I’m sure coastal towns in particular will have even better options. Aquarius does a nice job keeping their fish fresh, if you are local to SLC. One pound is likely to feed around 3 adults, so it’s not like you are selling the farm to buy this awesome fish. Trust me, this fish is worth the $15 or $16 per pound. We like it because it has a very high fat content, it tastes very clean, and it’s raised the right way. We get it from Aquarius Fish Market in Downtown Salt Lake City. I cook with Ora New Zealand King Salmon, if I can. I buy these things in boxes of 30 rejects (they are slightly misshapen or have the whole foods brand screwed up on them or something usually) for $40 or so from Amazon. You are supposed to soak the board in water for 2 hours to prevent it catching on fire, but I usually only think to do it 30-60 minutes ahead of cooking, and it always turns out great. I strongly prefer hickory, which gives a nice sweet smoke that will remind you of bacon. Cedar planking food has become popular lately, but I think cedar is too harsh of a taste, and reminds me of the smell of the wood I have used to build fences. The first step will involve the hickory plank. I’m starting with a post about Hickory Planked Salmon for a few reasons:ġ) I made it for dinner last night, so I have pictures available.Ģ) I’ve talked to a few people lately about cooking and recipes I like to make, and this is a great place to start.ģ) From what I’ve seen, most people eat nasty food and it’s not necessary.Ĥ) It’s likely going to be more useful than me posting about politics. I think this will be good for all of us – you aren’t bombarded with post after post about writing techniques that are probably only situationally interesting to most, and I get to share more of my interests. I’ve recently decided to start writing blog entries about a bunch of things I enjoy besides writing.

Coastal flats salmon