Salmon

Nothing.

You shouldn't eat anything from the sea.

Fish are pretty much the only animal humans eat in abundance which are actually ripped out of their natural habitat to be eaten.

Cow, chickens, pigs, etc are all raised on farms to be eaten. Yeah, someone may shoot an occassional wild animal, but generally speaking, our meats were raised to be eaten.

Fish are just swimming IN THEIR OWN HOMES and are tricked with food and.....

SNATCH!!!!

Or swept up in a giant net.

A tragedy.

Uh, Billy...

Most Salmon served in restaurants is farm-raised.

Moving at OP's request.

dclary said:

Uh, Billy...

Most Salmon served in restaurants is farm-raised.

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What, in like a pool?


And I'm talking on an overall level.

"Mean People Eat Fish"

What forum are we in?

I'm dizzy and confused.

White - Sauvignon Blanc is particularly good IMHO

Go with a Riesling. They are the perfect combo...Riesling and Salmon. Trust me...I know wine.

I should have given names.

Chateau St. Jean Sonoma County Johannisberg Riesling would make a good partner to baked salmon. It's cheap and the apricoty flavour would bounce well with the salmon.

whistlelock said:

Perfect, thanks.

Like I said, it's all rancid swill to me.

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Sleep well, fish killer.

A beautiful display of salmon, if ever there was one.

when you look into their surprised-looking eyes and see their little lips blowing bubbles how can you eat them?

Everyone knows an Alaskan Amber is a better choice. Try to stick with a Copper River Red. A fresh King is a good close second.

If you're eating it raw, you don't need wine; you need sake.

Battle of the wine nerds

Any wine conn. will tell you that the riesling grape and salmon go together like Laurel & Hardy. Like Fred & Barnie. Like Cid & Nancy. Give your head a shake!

Beer

Vodka. Vodka goes with everything, especially if it's Gray Goose and there's a spot of olive juice in it and tiny slivers of ice...

But I digress. I've never had riesling. Will have to try it. I prefer my salmon marinated in bourbon, brown sugar and soy sauce with a touch of ginger and garlic, then broiled until the top is just a bit crusty. I would drink a pinot noir. Nah, I'm kidding, it's a martini or nuthin'.

Beautiful picture. Running out for sushi now...

Oh my goodness, that sushi picture is making me so incredibly hungry...

I drink pinot grigio with pretty much everything, and I particularly enjoy it with salmon. I'm not a wine connoisseur (connoisseuse?), though, just a gal who likes pinot with everything. Well, not breakfast, but you know.

Mad Dog 20 20 or a chilled Thunderbird

I would suggest marinading fillets in Yoshida"s Gourmet sauce and grilling them. Don't over cook