wholesale bought in this form, and yes, it does have a different taste/texture than local salmon, and generally higher fat content. It is also a brighter color meat than anything local when caught near the mouth of the Copper, rivaling fresh-from-the-locks Sockeye.

Definitely not worth the extra price, in my opinion, but it is at least caught in a river in Alaska and not from some random sea-ment pond or floating enclosure.

gonnahookit wrote:

Mike Carey wrote:I'm curious - anyone eat the Copper River fish that is going for $30 a pound. Every year the news pulls out the same tired story blah blah blah. I just had some grilled Chelan kokanee, I don't know how it gets any better than that.

We're selling it in the restaurant I work at right now. Funny thing is, it's supposed to be C.R. King (what we are paying for) but it is, in fact, Coho. Coming in as pin-boned filets, skin on, so it's hard to tell the difference, except for someone who fishes for/knows their salmon. $23.95/# wholesale bought in this form, and yes, it does have a different taste/texture than local salmon, and generally higher fat content. It is also a brighter color meat than anything local when caught near the mouth of the Copper, rivaling fresh-from-the-locks Sockeye.

Definitely not worth the extra price, in my opinion, but it is at least caught in a river in Alaska and not from some random sea-ment pond or floating enclosure.

Huh, that's interesting. Labeling coho as chinook, now that's strange. I prefer coho over kings. But kings bring in the money I guess. I've caught some deep red chinook just as red and tasty as a sockeye, so I believe that. More so with Coho though.

gonnahookit wrote:

Mike Carey wrote:I'm curious - anyone eat the Copper River fish that is going for $30 a pound. Every year the news pulls out the same tired story blah blah blah. I just had some grilled Chelan kokanee, I don't know how it gets any better than that.

We're selling it in the restaurant I work at right now. Funny thing is, it's supposed to be C.R. King (what we are paying for) but it is, in fact, Coho. Coming in as pin-boned filets, skin on, so it's hard to tell the difference, except for someone who fishes for/knows their salmon. $23.95/# wholesale bought in this form, and yes, it does have a different taste/texture than local salmon, and generally higher fat content. It is also a brighter color meat than anything local when caught near the mouth of the Copper, rivaling fresh-from-the-locks Sockeye.

Definitely not worth the extra price, in my opinion, but it is at least caught in a river in Alaska and not from some random sea-ment pond or floating enclosure.

I doubt it has a better taste and texture than any fish that comes from around here. How do I know you ask? Easy I worked with the Alaska Seafood Marketing Institute for a number of years. We did a blind taste test with Cooper River, PS and Columbia River Kings. All the fish was cooked by the Chefs at Anthony's and served up to a bunch of media food critics. It was taped for TV. they were so sure the CR would win over all the fish with the best taste. Sorry no luck both Columbia and PS fish were chosen over the CR fish. Obviously it never made it to the air waves.
The only thing unique about CR fish is it's the first commercially air viable run in Alaska to start pumping fish out. And they have huge kings. So taste? I doubt it.

When I was talking about DNA testing I was referring to seafood in general, not salmon particularly. Most of the fraud is people selling fish like Orange Roughy as Chilean Sea Bass etc. I posted a link to the study before about something like 80% of the seafood sold being misrepresented. Though it does also mention that Washington and Oregon had the lowest amount of mislabeling but it was still almost 20%.

http://www.realscience.us/2013/02/22/dn ... ish-fraud/" onclick="window.open(this.href);return false;

Bodofish wrote:

gonnahookit wrote:

Mike Carey wrote:I'm curious - anyone eat the Copper River fish that is going for $30 a pound. Every year the news pulls out the same tired story blah blah blah. I just had some grilled Chelan kokanee, I don't know how it gets any better than that.

We're selling it in the restaurant I work at right now. Funny thing is, it's supposed to be C.R. King (what we are paying for) but it is, in fact, Coho. Coming in as pin-boned filets, skin on, so it's hard to tell the difference, except for someone who fishes for/knows their salmon. $23.95/# wholesale bought in this form, and yes, it does have a different taste/texture than local salmon, and generally higher fat content. It is also a brighter color meat than anything local when caught near the mouth of the Copper, rivaling fresh-from-the-locks Sockeye.

Definitely not worth the extra price, in my opinion, but it is at least caught in a river in Alaska and not from some random sea-ment pond or floating enclosure.

I doubt it has a better taste and texture than any fish that comes from around here..... So taste? I doubt it.

If you'll notice, I said it tasted different, not better. Hence why I said that in MY opinion (one developed over nearly 30 years in the culinary field) it wasn't worth the extra cost.

I've eaten Copper River but I would never fall into the price hype. My sis in New York buys whole Copper river kings and has them shipped to her family at way too much money. Columbia Springers are better in my opinion.

My opinion is that columbia spring chinook is some of the best salmon that you can eat.

Bodofish wrote:

gonnahookit wrote:

Mike Carey wrote:I'm curious - anyone eat the Copper River fish that is going for $30 a pound. Every year the news pulls out the same tired story blah blah blah. I just had some grilled Chelan kokanee, I don't know how it gets any better than that.

We're selling it in the restaurant I work at right now. Funny thing is, it's supposed to be C.R. King (what we are paying for) but it is, in fact, Coho. Coming in as pin-boned filets, skin on, so it's hard to tell the difference, except for someone who fishes for/knows their salmon. $23.95/# wholesale bought in this form, and yes, it does have a different taste/texture than local salmon, and generally higher fat content. It is also a brighter color meat than anything local when caught near the mouth of the Copper, rivaling fresh-from-the-locks Sockeye.

Definitely not worth the extra price, in my opinion, but it is at least caught in a river in Alaska and not from some random sea-ment pond or floating enclosure.

I doubt it has a better taste and texture than any fish that comes from around here. How do I know you ask? Easy I worked with the Alaska Seafood Marketing Institute for a number of years. We did a blind taste test with Cooper River, PS and Columbia River Kings. All the fish was cooked by the Chefs at Anthony's and served up to a bunch of media food critics. It was taped for TV. they were so sure the CR would win over all the fish with the best taste. Sorry no luck both Columbia and PS fish were chosen over the CR fish. Obviously it never made it to the air waves.
The only thing unique about CR fish is it's the first commercially air viable run in Alaska to start pumping fish out. And they have huge kings. So taste? I doubt it.

Hahahaha! Yea, that's great. I'd love to see that show! They get their kings first, so to the person who hasn't had fresh salmon in 6 months, it's fantastic!

God I was just at Safeway, they had "stuffed Alaska salmon fillets" and they were almost white and looked like mush even though they were frozen... Seen that before! My uncles famous pink salmon... Always so nice of him to share at thanksgiving. Blech. But really, it doesn't even remotely look tasty, at least the copper river sockeye is an actual red fillet.