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12:46 PM Tue, Apr 29, 2008 | Permalink |
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One of the newest vendors in Shed No. 1 at the Dallas Farmers Market is Fred's Alaska Seafood. Fred Sturman is an Oklahoma ex-pat who loves fishing in Alaska so much he moved there and, with his family, runs a small fishing business. The salmon they catch is frozen, then air freighted to DFW, where it finds its way to Fred's stall, manned by local musician Hank Fore. Over the weekend, I picked up part of a fillet to share with the Significant Other. One thing led to another, and Son of S.O. joined us for dinner. So S.O. rushed to Whole Foods to add more salmon, a fresh piece from the fishmonger there. This gave us a chance to taste Fred's defrosted vs. WFM's never-frozen side by side. Drum roll, please.
It's the classic "both really good, but different" outcome. I'd say Fred's had the flavor advantage and a denser texture than WFM's, and ithe flesh was firm, not in any way mushy like frozen-thawed can be. At $10 a pound, I'd buy Fred's again anytime I'm at the market. Plus, it's meticulously vetted. Preparation? Rubbed both with good olive oil, lemon juice and salt. Seared flesh-side-down over high heat in a heavy skillet filmed with oil. (I know, I know. You're supposed to do the skin side first. So sue me.) As soon as the flesh was nicely browned, I turned the fillets, reduced the heat, covered them and cooked till they were not quite done in the center. (They will continue to cook off the burner.) I did this in separate skillets because Fred's was about half the thickness of WFM's. Fred's Alaska Seafood is at the market Saturdays and Sundays. |
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Comments
Posted by luniz @ 4:13 PM Tue, Apr 29, 2008
thanks for the report