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A friend of my husband's works at a place where they receive, fillet, and pack fish (I don't know the English term). He dropped by yesterday afternoon with about two pounds of imperfectly cut salmon fillets.
Oh my god.
You could taste that the fish had been alive the same day. There was no fish odour whatsoever, and when I fried it with a little salt and pepper, it had a soft, buttery texture and all but flaked apart in my hands. It was the juiciest, tastiest salmonesque fish I've eaten since the day my dad caught and grilled a sea trout (which started my love of pink fishes), and putting sauce on it would have been an insult.
I'm debating whether to have my hubby get a job at that place, or to go buy ourselves fishing poles and learn how to use them :)
Oh my god.
You could taste that the fish had been alive the same day. There was no fish odour whatsoever, and when I fried it with a little salt and pepper, it had a soft, buttery texture and all but flaked apart in my hands. It was the juiciest, tastiest salmonesque fish I've eaten since the day my dad caught and grilled a sea trout (which started my love of pink fishes), and putting sauce on it would have been an insult.
I'm debating whether to have my hubby get a job at that place, or to go buy ourselves fishing poles and learn how to use them :)
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