WW, That description really makes me want to try some of your smoked Salmon.
Delicious!!!!
Regards John Duggan
Sent from my iPhone
> On 2 Sep 2018, at 20:19, Willie Wonka via olympus <olympus@xxxxxxxxxxxxxxxxx>
> wrote:
>
> I am not satisfied with your answer, so I am going to start...:)
> I really like Russian smoked salmon for the following reasons:
> 1. It is moist. But not the moisture that the meat gets from being drenched
> in fluid. It is very natural, very similar to the one that one gets after
> cutting fish just caught.2. It is tender, but not mushy. I would say slightly
> firmer texture than fish just caught.3. Smoke is just a hint. Nothing that
> would turn your stomach even just by smelling it. Nothing that would alter
> the taste of salmon in any way.3. Taste and texture uniform across the entire
> cut.4. Moderate use of salt. Just enough to bring the flavors. Nothing that
> would turn your stomach just by taking a bite.5. I buy the fish with skin and
> bones, none of that fillet stuff. The fatty tissues between skin and meat are
> perfectly preserved. They are neither withered, reduced to nothing nor oozing
> oil.
> These are few reasons that I could think of off the top of my head for
> thinking that whatever the Russians sell to me is a very good fish. I am very
> interested if any of the above parameters violate your set of prerequisites
> required for having orgasmic smoked salmon session...:)
>
>
>> What constitutes a good smoked salmon? Gimme the specs...:)
>> In other words: What makes Bell's Fishery in Mackinaw City, Michigan smoked
>> salmon much better than everyone elses?
>
> It's like good sex. I'm not sure there is a specification sheet
> available for it.
>
> AG
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