Djsowards Loc: Roseburg OR

Ok….I’m gonna put it out to all of you: if you could have only one fish to eat for the rest of your life, would it be king salmon or halibut? If neither one of these choices appeal to you, feel free to name another species.😎🦀🐟

bapabear Loc: Blaine, Washington

As an Alaskan guide, I had unlimited access to both. If you don't like fish, go for the halibut, as it is nearly tasteless. Halibut is great in stew as it holds is shape and texture. It also picks up the flavor of what is in the stew such as shrimp or crab. When cooked alone it has a very small margin between done and dry. It must be removed from the heat before it is done as it will cook between the pan and the mouth. King salmon is awesome if not overcooked. Like halibut, it must be removed from the heat before completely done. Over cooked salmon and halibut are both ruined if overcooked. My personal choice from the same water as halibut and Kings would be any of the rockfish species (not East Coast rock fish/stripers)and or ling cod.

DCGravity Loc: Fairfax, VA (by way of Cleveland OH)

Between halibut and king salmon, my vote is halibut. Less fishy tasting and milder compared to salmon b/c it's not as oily and also takes on the flavors of however you season or cook it. But my overall favorite is opah. Similar in taste and texture to halibut, it's richer and creamier than halibut but similarly mild tasting and takes on the flavors of your preparation and cooking method. If I could only eat one fish for the rest of my life, I would soon tire of a fish with a distinctive flavor. So it should be one that can take on a variety of tastes so the experience isn't so boring.

Djsowards Loc: Roseburg OR

Thank you so much for your reply papabear. Although I really love king salmon, I choose halibut over salmon because of how many ways it can be prepared. I have used beer battered deep fried, pan seared with bacon herb butter, or oven baked with bacon wrap and lemon juice. You are so correct regarding over cooking…I find removing the fish from heat just as it starts to flake works for me. Having said all this, I still enjoy a plate of pan fried trout, striper and crappie😎🐟🦀.

Djsowards Loc: Roseburg OR

Hey DCG…I agree whole heartedly…see my response to Papabear.😎🐟🦀

FixorFish Loc: SW Oregon

I will most definitely choose salmon. I actually prefer Sockeye to Chinook(King), but wouldn't turn down Coho either. Keta/Chum/"Pink".....meeehh......edible but not wonderful. Eskimos call it "dog salmon"....what they feed their sled dogs.
I eat Salmon of some variety at least 3 times a week, often more. And while I usually grill it, I have a number of ways to fix it, even eat it raw in sushi if it's quite fresh.
Absolutely LOVE me some fresh strips of Sockeye, avocado, green onions, some of those baby corn split length-wise, maybe some bean sprouts, roll it all up with some sticky rice, even in a tortilla if I have no nori, a little soy sauce and either Chinese hot mustard or Wasabi to dip into......mmmmm, washed down with a good dark beer.....could NOT be happier.
I remember reading long ago that the Lewis and Clark expedition members got totally tired of eating salmon, while wintering up near Astoria and longed for some red meat badly. I would have been just fine, thank you.
IMO, almost all "white fish" NEED to take on the flavors of whatever they're being cooked with....cause they ain't nothing by themselves but protein chunks. Doesn't mean I don't enjoy a good basket of fish and chips (usually cod), but I have to have some malt vinegar nearby to give the fish.....something.

marktheshark1956 Loc: Eugene, Oregon

Black cod (sablefish)

DCGravity Loc: Fairfax, VA (by way of Cleveland OH)

Mark, I've only ever had smoked sable from a Jewish deli. How do you like it prepared?

Djsowards Loc: Roseburg OR

Here’s another approach Mark: Japanese hand roll…roast some nori (seaweed) for a minute or two, roll it into a cone shape…from here you can be as creative as you wish. I will drop a trout filet into the cone and add sushi rice, green onion, avocado, cucumber, wasabi and soy sauce. Imagine this approach using siracha, kimchi, cholula and other exotic sauces. Yum, think I will whip up some dungeness hand rolls tonight.😎🦈🦀.

Djsowards Loc: Roseburg OR

See my post to mark the shark.

marktheshark1956 Loc: Eugene, Oregon

For sable marinade, I boil ¼ cup each sake and mirin for 20 secs, then low heat add ¼ cup miso paste & whisk til its dissolved. Turn heat back up to high and whisk in ¼ cup brown sugar til dissolved, stirring constantly. Let cool completely, add to filets or pieces in a ziploc and marinate 2-3 days. Grill or pan-sear meat-side down 3 mins, flip and sear skin side 2-3 mins, then finish for 5-10 mins in 400° oven or indirect heat on grill til it flakes. It's like candy.

marktheshark1956 Loc: Eugene, Oregon

Use white miso paste

DCGravity Loc: Fairfax, VA (by way of Cleveland OH)

I'm trying to mentally taste this based on the ingredient list and maybe it's a matter of individual taste but the mirin AND the brown sugar have this over the top on the sweet meter. I typically only associate sweet with fish when it's Swedish fish, lol. But I'd be willing to give it a try for curiosty's sake.

Djsowards Loc: Roseburg OR

Love this recipe!

marktheshark1956 Loc: Eugene, Oregon

When you cook the fish, don't rinse it first. Shake and wipe of excess marinade with paper towel. The coating has a level of sweetness but the cod is an oily fish so it doesn't really penetrate even with 2-3 days of marinating.