For this round, I tried to determine if sockeye or king was better tasting. I’ve normally prefer sockeye because it has a more distinct taste and firmer texture but quite frankly this round went to king as supreme freshness was the trump category. I kept preparation really simple, just butter, sel gris, and pepper on foil over lump hardwood.
As a side, I tossed Israeli cous cous (boiled in pheasant stock and oil cured kalamata olives) with garlic sauteed spinach.
The two big pieces at bottom are the king and the small pieces are about 5 sockeye collars.
After that silly spat with a full fillet, it’s nice to be back to eating garbage cuts. Although i’m a bit sour at Whole Paycheck for doubling the price on fish parts. $1.99 is crap, I could be eating chicken for that price (just kidding, couldn’t pay me to eat chicken).
