Sport caught vs Farm raised
There's really no comparison between what is for sale in stores and what you catch yourself! Self-caught salmon get personal attention which is more careful and detailed than fish-plant processing. The salmon should be properly cleaned, filleted, and vacuum packed with special care. Assuming this is done correctly, your salmon will keep its fresh taste for quite a long time when frozen. You have the opportunity to begin freezing your fish only hours after catching your salmon, whereas store bought fish could take much longer for processing.
There is also a difference between wild and farmed salmon. Though both are still delicious, farmed salmon do taste slightly different and have higher fat content. Most store bought salmon is from farmed fish, while your own catch will be only wild salmon.
Be careful, though, because once you experience serving your own fish for dinner, with fresher, fuller flavor and better texture than anything you can pick out of the frozen foods section of your local grocery store, you may never go back! Salmon fishing with the family just may have to become an annual event. There is a great pride in serving fish you caught, and a better taste to boot!
Cooking your Salmon and Halibut right is important!
Salmon fillets have a clean, light flavor that is delicious whether grilled, baked, or pan-fried. Here are a few options for cooking your catch that are simple and quick. Sweet and Tangy: If your salmon is frozen, thaw the fillets first by leaving them in the fridge overnight or letting them sit (packaged) in cold water. This marinade will be enough for around 2 pounds of salmon.
Sweet and Tangy: If your salmon is frozen, thaw the fillets first by leaving them in the fridge overnight or letting them sit (packaged) in cold water. This marinade will be enough for around 2 pounds of salmon. Rinse your fillets and pat them down with a paper towel before rubbing lemon pepper, garlic powder and salt (to taste) onto both sides.
Combine 1/2 cup soy sauce, 1/2 cup brown sugar, 1/2 cup water, and 1/3 cup vegetable oil to make a marinade. Make sure the brown sugar dissolves, and then place your fillets into the marinade. You can use a pan or a sealed plastic bag to marinade in, just make sure that both sides of your fillets get marinade on them at some point. Allow your salmon to marinade for several hours in the refrigerator. To grill the salmon, let the grill warm to medium heat, then pull the fillets from the marinade and place them on the grill. Usually each side takes 6-8 minutes to cook. When salmon is done, it will flake apart, and Chinook and Coho will be a soft pink color. If you would rather cook the salmon in the oven, you can put the fillets into loosely wrapped foil “envelopes” and broil them for 12-17 minutes, depending on the size of the fillets.
Spicy: Thaw salmon if frozen, then rinse and pat fillets dry. Warm 2-3 tablespoons olive oil on medium heat. Combine garlic powder, onion powder, ground cayenne pepper, ground sweet paprika, black pepper and salt (all to taste, around ¼ tsp of each should be a good start). Rub the seasonings onto both sides of fillets. Once oil is hot, cook for 5-7 minutes on each side. The salmon will be done when it flakes easily with a fork. The outside of the salmon should be crispy and slightly brown.
** As a general suggestion, be careful not to overcook your salmon, as this will make it taste “fishy.” Also, there are many options for fish packaging, which will change the ways to cook your catch. Each species and size of fish has different packaging that will best bring out its unique flavors, whether candying, smoking, glazing or nothing at all!