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Tuesday Market

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gringal
cypress
mudgirl
ferret
slainte39
ComputerGuy
SunshineyDay
BisbeeGal
Trailrunner
caligirl108
CanuckBob
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Post by Trailrunner Thu Jun 11, 2020 3:08 am

I think you're right, MG. The fish are probably smaller and skimpier. I guess one would have to buy a whole salmon and cut it into steaks ones self. And, you're right the filets can't be cooked properly like the steaks can. And mushy usually means farm-raised.

Good bumper sticker.

So, does Pancho still have a restaurant? He advertises the store all the time but nada about the restaurant. He used to post lots of pics of customers and food.


Last edited by Trailrunner on Thu Jun 11, 2020 3:10 am; edited 1 time in total

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Post by slainte39 Thu Jun 11, 2020 3:09 am

Trailrunner wrote:Maybe you cook it longer than I do?

Just eat it smoked, the meat is always at least 1.5, or more, cm. thick.

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Post by cypress Thu Jun 11, 2020 3:18 am

Trailrunner wrote:I think you're right, MG. The fish are probably smaller and skimpier. I guess one would have to buy a whole salmon and cut it into steaks ones self. And, you're right the filets can't be cooked properly like the steaks can. And mushy usually means farm-raised.

Good bumper sticker.

So, does Pancho still have a restaurant? He advertises the store all the time but nada about the restaurant. He used to post lots of pics of customers and food.

Yes, Pancho still has his restaurant but his main business is the store.

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Post by ferret Thu Jun 11, 2020 4:19 am

Segue...
On the subject of wild, cold water fish... Salmon is also an excellent source of Vitamin D3.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2698592/

It tastes great, is easy to prepare AND it's good for you. Bonus!
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Post by gringal Thu Jun 11, 2020 3:34 pm

Before moving to Mexico in 2004, I lived in Santa Cruz, CA.  During salmon season, I could buy whole salmon right off the docks.  Those fish had been swimming and eating as nature meant them to, and the filets and steaks were firm, flaky and delicious.  The closest thing I've found here is the filets at Costalegre.  They are not quite the same, but plenty good enough.
There is nothing I buy at the meat dept. at Walmart...for good reasons.
Shocked Very Happy

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Post by ferret Thu Jun 11, 2020 3:45 pm

I am in total agreement gringal and would prefer to buy at Costa Alegre. At the moment, Walmart is the most convenient for me. Here's to better choices in the future!
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Post by ComputerGuy Thu Jun 11, 2020 4:00 pm

I find that the large frozen half salmon filets at WalMart are pretty much the same as the frozen at both Pacifico and Costalegre. However, the small cut filets at WalMart are godawful. I buy the large one, grille half and smoke the other half.

It's plain to see that lots of people like smoked fish. Costalegre was the first time I ever had hot smoked salmon in a big chunk, and it blew me away. Until then I had only ever tried that skinny, slimey stuff that people put on bagels. I much prefer the chunks.
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Post by ferret Thu Jun 11, 2020 4:03 pm

Whatever turns your crank.
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Post by CanuckBob Thu Jun 11, 2020 5:26 pm

The bagel kind is called Lox. Pickled, lightly cold smoked then sliced really thin. I don't make that.

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Post by ComputerGuy Thu Jun 11, 2020 5:40 pm

Sure, I coulda said that, but "that skinny, slimey stuff that people put on bagels" was way more fun and descriptive for me. There's nothing wrong with it, and I'd be hard-pressed to put hot smoked salmon on a bagel, reserving it instead for salads and fancy crackers.
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Post by Trailrunner Thu Jun 11, 2020 5:56 pm

ComputerGuy wrote:Sure, I coulda said that, but "that skinny, slimey stuff that people put on bagels" was way more fun and descriptive for me. There's nothing wrong with it, and I'd be hard-pressed to put hot smoked salmon on a bagel, reserving it instead for salads and fancy crackers.
Gotta agree with you, not much of a fan of "skinny, slimey" lox but a nice piece of moist and meaty smoked salmon is up there in my 10 favorite foods.
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Post by slainte39 Thu Jun 11, 2020 6:40 pm

ComputerGuy wrote:I find that the large frozen half salmon filets at WalMart are pretty much the same as the frozen at both Pacifico and Costalegre. However, the small cut filets at WalMart are godawful. I buy the large one, grille half and smoke the other half.

It's plain to see that lots of people like smoked fish. Costalegre was the first time I ever had hot smoked salmon in a big chunk, and it blew me away. Until then I had only ever tried that skinny, slimey stuff that people put on bagels. I much prefer the chunks.

Mike, hot smoked is the only way we eat it in Ireland, and we eat it everyday when we are there. Even the kids and grandkids prefer and love it that way.
Occasionally we get it shipped over from Ireland but it´s too expensive for us that way except for very special occasions.

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Post by ferret Thu Jun 11, 2020 7:02 pm

Lox is only brined and is not smoked in any way. If the brine slime offends you then rinse it and pat it dry.
It's kinda like comparing a battered fish dinner to a grilled fish dinner. Each is different and has its followers.
I like sashimi and ceviche as well. The first is completely fresh, raw fish and the second is "cooked" in lime juice.
A fish on a hook just pulled from a lake is slimy too.
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Post by CHILLIN Thu Jun 11, 2020 7:15 pm

Sashimi or sushi fish must be frozen or chilled near frozen for a set amount of time before it can be served to the public. Raw fish has an increasing problem with parasite infestation. Climate change is partly to blame.
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Post by BisbeeGal Thu Jun 11, 2020 8:09 pm

One of our go-to quesadillas are:
Hot smoked salmon;
Goat cheese;
My Holy Trinity (caramelized onions, red peppers and poblanos);
a healthy squirt of Chipotle Molido (optional).
Grill them for 2 minutes on each side until the goat cheese is a bit oozy and the tortilla is toasty.
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Post by slainte39 Sat Jun 13, 2020 5:37 pm

CanuckBob wrote:Smoked Salmon

When are you going to be ready to go with sales? I for one, will certainly be giving it a try. I don´t need to wait for the Tues. market, I´ll come by and pick it up.

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Post by BisbeeGal Sat Jun 13, 2020 5:39 pm

slainte39 wrote:
CanuckBob wrote:Smoked Salmon

When are you going to be ready to go with sales? I for one, will certainly be giving it a try. I don´t need to wait for the Tues. market, I´ll come by and pick it up.

Me, too!
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Post by CanuckBob Sat Jun 13, 2020 5:43 pm

Great. I'm smoking some more today. I'll let you know when its ready.

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Post by artsnob Sat Jun 13, 2020 5:51 pm

Bob. I would like some too, you don’t need to go markets you can just sell here and word of mouth...

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Post by CanuckBob Sat Jun 13, 2020 6:02 pm

Yeah good idea.

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Post by CHILLIN Sat Jun 13, 2020 7:55 pm

Do you make candied salmon? They used to call it Indian Candy in B.C. but that is probably no longer politically correct. We buy our fish from a truck, which delivers on a route of customers. He is from the Pacific Coast, and he drives to his customers every two weeks. He must buy directly from the fishers there, or the wholesale trade fish market. His Salmon, Snapper and Prawns are always excellent and well priced. I don' t have his contact information but will ask for it when comes to our house on Monday.
He might be able to sell your product for you.


Last edited by CHILLIN on Sat Jun 13, 2020 8:00 pm; edited 1 time in total
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Post by CanuckBob Sat Jun 13, 2020 7:59 pm

Yes, I have made Indian Candy. My brine is pretty sweet anyhow.

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Post by ferret Sat Jun 13, 2020 8:59 pm

My stepson, who lived in Whistler at the time, used to sell his home grown hydroponic weed to the Indians for whole fresh salmon which he would then turn around and sell to the restaurants in Whistler.
I thought he was a pretty enterprising dude at the time... even though pot was illegal then.
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Post by CanuckBob Sat Jun 13, 2020 10:16 pm

The Indians fished illegally half the time anyhow...lol.

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Post by CanuckBob Sun Jun 14, 2020 5:17 am

I started another thread on the salmon for those who are interested.

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Post by ribbet01@shaw.ca Sun Jun 14, 2020 5:51 pm

Can you ship to Canada.??? Tuesday Market - Page 2 851398

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