There are many fish in the sea. May as well get a fresh one!

In my last blog, I talked about the different types of Pacific Salmon and several people asked which type I prefer. For me, there is no contest. The answer hands down is- whatever is freshest.

Salmon connoisseurs will quibble about the pros and cons of Chinook vs. Sockeye, wild vs. farmed, northern vs. southern hemisphere, and yes, there are differences, but I find that freshness and fillet quality is FAR more important.

How to get the good stuff...

Whole Fish: Take a good look at the eyes- they should be clear and bright, not sunken or cloudy. The gills should be a deep red and the skin shiny and slippery to the touch. When you pick up the fish it should feel firm, not floppy.


Salmon Fillet: Give it a poke! Press the fillet with your finger- the flesh should spring back, not leave your fingerprint in it. The flesh should have a bright orange-red hue with nice marbling and there shouldn't be any low tide-type smells.

Here in Sandpoint, check out Yokes Fresh Market or Super 1. (You can pick up our Cedar Grilling Planks at both of these locations too!) Any of the guys at the fish counter will be more than happy to help you out. They will even fillet your whole salmon if you ask nicely.

The best way to prepare this fresh salmon you pick up is unequivocally on a Outdoor Gourmet Cedar Grilling Plank. Duh!

Here's how that's done...

Welcome to your weekend! -KB