Salmon from Montreal Chinatown + question

[wheels]

Many thanks.

Phil

[Hoggy]

Too true, Hoggy can afford to eat this salmon every-day at the price he paid!

Sure wheels, in fact it is the perfect combination....a fake salmon, with the tast of a real salmon, for the price of a porc chop !

Maybe dorsets can send Hoggy some wild ones to work on...

Oh no please, my girlfriend is 15 years younger than me, leave me in piece.....

Hoggy

[grisell]

I seem to be correct in my last post. You Canadians keep the good fish to yourselves and export the junk!

Nice work, Hoggy!

[grisell]

[quote="Hoggy
[---]
Oh no please, my girlfriend is 15 years younger than me, leave me in piece.....

Hoggy[/quote]

Mine is sixteen years older than me. She has more or less given up.

[wheels]

...and my girlfriends 5 years older than me - but whatever you do, don't tell my wife!

[crustyo44]

Hi Hoggy,
Not being a salmon expert myself, I can't give any advise about the species of salmon you purchased.
The pictures of the smoked salmon looked great and as you said, tasted even better. What more do you want!
I would be very pleased with myself if I had such an end product.
Personally when I smoke salmon I let it cool down and vacuum pack it and keep it in the freezer. The smoke flavour intensify very nicely after a few days.
I agree with Grisell that Norwegian salmon is OK but the BEST is still
TASMANIAN salmon from unpolluted waters and air.
I just couldn't help myself giving the locals a plug with their far superior products.
Best Regards,
Jan Brisbane.

[saucisson]

I'm convinced that the best smoked salmon is made from the freshly caught wild salmon my uncle catches fly fishing on the Isle of Skye. Unfotunately I have never persuaded my Uncle to let me have some to smoke, so my theory is still untested...

[BriCan]

Pacific Coast wild salmon is some of the best out there, while working on ship we stocked up while in Vancouver --- never in Southampton.

Usually bring whole ones home when I get back as they go down a treat.