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Re: Salmon Trout

    Posted By: Chef Henry
Wednesday, 10 October 2001, at 2:51 p.m.

In Response To: Re: Salmon Trout (Lorraine)

> Pemberton Emperor Trout.
> Pemberton trout fillets with scallop mousse and vegetable rosti
> and Pemberton Emperor Trout grilled over bok choy & english
> spinach
> with a light soy, ginger & orange dill beurre blanc. ...
> are couple of the entrees highlighted when you enter Pemberton
> Emperor Trout in the search engine www.google.com

> I could not find the fat content but it is very high in omega
> fatty acids. Salmon trout is sold fresh, frozen, smoked, cured
> and semi-fermented. You can fry it (Meuniere style is still my
> favorite), poach , broil or grill it.
> I have had it before. The best of both fish. The taste of salmon
> and the look of trout. Very delicious fish.

> Lorraine
Dear Lorraine: 'Chard' is a leafy vegetable, often with a purple stem. I'd be willing to bet that your fishmonger said, or in any event meant, CHAR. Char are relatively small trout-like fish with a prominent dorsal fin. They are found in the western United States, with the char of Alaska being especially famous. The term 'salmon trout' is often applied to lake trout, a large member of the salmonidae family (trout and salmon). They are caught by trolling in deep, cold lakes on stainless steel wire, often baited with live herring. That way, if you fail to catch a trout, you can always have herring.

Messages In This Thread

  • Salmon Trout
    Deanna -- Friday, 5 October 2001, at 5:41 a.m.
    • Re: Salmon Trout
      Lorraine -- Monday, 8 October 2001, at 6:21 a.m.
      • Re: Salmon Trout
        Chef Henry -- Wednesday, 10 October 2001, at 2:51 p.m.
        • knw7rlpe
          RogerDrosy -- Saturday, 24 December 2016, at 5:08 a.m.

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