It’s Wild Salmon Season!

by Lauren, July 11, 2009 | Permalink

The wild Alaskan salmon season is short but sweet (kind of like the local strawberry season).   Previously frozen fish is available year round but is a poor substitute for fresh, in my humble opinion.  The state of Alaska, which is where we get our precious wild salmon, is certified by the Marine Stewardship Council (MSC) due to the stringent regulations imposed by the government on the fishing industry.  We should be thankful for the state’s focus on rebuilding healthy salmon stocks since we might not have any today if it weren’t for the state’s responsible leadership.

I was personally grateful last weekend when I sat down to a delicious meal of sockeye salmon.  The color of the fillets were so striking compared to the farm-raised variety and all the other white-colored fish in the case that I couldn’t resist (I passed up some of my favorites which were on sale).  When I got home and opened up the package, which was tightly wrapped by a conscientious seafood team member; I observed how firm and lean the wild salmon was.   Like a human coach potato, farm-raised fish are “flabby” from lack of exercise.  This was not the case with the wild sockeye I purchased.

The most interesting thing about the wild fish was the way in which it cooked.  After about 8 minutes, I opened up the oven door to check on the specimen.  I was shocked to see that the fillet had curled up taking the tin foil lining the baking sheet with it.  How bizarre?  It wasn’t until I started eating that I realized what the matter was.  There were little white “ligaments” - for lack of a better word - in the tail which had contracted in the oven causing the piece of fish to curl.  I’m sure some people would have gasped at the sight and been foolish enough to throw the salmon away.  But I was enthralled and delighted.  I thought to myself, “this fish actually used its tail to propel itself through the icy waters to spawn during its lifetime.”   I’ll eat to that!

Another distinct difference between this wild sockeye salmon and the farm-raised Atlantic variety was the way in which the fat was distributed.   An Atlantic salmon fillet is a nicely “marbled” piece of fish, kind of like a good steak, with layers of fat tucked in between layers of its muscle meat.   The wild species’, on the other hand, accumulate fat just below their skin to protect it from the icy ocean temperatures.  The fat and even the skin was so mild in flavor (not fishy at all) that I didn’t even bother to cut it away.

Wild Salmon is one of nature’s finest healthy “fast foods” - chock full of healthy omega-3 fats & protein and ready to eat in just about 10 minutes.  Enjoy it while it lasts. 

Here’s how I prepared it:

1 (approx 8 oz.) piece of fillet - I prefer the tail end which has few to no bones

1/2 teaspoon dried herbes de Provence

1 teaspoon fresh lemon zest

1 - 2 teaspoons olive oil

salt & freshly ground black pepper

1. Preheat ove to 425 degrees.  Place salmon in foil-lined baking sheet (which makes for easier clean-up).  Sprinkle with herbs and zest.  Drizzle with olive oil then season with salt & pepper, to taste.

2. Cook for about 10 minutes (cooking time will depend on the thickness of the fish), until it is just cooked through (I like to underdo it a little but not everyone likes a slightly raw interior).

3. Enjoy!  with or without fresh lemon wedges.

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