January 17, 2020 / Bobo Social /
The best fresh salmon is really fresh, never frozen and caught in the wild. We buy fish with firm meat and bright colors. Whole fish are best because we can look them in the eye – no joke. Light, fleshy eyes are a supreme sign of freshness in a fish. Those with cloudy or sunken eyes we always avoid.
For the best flavor and sustainability, we prefer wild salmon. While great strides have been made to make farmed salmon more sustainable, it still uses more small fish to raise every pound of salmon.
That’s why Bobo Social customers favorite dish is Salmon fillets marinated in a mixture of miso, sake, and soy sauce, then cooked under the broiler served with a Bed of Samphire, Orange, Chives and Manuka Drizzle (Miso Salmon).
The word salmon any variety of fish of the genera Salmo and Oncorhynchus, comes from the Latin salmo, which later became samoun in Middle English. Many Native American tribes depended heavily upon salmon in their diet.
Early European settlers quickly got tired of a salmon-rich diet, with many indentured servants actually having a clause written into their contracts restricting salmon meals to only once a week.
Salmon was abundant on both the East and West coasts of America. The waters of the Northwest are particularly abundant with salmon, where it is known as “Alaskan turkey.” In Hawaii, it is Lomi Lomi, a food that is highly prized.
New England first began canning salmon in 1840, shipping it all the way across the country to California. By 1864, the tables were turned, with California supplying the east with canned salmon. The waters of the East became fished out so that today all Atlantic salmon come from Canada or Europe.
There are eight species of salmon in North American waters, five in Pacific waters alone. Worldwide, commercial salmon production exceeds one billion pounds annually, with about seventy percent coming from aquaculture salmon farms.
Smoke salmon comes in a variety of forms, with the most popular being lox. Lox, first appearing in English in 1941, comes from the Yiddish laks and originated in New York. It was unknown amongst European Jews and is still rare in Europe.
Lox is cured in salt brine and is preferably made of Pacific salmon. Of course, the most popular menu item is thin slices of lox on a bagel with cream cheese.