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Fresh whole salmon has shiny silver skin, clear and slightly bulging eyes, and red gills. If the fish is no longer fresh, the eyes will appear sunken or cloudy, and the gills will appear dull and ...
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A salmon in flight. The Pike Place Fish Market is widely known for its custom of hurling customers' orders across the shopping area. A typical routine will involve a customer ordering a fish; the fishmongers in orange rubber overalls and boots will call out the order which is loudly shouted back by all the other staff, at which point the original fishmonger will throw the customer's fish ...
Salmon have a much grander history than what is presently shown today. The salmon that once dominated the Pacific Ocean are now just a fraction in population and size. The Pacific salmon population is now less than 1–3% of what it was when Lewis and Clark arrived at the region. [126]
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The couple considered a few other locations to open Northwest Salmon Smokehouse, but when the space Bartel's was located became available, they jumped at the chance to open up a business in the ...
Today it is no longer fermented. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used as part of a sauce. [1] Gohu Ikan: Maluku, Indonesia
The salmon bowl, a Jimbo’s signature dish, really impressed me. At first glance, $15 seemed steep for this bowl. But after a few bites, I could tell it was well worth the money.
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